If you’re searching for a dish that screams summer fun, flavor, and color, look no further than this Mexican Street Corn Pasta Salad. Imagine all the bright, bold flavors of classic elote — sweet corn, tangy lime, creamy cotija, and a hint of smoky spice — tossed with tender pasta in a way that’s absolutely irresistible. It’s the kind of dish that surprises and delights everyone at a potluck, brightens up a weeknight dinner, and practically guarantees empty bowls every time you serve it. Mexican Street Corn Pasta Salad truly brings sunshine to your table!
Ingredients You’ll Need
Every ingredient in this recipe is thoughtfully chosen to amplify the best parts of Mexican Street Corn Pasta Salad — creamy, crunchy, tangy, and a little bit spicy! You don’t need anything fancy, just these kitchen staples that, when combined, create a spectacular party for your tastebuds.
- Pasta: Rotini or elbow shapes are perfect for trapping every bit of the dressing and flavor! Try whole wheat for extra chew.
- Corn kernels: Sweet and juicy; use fresh for ultimate crispness, or canned or frozen for convenience.
- Mayonnaise: This is the creamy base that makes everything feel lush and indulgent.
- Sour cream: Adds a subtle tang and balances out the richness of the mayo.
- Cotija cheese: Salty, crumbly, and authentic! Feta is a great substitute if cotija isn’t handy.
- Chili powder: Gives a gentle heat and that signature Mexican street corn flair.
- Smoked paprika: Brings a beautiful smoky note that really deepens the flavor of the salad.
- Garlic powder: Just a hint wakes up every other spice.
- Lime juice: Zesty freshness that brightens the entire dish.
- Fresh cilantro: Earthy and fragrant, this herb is a must for color and vibrancy.
- Red onion: Adds crunch and sharp bite, contributing to both texture and taste.
- Salt and pepper: Essential for coaxing out all the flavors and balancing the sweetness of the corn.
- Diced jalapeño or hot sauce (optional): For those who crave an extra bit of fire in their Mexican Street Corn Pasta Salad.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
Start by bringing a pot of salted water to a boil, then add your pasta of choice. Rotini or elbow macaroni work especially well, catching all the creamy dressing in their nooks and crannies. Cook just until al dente, then drain and rinse under cold water to stop the cooking process and keep everything from turning mushy. Let the pasta cool while you prep the corn for the next step.
Step 2: Char the Corn
Heat a large skillet over medium-high heat, adding your corn kernels and stirring occasionally until they’re lightly charred and golden in spots, about 5–7 minutes. There’s something magical about that slightly smoky, caramelized flavor — it’s what really sets this Mexican Street Corn Pasta Salad apart! Once charred, allow the corn to cool for a few minutes.
Step 3: Whisk Together the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, salt, and pepper. This creamy, zippy dressing is what ties all the flavors together, making every bite luxurious yet totally refreshing.
Step 4: Combine Everything
Add your cooled pasta, charred corn, chopped red onion, fresh cilantro, and crumbled cotija cheese to the dressing. Use a large spoon or spatula to gently toss everything until it’s all beautifully coated and every bite looks full of color and promise. Taste at this point and adjust the seasoning if needed — maybe a touch more salt, extra lime juice, or a dash of hot sauce if you love heat.
Step 5: Chill and Serve
For the very best flavor, cover the bowl and let your Mexican Street Corn Pasta Salad chill in the fridge for at least 30 minutes before serving. This lets all the flavors meld and the dressing soak into the pasta. Right before serving, give it a quick toss and sprinkle with extra cotija and cilantro for that irresistible finish.
How to Serve Mexican Street Corn Pasta Salad
Garnishes
To truly wow your guests (and yourself!), top your Mexican Street Corn Pasta Salad with a scatter of extra cotija cheese, more chopped cilantro, and even a sprinkle of chili powder or smoked paprika. For a citrusy burst, add a few fresh lime wedges on the side. These little touches add visual flair and an extra hit of freshness with every bite.
Side Dishes
This salad pairs gorgeously with a variety of mains — think grilled chicken, shrimp skewers, or carne asada. It’s also perfect with simple black bean tacos or as part of a lavish picnic spread. Mexican Street Corn Pasta Salad complements smoky, grilled flavors and contrasts beautifully with spicy or hearty dishes.
Creative Ways to Present
Looking for something fun? Try scooping the salad into individual mason jars for picnics, or serve it over a bed of lettuce for a lighter take. Stuffing some into halved bell peppers makes a vibrant, edible bowl. Or, go all out and use tortilla chip scoops for bite-size party appetizers — people absolutely love it!
Make Ahead and Storage
Storing Leftovers
Once fully prepared, Mexican Street Corn Pasta Salad stores like a dream in an airtight container in your fridge for up to 3 days. If anything, the flavors intensify and get even better overnight — making this your MVP for meal prep or easy lunches.
Freezing
Freezing this salad isn’t recommended, as the creamy dressing and fresh veggies don’t hold up well to defrosting. The pasta can become mushy and the cheese loses its texture. It’s best enjoyed fresh from the fridge!
Reheating
No need to reheat — Mexican Street Corn Pasta Salad is designed to be eaten cold or at room temperature! If you want to refresh it after storage, just add a squeeze of lime, a quick toss, and maybe a little extra cotija or cilantro to perk up the flavors.
FAQs
Can I make Mexican Street Corn Pasta Salad ahead of time?
Absolutely! This salad actually improves as it sits, with the flavors melding together for even deeper flavor. Just keep it covered in the fridge and give it a good stir before serving.
Is there a way to make this dish vegan?
Definitely! Substitute your favorite vegan mayo and sour cream, use a plant-based cheese instead of cotija, and you’ll have a creamy, dairy-free version of Mexican Street Corn Pasta Salad.
What if I can’t find cotija cheese?
No worries at all! Feta cheese makes an excellent and easy substitute, offering salty, creamy goodness that mimics cotija’s vibe beautifully.
Can I add protein to make it a full meal?
Yes, that’s a fantastic idea. Grilled chicken, shrimp, or black beans each make this Mexican Street Corn Pasta Salad hearty enough for a satisfying main course.
How spicy is this salad?
By default, there’s just a gentle warmth from the chili powder and paprika, making it very family-friendly. For extra kick, toss in some diced jalapeño or a few dashes of your favorite hot sauce.
Final Thoughts
With its punchy flavors, creamy dressing, and beautiful color, this Mexican Street Corn Pasta Salad is destined to become a go-to favorite. It’s a breeze to whip up, always impressive, and endlessly adaptable — the sort of recipe you’ll want to share with everyone you know. Go ahead, give it a try, and let your tastebuds do a happy dance!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
A delightful twist on the classic Mexican street corn, this pasta salad combines creamy flavors with a touch of spice for a perfect side dish or light meal.
Ingredients
Pasta:
- 8 ounces rotini or elbow pasta
Corn Mixture:
- 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- salt and pepper to taste
- optional diced jalapeño or hot sauce for extra heat
Instructions
- Cook the pasta: Boil the pasta according to package instructions, then rinse under cold water and set aside.
- Sauté corn: In a skillet, sauté corn until lightly charred, then let cool.
- Prepare dressing: Whisk together mayonnaise, sour cream, spices, lime juice, salt, and pepper.
- Combine ingredients: Mix pasta, corn, red onion, cilantro, and cotija cheese in a bowl.
- Chill and serve: Refrigerate for at least 30 minutes before serving. Garnish with extra cotija and cilantro if desired.
Notes
- You can substitute feta cheese for cotija if needed.
- This salad tastes even better the next day and can be enhanced with grilled chicken or black beans for a full meal.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
