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Mexican Street Corn Pasta Salad with Cotija Cheese

Mexican Street Corn Pasta Salad

A zesty fusion of Mexican street corn and pasta salad—packed with roasted corn, cotija, creamy cilantro-lime dressing, and just the right amount of spice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 side-dish servings
Course: Salad, Side Dish
Cuisine: Mexican, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 12 oz short pasta (rotini or penne)
  • 2 cups corn kernels fresh or frozen (thawed)
  • 1/2 cup red bell pepper diced
  • 1/4 cup green onions sliced
  • 1/2 cup fresh cilantro chopped
Dressing
  • 1/2 cup mayonnaise or Mexican crema
  • 1/2 cup cotija cheese crumbled, divided
  • 2 tbsp lime juice fresh
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
Garnish
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp cotija cheese extra for topping
  • 1 lime cut into wedges

Equipment

  • Large pot
  • Skillet or grill pan
  • Mixing bowl
  • Whisk or fork

Method
 

  1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water; let drain well.
  2. In a skillet or grill pan over medium-high heat, cook corn kernels (dry) until blistered and lightly charred, about 5–7 minutes. Cool slightly.
  3. In a large bowl, combine pasta, charred corn, red bell pepper, green onions, and chopped cilantro.
  4. In a small bowl, whisk together mayonnaise, half the cotija, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
  5. Pour dressing over the salad and toss gently until everything is coated.
  6. Sprinkle with remaining cotija and chopped cilantro. Serve immediately or refrigerate up to 2 hours before serving.

Notes

Make-ahead tip: prep the corn and pasta ahead of time; toss just before serving to keep it fresh. Add jalapeño for a spicy kick or mix in black beans for extra protein. Gluten-free? Use GF pasta.