Street Corn Pasta Salad

Street Corn Pasta Salad is a creamy, zesty twist on esquites (Mexican street corn), combining tender pasta, charred corn, and bold, vibrant flavors, perfect for potlucks, BBQs, and summer picnics.

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This post was last updated 4/2026.

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Shopping list:

• rotini pasta
• butter
• frozen corn
• red onion
• jalapeno
• cilantro
• Cotija cheese
• lime juice
• mayonnaise
• sour cream
• chili powder
• salt
• black pepper

Street Corn Pasta Salad (also known as esquites pasta salad) is a bold, flavorful twist on a classic summer side. Inspired by Mexican street corn, this dish combines charred corn with tender pasta, creamy dressing, zesty lime juice, and a hint of spice. Tossed with Cotija cheese, fresh cilantro, jalapeño, and just the right seasonings, every bite is packed with smoky, tangy, and slightly spicy flavor.

This pasta salad is perfect for potlucks, picnics, and backyard BBQs, it’s the kind of dish that disappears fast and always gets people asking for the recipe. Served chilled or at room temperature, it’s refreshing, satisfying, and easy to make ahead. Whether you call it street corn pasta salad or esquites pasta salad, it’s a crowd pleasing side that brings big flavor to any summer gathering.

Looking for more recipes that use corn? Try my Corn Chowder or Jalapeno Cornbread Casserole!

Do you love pasta salads? Then you'll want to checkout this Bowtie Pasta Salad or Crab Pasta Salad!

Check out my recipe for Esquites aka Mexican Street Corn!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best flavor, make sure to char the corn well, those golden, slightly blackened spots add that signature street corn taste. Let the corn cool before mixing so it doesn’t melt the dressing, and cook the pasta just to al dente so it holds up after chilling. After cooking, rinse the pasta in cold water to stop the cooking process and help it cool quickly before mixing.

• Chill the salad for at least an hour if you can, then give it a good stir before serving and add a splash of lime juice or a spoonful of mayo if it seems dry. For extra flavor, crumble a little more Cotija and sprinkle chili powder or Tajín on top just before serving.

• Refrigerate any leftovers in an airtight container for up to three days to keep everything fresh and flavorful. This pasta salad holds up well, making it a great option for work or school lunches.

• You can easily customize this street corn pasta salad to fit what you have on hand. Swap Cotija cheese for feta or queso fresco, and use Greek yogurt in place of some or all of the mayo or sour cream for a lighter option. If you don’t have frozen corn, you can use fresh corn (cut off the cob and charred) or canned corn that’s drained.

• For the pasta, any short shape like rotini, penne, or shells works well, and you can even use whole wheat or gluten free pasta. Add ins like diced avocado, black beans, or grilled chicken make it more filling, and if you want less heat, skip the jalapeño or use a milder pepper. You can also swap lime juice for lemon juice if needed, though lime gives it that classic street corn flavor.

Our favorite kitchen equipment and supplies used with this recipe:

• OXO Good Grips 2-in-1 Citrus Juicer
• OXO Good Grips Herb Keeper
• Epicurean Kitchen Series Cutting Board
• Pyrex Colors Tinted Glass Mixing Bowls

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

20 Min

Cook time

15 Min

Total time

35 Min

Street Corn Pasta Salad

This esquites pasta salad is packed with smoky corn, lime, Cotija cheese, and a creamy chili-spiced dressing. A fresh, flavorful side dish everyone will love.

Ingredients

• 1 pound rotini pasta, cooked to al dente and rinsed in cold water
• 2 tablespoons butter
• 16 ounces frozen corn
• 1/4 cup diced red onion
• 1 jalapeno, ribs and seeds removed and finely diced
• 1/4 cup chopped cilantro
• 1/2 cup Cotija cheese
• 1/4 cup fresh lime juice
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a large skillet, melt the butter over medium high heat. Add the corn and cook, stirring occasionally, until it begins to brown and lightly char. Remove from heat and allow to cool.
2. In a large mixing bowl, combine the cooked pasta, cooled corn, red onion, jalapeño, cilantro, Cotija cheese, lime juice, mayonnaise, sour cream, chili powder, salt, and black pepper. Stir until well combined.
3. Cover and refrigerate for 1-2 hours, if desired, to allow the flavors to meld.
4. Stir well before serving and top with additional cheese, chili powder, or cilantro, if desired.

Nutrition Facts

Calories

1111

Fat

34 g

Sat. Fat

8 g

Carbs

175 g

Fiber

8 g

Net carbs

158 g

Sugar

9 g

Protein

31 g

Sodium

647 mg

Cholesterol

36 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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