If you love the bold, zesty flavors of elote and the comforting heartiness of pasta salads, you’re in for a real treat. This Mexican Street Corn Pasta Salad takes everything you adore about that irresistible street food—sweet corn, creamy dressing, tangy cheese, a little heat—and tosses it all together with tender pasta for a dish that’s downright addictive. It’s the perfect side for summer barbecues, a delicious lunch, or even a make-ahead picnic star. Every bite bursts with flavor, texture, and color—making this your new go-to crowd-pleaser.

Mexican Street Corn Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is how each simple ingredient brings its own pop of taste and texture, creating a harmony of flavors. These kitchen staples come together to make Mexican Street Corn Pasta Salad shine with color, creaminess, and a touch of spice.

Pasta: Elbow macaroni or your favorite small pasta shape gives the salad its satisfying base and soaks up the dressing perfectly.
Corn kernels: Fresh, grilled, or even thawed frozen corn adds sweetness and that classic street corn vibe—grilling the corn will give it extra smoky flavor.
Mayonnaise: The creamy backbone of the dressing that brings everything together and mimics the richness of authentic elote.
Sour cream or Greek yogurt: Adds tang and extra creaminess, while Greek yogurt is a lighter, protein-packed alternative.
Lime juice: Just a splash lifts the salad with bright, citrusy zing.
Chili powder: For a gentle kick—classic in Mexican street corn recipes.
Smoked paprika: Lends a subtle smokiness that echoes grilled corn and deepens the flavor.
Garlic powder: Rounds out the dressing with savory depth.
Salt and black pepper: To taste, highlighting all the vibrant flavors in the salad.
Cotija cheese (or feta): Crumbled on top, this salty, crumbly cheese is a must for that authentic street corn finish.
Fresh cilantro: Chopped and sprinkled for herby brightness and color.
Red onion: Finely chopped for a sharp, crunchy bite and a splash of color.
Jalapeño (optional): Seeded and minced if you want to add a little extra heat—totally customizable.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook and Cool the Pasta

Start by bringing a large pot of salted water to a boil and cooking your pasta until just al dente—the noodles should still have a little bite so they hold up in the salad. Once they’re done, drain and rinse under cold water to stop the cooking process and cool them down quickly. This keeps your Mexican Street Corn Pasta Salad from getting mushy and helps the noodles stay perfectly springy.

Step 2: Make the Creamy Dressing

In a big mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. This luscious dressing is the flavor powerhouse of the salad, giving it that signature tang and spice you know and love in Mexican street corn.

Step 3: Add the Mix-Ins

To your bowl of dressing, add the cooled pasta, corn kernels, crumbled cotija cheese, chopped cilantro, red onion, and minced jalapeño if you’re using it. Give everything a good toss so each bite is loaded with creamy dressing, crunchy veggies, and pops of sweet corn. It’s already looking irresistibly colorful!

Step 4: Chill and Let the Flavors Mingle

Pop the bowl in the refrigerator for at least 30 minutes (longer if you have the time). This crucial step lets all those bold flavors meld together, making your Mexican Street Corn Pasta Salad even more crave-worthy. Plus, it’s best served cold or at cool room temperature.

Step 5: Taste and Adjust Before Serving

Just before serving, give your salad a quick taste. Sometimes the flavors mellow a bit as they chill, so add an extra sprinkle of salt, a squeeze of lime, or more cheese if you like. Now you’re ready to serve up a side dish that will have everyone reaching for seconds!

How to Serve Mexican Street Corn Pasta Salad

Garnishes

A final flourish takes this salad from tasty to totally irresistible. Sprinkle extra cotija cheese and fresh cilantro on top for a pop of color and flavor, and add a dusting of chili powder or a few lime wedges for guests to squeeze over their servings. These little touches make your Mexican Street Corn Pasta Salad look as festive as it tastes!

Side Dishes

This salad pairs beautifully with grilled meats like chicken or steak, but it also shines next to burgers, tacos, or veggie skewers. It’s a superstar at potlucks and picnics, adding a creamy, zesty counterpoint to barbecue classics or a fresh, colorful contrast to heavier mains.

Creative Ways to Present

For a fun twist, serve your Mexican Street Corn Pasta Salad in individual mason jars for picnics or lunchboxes, or scoop it into lettuce cups for a lighter, hand-held option. You can even add grilled shrimp or black beans to turn it into a hearty main. However you serve it, expect rave reviews!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Pasta Salad stores wonderfully in the fridge. Just transfer it to an airtight container and it’ll stay fresh for up to three days. If the salad seems a bit dry after chilling, simply stir in a spoonful of mayo or a squeeze of lime juice to revive the creaminess.

Freezing

While the salad is best enjoyed fresh, you can freeze it if needed. Keep in mind that the texture of the pasta and creamy dressing may change slightly upon thawing, so it’s not ideal for freezing long-term. If you do freeze it, let it thaw in the fridge, then stir well before serving.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat! If you prefer, let it sit out for a few minutes after pulling from the fridge to take the chill off before serving. A quick toss will bring everything back together.

FAQs

Can I make Mexican Street Corn Pasta Salad ahead of time?

Absolutely! In fact, making it a day in advance allows the flavors to meld even more. Just store it in the fridge and give it a good stir before serving. If it thickens up, add a splash of lime juice or a little extra sour cream to loosen it.

What kind of pasta works best?

Any small, sturdy pasta shape will do—elbow macaroni, rotini, shells, or even penne are great options. The key is to choose a shape that holds the creamy dressing and mix-ins in every bite.

Is there a substitute for cotija cheese?

Feta is a great stand-in for cotija if you can’t find it. Both offer that briny, crumbly texture and salty punch that makes Mexican Street Corn Pasta Salad so authentic and tasty.

How spicy is this salad?

The spice level is totally up to you! With just chili powder and smoked paprika, it’s mild, but adding jalapeño brings a noticeable kick. You can dial the heat up or down according to your personal taste.

Can I add protein to make it a meal?

Definitely. Toss in some grilled chicken, shrimp, or black beans to turn your Mexican Street Corn Pasta Salad into a hearty, satisfying main dish. It’s super adaptable and still packs all that bold flavor.

Final Thoughts

Whether you’re planning a summer cookout, packing a picnic, or just craving something fresh and vibrant, this Mexican Street Corn Pasta Salad will absolutely wow your taste buds. It’s simple to make, bursting with color and flavor, and guaranteed to become a new favorite—don’t be surprised if it disappears fast!

Mexican Street Corn Pasta Salad Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 25 minutes (plus at least 30 minutes chilling time)
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and creamy Mexican Street Corn Pasta Salad combining tender elbow macaroni with sweet corn, zesty lime, and smoky spices, all coated in a tangy mayonnaise and sour cream dressing, topped with crumbled cotija cheese and fresh cilantro for a perfect summer side dish.

Ingredients

Scale

Pasta and Corn

8 oz elbow macaroni or small pasta of choice
2 cups corn kernels (fresh, grilled, or frozen and thawed)

Dressing

1/3 cup mayonnaise
1/3 cup sour cream or Greek yogurt
1 tablespoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and black pepper to taste

Mix-ins and Garnish

1/2 cup crumbled cotija cheese (or feta)
1/4 cup chopped fresh cilantro
1/4 cup finely chopped red onion
1 jalapeño, seeded and minced (optional)

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Instructions

Cook the Pasta: Cook the elbow macaroni according to the package instructions until al dente, then drain and rinse it under cold water to stop the cooking process and cool it down.
Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
Combine Ingredients: Add the cooked pasta, corn kernels, crumbled cotija cheese, chopped cilantro, finely chopped red onion, and minced jalapeño (if using) to the bowl with the dressing.
Toss the Salad: Toss everything together thoroughly until every bite of pasta is evenly coated with the flavorful dressing and all ingredients are well distributed.
Chill Before Serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and develop fully.
Final Seasoning Check: Before serving, taste the salad and adjust seasoning with additional salt, pepper, or lime juice if needed for brightness.

Notes

For an extra smoky flavor, use grilled or charred corn kernels.
To make the salad a complete meal, add diced grilled chicken or black beans for additional protein.
This pasta salad can be made a day ahead and stored in the refrigerator; flavors improve with time.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling, No-Cook Assembly
Cuisine: Mexican-Inspired