Mexican Street Corn Pasta Salad Recipe

Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked rotini, fusilli, bowtie, or penne (al dente); 2 cups grilled corn (fresh, canned, or frozen); ½ small red onion, finely diced; 1 small jalapeño, minced (optional); 2 tbsp chopped fresh cilantro; ¼ cup mayonnaise; ¼ cup sour cream; 1 tbsp lime juice; ½ tsp chili powder; ½ tsp garlic powder; ¼ tsp smoked paprika; Salt and black pepper, to taste; ½ cup Cotija cheese, crumbled; Garnish: more Cotija, lime wedges, cilantro, chili powder

Jump to Recipe

If summer had a signature dish, this might just be it. Say hello to the creamy, zesty, smoky masterpiece that is the Mexican Street Corn Pasta Salad Recipe. It’s everything you love about traditional elote (Mexican street corn) — grilled corn, chili, lime, and Cotija cheese — but tossed with pasta and chilled to perfection. It’s easy, it’s colorful, and it’s ready in 20 minutes.

Whether you’re heading to a BBQ, planning a casual potluck, or need a quick weeknight side dish, this elote-inspired pasta salad brings major flavor with minimal effort. And here’s the best part? It’s flexible enough to make ahead, pack for lunches, or serve alongside your favorite grilled mains.

For another bold and smoky twist on corn, try this Mexican Street Corn Chicken Bowl

Ingredients
Substitutions & Variations
Step-by-Step Instructions
Common Mistakes to Avoid
Serving Tips
Helpful Recipe Tips
FAQs
Conclusion

Ingredients

Pasta & Base

2 cups cooked rotini, fusilli, bowtie, or penne (al dente)

Corn & Veggies

2 cups grilled corn (fresh, canned, or frozen)
½ small red onion, finely diced
1 small jalapeño, minced (optional for heat)
2 tbsp chopped fresh cilantro

Dressing

¼ cup mayonnaise
¼ cup sour cream
1 tbsp lime juice
½ tsp chili powder
½ tsp garlic powder
¼ tsp smoked paprika
Salt and black pepper, to taste

Add-Ins & Toppings

½ cup Cotija cheese, crumbled
Garnish: more Cotija, lime wedges, cilantro, chili powder

Pair this pasta salad with grilled meats or this vibrant Mexican Street Corn Salad

Substitutions & Variations

Want to make it lighter or change it up? You’ve got options:

Greek yogurt can replace mayo and sour cream for a lighter version
Feta cheese works as a substitute for Cotija
Use gluten-free pasta if needed
Add grilled chicken, shrimp, or black beans for a protein boost
Mix in diced avocado, cherry tomatoes, or bell peppers
Try parsley or mint if you’re not a cilantro fan

Looking for a creamy corn-based dish? Don’t miss this Shrimp and Creamed Corn

Step-by-Step Instructions

1. Cook the Pasta

Boil salted water and cook your pasta until al dente. Rinse with cold water, drain well, and set aside.

2. Prepare the Corn

Grill your corn on the cob or sauté frozen/canned corn in a hot skillet until lightly charred. This adds a smoky layer of flavor that’s essential for that street corn taste.

3. Mix the Dressing

In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and paprika. Season with salt and pepper to taste.

4. Assemble the Salad

In a large bowl, combine pasta, corn, red onion, jalapeño, and cilantro. Add the dressing and toss until everything is evenly coated.

5. Fold in the Cheese

Gently mix in the crumbled Cotija cheese. Adjust seasoning as needed.

6. Chill & Garnish

Refrigerate for at least 30 minutes before serving. When ready, top with extra Cotija, a pinch of chili powder, and a squeeze of lime.

These Crock Pot Birria Tacos make a great main to accompany a chilled pasta side

Split image of creamy corn pasta salad with lime, avocado, and fresh cilantro in bowls

Close-up of Mexican street corn pasta salad with creamy dressing, corn, beans, and cilantro

Common Mistakes to Avoid

Overcooking the pasta: Nobody wants mushy salad.
Skipping the corn charring: It’s what gives the dish its smoky, street-food vibe.
Adding dressing while pasta is hot: It’ll soak it all up and turn greasy.
Overdressing: Add dressing a little at a time and taste as you go.
Forgetting to salt the pasta water: Big flavor starts at the base.

Serving Tips

Serve cold or at room temperature for best results
Garnish with more chili powder, lime wedges, Cotija, and cilantro
Pair with grilled meats, tacos, or enjoy with tortilla chips
Sip with a citrusy drink or chilled sangria to complete the experience

Make it a full summer meal with this Rainbow Orzo Salad

Helpful Recipe Tips

Use the freshest ingredients you can for the brightest flavors
Adjust dressing consistency with a splash of lime or water if too thick
Make it a day ahead — just stir before serving
Don’t skip chilling. It helps the flavors come together beautifully
Serve in a wide shallow bowl for easy tossing and pretty presentation

FAQs

Can I make this ahead of time?

Yes! In fact, it tastes better after chilling for a few hours.

Can I freeze it?

Nope — dairy dressing doesn’t freeze well.

What’s the best pasta to use?

Rotini, fusilli, bowtie, or penne work best.

Can I use canned corn?

Yes, just char it in a skillet first to get that smoky flavor.

Is this recipe spicy?

It has a mild kick. You can skip the jalapeño and reduce chili powder for a milder version.

Conclusion

This Mexican Street Corn Pasta Salad Recipe is your new go-to side for any warm-weather gathering. It’s got the bold, tangy, creamy personality of street corn with the comforting bite of chilled pasta. It’s super flexible, easy to make, and even easier to devour.

So go ahead, make it your own. Toss in grilled shrimp, scoop it up with chips, or serve it alongside your favorite tacos. However you serve it, it’s guaranteed to impress.

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