August 30th, 2013

Mexican Street Corn Pasta Salad

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If you’re planning an end-of-summer Labor Day barbecue (and even if you aren’t), I highly recommend putting this Mexican Street Corn Pasta Salad on your menu. .

Mexican Street Corn Pasta Salad

It’s one of the best pasta salads I’ve ever tried, and it’s definitely going into the favorites file.

This salad is bursting with all the flavors of Mexican street corn–the grilled corn being the star ingredient. That’s what Mexican street corn is, after all–grilled corn topped with a zesty chile-lime spread and sprinkled with cheese.

It only takes about 10 minutes to grill the corn. So I beg of you, don’t take shortcuts and use the plain old, un-grilled variety.

Throw in a few crunchy veggies and a creamy dressing into the mix and you’ve got yourself a winning combination

Mexican Street Corn Pasta Salad



    • 3-4 ears corn on the cob
    • 1 tablespoon olive oil
    • 8 ounces rotini pasta
    • 1 red bell pepper, seeded and chopped
    • 3 green onions, chopped
    • 2-3 tablespoons seeded, chopped jalapeno
    • 1/2 cup Cotija or feta cheese, crumbled
    • 3 tablespoons grated Parmesan cheese
    • 2 tablespoons chopped fresh cilantro
    • Salt and pepper, to taste


    • 1/3 cup mayonaisse
    • 1/3 cup sour cream
    • 1 teaspoon chile powder
    • 2 tablespoons lime juice


    1. Preheat outdoor grill for medium-high heat.
    2. Brush corn with olive oil. Grill, turning frequently, until lightly charred all over, 10-15 minutes; cool and cut corn from the cob.
    3. Cook pasta according to package directions. Rinse under cool water and drain.
    4. In a large bowl, combine pasta, grilled corn, red pepper, green onions, jalapeno, cheeses and cilantro. In a small bowl, whisk together ingredients for dressing.
    5. Stir dressing into pasta and corn mixture. Season with salt and pepper, to taste. Refrigerate until serving.
    2 reviews

    Who Dished It Up First: Inspired by Cinnamon Spice and Everything Nice



    1. This sounds so delicious…!

    2. Looks perfect for my Labor Day weekend:) thanks!

    3. Oh YUM- we are making ribs all weekend & this would be the perfect side.

      Thanks Danelle- hope you have a wonderful holiday.

    4. I tried this today, but had to use regular frozen corn, as I don’t have any kind of grill. Still, it turned out very yummy, and much hotter/spicier than I had thought.

      Don’t forget to add the instruction that you have to cut off the corn from the cobs! 🙂 I just noticed that omission, but figured that it was implied…

      Thanks for all the yummy recipes. I really like reading your site.

      • I am definitely adding in to cut the corn off the cob. Thanks for noticing that Heidi! Good to hear it was still yummy with regular corn too. And the spiciness can vary quite a bit, depending on your jalapenos and how many of the seeds and ribs you leave in when you chop them.

    5. OH wow! This looks awesome Danelle! We love any dish with a mexican twist, definitely going to have to try this one. Pinning, thanks for the great recipe. 🙂

    6. Wanted to tell you that I made this salad for a pot luck Labor Day picnic yesterday – BIG BIG hit. When I went to make the dressing I was out of chilli power. OH NO. I made the remaining dressing ingredients in a different bowl, then put everything in the fridge. The next day we took it all with us. Our host had chilli powder. She tried to talk me out of adding it . But, I wanted to follow the directions exactly. We all agreed later that it was the right decision – none of us would change a thing – not one thing. I brought a clean dish home. Thanks for the great dish.

      • Thanks so much for sharing that Jen….I’m always guilty of changing recipes, so it’s good to know I shouldn’t mess with the chili powder! 🙂 And I’m so glad the salad was a hit at the picnic!

    7. This is so good! I’ve made it twice now and it will be a regular dish in our home in the future. Thanks for the amazing recipe!


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