All the flavors of Mexican street corn, including fresh grilled corn on the cob, come together in this colorful and delicious pasta salad.

Why You’ll Love This Recipe
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.
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 a few crunchy veggies, liked diced red pepper, and a creamy dressing into the mix and you’ve got yourself a winning combination.
In fact, I recently served this pasta salad for company and it got rave reviews from my guests. And I love that it’s such a unique twist on the usual pasta salad, yet still filled with all the flavors of summer.
My husband is a pasta salad fanatic, and this is one of his favorites. Come to think of it, it’s also one of my favorites.
If you’re looking for something new and delicious to take to a neighborhood potluck or backyard barbecue, I highly recommend this Street Corn Pasta Salad. Just be prepared to get lots of requests for the recipe!
Be sure to save this recipe to your favorite Pinterest board for later.

Ingredients
- Produce: corn on the cob, red bell peppers, green onions, jalapeno, fresh cilantro
- Olive oil
- Cotija or feta cheese
- Parmesan
- Spices: chili powder, salt and pepper
- Mayonnaise
- Sour cream
- Lime juice
Mexican Street Corn Pasta Salad
Ingredients
- 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
Instructions
- Preheat outdoor grill for medium-high heat.
- Brush corn with olive oil. Grill, turning frequently, until lightly charred all over, 10-15 minutes; cool and cut corn from the cob.
- Cook pasta according to package directions. Rinse under cool water and drain.
- 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.
- Stir dressing into pasta and corn mixture. Season with salt and pepper, to taste. Refrigerate until serving.
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19 comments
Eva
Am I missing the ingredients for the dressing? Assuming it’s the leftover ingredients? -Thanks!!
Melinda
I made this to go with grilled sausage and broccoli for dinner tonight. It’s a decent pasta salad base but I had to increase the cilantro to 1/2 cup minced and add 1 Tbsp of chili powder to even begin to taste it. It needs seasoning people! It is fine without the lime juice though (family member with a lime allergy).
Kory Patterson
WOW, this was yummy! We just made it and everyone in our family loves it. Its a keeper!