Oh my gosh, you HAVE to try this Mexican street corn pasta salad I just made – it’s absolutely incredible! I was walking past this elote cart downtown yesterday and couldn’t stop thinking about those amazing flavors, so I decided to turn it into a pasta salad for my family barbecue.
The combination of smoky charred corn, creamy cotija cheese, and that perfect kick of chili powder mixed with tender pasta is pure magic! I literally made a double batch because I knew everyone would be going back for seconds (and thirds, let’s be real). This is definitely going to be my go-to summer dish from now on!
Why You’ll Love This Recipe
Super easy – just boil pasta and mix everything together! Perfect for feeding crowds at potlucks and family gatherings, gets even better overnight in the fridge, totally budget-friendly using simple pantry ingredients you probably already have.
This delivers that authentic smoky, tangy, spicy street corn flavor that’s completely addictive and will have everyone asking for your secret recipe every single time!
What You’ll Need
For the salad:
- 12 oz pasta (rotini, penne, or shells work best)
- 3 cups corn kernels (fresh, canned, or frozen)
- ½ cup red onion, finely diced
- ½ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled (or feta if needed)
- 1 jalapeño, seeded and finely diced (optional, for heat)
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt)
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon honey or sugar (optional, balances the tang)
- Salt and black pepper, to taste
For garnish:
- Extra cilantro, cotija cheese, and chili powder
Pro Tips
- Char the corn in a skillet or on the grill for that smoky elote-style flavor.
- Salt the pasta water well—this makes the pasta itself flavorful.
- Chill before serving—the flavors meld beautifully if you give it at least 30 minutes in the fridge.
- Add cheese right before serving to keep it fresh and crumbly.
- Balance the spice—start with less chili powder if serving to kids, then sprinkle extra on top for the adults.
Tools You’ll Need
- Large pot for boiling pasta
- Strainer/colander
- Large mixing bowl
- Skillet (if charring corn)
- Whisk
- Spatula or wooden spoon
Substitutions and Variations
- Pasta: Use whole wheat, gluten-free, or even chickpea pasta for extra protein.
- Cheese: Cotija is traditional, but feta or Parmesan work in a pinch.
- Protein boost: Add grilled chicken, shrimp, or black beans for a heartier dish.
- Spice level: Swap jalapeño for poblano peppers for a milder flavor, or add cayenne for more heat.
- Dairy-free: Use vegan mayo and dairy-free sour cream plus a plant-based cheese.
Make-Ahead Tips
- Prep ahead: Cook pasta and corn, then store separately until ready to mix.
- Make the dressing early: Whisk it up to 3 days ahead and refrigerate.
- Mix a day in advance: The flavors deepen overnight, but stir in fresh cilantro and cheese just before serving.
- Store leftovers smartly: Keep in an airtight container for up to 3 days.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add 12 oz pasta and cook until al dente. Drain, rinse under cool water, and set aside.
Step 2: Cook the corn
If using fresh or frozen corn, char it in a hot skillet with a little butter or oil until golden spots form. If using canned corn, drain well before charring.
Step 3: Make the dressing
In a bowl, whisk together ½ cup mayo, ½ cup sour cream, lime juice, lime zest, chili powder, smoked paprika, honey, salt, and pepper until smooth.
Step 4: Combine the salad
In a large mixing bowl, add cooked pasta, charred corn, ½ cup diced red onion, ½ cup chopped cilantro, and jalapeño (if using). Pour dressing over and toss until everything is well coated.
Step 5: Add cheese and garnish
Gently fold in ½ cup cotija cheese. Garnish with extra cilantro, cheese, and a sprinkle of chili powder before serving.
Serving Suggestions
- Serve as a side dish for tacos, grilled meats, or BBQ.
- Pair with grilled shrimp skewers for a light summer dinner.
- Scoop into lettuce wraps for a fun, handheld twist.
- Perfect for potlucks and cookouts—it feeds a crowd and holds up well.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended—dairy-based dressings don’t freeze well.
- Refresh leftovers: Stir in a little extra lime juice or mayo to revive the creaminess.
Nutrition & Benefits
This pasta salad is indulgent yet balanced. The corn adds natural sweetness and fiber, cilantro and lime bring freshness, and cotija adds a salty richness.
Using Greek yogurt in place of sour cream can lighten it up while boosting protein. It’s a side dish that feels comforting but still packs in some nourishing ingredients.
Recipe FAQ
1. Can I make this salad ahead of time?
Yes! It’s actually better after chilling. Just wait to add cilantro and cheese until right before serving.
2. What’s the best pasta for this recipe?
Short pasta shapes like rotini, shells, or penne work best because they hold the dressing well.
3. Do I have to char the corn?
Not required, but it adds that signature smoky street corn flavor. You can use plain boiled corn if you prefer.
4. Can I make it lighter?
Yes—swap sour cream for Greek yogurt and use light mayo. You’ll still get the creaminess.
5. Is it spicy?
Not too spicy, but you can adjust the heat by skipping the jalapeño or chili powder if needed.
Bright, Bold, and Totally Shareable
This Mexican street corn pasta salad is one of those dishes that people ask for the recipe after just one bite. It’s creamy, zesty, a little smoky, and packed with color and texture.
Whether you’re serving it at a summer cookout or just meal-prepping lunches, it’s guaranteed to bring big flavor and a little sunshine to your table.