If you love street corn, you have to try this street corn-inspired pasta salad! It’s made with creamy queso fresco cheese, roasted corn, and tender pasta for a hearty, healthy side dish!

street corn pasta salad
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Let me introduce you to the perfect summer pasta salad. It’s made with sweet corn, lime, jalapeño, queso fresco, and all the flavor of Mexican street corn in every bite. It’s the kind of dish that gets requested for parties, and the leftovers taste even better the next day (if there are any left).

If you’re looking for other ways to enjoy street corn flavors, try my street corn salad, elote inspired flatbread, street corn soup, street corn tacos, or kale and corn salad!

street corn salad

Ingredients & Substitutions

  • Pasta: I like to use a short shape like cavatappi, elbows, rotini, or shells. I’ve also tested this recipe with Banza chickpea pasta for extra protein and fiber. My preference is Barilla’s protein plus pasta, but either one works.
  • Corn: I used canned corn for convenience, but fresh or frozen corn works great. Frozen corn will need 1-2 extra minutes of cooking time.
  • Mayonnaise: The base of the creamy dressing. You can sub in Greek yogurt or sour cream for a tangy flavor. (I recommend using full fat though.)
  • Queso Fresco, Cotija, or Feta Cheese: Queso fresco is traditional, but cotija or feta also work for a creamy, tangy flavor.
  • Lime Juice: Fresh lime juice is always great, but the bottled kind is fine too!
  • Jalapeño: Remove the seeds for less heat or leave them in if you want more of a kick. (Or skip it if you don’t want to add any spiciness.)
  • Red Onion & Cilantro: This combo adds fresh flavor to the salad.
  • Spices: Chili powder, garlic powder, and a pinch of salt round out the flavor. Try a sprinkle of Tajín on top for extra flavor!

How to Make Mexican Street Corn Pasta Salad

In a large skillet, heat olive oil over medium heat. Add the corn and cook for 5-6 minutes, stirring occasionally, until the corn is warm.
In a large bowl, stir together the mayo, lime juice, garlic powder, and cheese.
Add the corn, onion, and jalapeno.
Stir to combine.
Add the cooked pasta and toss with fresh cilantro and chili powder. Season with additional salt, if needed.

Frequently Asked Questions

  • Can I make this ahead of time?– Yes! In fact, it tastes even better after a little time in the fridge. Just give it a stir before serving.
  • Can I make it dairy-free? You can! Use a plant-based mayo and sub in a dairy-free cheese. Follow Your Heart makes a great vegan feta that tastes similar to queso fresco.
  • Can I add protein? Absolutely! I like to use Barilla’s protein plus pasta in this recipe, which adds protein and fiber. But you could also add a can of chickpeas or your favorite protein!

How to Store Leftovers

Store in an airtight container in the fridge for up to 4 days. If it starts to dry out, stir in a splash of lime juice or a spoonful of mayo to freshen it up.

Other Pasta Salad Recipes

If you’re looking for other healthy pasta salads, try this Greek pasta salad, vegan pasta salad, or pesto pasta salad!

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Street Corn Pasta Salad

Street Corn Pasta Salad

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  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 cups 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian
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Description

If you love street corn, you have to try this street corn-inspired pasta salad! It’s made with creamy queso fresco cheese, roasted corn, and tender pasta for a hearty, healthy side dish!

Ingredients

Units Scale
  • 8oz uncooked whole wheat pasta (I recommend elbows, rotini, or cavatappi shapes)
  • 1 tablespoon olive oil
  • 2 (15 oz) cans corn, drained
  • 1/3 cup mayonnaise (You can add more if you want it creamier)
  • 8 oz queso fresco, cotija, or feta cheese, crumbled
  • 2 tablespoons fresh lime juice
  • 1/2 jalapeño, finely diced (remove seeds for less heat)
  • 3 tablespoons finely diced red onion
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Pinch of red pepper flakes
  • 1/2 cup chopped cilantro
  • Salt to taste, if needed
  • Optional: Tajín or extra lime wedges for garnish

Instructions

  1. Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water.
  2. Heat olive oil in a skillet over medium heat. Add corn and cook for 5–6 minutes, stirring occasionally, until charred. Let cool.
  3. In a large bowl, mix mayo, lime juice, garlic powder, cheese, jalapeño, onion, cilantro, chili powder, red pepper flakes, and salt.
  4. Add pasta and corn to the bowl. Stir until evenly coated.
  5. Chill for 30 minutes if possible, then garnish and serve.