If you are looking for the salad that is going to steal the show at every single summer gathering this season…this is it. My Mexican Street Corn Pasta Salad is bold, bright, and packed with the most incredible flavors. Sweet summer corn cut straight off the cob, tender pasta, crisp red bell pepper, fresh herbs, and the creamiest, most flavor packed dressing you have ever tasted…tangy yogurt and mayo, smoky paprika, cumin, fresh lime, and salty cotija cheese all coming together in the most beautiful way.

The best part, IMO, is that it gets better with time. Make it ahead of time, pop it in the fridge, and pull it out when your guests arrive. It is the ultimate make ahead summer salad and one that I promise you will be making on repeat all season long.

Ingredients

Fresh corn on the cob-The star of the show! Sweet, summery, and at its absolute peak right now at the farmers market. Cooking it right on the cob before cutting the kernels off gives you the most incredible flavor and texture.

Kosher salt– Seasons the pasta water generously and brings out the best in every single ingredient in this salad.

Elbow pasta– The perfect little pasta shape for this salad- it catches all that incredible creamy dressing in every bite. Ditalini or any small pasta shape works beautifully too.

Extra virgin olive oil– Adds a subtle richness to the dressing and keeps everything beautifully coated and glossy.

Fresh cilantro– Bright, herby, and bold- it adds a beautiful freshness that is classic in Mexican inspired cooking.

Fresh parsley– A milder counterpart to the cilantro that adds color and a clean, fresh flavor throughout.

Red bell pepper– Adds a beautiful pop of color, a satisfying crunch, and a subtle sweetness that balances all the tangy flavors in the dressing.

Green onions– Mild, fresh, and a little peppery…they add just the right amount of bite without overpowering everything else.

Cotija cheese– The salty, crumbly Mexican cheese that makes this salad truly special. It gets mixed into the dressing AND sprinkled on top for maximum flavor in every single bite.

Greek yogurt– The lighter, protein packed base of the dressing that keeps things creamy without being too heavy.

Mayonnaise– Works alongside the yogurt to create that rich, velvety dressing that coats every piece of pasta and corn beautifully.

Paprika– Adds a warm, smoky depth to the dressing that is classic Mexican street corn flavor.

Cumin– Earthy, warm, and slightly smoky…it adds a layer of complexity that makes the dressing taste truly special.

Lime zest and juice– Bright and citrusy, the lime cuts through the richness of the dressing and adds that vibrant punch of flavor that makes this salad so incredibly addictive.

How to Make my Street Corn Salad

Bring a large pot of generously salted water to a boil.

When boiling, add the shucked ears of corn and cook for a few minutes until tender. Use tongs to remove the corn, keeping the water in the pot and set the corn aside to cool.

Bring the water back to a boil, add pasta and cook according to package directions until just al dente. Drain the cooked pasta and run cold water over it to stop the cooking. Reserve while you continue with the dressing.

Dressing: In a large serving bowl, combine the yogurt, mayonnaise, ¼ cup cotija cheese, paprika, cumin, lime juice and zest, salt and pepper. Whisk to combine. Add in the olive oil and red pepper.

Cut the kernels off the cobs of corn and add the corn and pasta into the bowl. Add most of the herbs and green onion and toss again.

Top with the remaining herbs, green onion, and ¼ cup of cotija cheese and serve or place in the fridge, covered, until ready to serve.

Enjoy!

Commonly Asked Questions