Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad (inspired by elote, the classic Mexican street food) is a vibrant, creamy, and tangy dish that combines roasted corn, tender pasta, a zesty lime dressing, and a sprinkle of cotija cheese.

It’s like summer in a bowl—bright, flavourful, and perfect for barbecues, potlucks, or family dinners. The smoky corn pairs beautifully with pasta, while the creamy dressing adds a burst of flavor in every bite.

Why I Love This Recipe

We love this recipe because it takes the bold, irresistible flavors of classic Mexican street corn (elote) and transforms them into a hearty, satisfying pasta salad. The combination of smoky grilled corn, tender pasta, tangy lime, creamy dressing, and a sprinkle of chili and cotija cheese creates an explosion of flavors that’s both vibrant and comforting.

Every bite offers a mix of sweet, tangy, spicy, and savory, making it a dish that excites the palate. What makes it especially lovable is its versatility—it works just as well as a star side dish at barbecues and potlucks as it does as a standalone meal.

Why It’s a Must-Try Dish

This salad is a must-try because it captures everything we love about elote—smoky corn, creamy sauce, tangy lime, and chili spice—and blends it with tender pasta to make a dish that’s hearty, flavorful, and unforgettable.

The creamy, zesty dressing coats each piece of pasta and corn, while the cotija cheese and cilantro add layers of authentic Mexican flair. It’s the perfect balance of sweet, spicy, tangy, and savory, making it a flavor-packed dish that stands out at any gathering.

Recipe Details:

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6
• Calories per serving: ~350 kcal

Ingredients:

For the Salad

• 8 oz pasta (rotini, penne, or shells work best)
• 4 cups corn kernels (fresh, canned, or frozen; grilled or roasted preferred)
• ½ cup red onion, finely diced
• ½ cup red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• ½ cup cotija cheese (or feta as a substitute)

For the Dressing

• ½ cup mayonnaise
• ½ cup sour cream or Greek yogurt
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp chili powder
• ½ tsp smoked paprika (optional)
• 1 clove garlic, minced
• 1 tsp honey or sugar (optional, for balance)
• Salt & black pepper, to taste

Directions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook until al dente according to package directions.
3. Drain, rinse under cold water, and set aside.

Step 2: Prepare the Corn

1. If using fresh corn: grill or roast until lightly charred, then cut kernels off the cob.
2. If using frozen or canned corn: sauté in a skillet with a little butter or olive oil until golden.

Step 3: Make the Dressing

1. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic, honey, salt, and pepper.
2. Taste and adjust seasoning as needed.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine pasta, corn, red onion, bell pepper, and cilantro.
2. Pour the dressing over and toss until everything is coated.
3. Add cotija cheese and gently mix.

Step 5: Chill & Serve

1. Refrigerate for at least 20 minutes to let the flavors meld.
2. Garnish with extra cheese, cilantro, and a sprinkle of chili powder before serving.

How to Serve

• Serve as a side dish with BBQ, grilled chicken, or tacos.
• Enjoy it as a main dish with black beans or shredded chicken mixed in.
• Serve cold or at room temperature for the best flavor.

Recipe Tips & Variations:

• Make it spicy: Add jalapeños, cayenne, or hot sauce.
• Add protein: Shredded chicken, black beans, or shrimp work wonderfully.
• Cheese swap: Feta or parmesan can substitute for cotija.
• Healthier twist: Use Greek yogurt instead of sour cream and whole wheat pasta.
• Meal prep: Make ahead and refrigerate; flavors get even better overnight.

Freezing & Storage

• Storage: Store in an airtight container in the fridge for up to 3–4 days.
• Do not freeze: The creamy dressing does not thaw well after freezing.

Special Equipment Needed

• Large pot (for pasta)
• Skillet or grill (for corn)
• Mixing bowls
• Whisk

FAQ:

Q1: Can I make this ahead of time?
Yes! This salad tastes even better after a few hours in the fridge as the flavors develop.

Q2: Can I use ranch dressing instead of mayo/sour cream?
Yes, ranch can be used for a shortcut, but you’ll miss some of the authentic street corn flavor.

Q3: What if I don’t have cotija cheese?
Feta is the closest substitute, but shredded parmesan works too.

Q4: Can I serve this warm?
Yes! It’s delicious served warm or chilled.

Q5: How do I make it vegetarian-friendly?
The recipe is already vegetarian—just ensure you use vegetarian cheese if needed.

Conclusion

The Mexican Street Corn Pasta Salad is a colorful, creamy, and zesty dish that brings the bold flavors of elote into a refreshing pasta salad. It’s quick to prepare, easy to customize, and guaranteed to steal the spotlight at any meal. Whether you serve it at a backyard BBQ, a potluck, or as a light dinner, this recipe is a must-try for anyone who loves vibrant and satisfying flavors.