Street Corn Pasta Salad

The Summer Side Dish Everyone Comes Back For

If you love Mexican street corn, you’re going to fall head over heels for this Street Corn Pasta Salad. It combines sweet charred corn, tender pasta, smoky chipotle, creamy lime dressing, cotija cheese, and fresh cilantro into one irresistible bowl.

This recipe is perfect for backyard cookouts, potlucks, family gatherings, taco nights, or anytime you need a side dish that steals the spotlight. The combination of creamy, smoky, tangy, and slightly spicy flavors makes every bite absolutely delicious.

Best of all, it can be made ahead of time, making entertaining a whole lot easier.

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Ingredients

Pasta Salad

• 8 oz dry ditalini pasta

• 1 tbsp butter

• 1/2 cup white onion, diced

• 1 large chipotle chili in adobo sauce, chopped

• 3 cups fresh corn cut from the cob

Creamy Lime Sauce

• 1/3 cup mayonnaise

• 1/2 cup Mexican crema or sour cream

• 2 1/2 tsp Tajín seasoning

• Juice of 1 small lime

• 1/2 cup milk

Finish With

• 1/2 cup cotija cheese, shredded

• 1/2 cup fresh cilantro, chopped

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Instructions

1. Melt butter in a large skillet over medium heat.

2. Add the diced onion, fresh corn, and chopped chipotle pepper. Increase heat slightly, cover, and cook for 4–5 minutes, stirring occasionally, until the corn is lightly charred and tender. Remove from heat and allow to cool completely.

3. Cook the ditalini pasta according to package directions. Drain and rinse with cold water.

4. In a medium bowl, whisk together the mayonnaise, Mexican crema (or sour cream), Tajín, lime juice, and milk until smooth and creamy.

5. In a large serving bowl, combine the cooked pasta and cooled corn mixture.

6. Pour the dressing over the pasta salad and stir until everything is evenly coated.

7. Top with cotija cheese and chopped cilantro. Serve immediately or refrigerate until ready to serve.

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Tips for the Best Street Corn Pasta Salad

• Fresh corn provides the best flavor, especially during summer months.

• For extra smoky flavor, grill the corn before cutting it from the cob.

• Adjust the chipotle pepper to control the heat level.

• Let the salad chill for 30 minutes before serving to allow the flavors to blend.

• Add a little extra milk if the salad thickens after refrigeration.

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Variations

Add Protein

Turn this side dish into a complete meal by adding:

• Grilled chicken

• Shredded rotisserie chicken

• Grilled shrimp

• Black beans

Extra Veggies

Mix in:

• Diced red bell pepper

• Cherry tomatoes

• Green onions

• Avocado just before serving

Spicier Version

Add an extra chipotle pepper or a dash of hot sauce for more heat.

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What to Serve With Street Corn Pasta Salad

This salad pairs wonderfully with:

• Grilled burgers

• BBQ chicken

• Carne asada

• Pulled pork sandwiches

• Tacos

• Hot dogs

• Smoked brisket

It’s especially popular at summer cookouts, Fourth of July celebrations, and neighborhood potlucks.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Stir before serving and add a splash of milk if needed to refresh the dressing.

Not recommended for freezing.

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Street Corn Pasta Salad takes everything people love about Mexican street corn and transforms it into a creamy, flavorful pasta salad that’s guaranteed to disappear fast. The sweet corn, smoky chipotle, tangy lime dressing, and salty cotija cheese create the perfect balance of flavors in every bite.

Whether you’re serving it alongside grilled favorites or bringing it to a gathering, this is one recipe people will be asking you for long after the bowl is empty.