When you want a crowd-pleasing side dish that’s creamy, tangy, a little spicy, and totally irresistible, look no further than Mexican Street Corn Pasta Salad. Inspired by the flavors of elote—Mexico’s iconic grilled corn—it transforms charred kernels, zesty lime, Cotija cheese, and a chili-spiced creamy dressing into the ultimate summer salad.
It’s quick to prep, perfect for potlucks, BBQs, or meal prep, and makes pasta salad exciting again.
Discover great ideas like our quick salad prep tips and meal-ready lunch bowls in the Lunch section & Mexican Street Corn Chicken Bake
Table of Contents
Print Recipe
Mexican Street Corn Pasta Salad
Ingredients
Equipment
Method
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water; let drain well.
- In a skillet or grill pan over medium-high heat, cook corn kernels (dry) until blistered and lightly charred, about 5–7 minutes. Cool slightly.
- In a large bowl, combine pasta, charred corn, red bell pepper, green onions, and chopped cilantro.
- In a small bowl, whisk together mayonnaise, half the cotija, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Pour dressing over the salad and toss gently until everything is coated.
- Sprinkle with remaining cotija and chopped cilantro. Serve immediately or refrigerate up to 2 hours before serving.
Notes
What Makes This tangy pasta salad Special?
Inspired by Elote
Mexican street corn (a.k.a. elote) is typically grilled corn slathered in mayo, cotija, chili powder, and lime. It’s messy, rich, and full of flavor. This pasta salad borrows all that goodness—then throws in pasta and mix-ins to make it more filling and easy to serve chilled.
Perfect for Warm Weather
This salad is made to impress at backyard parties, cookouts, or any summer table. It can be made ahead, served cold or room temp, and tastes even better after sitting in the fridge for a few hours.
Ingredients You’ll Need for Mexican Street Corn Pasta Salad
Here’s what goes into a classic Mexican Street Corn Pasta Salad:
- Pasta: Short pasta like rotini, bowtie, or penne works best. Cook it al dente and rinse under cool water.
- Corn: Grilled, fire-roasted, canned, or sautéed—whatever’s convenient.
- Mayo: Adds that signature creamy richness.
- Sour Cream or Mexican Crema: Offers tang and balance to the mayo.
- Lime Juice: Brightens everything.
- Chili Powder or Tajín: Gives the salad that signature kick.
- Cotija Cheese: Salty and crumbly—like feta but drier.
- Garlic: Minced fresh or use powder for speed.
- Cilantro: Fresh and herby; optional for those who don’t love it.
- Salt and Pepper: Simple but essential.
Optional extras:
- Diced red onion or green onions
- Jalapeños (fresh or pickled)
- Black beans for extra protein
- Avocado chunks added just before serving
How to Make It – Step-by-Step
Step 1: Cook Your Pasta
Boil your pasta in salted water according to package instructions. Drain, rinse with cold water, and let it cool completely.
Step 2: Prepare the Corn
- Best flavor: Grill fresh corn and cut it off the cob.
- Fastest option: Use canned or frozen fire-roasted corn.
- Sauté corn in a pan for a few minutes if you want to mimic char.
Step 3: Make the Dressing
In a small bowl, whisk together:
- ½ cup mayonnaise
- ⅓ cup sour cream
- Juice of 1 lime
- ½ teaspoon chili powder
- 1 clove garlic, minced
- Salt and pepper to taste
Taste and adjust seasoning. If you like spice, add a dash of cayenne or hot sauce.
Step 4: Mix It All Together
In a large bowl, combine:
- Cooked pasta
- Corn
- Cotija cheese
- Onion or jalapeños if using
- Fresh cilantro
Pour the dressing over and toss until evenly coated.
Step 5: Chill and Serve
Let the salad chill in the fridge for at least 30 minutes before serving to let the flavors blend. Top with extra Cotija, cilantro, and a squeeze of lime.
Flavor Variations
Make It Vegan
- Use vegan mayo and sour cream
- Sub out Cotija with dairy-free feta or nutritional yeast
- Load up on beans, peppers, and corn for a satisfying bite
Make It Spicier
- Add diced fresh jalapeños
- Stir in chipotle peppers in adobo sauce
- Try smoked paprika or chili flakes
Make It a Meal
- Add grilled chicken, shredded rotisserie chicken, or shrimp
- Toss in black beans for a vegetarian protein boost
- Serve over romaine lettuce for a taco-salad vibe
How to Store and Serve
Refrigeration
Store in an airtight container in the fridge for up to 4 days. It actually tastes better the next day after the dressing has fully soaked into the pasta and corn.
Can You Freeze It?
Not recommended. The mayo-based dressing and pasta don’t freeze well together.
Serving Ideas
- Serve as a BBQ salad recipe at cookouts
- Pack it as an easy picnic salad
- Pair it with tacos or burrito bowls for a Mexican-inspired dinner
- Portion it into containers for a week of gluten-free corn pasta salad (just use GF pasta!)
FAQs for elote pasta salad
Can I use canned corn in this salad?
Yes! Just drain it well first. For extra flavor, sauté it quickly in a pan before adding.
What’s the best pasta for this recipe?
Short, textured pasta like rotini, bowtie, or shells work best—they hold the dressing and mix-ins better.
How far ahead can I make it?
Make it up to 24 hours ahead for the best flavor. Just give it a stir before serving.
Can I swap out the mayo?
Yes, you can use Greek yogurt for a lighter option or vegan mayo for a dairy-free version.
Is it gluten-free?
It can be! Just use gluten-free pasta.
Can I use feta cheese instead of Cotija?
Absolutely. Feta is a great substitute—slightly creamier but still salty and crumbly.
Conclusion
This Mexican Street Corn Pasta Salad is everything you love about summer food—fresh, creamy, tangy, and just spicy enough. It’s versatile, can be made ahead, and fits any occasion from BBQs to lunch prep. Add this to your recipe rotation and watch it become your most requested side dish.