Better Than Takeout Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad tastes like your favorite street corn in every bite. After making this for countless cookouts, I discovered the trick to getting that perfect balance of creamy and crunchy. The crispy corn and tortilla strips, combined with the creamy lime dressing, make this salad irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Baked Ziti with Ground Beef and Baked Chicken Ricotta Meatballs with Spinach Alfredo Delight.
Why This Better Than Takeout Mexican Street Corn Pasta Salad Is Pure Comfort
- Better than takeout, it's perfect for cookouts and potlucks
- Creamy lime dressing balances the crunchy corn and tortilla strips
- Easy to customize with your favorite add-ins
- Makes a big batch, perfect for feeding a crowd
What You'll Need for Better Than Takeout Mexican Street Corn Pasta Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 16 oz pasta
- 4 cups grilled corn
- 1 cup cotija cheese
- 1 cup crushed tortilla strips
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional: Fresh cilantro
- Optional: Lime wedges
- Optional: Diced red onion
- Optional: Sliced jalapeño
📝 Ingredient Notes
- pasta: Any shape will do, but rotini or penne works well for capturing dressing.
- cotija cheese: Substitute feta if needed.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of crushing tortilla strips and chopping cilantro. → See on Amazon
- Pasta pot — Boils pasta perfectly every time, with no boiling over. → See on Amazon
How to Make Better Than Takeout Mexican Street Corn Pasta Salad
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Assemble salad: Add cooked pasta, grilled corn, cotija cheese, and crushed tortilla strips to the bowl with the dressing. Toss to combine.
- Serve: Garnish with fresh cilantro, lime wedges, red onion, and jalapeño. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Cook's Tips for Perfect Better Than Takeout Mexican Street Corn Pasta Salad
- Common mistake and fix: Don't overcook the pasta. It will soak up too much dressing and become soggy. Cook it al dente and rinse under cold water to prevent it from sticking together.
- Pro tip: Grilled corn adds a smoky flavor that takes this salad to the next level. If you're short on time, you can use canned or frozen corn, but grilled is best.
- Pro tip: Make this salad ahead of time, but don't add the optional toppings until just before serving. They'll lose their crunch if they sit in the dressing too long.
- Pro tip: To make this salad spicy, add diced jalapeño or a pinch of cayenne pepper to the dressing.
Storing & Reheating Better Than Takeout Mexican Street Corn Pasta Salad
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the dressing and chop the ingredients ahead of time, but don't combine until ready to serve.
Freezing Better Than Takeout Mexican Street Corn Pasta Salad
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as this salad is best served cold or at room temperature. Microwave: Not recommended, as it will make the pasta soggy.
Recipe Notes
- Chef tip: To make this salad vegetarian, omit the cotija cheese or substitute with crumbled tofu.
- Best substitution: Substitute the mayonnaise with Greek yogurt for a lighter dressing.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If your dressing is too thick, add a little more lime juice or water to thin it out.
Want to level up this recipe?
Grill pan — Gives corn that perfect charred flavor without having to fire up the grill. → Check price on Amazon
Better Than Takeout Mexican Street Corn Pasta Salad
Ingredients
Main Ingredients
- 16 oz pasta
- 4 cups grilled corn
- 1 cup cotija cheese
- 1 cup crushed tortilla strips
Seasonings
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Optional Toppings
- Fresh cilantro
- Lime wedges
- Diced red onion
- Sliced jalapeño
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Assemble salad: Add cooked pasta, grilled corn, cotija cheese, and crushed tortilla strips to the bowl with the dressing. Toss to combine.
- Serve: Garnish with fresh cilantro, lime wedges, red onion, and jalapeño. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Notes
- Chef tip: To make this salad vegetarian, omit the cotija cheese or substitute with crumbled tofu.
- Best substitution: Substitute the mayonnaise with Greek yogurt for a lighter dressing.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to feed a crowd.
- Troubleshooting: If your dressing is too thick, add a little more lime juice or water to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as this salad is best served cold or at room temperature.
- Microwave reheat: Not recommended, as it will make the pasta soggy.
- Make ahead: You can make the dressing and chop the ingredients ahead of time, but don't combine until ready to serve.
Nutrition Per Serving
- Calories: 520
- Protein: 15g
- Fat: 22g
- Carbs: 65g
- Fiber: 5g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 20mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Mexican Street Corn Pasta Salad FAQs
Yes, you can make the dressing and chop the ingredients ahead of time, but don't combine until ready to serve. See storage notes for more details.
Overcooking the pasta and letting it sit in the dressing too long can make it soggy. Cook it al dente and rinse under cold water to prevent this.
Not recommended, as the pasta and corn will become mushy when thawed.
Add diced jalapeño or a pinch of cayenne pepper to the dressing. You can also serve it with sliced jalapeño on the side.
Feta cheese is a good substitute. You can also omit it to make this salad vegetarian.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Mexican Street Corn Pasta Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
