Thank you so much for joining me here — I’m beyond excited to share this Mexican Street Corn Pasta Salad with you! It takes everything we love about elote (grilled Mexican street corn), and spins it into a crowd-pleasing, creamy pasta salad that’s ready in under 30 minutes. Right after the title, let me tell you: this recipe is bold, bright, a little smoky, and absolutely irresistible.

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What Is Mexican Street Corn Pasta Salad?

This dish is inspired by traditional elote — corn slathered in mayo, lime, chili, and cotija cheese — but we’ve turned it into a hearty, satisfying pasta salad. It’s perfect for potlucks, BBQs, or just an easy weeknight side dish. We toss charred corn with tender pasta, a creamy chili-lime dressing, fresh cilantro, and a generous sprinkle of cotija cheese. It’s tangy, a little spicy, and anything but boring!!

Reasons to Love This Mexican Street Corn Pasta Salad:

Quick and easy – 25 minutes, tops!
Perfect for warm weather – serve cold or room temp.
Make-ahead friendly – flavors get better over time.
Customizable – add chicken, avocado, or black beans.
Looks gorgeous on the table – all those colors and textures!

What Does It Taste Like?

Creamy and smoky with pops of tangy lime, chili, and sweet corn in every bite. The cotija cheese adds a salty-savory kick, and the fresh cilantro brightens it all up. It’s one of those dishes where you take a bite and instantly go, “Wait… this is SO GOOD.”

Benefits of This Recipe

Not only is this pasta salad a total flavor bomb, but it’s also packed with fiber from the corn and protein if you add beans or chicken. It’s naturally gluten-free if you use GF pasta, and the leftovers? Even better the next day!

Ingredients for Mexican Street Corn Pasta Salad

8 oz pasta (elbow, rotini, or bowtie work best)
2½ cups corn kernels (fresh, frozen, or canned)
½ cup mayonnaise
¼ cup sour cream (or Greek yogurt)
1½ tbsp lime juice (freshly squeezed)
1 tsp chili powder
½ tsp smoked paprika (optional but so good!)
Salt and pepper to taste
½ cup crumbled cotija cheese (or feta)
¼ cup chopped red onion
1 jalapeño, seeded and minced (optional)
¼ cup chopped cilantro

Optional Add-Ins:

1 avocado, diced
½ cup black beans (drained and rinsed)
1 cup cooked shredded chicken
Extra lime wedges for serving

Tools You’ll Need

Large pot for boiling pasta
Colander
Skillet or grill pan (to char the corn)
Mixing bowl
Whisk or spoon
Chef’s knife and cutting board

Ingredient Swaps & Substitutions

I promised you flexibility, and here it is!

No cotija? Use feta or parmesan.
No sour cream? Swap in plain Greek yogurt for a protein boost.
Need dairy-free? Use vegan mayo and skip the cheese.
Want it spicier? Add a pinch of cayenne or hot sauce to the dressing.

How to Make Mexican Street Corn Pasta Salad

Step-by-Step Instructions:

Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking.
Meanwhile, char the corn in a dry skillet over medium-high heat for 5–7 minutes, stirring occasionally, until golden and slightly blistered. Let it cool.
In a large bowl, whisk together the dressing: mayo, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
Add the cooled pasta, corn, red onion, jalapeño, and most of the cheese and cilantro to the bowl. Toss until everything is well coated.
Taste and adjust seasoning — add more lime, salt, or spice to suit your taste!
Top with remaining cotija and cilantro. Chill for 15–20 minutes before serving if you can wait — it helps the flavors meld!

What to Serve with This Pasta Salad

Grilled meats – chicken, steak, or shrimp
Tacos or quesadillas
Burgers or veggie burgers
Fresh fruit salad for a summer side spread
Or serve it as a main — it’s hearty enough on its own!

Tips for the Best Mexican Street Corn Pasta Salad

Char that corn! It brings the smoky magic that makes this salad shine.
Use short pasta shapes that hold sauce well (rotini, bowtie, penne).
Make ahead! This gets better as it chills. Make it a few hours or a day before serving.
Don’t overcook the pasta — al dente is perfect so it doesn’t get mushy.

Storage Instructions

One of the best parts about this Mexican Street Corn Pasta Salad is how well it holds up — making it perfect for prepping ahead or enjoying as leftovers throughout the week!
- Refrigerator:
  Store the pasta salad in an airtight container in the fridge for up to 4 days. Give it a good stir before serving to re-incorporate the creamy dressing — it may settle slightly as it chills.
- Serving Leftovers:
  If it thickens a bit too much after sitting, just add a splash of lime juice or a spoonful of mayo or sour cream to loosen it up and bring back that fresh, creamy texture.
- Freezer:
  I don’t recommend freezing this pasta salad. The dairy-based dressing (mayo and sour cream) doesn’t freeze well and can become watery or separate when thawed.
🧊 Pro Tip: This salad tastes even better the next day — so it’s a great make-ahead option for parties, picnics, or meal prep!

Frequently Asked Questions (FAQ)

Can I use frozen corn?

Yes! Just thaw it and dry it with paper towels before charring.

Is this spicy?

It has mild heat from chili powder and jalapeño, but you can adjust or omit either to make it kid-friendly.

Can I make this ahead?

Yes, and you should! The flavor is even better after a few hours in the fridge.

Is cotija cheese necessary?

Not at all — feta or even shredded parmesan work in a pinch!

Let’s Recap the Magic ✨

This Mexican Street Corn Pasta Salad is summer in a bowl — creamy, zesty, smoky, and endlessly customizable. It brings together bold Mexican flavors and classic pasta salad comfort in the easiest, most delicious way. It’s perfect for potlucks, BBQs, or Tuesday nights when you just want something extra. One bowl, tons of flavor, and guaranteed requests for the recipe — that’s a win in my book.

Still hungry? You might love these too:

Creamy Chipotle Chicken Pasta
Black Bean & Corn Salad
Grilled Elote-Inspired Corn on the Cob

Share the Fiesta!

💬 Did you try this recipe? Leave a comment below and tell me what you thought — I love hearing from you!

📸 Snap a photo and tag #mmmrecipes on Pinterest — let’s see those creamy, zesty bowls in action!

Nutritional Information (Per Serving – Based on 6 Servings):

Calories: ~350
Carbs: 32g
Protein: 8g
Fat: 22g
Fiber: 3g
Sugar: 4g

(Approximate values depending on ingredients used.)