Name: Street Corn Pasta Salad with Jalapeños
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 oz rotini pasta; 2 cups corn kernels (fresh, frozen, or canned); ½ cup mayonnaise; ¼ cup sour cream; 2 jalapeños, seeded and finely chopped; ½ cup cotija cheese, crumbled; ¼ cup fresh cilantro, chopped; 2 tablespoons lime juice; 1 teaspoon chili powder; Salt and pepper to taste

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Hey y’all! If you’re craving something bursting with flavor, texture, and a little kick, this Street Corn Pasta Salad with Jalapeños is your new go-to. Inspired by classic Mexican street corn (elote), this creamy, tangy, and slightly spicy salad is perfect for summertime BBQs, potlucks, or as a fresh side for weeknight dinners. It’s loaded with sweet corn, al dente pasta, smoky jalapeños, and a zesty lime crema that pulls everything together. Let’s get cooking!

Why You’ll Love This Street Corn Pasta Salad with Jalapeños

Loaded with bold, creamy, and spicy flavors for a satisfying bite every time.
Quick to make—ready in just 30 minutes from start to finish.

Perfect for meal prep, potlucks, and picnics, as it holds up beautifully.
Easily customizable for different spice levels or dietary needs.
Packed with veggies and protein, making it a wholesome option for lunch or sides.

Ingredients for Street Corn Pasta Salad with Jalapeños

8 oz (about 2 ½ cups) small pasta (like rotini, penne, or shells)
2 cups fresh or frozen corn kernels (preferably fire-roasted, thawed if frozen)
2 medium jalapeños, diced (seeds removed for less heat, optional)

1 red bell pepper, diced
½ small red onion, finely chopped
⅓ cup fresh cilantro, chopped (plus more for garnish)

¼ cup cotija cheese, crumbled (or feta as a substitute)
½ cup mayonnaise (or Greek yogurt for a lighter version)
¼ cup sour cream

1 large lime, juiced (about 2 tbsp)
1 teaspoon smoked paprika
½ teaspoon chili powder

½ teaspoon garlic powder
1 tablespoon olive oil
Salt and black pepper to taste

How to Make Street Corn Pasta Salad with Jalapeños

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions (usually 8-10 minutes), until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Char the Corn and Jalapeños

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add corn and diced jalapeños; sauté for 4-5 minutes until the corn is golden and slightly charred. Stir occasionally, then remove from heat and let cool slightly.

Step 3: Mix the Creamy Lime Dressing

In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, salt, and pepper until smooth.

Step 4: Combine the Salad Ingredients

Add the cooked pasta, charred corn, jalapeños, red bell pepper, red onion, and cilantro to the bowl with the dressing. Gently toss until everything is evenly coated.

Step 5: Finish and Serve

Top with crumbled cotija cheese and extra cilantro. Taste and adjust seasoning if needed. Chill for at least 20 minutes before serving for best flavor. Serve cold or at room temperature.

Notes for the Best Street Corn Pasta Salad with Jalapeños

If you don’t have cotija, feta or queso fresco are great substitutes. For more on cheese options, check out this guide to Mexican cheeses.

For extra charred flavor, grill the corn on the cob and slice off the kernels, or use frozen fire-roasted corn available in most grocery stores.
Want it spicier? Leave the jalapeño seeds in, or add a pinch of cayenne.

Variations on Street Corn Pasta Salad with Jalapeños

Vegan: Use vegan mayo, plant-based sour cream, and skip the cheese or swap it for a vegan alternative.

Protein-Packed: Add grilled chicken, black beans, or shrimp for an extra boost.
Low-Carb: Swap traditional pasta for chickpea or lentil-based pasta, or try spiralized zucchini noodles.

Equipment Needed for Street Corn Pasta Salad with Jalapeños

Large pot for boiling pasta

Colander
Large skillet
Mixing bowls

Sharp knife and cutting board
Measuring cups and spoons

Storage Instructions

Store any leftover Street Corn Pasta Salad with Jalapeños in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the dressing may settle. Not recommended for freezing, as the texture may change.

Serving Suggestions & Pairings

Pair with grilled meats like chicken, steak, or shrimp for a hearty meal.
Serve alongside classic BBQ dishes or tacos for a festive spread.
Delicious with citrusy beverages like margaritas or agua fresca.

Pro Tips for the Best Street Corn Pasta Salad with Jalapeños

Let the salad chill for at least 20 minutes before serving to meld the flavors together.
For more texture, add chopped avocado or crispy tortilla strips just before serving.
Learn more about safe handling of spicy peppers by checking out this jalapeño cutting tutorial.