Mexican Corn Pasta Salad

There’s something about a bowl of Mexican Corn Pasta Salad that just looks like sunshine.

Think golden kernels of grilled corn, tender pasta spirals, flecks of cilantro, and bright red peppers all tossed in a creamy, tangy dressing with a hint of smoky chili.

It’s a rejuvenating, colorful side or light main that comes together fast—perfect when you need something impressive in under 30 minutes.

This salad is a lifesaver for busy weeknights, potlucks, and anyone who loves meal-prepping lunches that don’t feel boring by Wednesday.

I still remember the first time I brought it to a last-minute backyard gathering—no one knew I’d thrown it together with pantry staples, and the bowl was scraped clean before the burgers even came off the grill.

It shines at summer barbecues, easy entertaining, or quick lunches straight from the fridge. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, creamy, tangy flavor in every bite
• Packs in fresh veggies, fiber, and protein for a hearty salad
• Comes together quickly with simple, affordable, easy-to-find ingredients
• Serves perfectly as a side dish or light main course
• Stays delicious in the fridge, ideal for make-ahead meals and parties

Ingredients

• 12 oz pasta shells, small — cook just to al dente so they stay firm
• 2 cups corn kernels, cooked or grilled — charred corn adds great smoky flavor
• 1 cup black beans, rinsed and drained — drain very well to avoid watering salad
• 1 cup cherry tomatoes, halved — choose sweet, firm tomatoes for best texture
• 1 red bell pepper, diced — adds crunch and sweetness
• 1/2 red onion, finely chopped — mince small so flavor doesn’t overpower
• 1 jalapeño pepper, seeded and minced — leave some seeds in if you like heat
• 1/2 cup cilantro, chopped — use tender stems as well as leaves
• 1 avocado, diced — add just before serving to prevent browning
• 1/2 cup cotija cheese, crumbled — feta or queso fresco are good substitutes
• 1/2 cup mayonnaise — full‑fat gives the creamiest texture
• 1/4 cup sour cream — balances the richness of the mayo
• 3 tbsp lime juice, fresh — bottled lacks the same brightness
• 1 tbsp olive oil — helps the dressing coat the pasta evenly
• 1 tsp chili powder — use a mild blend unless you prefer spicy
• 1 tsp ground cumin — key to the salad’s earthy, Mexican-style flavor
• 1/2 tsp smoked paprika — reinforces a grilled, “street corn” taste
• 1/2 tsp garlic powder — distributes garlic flavor more evenly than fresh
• 1/2 tsp salt — adjust at the end after adding cheese
• 1/4 tsp black pepper — freshly ground has the best aroma
• 1 tsp hot sauce, optional — add more or less to control heat level

Step-by-Step Method

Bring a large pot of generously salted water to a rolling boil. Add the small pasta shells and cook until al dente, following package directions. Stir occasionally to prevent sticking.

Once tender but still firm, drain the pasta in a colander. Rinse under cold water to stop cooking and cool completely. Let it drain very well.

Prep the Vegetables

Prepare the vegetables while the pasta cools. Halve the cherry tomatoes. Dice the red bell pepper and finely chop the red onion.

Seed and mince the jalapeño for controlled heat. Chop the cilantro. If using fresh or grilled corn, cut the kernels from the cob. Keep everything in neat piles for easy mixing.

Combine Pasta and Veggies

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the corn kernels, black beans, cherry tomatoes, red bell pepper, red onion, jalapeño, and chopped cilantro.

Gently toss with a wooden spoon to distribute ingredients evenly. Make certain the pasta is fully cool, so the vegetables stay crisp and the dressing won’t thin out.

Whisk the Creamy Dressing

In a medium bowl, combine mayonnaise, sour cream, fresh lime juice, and olive oil. Add chili powder, ground cumin, smoked paprika, garlic powder, salt, black pepper, and hot sauce if using.

Whisk until completely smooth and creamy. Taste and adjust lime or salt as needed. The dressing should be tangy, lightly smoky, and well seasoned.

Dress and Toss the Salad

Pour the creamy dressing over the pasta and vegetable mixture. Use a wooden spoon to gently fold everything together. Make sure all the shells and vegetables are evenly coated.

Scrape along the bottom of the bowl so no dressing is left behind. Avoid vigorous stirring so the pasta and vegetables keep their shape and texture.

Fold in the Cheese

Sprinkle the crumbled cotija cheese over the dressed salad. Gently fold it in, dispersing it throughout rather than leaving it on top. Taste and adjust seasoning as needed, adding extra salt, chili powder, or lime juice.

The cheese should add salty richness without overwhelming the fresh flavors or creamy dressing.

Chill to Develop Flavor

Cover the bowl tightly with plastic wrap or a lid. Refrigerate the salad for at least 30 minutes to let the flavors meld. This resting time firms the pasta, blends the spices, and cools the salad thoroughly.

If chilling longer, give it a gentle stir before serving and refresh with a squeeze of lime if needed.

Add Avocado Before Serving

Dice the avocado just before serving to keep it fresh and green. Gently fold the avocado into the chilled salad, taking care not to mash the pieces. Give the salad a final light toss.

Garnish with extra cilantro or cotija if desired. Serve the Mexican corn pasta salad well chilled for best texture and flavor.

Ingredient Swaps

• Use feta or queso fresco instead of cotija; any short pasta shape can replace shells.
• For vegetarian (already is) and egg‑free, swap mayonnaise for vegan mayo; for dairy‑free, use vegan sour cream and omit or replace cheese.
• Sub canned or frozen corn for grilled, any mild chili (poblano, serrano, green bell pepper) for jalapeño, and parsley or green onion if cilantro isn’t available.

You Must Know

– Make-Ahead • To prep up to 1 day in advance without soggy or brown bits, keep the dressed pasta/veg base covered in the fridge for up to 24 hours, then add avocado and an extra 1 tablespoon fresh lime juice right before serving; the last-minute additions brighten flavor and keep the avocado green.

Serving Tips

• Serve in a large chilled bowl topped with extra cotija, cilantro, and lime wedges.
• Offer tortilla chips on the side for scooping as a hearty party appetizer.
• Spoon into individual cups or jars for easy grab-and-go picnic or potluck portions.
• Pair with grilled chicken, steak, or shrimp for a complete summer meal.
• Serve in lettuce cups for a lighter, crunchy taco-style presentation.

Storage & Make-Ahead

This salad keeps well in the fridge for up to 3 days in an airtight container.

For best texture, add avocado just before serving.

You can make the salad (without avocado) 24 hours ahead to let flavors meld.

This dish doesn’t freeze well; the pasta, dairy, and vegetables become mushy.

Reheating

Reheat small portions in the microwave at 50% power, stirring often.

For larger amounts, gently warm in a covered oven-safe dish or on low stovetop heat, avoiding boiling to protect texture.

Street-Food Potluck Favorite

Set out a big bowl of Mexican Corn Pasta Salad at a potluck and people start circling like it’s their favorite street-food stall.

I watch eyes light up at the first glimpse of charred corn and bright cilantro, like they’ve just turned a corner and found the perfect elote cart.

As you scoop some onto your plate, you’ll notice the pasta shells catch every fleck of chili-lime dressing, little cups cradling smoky corn, black beans, and jalapeño heat.

The air smells tangy and toasty, like lime squeezed over a hot griddle.

I love how it feels casual and festive—easy to spoon, easy to share—yet every bite delivers that messy, bold street-corn magic without needing a skewer or a grill.

Final Thoughts

Give this Mexican Corn Pasta Salad a try and enjoy all the bold, fresh flavors in every bite.

Don’t hesitate to tweak the spice level, toppings, or mix-ins to make it your own!

Frequently Asked Questions

Can I Make This Salad Dairy-Free Without Losing Creaminess and Flavor?

You can, and I’d still keep it lush and bold. I’d use vegan mayo, coconut yogurt, extra lime, smoked paprika, and a splash of hot sauce—creamy, tangy waves wrapping every kernel and curl of pasta.

How Can I Safely Serve This Salad Outdoors in Hot Weather?

You can, but you’ve gotta baby it a bit: I’d chill it hard first, pack it in a cooler over ice, keep it shaded, serve small batches, and toss leftovers after two hours.

What Protein Additions Work Best to Turn This Into a Full Meal?

I’d turn this into dinner with smoky grilled chicken or shrimp, or tender carne asada strips. You’ll taste char, lime, and spice in every bite—creamy, crunchy, and satisfyingly hearty without feeling heavy.

Can I Use Gluten-Free Pasta Without the Salad Becoming Mushy?

Yes, you can. I’d choose a sturdy corn or rice pasta, boil just to al dente, rinse cold, drain thoroughly, then chill. It’ll stay pleasantly chewy, cradling that creamy, citrusy dressing instead of collapsing.

How Do I Scale This Recipe for a Large Crowd or Catering Event?

I’d scale everything linearly—double for 12, triple for 18—and mix in wide, shallow bowls. Taste the dressing salt and lime last; you want it slightly punchy so flavors sing after chilling.