Mexican Street Corn Pasta Salad

If you’ve ever had elote—Mexican street corn—you know it’s something special. Sweet corn gets grilled or charred until golden, then slathered with creamy mayo, crumbled cheese, lime juice, and a dusting of chili powder. Now imagine all of that flavor tossed with pasta, fresh herbs, and a creamy-lime dressing. That’s what this Mexican Street Corn Pasta Salad delivers: comfort meets fiesta in the most delicious way.

I first made this for a backyard cookout, and people were skipping the burgers just to load up on more salad. It’s bright, creamy, tangy, and totally unexpected in the best way. Bonus: it holds up great in the fridge and travels like a champ.

Why You’ll Love This Pasta Salad

• Big bold flavor: Creamy, smoky, tangy, and a little spicy—it hits every note.
• Make-ahead friendly: The flavor gets even better after chilling.
• Crowd-pleasing: Perfect for potlucks, BBQs, or summer picnics.
• Easy to customize: Add protein, change up the pasta, go spicy or mild.
• Comfort food with a twist: It’s creamy like a classic pasta salad, but with so much more personality.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6–8 as a side
• Calories per serving: 320
• Protein: 9g | Carbs: 34g | Fat: 16g

Ingredients

For the Salad:

• 8 oz short pasta (elbow, rotini, or shells)
• 2 cups corn (fresh, canned, or frozen)
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ½ cup cotija cheese, crumbled (or feta)
• ¼ cup fresh cilantro, chopped
• Optional: 1 jalapeño, minced (seeds removed for less heat)

For the Dressing:

• ⅓ cup mayonnaise
• ⅓ cup sour cream or Greek yogurt
• Juice of 1 lime (plus extra wedges for serving)
• 1½ teaspoons chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Cook the Pasta

• Cook pasta in salted water according to package directions.
• Drain and rinse under cold water to cool it down quickly.
• Set aside to fully cool before mixing (room temperature is perfect).

Step 2: Char the Corn

• Grilled: If using fresh corn, grill on high heat for 2–3 minutes per side until slightly charred, then slice off the kernels.
• Stovetop: Heat a cast iron skillet over high heat, add a drizzle of oil, then toss in canned or frozen corn. Cook 5–6 minutes, stirring occasionally, until you get a nice char.
• Let the corn cool slightly before adding it to the salad.

Step 3: Make the Dressing

• In a small bowl, whisk together mayo, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
• Taste and adjust seasoning—add more lime for brightness or more chili powder for heat.

Step 4: Assemble the Salad

• In a large bowl, combine cooked pasta, charred corn, bell pepper, red onion, jalapeño (if using), and cilantro.
• Pour the dressing over and toss until everything is coated and creamy.
• Gently fold in cotija cheese (reserve some for topping, if desired).

Step 5: Chill and Serve

• Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
• Top with extra cheese, more cilantro, a sprinkle of chili powder, and lime wedges.

How to Serve

This salad is a stunner on its own, but here’s how to round it out:

• With grilled chicken or steak for an easy summer dinner.
• As a taco bar side dish—everyone will want seconds.
• In a lunchbox with tortilla chips and fruit.
• With lettuce cups for a crunchy, fresh twist.
• At a BBQ or picnic—it holds up beautifully in a cooler.

Additional Tips

1. Make it ahead: The flavor improves after a few hours in the fridge.
2. Serve at room temp or chilled: Both are delicious—just avoid letting it sit out too long on hot days.
3. Add a protein: Grilled chicken, black beans, or shrimp make it a full meal.
4. Use Greek yogurt: For extra protein and a tangier flavor, sub some or all of the mayo with yogurt.
5. Don’t skip the lime: It brightens the whole dish and balances the creamy base.

Recipe Variations

• Spicy version: Add chopped chipotle peppers in adobo to the dressing or sprinkle in cayenne.
• Vegan: Use vegan mayo and dairy-free sour cream or cashew cream; skip or replace the cheese with a plant-based version.
• Low-carb: Sub cauliflower florets or spiralized zucchini for pasta.
• Street corn + bacon: Add a handful of crispy halal beef or turkey bacon for extra smoky flavor.
• Tex-Mex twist: Add black beans, avocado, and a few crushed tortilla chips on top.

Serving Suggestions

Round out the table with:

• Grilled meats or kebabs
• Chips and guac (because why not?)
• Watermelon or mango salad
• Churros or cinnamon-sugar tortilla crisps for dessert
• Agua fresca or lime spritzers to sip alongside

Storage

• Fridge: Store in an airtight container for up to 4 days.
• Meal prep tip: If making ahead, leave out the cilantro and cheese until just before serving for the freshest flavor.

FAQ

Can I use frozen corn?
Yes! Just thaw and dry it first. Char it in a hot skillet for the best flavor.

What cheese is best?
Cotija is traditional—it’s salty and crumbly. Feta works as a substitute if you can’t find it.

Is it spicy?
Only if you want it to be! Leave out the jalapeño and go light on the chili powder for a milder version.

Can I make it dairy-free?
Absolutely—use vegan mayo and yogurt alternatives, and skip the cheese or use a dairy-free crumble.

Can I add meat?
Yes! Grilled chicken, shrimp, or even leftover rotisserie chicken are all great options.

Conclusion

This Mexican Street Corn Pasta Salad is the kind of side dish that totally steals the spotlight. Creamy, tangy, fresh, and just a little bit spicy, it’s a guaranteed hit whether you’re feeding a crowd or meal prepping for the week.

If you give it a try, I’d love to see how you served it! Tag me on Instagram or leave a comment with your favorite variations. Happy salad-ing!

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