Easy Street Corn Pasta Salad

Easy Street Corn Pasta Salad is a vibrant, flavorful dish perfect for picnics, potlucks, or a quick weeknight meal. This recipe simplifies the beloved flavors of Mexican street corn into a satisfying pasta salad, making it a convenient and delicious choice.

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Prep Time 15

Cook Time 15

Chill Time 30

Total Time 30

Servings: 6 servings

Course: Main Course, Salad, Side Dish

Cuisine: Mexican-inspired

Ingredients Equipment Method Notes

Ingredients

12 ounces dried pasta such as rotini, penne, or farfalle
2 cups corn kernels fresh or frozen (if frozen, thaw completely)
1/2 cup mayonnaise
1/4 cup cotija cheese crumbled (or substitute with feta cheese)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice from about 1 lime
1 tablespoon adobo sauce from a can of chipotle peppers in adobo sauce
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
salt to taste
freshly ground black pepper to taste

Optional Garnishes

extra cilantro
lime wedges
extra cotija cheese
cayenne pepper a sprinkle

Equipment

Large pot,
Skillet (optional, for charring corn)
Large Bowl
Whisk
Colander
Airtight container (for storage)

Method

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente. While the pasta is cooking, prepare the other ingredients.
12 ounces dried pasta
Prepare the Corn: If using fresh corn, you can lightly char it in a dry skillet over medium-high heat for a few minutes until slightly browned, or simply use it raw. If using frozen corn, ensure it's fully thawed.
2 cups corn kernels
Make the Dressing: In a large bowl, whisk together the mayonnaise, crumbled cotija cheese, chopped cilantro, fresh lime juice, adobo sauce, chili powder, smoked paprika, and garlic powder. Stir until well combined and creamy.
1/2 cup mayonnaise, 1/4 cup cotija cheese, 2 tablespoons chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon adobo sauce, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder
Combine Ingredients: Once the pasta is cooked, drain it well and rinse briefly with cold water to stop the cooking process and prevent it from sticking. Add the drained pasta and the corn kernels to the bowl with the dressing.
12 ounces dried pasta, 2 cups corn kernels
Toss and Season: Gently toss everything together until the pasta and corn are evenly coated with the dressing. Taste and season with salt and freshly ground black pepper as needed. Remember that cotija cheese is salty, so season cautiously.
salt, freshly ground black pepper
Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the pasta salad for at least 15-30 minutes to allow the flavors to meld.
Serve: Serve the Easy Street Corn Pasta Salad chilled or at room temperature. Garnish with extra cilantro, lime wedges, or a sprinkle of cotija cheese and cayenne pepper if desired.
extra cilantro, lime wedges, extra cotija cheese, cayenne pepper

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheating is not generally recommended; serve cold or at room temperature.