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Mexican Street Corn Pasta Salad

If you’ve ever had Elote (Mexican street corn), you know it’s a dreamy combination of smoky, sweet, creamy, and tangy flavors. Now imagine all that deliciousness tossed with al dente pasta in a creamy, zesty dressing—that’s exactly what this Mexican Street Corn Pasta Salad delivers!

The first time I made this for a summer barbecue, my husband took one bite and went back for seconds before I could even sit down! The flavors are bright, bold, and absolutely addicting—from the charred corn kernels and creamy cotija cheese to the smoky-spiced dressing with fresh lime juice and cilantro.

This dish is perfect for cookouts, potlucks, or meal prep, and pairs well with grilled meats, tacos, or as a standalone star. Whether you serve it warm or chilled, it’s a guaranteed hit every time.

So, if you love street corn and pasta, let’s combine them into one unforgettable side dish. Let’s get mixing

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Why You’ll Love This Mexican Street Corn Pasta Salad

  • Bold & Flavorful: Smoky, creamy, tangy, and just a little spicy.
  • Quick & Easy: Ready in just 25 minutes!
  • Perfect for Any Occasion: BBQs, picnics, potlucks, or a simple weeknight side.
  • Great for Meal Prep: Tastes even better after sitting for a few hours.
  • Customizable: Make it spicy, add protein, or go dairy-free!

What You Need for Mexican Street Corn Pasta Salad

For the Salad:

  • 8 oz pasta (rotini, bowtie, or penne work best)
  • 2 cups corn kernels (fresh, canned, or frozen)
  • ½ cup cotija cheese (or feta, crumbled)
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • ¼ cup cilantro, chopped
  • 1 jalapeño, finely diced (optional, for heat)

For the Dressing:

  • ½ cup mayonnaise (or Greek yogurt for a lighter option)
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice (fresh-squeezed)
  • 1 teaspoon hot sauce (like Tapatío or Cholula)
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For Garnish (Optional but Recommended!):

  • Extra cotija cheese
  • Tajín seasoning
  • Extra lime wedges

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

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

Step 2: Char the Corn

  1. Heat a skillet over medium-high heat. Add corn kernels (no oil needed) and cook for 5-7 minutes, stirring occasionally, until charred and slightly smoky. Let cool.

Step 3: Make the Dressing

  1. In a bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce, smoked paprika, chili powder, garlic powder, salt, and black pepper until smooth.

Step 4: Toss It All Together

  1. In a large mixing bowl, combine the cooked pasta, charred corn, cotija cheese, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
  2. Pour the dressing over the salad and toss until evenly coated.

Step 5: Chill & Serve

  1. Cover and chill for at least 30 minutes for the flavors to meld (optional but highly recommended).
  2. Before serving, garnish with extra cotija cheese, Tajín, and fresh lime wedges.
  3. Serve & enjoy the best pasta salad ever!

Tips for the Best Street Corn Pasta Salad

  • Use fresh lime juice for the brightest flavor.
  • Don’t skip the charred corn—it adds a smoky depth that makes this salad irresistible.
  • Chill before serving to let the flavors meld beautifully.
  • Add grilled chicken or shrimp to turn this into a full meal!

Substitutions and Variations

  • Make it dairy-free: Swap cotija for dairy-free cheese and mayo/yogurt for vegan versions.
  • Spicy lovers: Add more jalapeño, extra chili powder, or cayenne for heat.
  • Switch up the protein: Add grilled steak, shrimp, or shredded rotisserie chicken.
  • Use different cheese: Queso fresco, feta, or shredded pepper jack all work!

Make a Healthier Version

  • Swap mayo for Greek yogurt for a lighter, high-protein dressing.
  • Use whole wheat or chickpea pasta for added fiber and nutrients.
  • Cut back on cheese and salt, and load up on extra veggies.

Closing Thoughts

And there you have it—Mexican Street Corn Pasta Salad that’s creamy, smoky, and bursting with bold flavors! Whether you’re making it for a summer BBQ, potluck, or a quick weeknight side, this salad is guaranteed to impress.

Try it out and let me know how it turns out! And if you love easy, flavor-packed recipes, be sure to check out more of our delicious pasta salads. 🌽🥗🔥

Frequently Asked Questions

1. Can I make this pasta salad ahead of time?

Yes! It actually tastes better after chilling for a few hours. Store in the fridge for up to 3 days.

2. Can I use frozen corn?

Yes! Just char it in a pan to bring out the smoky flavor.

3. What’s the best pasta for this salad?

Short pasta like rotini, bowtie, or penne holds the dressing best.

4. Can I use canned corn?

Yes, but fresh or frozen corn will have better texture and flavor.

5. How do I keep pasta salad from drying out?

Stir in a little extra dressing or lime juice before serving!

6. Can I serve this warm?

Yes! It’s delicious warm or cold.

7. Can I add avocado?

Absolutely! Diced avocado adds creaminess and extra flavor.

8. How do I make it spicier?

Use extra chili powder, hot sauce, or diced serrano peppers.

9. What’s a good pairing for this dish?

It’s great with grilled meats, tacos, or a refreshing margarita.

10. Can I use a different dressing?

Sure! A lime vinaigrette or chipotle mayo also works well.

Mexican Street Corn Pasta Salad

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Salad:
  • 8 oz 8 pasta (rotini, bowtie, or penne work best)

  • 2 cups 2 corn kernels (fresh, canned, or frozen)

  • ½ cup cotija cheese (or feta, crumbled)

  • ½ cup cherry tomatoes, halved

  • ¼ cup red onion, finely diced

  • ¼ cup cilantro, chopped

  • 1 1 jalapeño, finely diced (optional, for heat)

  • For the Dressing:
  • ½ cup mayonnaise (or Greek yogurt for a lighter option)

  • 2 tablespoons 2 sour cream

  • 2 tablespoons 2 lime juice (fresh-squeezed)

  • 1 teaspoon 1 hot sauce (like Tapatío or Cholula)

  • 1 teaspoon 1 smoked paprika

  • ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • For Garnish (Optional but Recommended!):
  • Extra cotija cheese

  • Tajín seasoning

  • Extra lime wedges

Directions

  • Step 1: Cook the Pasta
  • Cook pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
  • Step 2: Char the Corn
  • Heat a skillet over medium-high heat. Add corn kernels (no oil needed) and cook for 5-7 minutes, stirring occasionally, until charred and slightly smoky. Let cool.
  • Step 3: Make the Dressing
  • In a bowl, whisk together mayonnaise, sour cream, lime juice, hot sauce, smoked paprika, chili powder, garlic powder, salt, and black pepper until smooth.
  • Step 4: Toss It All Together
  • In a large mixing bowl, combine the cooked pasta, charred corn, cotija cheese, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
  • Pour the dressing over the salad and toss until evenly coated.
  • Step 5: Chill & Serve
  • Cover and chill for at least 30 minutes for the flavors to meld (optional but highly recommended).
  • Before serving, garnish with extra cotija cheese, Tajín, and fresh lime wedges.
  • Serve & enjoy the best pasta salad ever!

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