What the heck is this?
Say hello to your new favorite pasta salad! This Mexican Street Corn Pasta Salad takes the vibrant, smoky, tangy flavors of Mexican street corn (also known as elote) and combines them with pasta for a fun, easy-to-make, crowd-pleasing dish. It’s like a taco party in a bowl, but without all the mess! You’ve got your creamy, cheesy goodness, with a zesty kick from lime and chili powder, all paired with sweet, charred corn. Perfect for summer BBQs, potlucks, or just when you’re craving something fresh and different, this pasta salad is sure to stand out. It’s a hearty, satisfying side dish, or even a main if you’re in the mood for something light but filling. If you love Mexican street corn, you’ll be obsessed with this recipe!
Why You’ll Love This Recipe
- It’s loaded with flavor from creamy dressing, charred corn, and a touch of lime and chili powder.
- It’s a great make-ahead dish — the flavors only get better as it sits.
- Perfect for summer cookouts, picnics, or potlucks.
- A fun twist on traditional pasta salad that will have everyone asking for the recipe.
- A great way to sneak in some veggies and add some serious flavor to your meal.
- It’s easy to customize — add more toppings, like jalapeños or cilantro, to suit your tastes.
The Good Stuff You’ll Need
- 12 oz rotini or elbow pasta
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup cotija cheese, crumbled (or feta, if you prefer)
- 1/4 cup fresh cilantro, chopped
- 1 small red onion, finely chopped
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Lime wedges, for garnish
- Additional cotija cheese and cilantro, for topping
Let’s Do This
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and rinse the pasta under cold water to stop the cooking process. Set aside to cool completely.
Step 2: Char the Corn
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until the corn is slightly charred and golden brown. This step really brings out the smoky flavor, which is key to getting that classic elote taste. Remove from heat and set aside to cool.
Step 3: Make the Dressing
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt and pepper. Whisk until smooth and creamy.
Step 4: Combine Everything
Once the pasta and corn are cool, add them to the bowl with the dressing. Toss gently to coat everything evenly. Add the crumbled cotija cheese, chopped cilantro, and red onion, and toss again. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
Step 5: Serve and Garnish
Transfer the pasta salad to a serving bowl or platter. Garnish with extra cotija cheese, cilantro, and lime wedges. Serve chilled or at room temperature.
Serving Suggestions
- This pasta salad pairs beautifully with grilled meats like chicken, steak, or shrimp.
- Serve alongside a fresh green salad or chips and salsa for a complete Mexican-inspired meal.
- Want it as a light main? Top it with grilled chicken or even some spicy shrimp for added protein.
- Add a few diced jalapeños or a sprinkle of hot sauce for an extra kick of heat.
Switch It Up
- Go for a different cheese: Try using feta or Monterey Jack for a unique twist.
- Make it vegetarian by swapping out the sour cream and mayo with Greek yogurt for a lighter version.
- Toss in some diced avocado for extra creaminess and flavor.
- For extra crunch, sprinkle some crushed tortilla chips on top before serving.
- Add black beans, diced bell peppers, or even roasted poblano peppers to give it more texture and flavor.
Make-Ahead Tips
This salad is perfect for making ahead! Simply store it in an airtight container in the fridge for up to 2 days. The flavors continue to develop and meld together the longer it sits, so it’s even better the next day. If you’re prepping it in advance, you can cook the corn and pasta ahead of time and just assemble everything the day of.
Questions People Actually Ask
Q: Can I use frozen corn?
A: Absolutely! Just make sure to cook it in the skillet as directed to get that charred flavor. If you’re in a pinch, you can also use canned corn, though fresh or frozen gives the best results.
Q: Can I make this dairy-free?
A: Yes, swap the sour cream and mayo for dairy-free alternatives like cashew cream or dairy-free sour cream and mayonnaise. You can also use a non-dairy cheese substitute, such as vegan feta.
Q: Can I freeze this pasta salad?
A: Pasta salad doesn’t freeze well, especially with the creamy dressing. It’s best enjoyed fresh or stored in the fridge for a few days.
Q: What’s the best pasta for this salad?
A: Any small pasta works great, but rotini, elbows, or farfalle hold the dressing well and make for an easy-to-eat salad. You can even use whole wheat pasta for added fiber.
Mexican Street Corn Pasta Salad: A Flavor-Packed Fiesta in a Bowl
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Say hello to your new favorite pasta salad! This Mexican Street Corn Pasta Salad takes the vibrant, smoky, tangy flavors of Mexican street corn (also known as elote) and combines them with pasta for a fun, easy-to-make, crowd-pleasing dish. It’s like a taco party in a bowl, but without all the mess! You’ve got your creamy, cheesy goodness, with a zesty kick from lime and chili powder, all paired with sweet, charred corn. Perfect for summer BBQs, potlucks, or just when you’re craving something fresh and different, this pasta salad is sure to stand out. It’s a hearty, satisfying side dish, or even a main if you’re in the mood for something light but filling. If you love Mexican street corn, you’ll be obsessed with this recipe!
Ingredients
12 oz rotini or elbow pasta
2 cups corn kernels (fresh or frozen)
1 tablespoon olive oil
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lime juice (freshly squeezed)
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup cotija cheese, crumbled (or feta, if you prefer)
1/4 cup fresh cilantro, chopped
1 small red onion, finely chopped
1/4 teaspoon cayenne pepper (optional, for extra heat)
Lime wedges, for garnish
Additional cotija cheese and cilantro, for topping
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and rinse the pasta under cold water to stop the cooking process. Set aside to cool completely.
Step 2: Char the Corn
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until the corn is slightly charred and golden brown. This step really brings out the smoky flavor, which is key to getting that classic elote taste. Remove from heat and set aside to cool.
Step 3: Make the Dressing
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt and pepper. Whisk until smooth and creamy.
Step 4: Combine Everything
Once the pasta and corn are cool, add them to the bowl with the dressing. Toss gently to coat everything evenly. Add the crumbled cotija cheese, chopped cilantro, and red onion, and toss again. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
Step 5: Serve and Garnish
Transfer the pasta salad to a serving bowl or platter. Garnish with extra cotija cheese, cilantro, and lime wedges. Serve chilled or at room temperature.
Notes
This pasta salad pairs beautifully with grilled meats like chicken, steak, or shrimp.
Serve alongside a fresh green salad or chips and salsa for a complete Mexican-inspired meal.
Want it as a light main? Top it with grilled chicken or even some spicy shrimp for added protein.
Add a few diced jalapeños or a sprinkle of hot sauce for an extra kick of heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~350 calories per serving
- Protein: ~9g per serving