You know that moment when you’re standing in your kitchen, hungry but not in the mood to cook something heavy—and definitely not interested in anything boring?
This is the dish I make when I want something fresh, filling, and actually fun to eat.
This Mexican street corn pasta salad hits that perfect spot between satisfying and refreshing.
It’s got a little bit of everything: creamy dressing, crunchy corn, soft pasta, juicy peppers, bold spices, and the kind of flavor that makes you pause mid-bite because it’s just that good.
I’ve made this for laid-back dinners, cookouts, and once just because I had a can of black beans staring at me from the pantry. It always disappears fast.
The flavors are loud in the best way—roasted corn, smoky chili powder, the brightness of lime, and that rich, tangy bite from crumbled cheese.
Nothing fancy, nothing complicated, and nothing you’ll need to Google three times before adding it to your shopping list.
You can serve it cold or room temp. It holds up in the fridge for days. And it looks so colorful on the table that people assume it took way more effort than it actually did. That’s my kind of win.
Let’s make it.
Mexican Street Corn Pasta Salad Recipe
Ingredients
- 2 ½ cups dry rotini pasta (or any short pasta)
- 1 ½ cups sweet corn kernels (fresh or frozen – thawed if frozen)
- 1 ½ cups cooked black beans (drained and rinsed)
- 1 cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ½ cup red onion, finely chopped
- ½ cup crumbled feta cheese (or queso fresco)
- ¼ cup chopped fresh cilantro (plus extra for garnish)
- 1 small jalapeño, finely diced (remove seeds for less heat)
- 1 tablespoon neutral oil (for charring the corn)
- 3–4 lime slices, for garnish
For The Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Cook the rotini pasta in well-salted boiling water until al dente (about 8–10 minutes). Drain, rinse with cold water to stop the cooking, and set aside.
- While the pasta cooks, heat a skillet over medium-high heat. Add 1 tablespoon of oil and the corn. Sauté until the corn is lightly charred and golden in spots, about 5–7 minutes. Stir occasionally but allow some kernels to sit undisturbed for browning.
- In a large mixing bowl, combine the cooked and cooled pasta, charred corn, black beans, diced red and green peppers, red onion, jalapeño, cilantro, and feta.
- In a small bowl, whisk together all dressing ingredients: mayo, sour cream, lime juice, lime zest, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Pour the dressing over the pasta mixture. Gently toss everything together until all ingredients are evenly coated and combined.
- Taste and adjust salt, lime, or spice as needed.
- Chill in the fridge for 30 minutes before serving (optional, but it helps the flavors meld).
- Just before serving, garnish with a few lime slices and extra cilantro.
Tips For Making Mexican Street Corn Pasta Salad
These little tricks can make your salad taste even better and save you time in the kitchen.
- Char the corn for more flavor: Use a hot skillet or grill to lightly char the corn. It gives a smoky taste that makes the salad stand out.
- Rinse pasta with cold water: After boiling the pasta, rinse it well under cold water. This stops the cooking and keeps it from sticking.
- Use fresh lime juice: Bottled lime juice doesn’t give the same punch. Fresh is always better for taste.
- Add the dressing to cooled pasta: If the pasta is still warm, it can make the dressing runny. Let it cool before mixing everything.
- Dice veggies evenly: Cutting the peppers and onions into small, even pieces helps you get all the flavors in every bite.
- Let it chill: If you can, refrigerate the salad for 30 minutes before serving. The flavors blend better and it tastes more balanced.
Easy Variations To Try
You can switch up ingredients to match what you have or what you like, without changing the heart of the recipe.
- Swap feta with paneer or shredded mozzarella: Both give that creamy bite without overpowering the other flavors.
- Add avocado chunks: Creamy, soft avocado works really well in this kind of salad. Just add it before serving so it doesn’t brown.
- Use chickpeas instead of black beans: If you don’t have black beans, cooked chickpeas are a great backup.
- Throw in some chopped cucumber: For extra crunch and a fresh twist, cucumber is a nice addition.
- Make it spicy with extra jalapeño or hot sauce: If you like more heat, go bold with spice.
- Add grilled chicken cubes: Makes it more filling and turns the salad into a full meal.
What To Serve With Mexican Street Corn Pasta Salad?
Here are some solid dishes that go perfectly with this salad:
- Grilled chicken skewers
- Tandoori drumsticks
- Spiced lamb patties
- Baked fish fillets
- BBQ wings
- Grilled vegetable platters
- Stuffed bell peppers
- Rice and lentils (like mujaddara or masoor dal)
Can I Make Mexican Street Corn Pasta Salad Ahead?
Yes, and it actually tastes better that way. You can make it up to a day ahead and store it in the fridge.
Just keep the dressing separate if you’re prepping more than a few hours early. This helps everything stay fresh and not soggy.
Before serving, give it a quick toss and adjust the salt or lime if needed. If you’re adding avocado, feta, or grilled chicken, mix those in just before eating for the best texture.
How To Store Mexican Street Corn Pasta Salad?
Proper storage keeps it tasting fresh and safe to eat.
- Store in an airtight container: This keeps the pasta from drying out and the veggies crisp.
- Refrigerate immediately: Don’t let it sit out for too long. Pop it in the fridge as soon as you’re done serving.
- Eat within 3 days: It’s safe to eat for up to 3 days, but the texture is best within the first two.
- Mix before serving leftovers: Pasta can soak up the dressing, so give it a good stir. Add a little lime juice or sour cream if it looks dry.
What Flavors Go Well In Street Corn Pasta Salad?
This salad is already loaded with flavor, but here are a few extras that work beautifully if you want to mix things up:
- Fresh herbs: Cilantro, parsley, or even chives add a fresh lift.
- Spices like cumin or cayenne: Just a pinch makes a big difference if you like bold flavors.
- Smoked paprika: Adds a smoky, deep flavor that fits right in with the charred corn.
- Cheese with a salty bite: Feta, cotija, or crumbly white cheese balances the sweet corn.
- Creamy textures: Avocado or extra sour cream can make it feel richer without being heavy.
