This Mexican street corn pasta salad arrived in my kitchen on a bright summer afternoon when I wanted the bold flavors of esquites without standing over the grill. I discovered the combination while testing ways to use leftover grilled corn and a bag of pantry pasta. The smoky sweet corn, creamy lime mayo dressing, salty cotija and fresh cilantro came together so well that it immediately became a staple for backyard gatherings and simple weekday meals. It has the crunch and sweetness of fresh corn with a luxuriously creamy dressing that keeps every forkful exciting.

I first made this dish for a family barbecue and watched my niece go back for thirds and then claim the leftovers as her school lunch. The texture is the real star: al dente pasta provides a gentle chew while the charred corn adds bursts of sweetness and pop. The lime cuts through the richness and the cotija brings a nutty saltiness that ties everything together. It is equally at home served chilled at a picnic or at room temperature alongside grilled proteins.

Ingredients

• Pasta (8 ounces): Use elbow macaroni or penne for the best bite. Choose a high quality brand like Barilla or De Cecco for consistent al dente texture. The pasta provides the neutral, chewy base that carries the smoky corn and tangy dressing.
• Sweet corn (3 cups): Fresh from the cob is ideal when in season because it becomes caramelized and juicy when charred. Frozen kernels work well too; thaw and dry them before cooking so they char instead of steaming.
• Butter (3 tablespoons): Adds richness for browning the corn. Use unsalted so you can control the final seasoning.
• Cilantro (1/4 cup): Roughly chopped leaves bring bright herbal notes. Remove large stems for a more delicate texture.
• Cotija cheese (1/2 cup): This crumbly Mexican cheese adds salty, slightly tangy notes that mimic traditional street corn. If unavailable use finely crumbled feta.
• Jalapeño (1, optional): Seeded and minced for a gentle heat. Leave it out for a milder salad or swap for pickled jalapeño for tang.
• Mayonnaise (1/2 cup): The base of the dressing that makes the salad creamy and helps spices cling to the corn and pasta.
• Lime (juice of 1): Fresh lime juice brightens the dressing. Bottled juice lacks the volatile aromatics of fresh lime so squeeze just before mixing.
• Chili powder and smoked paprika: Use 1/2 teaspoon chili powder and 1/4 teaspoon smoked paprika for balanced warmth and a faint smoke note.
• Salt and black pepper: Season at the end to taste; the cotija adds saltiness so start light and adjust.

Instructions

Cook the pasta:Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add 8 ounces of elbow macaroni or penne and cook to firm al dente according to package directions, typically 8 to 10 minutes. Drain thoroughly and rinse under cold water to stop cooking and cool the pasta quickly. Drain again and transfer to a large mixing bowl. Toss with a teaspoon of neutral oil if you expect it to sit so the pieces do not stick together.Char the corn:Heat a large skillet over medium heat and add 3 tablespoons of butter. When it foams, add 3 cups of sweet corn kernels in a single layer if possible. Let them sit for 1 to 2 minutes without stirring to develop color then stir occasionally until charred and golden, about 8 to 10 minutes total. Watch for darker brown bits and a toasty aroma; those are the flavor you want.Season the corn:Remove the skillet from the heat and sprinkle 1/2 teaspoon chili powder and 1/4 teaspoon smoked paprika over the corn. Toss to coat while the pan is still warm so the spices bloom. Allow the corn to cool slightly before combining with the pasta so the mayonnaise does not break down.Make the dressing:In a small bowl whisk together 1/2 cup mayonnaise and the juice of 1 lime until smooth. Taste and add a pinch of salt and a few grinds of black pepper. If you like more tang, add another half lime. This dressing should be bright and balanced rather than overly rich.Assemble the salad:Add the seasoned charred corn to the cooled pasta along with the dressing, 1/2 cup crumbled cotija, 1/4 cup chopped cilantro and the minced jalapeño if using. Gently fold everything together until evenly coated. Adjust seasoning with salt and pepper and a squeeze of additional lime if desired.Chill and serve:Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This resting time brings out the lime and lets the cotija mellow into the dressing. Serve chilled or at room temperature.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to three days. When packing, press a piece of plastic wrap directly onto the surface to reduce air contact and preserve the cilantro brightness. If the salad seems dry after chilling, stir in a teaspoon of olive oil or a splash of lime juice to revive the texture. Do not freeze because mayonnaise and the cooked pasta separate and develop an unpleasant texture when thawed. For transporting to picnics use a cooler and keep the container chilled until ready to serve.

Ingredient Substitutions

If you need to swap ingredients you have options. For a lighter version replace half the mayonnaise with plain Greek yogurt and increase lime by a quarter for similar tang. If cotija is not available use crumbled feta for a comparable salty crumbly bite. To make the salad gluten free use a gluten free pasta and the rest of the recipe stays identical. For vegan eaters try a vegan mayo and a crumbly firm tofu seasoned with a pinch of kala namak for an eggy umami note.

Serving Suggestions

Serve the salad as a side with grilled chicken, steak or fish. It is an excellent accompaniment to tacos and barbecue. Garnish with extra cotija, a lime wedge and a sprinkle of smoked paprika for color. For a more substantial main course add black beans or shredded rotisserie chicken and double the cilantro for freshness. It also pairs nicely with a crisp green salad and corn tortillas for a full Mexican inspired meal.

Cultural Background

The flavors are inspired by elotes and esquites, Mexican street food classics that feature charred corn, lime, chili powder and cotija. Turning those elements into a pasta salad is an example of culinary blending that keeps the spirit of the original while making it approachable for potlucks and home cookery. The salad celebrates the essential contrasts of Mexican corn dishes: smoky char, acidic citrus and salty aged cheese that balance richness.

Seasonal Adaptations

In summer use fresh corn straight from the cob for the best sweetness and char. In autumn swap in roasted late season squash for a cozy variation and finish with a handful of toasted pepitas. For winter when corn is less sweet rely on good quality frozen kernels that have been properly thawed and patted dry so they brown in the skillet. Swap cilantro for flat leaf parsley when cilantro is not available or simply prefers a milder herb.

Meal Prep Tips

For meal prep char the corn and cook the pasta on day one then store them separately in airtight containers. Combine with dressing and cheese on the day you plan to eat to maintain texture. Use shallow containers for quick cooling and portion into single serve containers for ready lunches. The dressing can be made up to three days ahead and kept chilled. When reheating add a squeeze of lime to freshen the flavors.

This salad is a versatile, crowd pleasing dish that brings bright flavors to any table. I hope it becomes a comforting favorite in your home as it is in mine. Enjoy the balance of smoky, creamy and tangy in every bite and make it your own with the variations suggested above.