Why You’ll Love This Recipe

Mexican Street Corn Pasta Salad is a bold and creamy fusion of elote (Mexican street corn) and classic pasta salad. Loaded with charred corn, tender pasta, tangy lime juice, and a creamy, chili-lime dressing, this dish is a vibrant side or standalone meal perfect for BBQs, potlucks, or weeknight dinners. It’s refreshing, hearty, and bursting with flavor.

ingredients

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

elbow or rotini pastafresh or frozen corn (preferably grilled or charred)mayonnaiseMexican crema or sour creamcotija cheeselime juicefresh cilantrogarlic powderchili powdersmoked paprikared onionjalapeños (optional)salt and black pepper

directions

Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

If using fresh corn, grill or sauté the kernels until slightly charred. If using frozen, thaw and lightly toast them in a skillet for a roasted flavor.

In a large bowl, whisk together mayonnaise, Mexican crema, lime juice, garlic powder, chili powder, paprika, salt, and pepper to form the dressing.

Add the cooked pasta, charred corn, finely chopped red onion, diced jalapeños (if using), and crumbled cotija cheese to the bowl.

Toss everything until evenly coated with the dressing.

Chill the salad for at least 30 minutes to let the flavors meld.

Before serving, garnish with fresh cilantro and extra cotija cheese.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 15 minutesCooking time: 10 minutesChilling time: 30 minutesTotal time: 55 minutes

Variations

Add grilled chicken or shrimp for a protein boost.

Use Greek yogurt instead of sour cream for a lighter option.

Mix in black beans or avocado for extra texture and richness.

Swap cotija for feta if unavailable.

Use shell pasta or bowtie pasta for a fun twist.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Do not freeze, as the creamy dressing may separate.Best served chilled or at room temperature—no reheating required.

FAQs

Can I make this salad ahead of time?

Yes, it actually tastes better after a few hours in the fridge as the flavors develop.

Is this salad spicy?

It has a mild kick from the chili powder and optional jalapeños. Adjust spice levels to your preference.

What if I can’t find cotija cheese?

Feta is a great substitute with a similar salty, crumbly texture.

Can I use canned corn?

Yes, but for the best flavor, try charring it slightly in a skillet before adding it to the salad.

Can I make it vegan?

Use vegan mayo, plant-based sour cream, and skip or use dairy-free cheese alternatives.

How long does this pasta salad last?

Up to 4 days in the fridge in an airtight container.

What type of pasta is best?

Short pasta shapes like elbow, rotini, or bowtie hold the dressing well and mix easily with the other ingredients.

Do I need to rinse the pasta after cooking?

Yes, rinse with cold water to stop the cooking and keep the salad cool.

Conclusion

Mexican Street Corn Pasta Salad is a deliciously creamy, zesty, and satisfying twist on traditional pasta salad. With the smoky-sweet flavor of grilled corn and a tangy, chili-lime dressing, it brings bold Mexican-inspired taste to any table. Make it once and it’s bound to be a summer staple!