This Mexican street corn pasta salad quickly became a summer favorite in my household the first time I tossed charred corn with tender pasta and a tangy lime-mayo dressing. I discovered the idea on a busy weekend when I had leftover corn and a craving for something bright but comforting. The salad delivers that addictive combination of smoky, creamy, salty, and fresh: the corn's caramelized kernels, the tang of lime, the salty crumble of cotija, and the herbaceous pop of cilantro all fold into pasta for a dish that feels both playful and deeply satisfying.

I love serving this when guests arrive with no notice because it uses pantry staples and comes together quickly. The texture is what makes it memorable: al dente elbow macaroni or penne holds onto the dressing and bits of charred corn, while the cotija adds a crumbly, salty bite. We first ate this at a backyard barbecue, and the kids ran back for seconds while adults praised the unexpected but familiar flavors. It’s perfect warm-weather food, easy to scale, and comfortable enough to be a family dinner staple.

Ingredients

• Pasta (8 oz): Use elbow macaroni or penne; look for a brand you like for texture. Barilla or De Cecco hold their bite well and will stay firm when chilled.
• Corn (3 cups): Fresh kernels cut from about 4 medium ears, or frozen sweet corn thawed and patted dry. Fresh corn gives the best char and juice balance.
• Jalapeño (1): Seeded and minced if you want mild heat; keep seeds for extra kick. Use fresher, firm jalapeños for crispness and bright flavor.
• Butter (3 tbsp): Adds caramelization and flavor when pan-charring the corn. Use unsalted butter so you can salt to taste later.
• Cilantro (1/4 cup): Fresh leaves chopped just before tossing to keep their color and herbaceous lift. Substitute parsley if cilantro is not your thing.
• Cotija cheese (1/2 cup): Crumbled Mexican farmhouse cheese provides salty, crumbly texture. If unavailable, use feta as a similar alternative.
• Mayonnaise (1/2 cup): Forms the creamy base of the dressing; full-fat mayonnaise gives the best mouthfeel. For lighter versions, swap half mayo for Greek yogurt.
• Lime juice (juice of 1 lime): Adds essential acidity to brighten the rich dressing. Add more to taste for extra zip.
• Spices: 1/2 tsp chili powder and 1/4 tsp smoked paprika give depth and smokiness; use good-quality chili powder for complex flavor.
• Salt and black pepper: Season to taste at the end; coarse kosher salt or sea salt gives cleaner seasoning than fine table salt.

Instructions

Cook the pasta: Bring a large pot of water to a vigorous boil and salt it generously (about 1 tbsp per 4 quarts). Add 8 oz of elbow macaroni or penne and cook until al dente according to the package—usually 8 to 10 minutes. Drain, rinse under cold water to stop cooking, and spread on a tray so it cools quickly and doesn’t clump. Toss with a teaspoon of oil if storing briefly. Char the corn: In a large skillet over medium heat melt 3 tbsp butter until foaming. Add 3 cups of corn kernels in a single layer and let them sit without stirring for 1 to 2 minutes to develop color. Stir occasionally until deeply golden and slightly blistered, about 8 to 10 minutes total. The goal is caramelization without burning—adjust heat if needed. Season the corn: Remove the skillet from heat and sprinkle 1/2 tsp chili powder and 1/4 tsp smoked paprika directly onto the hot corn. Toss so the spices cling to the kernels and allow the mixture to cool a few minutes; the hot pan will bloom the spices for deeper flavor. Combine the salad: In a large bowl combine the cooled pasta and the charred corn. Add 1/2 cup mayonnaise, the juice of 1 lime, 1/2 cup crumbled cotija, 1/4 cup chopped cilantro, and the minced jalapeño if using. Gently fold until the pasta is evenly coated and the corn is distributed throughout. Finish and chill: Season with salt and freshly ground black pepper to taste. Cover and refrigerate at least 30 minutes to let flavors meld; for best results chill 1 to 2 hours. Give it a final stir and an extra squeeze of lime before serving.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 3 days. If you plan to serve it later, hold back about 2 tablespoons of the dressing or an extra squeeze of lime and stir in before serving to revive freshness. Avoid freezing; mayonnaise-based dressings separate when frozen and thawed, and the textural contrast of charred corn and al dente pasta will suffer. If storing for a party, assemble the components—pasta, charred corn, and dressing—separately and combine an hour before serving to maintain peak texture.

Ingredient Substitutions

If cotija is unavailable, crumbled feta is a salty, slightly tangy alternative that mimics texture. To lighten the dressing, replace half of the mayonnaise with plain Greek yogurt; expect a tangier, less rich profile. For a dairy-free version, substitute vegan mayonnaise and a sprinkle of toasted, salted sunflower seeds for cotija’s salty crunch. Try smoked paprika alone if chili powder isn’t on hand, but add a pinch of cayenne for heat. For gluten-free needs, use a certified gluten-free pasta made from rice or legumes.

Serving Suggestions

Serve chilled or at cool room temperature as a side for grilled meats, fish tacos, or roasted vegetables. Garnish with extra cotija and a lime wedge for tableside finishing. For a heartier meal, fold in shredded rotisserie chicken or black beans to add protein. Present in a shallow bowl with a scattering of fresh cilantro and a dusting of chili powder for color. It pairs beautifully with cold beer or a citrusy white wine like a Sauvignon Blanc for backyard gatherings.

Cultural Background

This dish is a playful riff on esquites, the beloved Mexican street corn snack where kernels are charred, tossed with mayonnaise, lime, chili powder, and cotija. Folding those flavors into pasta is a Mexican-American adaptation that keeps the spirit of esquites while making it more shareable for Western-style meals. The cotija provides the same saline note as classical Mexican preparations, and the lime-chili balance pays homage to regional flavor preferences across Mexico and the southwestern United States.

Seasonal Adaptations

In summer use fresh corn at its sweetest straight from the grill; in cooler months rely on high-quality frozen corn and add a bit of char for smoke. For fall, fold in roasted poblano strips for an earthier flavor, or add diced roasted red peppers for color in winter. Around holidays, you can add roasted pepitas and pomegranate seeds for a festive crunch and burst of acidity, transforming the salad into a seasonally themed side that still honors the original flavor profile.

Meal Prep Tips

For make-ahead lunches, cook the pasta and char the corn the day before and refrigerate separately from the dressing. Assemble portions in individual airtight containers, adding fresh cilantro and cotija just before sealing to keep herbs bright. When reheating, briefly warm the corn in a skillet and toss with cool pasta and dressing to preserve texture. Use shallow containers to cool quickly and keep the salad at peak freshness for up to three days.

This bowl of Mexican street corn pasta salad is a dependable, flavorful addition to any meal. It’s simple enough for weeknight dinners and impressive enough for company—give it a try and make it your own with add-ins that suit your family’s tastes.