Mexican Street Corn Pasta Salad Recipe

Why You’ll Love This Recipe

Mexican Street Corn Pasta Salad brings together the bold, smoky flavors of elote with the comfort of pasta. It’s creamy, tangy, slightly spicy, and filled with roasted corn, cotija cheese, and a zesty lime dressing. Perfect for BBQs, potlucks, or a flavorful side dish any time of year, this salad is a crowd-pleaser with a unique twist.

ingredients

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

pastacorn (grilled or roasted)mayonnaiseMexican crema or sour creamcotija cheesegarlic powderchili powderlime juicecilantrojalapeño (optional for heat)red onionolive oilsalt and pepper

directions

Cook pasta according to package instructions. Drain and rinse under cold water. Set aside.

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

In a large bowl, whisk together mayonnaise, crema, lime juice, garlic powder, chili powder, salt, and pepper.

Add the cooked pasta, roasted corn, chopped red onion, cilantro, jalapeño (if using), and crumbled cotija cheese. Toss to coat evenly.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

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

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 10 minutesChilling time: 30 minutesTotal time: 55 minutes

Variations

Use Greek yogurt instead of mayonnaise and crema for a lighter version.

Add diced avocado for creaminess and richness.

Mix in black beans for added protein and texture.

Swap out pasta for quinoa or couscous if preferred.

Add grilled shrimp or chicken for a full meal option.

storage/reheating

Store Mexican Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3 days.Best served cold; not recommended for reheating due to the creamy dressing.

FAQs

Can I make this salad ahead of time?

Yes, it actually tastes better after chilling for a few hours as the flavors deepen.

What pasta works best?

Short pasta like rotini, penne, or elbow macaroni hold the dressing and mix-ins well.

Is cotija cheese necessary?

It’s traditional, but you can substitute with feta or Parmesan if unavailable.

Can I make it spicier?

Yes, add more jalapeño or a dash of hot sauce to the dressing.

Can I use canned corn?

Yes, but char it in a hot pan or under the broiler to mimic grilled corn flavor.

Is it gluten-free?

Use gluten-free pasta to make this recipe gluten-free.

How do I prevent the pasta from getting dry?

Make sure to coat the pasta well with dressing and refrigerate it covered.

Can I freeze this salad?

No, it is not recommended due to the dairy-based dressing and fresh ingredients.

Can I make it dairy-free?

Use vegan mayo and skip or replace cotija with a dairy-free cheese option.

What protein can I add?

Grilled chicken, shrimp, or even crumbled bacon make great additions.

Conclusion

Mexican Street Corn Pasta Salad is a flavorful fusion that takes the classic taste of elote and transforms it into a creamy, zesty, and satisfying pasta salad. It’s easy to make, incredibly versatile, and perfect for feeding a crowd or prepping ahead. With bold flavors and a refreshing bite, this dish will quickly become a go-to favorite for any occasion.

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