This Mexican Street Corn Pasta Salad is the ultimate summer side dish—bright, creamy, and bursting with bold flavors.
With roasted corn, tender trotolle pasta, jalapeños, and two cheeses tossed in a tangy Tajín dressing, it’s a fiesta in every bite!
Why You’ll Love This Recipe
Bold and zesty – flavored with lime, Tajín, and roasted corn.
Creamy texture – thanks to the sour cream and mayo combo.
Perfect for parties – easy to prep ahead for BBQs and potlucks.
Colorful and festive – it looks as good as it tastes.
Kid and crowd friendly – cheesy, slightly spicy, and super satisfying.
What You’ll Need (Ingredient Highlights)
Trotolle pasta – a fun, spiraled shape that holds the creamy dressing well.
Roasted corn – adds sweetness and smoky flavor.
Red onion & jalapeño – for crunch and a little heat.
Cheddar & Cotija cheese – sharp and salty to balance the creaminess.
Mayonnaise & sour cream – form the luscious base of the dressing.
Tajín seasoning – for that signature chili-lime kick.
Fresh lime juice – brightens the whole dish.
Pro Tips Before You Start
Use leftover grilled or oven-roasted corn for best flavor.
Don’t overcook the pasta—al dente works best for salads.
For a spicier kick, leave the seeds in your jalapeños.
Add Tajín gradually and taste—you can always add more.
Want to make it ahead? Chill without the cheese on top, then garnish just before serving.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
Boil the trotolle pasta in a large pot of salted water according to package directions.
Once al dente, drain and rinse under cold water to stop the cooking process.
Transfer to a large mixing bowl and let cool.
Step 2: Add the Roasted Corn
Cut the kernels off the roasted corn cobs and add them to the bowl of cooled pasta.
Stir to combine.
Step 3: Mix in Veggies and Cheese
Add the diced red onion and jalapeño to the bowl.
Then stir in ½ cup each of finely shredded cheddar and Cotija cheese, saving the rest for garnish.
Step 4: Make the Dressing
In a small bowl, whisk together mayonnaise, sour cream, fresh lime juice, and Tajín.
Start with 1 teaspoon of Tajín and taste—add more if you like it extra zesty.
Step 5: Toss and Chill
Pour the dressing over the pasta mixture and stir until evenly coated.
Sprinkle the top with the remaining cheeses, extra Tajín, and fresh cilantro.
Cover and refrigerate until ready to serve.
What to Serve It With
Grilled meats like steak, chicken, or shrimp
Tacos or burritos
BBQ ribs or pulled pork
Burgers and hot dogs
A side for Mexican-inspired feasts
Variations / Substitutions
Swap trotolle with elbow macaroni or rotini.
Use frozen or canned corn if fresh isn’t available—just sauté for a few minutes.
Try Greek yogurt instead of sour cream for extra protein.
Add diced avocado for richness or black beans for heartiness.
Use pepper jack for a spicy cheese variation.
Storage & Leftovers
Refrigerator: Store in an airtight container for up to 3 days.
Freezing not recommended – the creamy dressing and fresh veggies won’t hold up well.
Stir well before serving leftovers—some liquid separation is normal.
FAQs
Can I make this a day ahead?
Yes! Prepare everything and refrigerate.
Add the garnishes (extra cheese, cilantro, Tajín) just before serving.
What’s the best corn to use?
Fresh roasted corn is best, but grilled or oven-roasted frozen corn also works.
Is it spicy?
It has a mild kick from jalapeños and Tajín. Adjust the amount to your heat preference.
Can I make it vegetarian?
It already is! Just be sure your cheeses are vegetarian-friendly.
What’s a good substitute for Cotija cheese?
Try feta or queso fresco for a similar salty crumble.
Can I double the recipe?
Absolutely—great for parties and BBQs. Just scale all ingredients evenly.
What if I don’t have Tajín?
Mix chili powder, lime zest, and a pinch of salt as a substitute.
Final Thoughts
This Mexican Street Corn Pasta Salad is everything you want in a summer dish—bright, creamy, crunchy, and packed with flavor.
It brings people back for seconds (and thirds).
Whether you’re serving it up at a picnic or weeknight dinner, it’s bound to become a seasonal favorite.
Mexican Street Corn Pasta Salad
Ingredients
Method
- Cook pasta until al dente, drain, rinse with cold water, and place in a large bowl.
- Cut kernels from roasted corn and mix into pasta.
- Add diced red onion, jalapeño, and ½ cup of each cheese.
- Whisk dressing ingredients in a separate bowl, pour over salad, and toss.
- Garnish with remaining cheese, Tajín, and fresh cilantro. Chill until serving.
- See full steps with tips & photos → https://theboatshedcafe.com/mexican-street-corn-pasta-salad/
