Last Updated on November 24, 2025 by Michelle Mundy
Bursting with vibrant flavors of lime, cilantro and Cotija cheese, Mexican Street Corn Pasta Salad is a perfect fresh potluck dish!
It’s always fun to take something original and tasty to a summer potluck. This easy and delicious recipe brings the flavors of Mexican Street Corn to a traditional American Pasta Salad.
It’s a little unexpected and all sorts of delicious. Perfect for sharing!
What You’ll Need to Make Mexican Street Corn Pasta Salad
- Uncooked Pasta – We really like to use Fusilli pasta in this pasta salad because it soaks in the dressing and makes every bite flavorful. Other great choices include Rotini or Farfalle (Bow Tie) pasta.
- Corn – We use raw, fresh corn on the cob wherever possible. Frozen corn or drained, canned corn may be used but fresh tastes best!
- Jalapeno – Finely chopped, seeds removed. This gives a touch of heat to the pasta salad, without making it too spicy.
- Fresh Garlic – We use fresh, minced garlic. You can substitute garlic paste or chopped garlic, or in a pinch, use 1/2 teaspoon of garlic powder.
- Mayonnaise – We use regular full fat mayonnaise in this recipe but lite mayonnaise may also be used.
- Fresh Lime – Lime juice adds a tangy brightness and acidity. We use the juice from a medium lime or 2 tablespoons of bottled.
- Pantry Seasonings – Kosher salt & chili powder.
- Cotija Cheese – Salty, crumbly Mexican cheese that does not melt, perfect for tacos, elite and salads.
- Cilantro – Fresh, chopped cilantro. Parsley may be used instead.
How to make Mexican Street Corn Pasta Salad
This easy and delicious recipe brings the flavors of Mexican Street Corn to a traditional American Pasta Salad, bursting with vibrant flavors of lime, cilantro and Cotija cheese.
Cook the pasta according to the package directions in generously salted water. Drain and rinse. Set aside.
Meanwhile, heat olive oil over medium-high heat.
Add the corn, chopped green onions and jalapeño and cook about 6 minutes, stirring occasionally, until the corn is slightly browned.
Add the garlic and cook for 2 additional minutes, stirring often. Remove from heat and allow to cool slightly.
In a large bowl, whisk the mayonnaise, lime juice, and salt.
Add the pasta and corn and toss to combine.
Stir in the cheese, cilantro, and the chili powder.
Stir until well combined and then sprinkle the mixture with additional chili powder and Cotija cheese if desired..
Refrigerate the salad for at least 30 minutes before serving. Enjoy!
Other Potluck Favorites You Might Like
Baked Buffalo Chicken Dip – uses Deli chicken salad to add a delicious twist to a potluck favorite!
Easy Homemade Ranch Dip – just seven simple pantry ingredients create a delicious and easy dip for veggies.
Classic Spinach Dip – Cool and creamy, this traditional Classic Spinach Dip takes just minutes to make with only six ingredients!
Three Ingredient Fruit Dip – A simple combination of whipped cream cheese, marshmallow fluff and a hint of vanilla.
Simple Homemade Guacamole – Quick, easy and delicious. Bring the authentic flavors of Mexico right into your home kitchen!
Mexican Street Corn Pasta Salad
Ingredients
Method
- Cook the pasta according to the package directions in generously salted water. Drain and rinse. Set aside.
- Meanwhile, heat olive oil over medium-high heat.
- Add the corn, chopped green onions and jalapeño and cook about 6 minutes, stirring occasionally, until the corn is slightly browned.
- Add the garlic and cook for 2 additional minutes, stirring often. Remove from heat and allow to cool slightly.
- In a large bowl, whisk the mayonnaise, lime juice, and salt.
- Add the pasta and corn and toss to combine. Stir in the cheese, cilantro, and chili powder. Stir until well combined and then sprinkle with additional chili powder and Cotija cheese if desired.
- Refrigerate the salad for at least 30 minutes before serving. Enjoy!
Nutrition
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Let us know how it was!
Paula says
This was so good I made it for a work potluck and there was none left. Yummy thank you for the recipe.