Mexican Street Corn Pasta Salad

I first fell in love with these flavors when I made Mexican street corn dip, and since then, I have been finding ways to turn street corn into all kinds of dishes. This pasta salad version is now one of my go-to recipes for summer gatherings.

It has all the Mexican-inspired flavor you expect but with tender pasta shells to make it extra filling.

Ingredients You Will Need

• 1 bag (16 ounces) frozen corn, thawed — quick and easy, but fresh grilled corn is incredible if you have the time
• 8 ounces radiatore pasta, cooked and rinsed with cold water — any short pasta works, but I love radiatore because it holds the creamy dressing so well
• 1/2 cup real mayonnaise
• 6 ounces crumbled feta cheese — Cotija cheese is a great alternative
• 2 small jalapeño peppers, seeded and diced — seed them for less heat or leave some seeds in if you like it spicy
• 1/2 cup diced fresh cilantro
• 1 tablespoon minced garlic
• Juice of 2 limes
• Spices: 1 teaspoon salt, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon black pepper

How to Make Mexican Street Corn Pasta Salad

1. Cook the pasta according to the package instructions. Rinse it under cold water and drain well.
2. In a large bowl, mix together the corn, mayonnaise, feta cheese, jalapeños, cilantro, and garlic.
3. Add the cooled pasta to the bowl and stir until everything is well coated.
4. Season with cayenne pepper, salt, and black pepper. Adjust to taste.
5. Squeeze in fresh lime juice and give it one last mix.
6. You can serve it immediately or chill it in the fridge until ready.

Helpful Tips I’ve Learned from Experience

If you are not into a lot of heat, just use one jalapeño or skip the cayenne. I have done that before when I know my wimp husband is gonna eat it, and it still tastes fantastic. Feta cheese is awesome, but cojita works great too.

Adding some protein is a great option if you want to make this street corn pasta salad a bit more filling. I like using shredded rotisserie chicken when I need something quick. Shrimp is also delicious. Just cook it in olive oil and garlic before adding it in.

For a vegetarian option, I believe (rinsed) black beans or chickpeas work well, but to be transparent, I haven’t tried it yet. If you do decide to add extra ingredients, make sure to give the salad a taste and adjust the lime juice or spices if needed.

Lastly, this salad tastes even better after sitting in the fridge for a few hours, so feel free to make it ahead.

Serving Suggestions

Honestly, pasta salad goes with just about anything. I feel like street corn pasta salad is a side dish that you can easily serve with grilled chicken, burgers, BBQ ribs, or pulled pork. Basically if its an outdoor potluck variety type food, serve it up!

If you are planning a cookout, you can also add these other salad recipes to the table, like my fiesta corn pasta salad or creamy corn succotash pasta salad, both which feature corn.

How to Store Leftover Street Corn Pasta Salad

Like most recipes, leftovers can be stored in an airtight container in the refrigerator for up to three days. Unless you add any extras like avocados, it should hold up well. Before serving, I recommend stirring the salad well and adding a little lime juice or a spoonful of mayo (if it appears dry).

I hope you love this recipe as much as I do. If you make it, please leave a comment or rating. And if you are as into street corn flavors as I am, be sure to check out my Mexican corn salad with feta for another fresh and flavorful side dish option.

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