Street Corn Pasta Salad
This quick Mexican Street Corn Pasta Salad is loaded with delicious corn, queso fresco, and a deliciously smokey, and refreshing dressing. It’s quick and easy to throw together and is made up of a combination of both pantry and fresh ingredients, most of which you probably already have, and the ones you don’t are easy to find at any grocery store!
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my Affiliate Disclosure
Summer is prime time for pasta salads, and this one has officially earned a permanent spot in our rotation.
This Street Corn Pasta Salad is a Tex-Mex twist on two classics—Mexican street corn and pasta salad—all tossed together in one bold, flavor-packed dish. It’s creamy (but not heavy), a little smoky, a little fresh, and exactly the kind of side that disappears fast at a cookout.
It also brings me right back to some of my favorite childhood flavors—simple, comforting, and meant to be shared.
If you love easy summer sides, you might also like my Salmon Salad or this One-Pot Asparagus & Bacon Rigatoni for a simple dinner option.
Quick Overview
- Flavor: Smoky, tangy, fresh with a little heat
- Texture: Creamy with pops of corn and tender pasta
- Time: ~25 minutesServes: 6–8 as a side
- Best for: BBQs, potlucks, weeknight dinners
- Make-ahead friendly: Yes (flavor gets even better!)
Tips For Success
About the Ingredients
ORZO
Orzo (also called risoni) is a small pasta shaped like rice. It keeps this salad light while letting the corn and dressing shine.
SWEET CORN
Frozen corn keeps this recipe easy and year-round friendly. Fresh or grilled corn is always a great upgrade when available.
JALAPEÑO
Adds both heat and a fresh, crisp flavor. Remove seeds for less heat—or swap for a hotter pepper if you want to turn things up.
CILANTRO
Cilantro adds a freshness and specific flavor to the salad. I know for some this flavor gives off a soap taste, if that’s you, use parsley.
MAYONNAISE
Brings brightness and freshness. If cilantro isn’t your thing, parsley works well here.
LIME JUICE
Adds that essential tang and brightness that ties everything together.
GRAPE TOMATOES
A little sweetness, color, and freshness to balance the smoky spices.
CHIPOTLE POWDER
Adds smoky heat—key for that street corn flavor.
CHILI POWDER
Brings warmth and savory depth.
SMOKED PAPRIKA
Enhances the smoky flavor with a subtle sweetness.
GROUND CUMIN
Adds warmth and that familiar Tex-Mex backbone.
OREGANO
Mexican oregano is ideal (more citrusy and floral), but regular oregano works just fine.
QUESO FRESCO
Soft, slightly tangy, and crumbly. I prefer it here over cotija for the texture and mild saltiness.
Making Your Own Street Corn Pasta Salad
Cook the pasta
Cook in salted water until al dente. Drain and let cool (a quick rinse with cold water helps stop the cooking).
Sauté the corn
Heat oil over medium-high heat. Cook corn for about 7 minutes, until lightly charred in spots.
Make the dressing
In a large bowl, mix:
- mayonnaise
- lime juice
- chipotle powder
- chili powder
- paprika
- cumin
- oregano
- garlic
- ¾ of the queso fresco
- half the tomatoes
- half the cilantro
Combine everything
Add the pasta and corn. Toss until evenly coated.Chill + finish
Refrigerate until ready to serve. Top with remaining cheese, tomatoes, and cilantro.
Jenn’s Kitchen Tip
Be careful when sautéing corn—
it can pop a bit as it cooks (like mini popcorn). Keep the heat at medium-high and give it a stir now and then to avoid surprises.
Substitutions & Variations
- Add grilled chicken or shrimp to turn this into a full meal
- Swap queso fresco for cotija or feta
- Skip the mayo and use crema + olive oil
- Add diced avocado right before serving for extra richness
Cooking With Kids
Cooking together doesn’t have to be perfect—it just has to be shared.
This is a great recipe for getting kids involved because there are plenty of simple, hands-on tasks:
- Measuring ingredients
- Mixing everything together
- Tearing herbs
- Older kids can help chop tomatoes or jalapeños
If you’re handling the stovetop portion, let them jump in once everything is cooled and ready to mix. It’s a fun, low-pressure way to build confidence in the kitchen.
Refrigerate until ready to serve.
Top with the remaining cheese, cilantro, and tomatoes, and ENJOY!
Storage Details
Store in an airtight container in the fridge for up to 4 days.
Before serving leftovers, give it a quick stir and add a squeeze of lime or a spoonful of mayo if it needs a refresh.
Serving Ideas
This pasta salad is perfect on its own, but we love it with:
- Tacos
- Grilled chicken
- Burgers
- or something like my Lemon Chicken Taco Dinner.
FAQ
Yes! In fact, it’s even better after a few hours in the fridge.
Absolutely. Grilled corn is the best option when in season.
Cotija, feta, or even shredded Monterey Jack will work.
Mild to moderate. You can adjust by adding or removing jalapeño and chipotle.
Up to 4 days in an airtight container.
Street Corn Pasta Salad
- Total Time: 45 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
This easy Street Corn Pasta Salad combines smoky, creamy, and fresh flavors into one quick side dish. Perfect for BBQs, potlucks, or weeknight dinners.
Ingredients
- 8 oz dry orzo
- 2 tsp olive oil
- 12 oz frozen corn
- 1 small jalapeño, minced (optional)
- 1/3 cup cilantro, chopped
- 1 garlic clove, grated
- 2/3 cup mayonnaise
- 1/2 tbsp avocado oil
- 3 tbsp lime juice
- 3 oz grape tomatoes, halved
- 1/4 tsp chipotle powder
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- 10 oz queso fresco
- Salt + pepper to taste
Instructions
- Cook pasta to al dente. Drain and cool.
- Sauté corn in oil for ~7 minutes until lightly charred.
- Mix dressing ingredients in a large bowl.
- Add pasta and corn. Toss to combine.
- Chill until ready to serve.
- Top with remaining cheese, tomatoes, and cilantro.
Equipment
All-Clad D3 3-Ply Stainless Steel 3 Quart Sauce Pan
Buy Now →
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →Notes
Substitutions:
- Parsley can be used instead of cilantro OR it can be omitted completely
- Vegetable oil, olive oil, or sunflower oil are all good options.
TIPS FOR SUCCESS
Cook the pasta just until al dente. Nothing ruins any pasta salad quicker than mushy, overcooked pasta. I recommend cooking the pasta for 1 minute less than the lowest recommended cooking time on the package. For example: if the package recommends 9-11 minutes, cook it for 8 minutes, then pull it off the heat and strain. Especially since this will be sitting for a bit of cooling.
If sweet corn is in season where you are, you can definitely (and quite honestly I would) use grilled corn on the cob instead of frozen corn in a pan! Husk and clean your corn, then grill the cobs to lightly char the kernels. It’ll add an entirely new dimension to your salad!
The dressing in this pasta salad is light, and might not be “creamy” by the time you eat it if you let it sit. It personally doesn’t bother me, but if you find you need to, add a couple of tablespoons of mayo and a squeeze of lime to add a little “creaminess” to it. You might also need to add some salt, so check that too.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: stove-top
- Cuisine: Mexican-American, Mexican-Inspired, Tex-Mex
MAKE MID-WEEK A LITTLE EASIER
Sign up below, and I’ll send you a FREE E-BOOK featuring six of my all-time favorite mid-week recipes!
Recipe & Photo Credit
This recipe and all images are original content created by Jenn Giam Smith for Cheers, Jenn.
You’re welcome to link to this recipe using one photo with proper credit. Please do not copy, republish, or redistribute this recipe or images without permission.
Have a question or want to share how it turned out?
Leave a comment below — I love hearing from you. 💛
