Pin it
I threw this together for the first time last July when I needed something for my cousin's potluck that wouldn't wilt in the heat. The pasta salad table is usually pretty sad by hour two of any outdoor party - all mayo soaked macaroni and warm, limp vegetables. This one broke the mold completely. The roasted corn gives it this amazing sweet smoky thing that regular pasta salads just don't have, while the Tajín adds that perfect tangy spicy kick that keeps you coming back for more.
My brother in law, who typically avoids anything labeled "pasta salad" on principle, tried this after my sister badgered him for ten minutes. I watched him take a reluctant bite, look surprised, then quietly go back for a huge second helping when he thought nobody was watching. Two weeks later, he texted asking for "that corn pasta thing recipe" for his office potluck. That's when I knew I had something special.
Ingredients
Trotole pasta isn't just for looks - those spiral curves actually trap little bits of dressing and cheese in ways straight noodles never could. When I couldn't find it once, I used rotini and while still good, it wasn't quite the same.
Roasted corn makes all the difference compared to plain boiled or canned. That slight char brings a smoky sweetness that transforms everything around it. I've thrown ears on the grill while cooking other things to save time.
Cotija cheese crumbles differently than other cheeses - it's drier and saltier, giving these little pops of flavor throughout that feta or parmesan just can't replicate.
Jalapeños need careful handling - I've learned to taste a tiny bit first since their heat varies wildly. One time I got super spicy ones and nearly blew everyone's heads off at a baby shower.
Red onion provides that sharp bite that cuts through the creaminess. I've found soaking the diced pieces in cold water for 10 minutes tames their rawness while keeping the flavor.
Pin it
Step-by-Step Instructions
- Cooking pasta right
- makes or breaks this salad. I always set a timer for 2 minutes less than the package says, then start tasting. That perfect al dente texture will seem slightly too firm when you drain it, but it softens slightly as it absorbs dressing.
- Cutting corn off cobs
- used to send kernels flying everywhere until I figured out the bowl trick. I stand the cob upright in a wide, shallow bowl and slice downward, rotating as I go. The kernels stay contained instead of bouncing across my kitchen floor.
- Mixing the dressing separately
- ensures even distribution of flavors. I started whisking it all together right in the bowl once and ended up with pockets of plain mayo and sour cream throughout - not ideal.
- Reserving some cheese for topping
- isn't just about looks (though it does make it prettier). Those little concentrated bites of cheese right on top create these perfect flavor bombs that would get lost if it was all mixed in.
- Chilling properly
- makes a huge difference. I've served this immediately after making it when short on time, and while still good, giving it at least an hour in the fridge lets all those flavors meld together into something greater than the sum of its parts.
My first attempt at this recipe was nearly perfect, except I went overboard with jalapeños and had to make a second batch of everything else to dilute the heat. I've since learned to add them gradually, tasting as I go. Another discovery was that adding the lime zest along with the juice brings this bright, aromatic quality that makes the whole dish more vibrant.
Serving Ideas
I've found this works beautifully alongside simple grilled chicken seasoned just with salt and pepper - the pasta brings all the flavor you need. For vegetarian meals, I've served it with grilled portobello mushrooms brushed with a little olive oil and lime juice.
When I take it to parties, I pack the extra toppings separately and sprinkle them on just before setting it out. That way the reserved cheese and cilantro stay fresh and make it look like I just made it, even if it's been sitting in my fridge since yesterday.
For a complete meal, I sometimes toss in some diced rotisserie chicken or grilled shrimp right before serving. The warm protein against the cold pasta creates this temperature contrast that makes everything more interesting.
Switch It Up
Sometimes I swap the jalapeños for diced poblanos when I want smoky flavor without as much heat. They bring this deeper, more complex spice that works beautifully with the corn.
Adding diced avocado just before serving creates amazing creamy pockets throughout, though it doesn't hold well for leftovers (learned that one the hard way when my lunch turned brown and ugly the next day).
Black beans make a great addition when you want something heartier or need to stretch it for more people. Just drain and rinse a can, then fold them in gently.
When corn isn't in season, frozen roasted corn kernels (Trader Joe's has good ones) work surprisingly well. Not quite as amazing as fresh roasted, but definitely better than boiled fresh corn or canned.
Keeping It Fresh
This keeps beautifully for about three days in the fridge, though the pasta continues to absorb moisture, so I sometimes add a little more lime juice or even a touch more mayo/sour cream mixture when serving leftovers.
For potlucks in serious heat, I'll sometimes nestle the serving bowl in a larger bowl filled with ice. Not the most elegant solution, but it keeps everything fresh and food safe during those long summer afternoons.
I've discovered this doesn't freeze well at all - something about the mayo and sour cream breaks down and gets weird when thawed. Some recipes are just meant to be enjoyed fresh.
Pin it
This Mexican street corn pasta salad has become my go to for everything from backyard BBQs to office potlucks. There's something about the combination of sweet corn, tangy dressing, and that hint of heat that just works in a way traditional pasta salads don't. It feels special without being complicated, which is pretty much exactly what I want in a summer recipe when I'd rather be outside enjoying the weather than stuck in the kitchen.
Frequently Asked Questions
- → What is Tajín and where can I find it?
- Tajín is a popular Mexican seasoning blend made from dried chili peppers, lime, and salt. It adds a tangy, mildly spicy flavor that's essential to this dish. You can find it in the international foods aisle of most grocery stores, in the spice section, or at Hispanic markets. If unavailable, substitute with a mixture of chili powder, lime zest, and salt.
- → How do I roast corn for this recipe?
- There are several ways to roast corn: 1) Grill husked corn over medium heat for 10-15 minutes, turning occasionally until charred; 2) Roast in a 400°F oven for 20 minutes; 3) Broil 6 inches from heat for 10 minutes, turning occasionally; or 4) For a shortcut, use thawed frozen corn sautéed in a skillet until lightly browned. The key is achieving some caramelization for that sweet, roasted flavor.
- → Can I make this pasta salad ahead of time?
- Yes! This salad actually improves if made a few hours ahead, allowing the flavors to meld. For best results when making a day ahead, keep the dressing separate and toss with the pasta mixture 1-2 hours before serving. This prevents the pasta from absorbing too much moisture and becoming dry.
- → What can I substitute for Cotija cheese?
- If you can't find Cotija cheese, the best substitute is feta cheese, which has a similar crumbly texture and salty flavor. Other alternatives include queso fresco (milder), ricotta salata, or even grated Parmesan cheese. Each will change the flavor profile slightly but will still be delicious.
- → How spicy is this pasta salad?
- With the recommended amount of jalapeño and Tajín, this salad has a mild to medium heat level. For a milder version, remove all seeds and membranes from the jalapeños or substitute with diced bell pepper. For more heat, leave some seeds in the jalapeños or add a pinch of cayenne pepper to the dressing.
- → Can I make this salad gluten-free or lighter?
- Yes to both! Substitute regular pasta with your favorite gluten-free pasta variety to make it gluten-free. For a lighter version, use light mayonnaise and Greek yogurt instead of sour cream. You can also increase the vegetable-to-pasta ratio by adding more corn and reducing the pasta amount by up to half.