Mexican Street Corn Pasta Salad

Why You’ll Love This Recipe

This pasta salad is a fun and delicious twist on traditional Mexican street corn. It combines the creamy, cheesy, and spicy flavors of elote with the heartiness of pasta, making it both satisfying and refreshing. It’s easy to make ahead, feeds a crowd, and pairs beautifully with grilled meats or tacos. If you’re looking for a crowd-pleasing dish with bold flavor, this one’s a winner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (rotini, penne, or shells work best)

• Fresh or frozen corn kernels

• Olive oil or butter

• Mayonnaise

• Sour cream

• Fresh lime juice

• Chili powder

• Smoked paprika

• Garlic powder

• Cotija cheese, crumbled (or feta as a substitute)

• Fresh cilantro, chopped

• Green onions, sliced

• Jalapeño, diced (optional for spice)

• Salt and pepper

Directions

1. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.

2. Heat olive oil or butter in a skillet over medium-high heat. Add corn and cook until lightly charred, about 5–7 minutes. Let cool.

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

4. Add the cooked pasta, charred corn, cotija cheese, cilantro, green onions, and jalapeño (if using) to the bowl. Toss until well coated.

5. Chill for at least 30 minutes before serving to allow the flavors to blend.

6. Garnish with extra cotija, cilantro, and a sprinkle of chili powder before serving.

Servings and timing

This recipe serves 6–8 people as a side dish. Prep and cooking time is about 30 minutes, plus optional chilling time.

Variations

• Swap mayo and sour cream for Greek yogurt to make it lighter.

• Use grilled corn on the cob for an even smokier flavor.

• Add black beans or diced avocado for extra heartiness.

• Mix in cherry tomatoes for a pop of sweetness and color.

• Top with hot sauce or tajín for a spicy kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the dressing may thicken in the fridge. This salad is best served cold and does not need reheating.

FAQs

Can I make this pasta salad ahead of time?

Yes, it tastes even better after chilling, making it a great make-ahead dish.

Can I use canned corn instead of fresh or frozen?

Yes, but char it in a skillet for the best flavor.

What type of pasta works best?

Short pasta like rotini, penne, or shells holds the dressing and mix-ins well.

Is cotija cheese necessary?

Cotija is traditional, but feta or Parmesan can be substituted.

Can I make this salad spicy?

Yes, add diced jalapeños, hot sauce, or extra chili powder.

How do I keep the pasta from sticking together?

Rinse it under cold water after cooking and toss with a drizzle of oil before mixing.

Can I make it dairy-free?

Yes, use dairy-free sour cream and cheese substitutes.

Can I serve this warm instead of cold?

Yes, it works well as a warm pasta salad too—just skip the chilling step.

How long does it last in the fridge?

Up to 3 days in an airtight container.

Can I double the recipe for a crowd?

Yes, this recipe doubles easily and is perfect for large gatherings.

Conclusion

Mexican street corn pasta salad is a bold and creamy dish that transforms classic elote flavors into a crowd-pleasing pasta salad. With its smoky corn, tangy dressing, and zesty lime, it’s the perfect side for barbecues, picnics, and family dinners. Easy to make and full of flavor, this recipe is sure to become a summer staple.

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