The Story & Intro
Hi 👋 I’m MARILYN, a 34-year-old from the United Kingdom, and cooking sits right at the centre of my heart and my home. I grew up believing that food brings women and families together, not just around the table, but around stories, laughter, and those quiet moments when someone goes back for seconds without saying a word. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone. Cooking is about more than just food it’s about sharing stories and making memories.
This Mexican Street Corn Pasta Salad with Cotija Cheese came to life on one of those rare British summer afternoons when the sun actually sticks around. I remember standing in my kitchen with the windows open, hearing kids playing outside, and craving something creamy, fresh, and bold without turning on the oven for hours. I had sweet corn on the counter, leftover pasta in the fridge, and a block of cotija cheese I’d been saving for something special. That moment turned into this Mexican Street Corn Pasta Salad with Cotija Cheese, and it’s been part of my summer table ever since.
Every time I make this Mexican Street Corn Pasta Salad with Cotija Cheese, I think about how food travels. Street corn from Mexico, pasta from Italy, my little UK kitchen bringing it all together in one big bowl. This Mexican Street Corn Pasta Salad with Cotija Cheese isn’t fancy or fussy. It’s friendly, forgiving, and full of flavour, and that’s exactly how I like my food. I make it for barbecues, for packed lunches, and sometimes just for myself when I need something comforting but fresh.
Why I Love Making This Recipe
I love making this Mexican Street Corn Pasta Salad with Cotija Cheese because it never fails me. I don’t need perfect weather, perfect timing, or perfect ingredients. I just need a pot, a pan, and a craving for something creamy with a little kick. This salad gives me sweetness from the corn, richness from the dressing, saltiness from the cotija, and that little spark of lime and chilli that wakes everything up.
I also love how this recipe brings people together. Someone always asks for the recipe. Someone always sneaks an extra spoonful. Someone always says, “I didn’t think pasta salad could taste like this.” That’s my favourite compliment. This dish feels like sunshine in a bowl, and honestly, living in the UK, I take all the sunshine I can get.
Ingredients & Little Kitchen Secrets
I keep the ingredients simple, but each one matters.
I always choose short pasta like fusilli or rotini because the twists hold onto the creamy dressing. I use sweet corn, fresh if I can get it, frozen if I can’t, and I don’t apologise for using tinned corn when life gets busy. Cotija cheese is essential for that authentic salty bite, but I crumble it myself so it stays soft and creamy instead of dry.
My little secret is charring the corn. Even if I only have a frying pan, I let the corn sit until it gets those golden, smoky spots. That flavour makes this Mexican Street Corn Pasta Salad with Cotija Cheese taste like it came straight from a street cart. I also mix the dressing separately and taste it before adding it to the pasta. That way, I know it’s balanced before it touches anything else.
How I Make It, Step by Step
I start by boiling my pasta in generously salted water. I cook it until just tender because no one wants mushy pasta salad. I drain it and let it cool slightly so it doesn’t soak up all the dressing too fast.
While the pasta cooks, I heat a wide pan over medium-high heat and add my corn with a little oil. I let it sit without stirring until it starts to char. I stir, let it char again, and then take it off the heat once it smells sweet and smoky.
In a bowl, I whisk together mayonnaise, sour cream, lime juice, chilli powder, smoked paprika, garlic powder, and salt. I taste and adjust because every lime is different, and every day deserves its own balance.
I combine the pasta, corn, chopped red onion, fresh coriander, and the dressing. I fold everything gently so the pasta stays intact. Then I finish with plenty of crumbled cotija cheese and a final squeeze of lime. I always taste one last time because that’s my cook’s privilege.
How I Serve It at Home
At home, I serve this Mexican Street Corn Pasta Salad with Cotija Cheese in a big bowl right in the middle of the table. I sprinkle extra cotija and coriander on top and sometimes add sliced jalapeños when I want more heat. It pairs beautifully with grilled chicken, burgers, or even just a slice of crusty bread. On quiet days, I eat it straight from the fridge with a fork and no regrets.
Storage, Reheating & Make-Ahead Tips
I store leftovers in an airtight container in the fridge for up to three days. The flavours actually deepen overnight, which I love. If it looks a little dry the next day, I stir in a spoonful of mayonnaise or a squeeze of lime to bring it back to life. I don’t reheat this salad because it shines when it’s cool and creamy.
100-Word Short Version
This Mexican Street Corn Pasta Salad with Cotija Cheese is creamy, smoky, and full of fresh flavour. I toss tender pasta with charred sweet corn, a tangy lime dressing, fresh coriander, and salty cotija cheese. It’s easy to make, perfect for summer gatherings, and even better the next day. I love serving it at barbecues or enjoying it straight from the fridge. This pasta salad brings comfort, colour, and a little sunshine to any table.
Recipe Card Section
⏱️ Time
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
🛒 Ingredients
– Pasta
– Sweet corn
– Mayonnaise
– Sour cream
– Lime
– Cotija cheese
– Red onion
– Coriander
– Spices
👩🍳 Instructions
- Cook pasta and drain.
- Char the corn in a hot pan.
- Whisk dressing ingredients.
- Combine pasta, corn, and vegetables.
- Fold in dressing and finish with cotija.
📝 Notes
Adjust spice and lime to taste.
🍽️ Nutrition
Creamy, satisfying, and balanced 💛
Mexican Street Corn Pasta Salad with Cotija Cheese
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad with Cotija Cheese is creamy, smoky, and bursting with fresh flavour. I combine tender pasta with charred sweet corn, a tangy lime dressing, fresh herbs, and salty cotija cheese for a comforting dish that’s perfect for summer gatherings, barbecues, or easy family meals.
Ingredients
- 300 g fusilli pasta
- 2 cups sweet corn kernels
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 lime, juiced
- 150 g cotija cheese, crumbled
- 1/2 red onion, finely chopped
- 1/4 cup fresh coriander, chopped
- 1 tsp chilli powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt to taste
Instructions
- Cook the pasta in salted boiling water until just tender. Drain and let cool slightly.
- Heat a pan over medium-high heat and char the corn until golden and smoky.
- In a bowl, whisk mayonnaise, sour cream, lime juice, chilli powder, smoked paprika, garlic powder, and salt.
- Combine pasta, corn, red onion, and coriander in a large bowl.
- Fold in the dressing gently until coated.
- Finish with crumbled cotija cheese and adjust seasoning before serving.
Notes
For extra heat, add sliced jalapeños or a pinch of cayenne. Store leftovers in the fridge for up to 3 days. Refresh with a little lime juice or mayonnaise before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 35 mg
Conclusion
This Mexican Street Corn Pasta Salad with Cotija Cheese reminds me why I fell in love with cooking in the first place. It’s simple, generous, and meant to be shared. Every bowl carries a little warmth, a little comfort, and a lot of love. If you make it, I hope it brings people closer around your table the way it always does around mine.