Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 cups (250 g) cooked pasta (rotini, penne, or bowtie work well); 2 cups (300 g) fresh or frozen corn kernels (grilled or roasted, if possible); 1 red bell pepper, diced; 1/2 red onion, finely diced; 1/4 cup (30 g) chopped fresh cilantro; 1/4 cup (30 g) crumbled cotija or feta cheese; 1 jalapeño, diced (optional, for heat); 1/3 cup (80 ml) mayonnaise; 1/3 cup (80 ml) sour cream or Greek yogurt; 1/4 cup (60 ml) freshly squeezed lime juice (about 2 limes); 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon cumin; 1 clove garlic, minced; Salt and pepper, to taste; Extra cotija or feta cheese; Lime wedges; A sprinkle of Tajín or extra chili powder

Jump to Recipe

If you’re looking for the ultimate crowd-pleaser to bring to your next picnic, potluck, or family barbecue, look no further than Mexican Street Corn Pasta Salad. This vibrant, flavor-packed dish takes all the magic of classic elote — charred corn smothered in creamy, tangy sauce and crumbled cheese — and tosses it with pasta for a hearty, unforgettable salad that’s every bit as satisfying as it is colorful. It’s creamy, zesty, a tiny bit spicy, and loaded with fresh ingredients that’ll make everyone reach for seconds.

Mexican Street Corn Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

With everyday ingredients and a few special touches, you’ll be amazed by how much flavor develops in just one bowl. Each ingredient truly earns its place, contributing crunch, creaminess, color, or a burst of brightness that makes Mexican Street Corn Pasta Salad impossible to resist.

Pasta: Rotini, penne, or bowtie hold the creamy dressing perfectly and add a satisfying bite to each forkful.
Corn kernels: Go for fresh or frozen, but if you can grill or roast them for that signature char, it takes this salad to another level.
Red bell pepper: Adds juicy crunch and a pop of sweetness that brightens each bite.
Red onion: Finely diced for a punch of savory flavor and brilliant color contrast.
Fresh cilantro: Chopped to infuse the salad with bright, herbal notes that make everything taste more vibrant.
Cotija or feta cheese: A must for that salty, crumbly finish; either cheese brings a creamy tang reminiscent of classic elote.
Jalapeño: Diced and totally optional — adds just the right amount of heat if you like a little kick.
Mayonnaise: The foundation of the rich, creamy dressing that clings to every noodle and veggie.
Sour cream or Greek yogurt: Balances out the mayo with a bit of tang and extra creaminess.
Freshly squeezed lime juice: Don’t skip it! This transforms the dressing with its sharp citrus spark.
Chili powder: For warmth and a faint smokiness that’s the soul of street corn flavor.
Smoked paprika: Imparts a subtle smoky edge that deepens the overall taste.
Cumin: Just a pinch grounds the salad with savory depth and an extra layer of interest.
Garlic: Freshly minced garlic sharpens up the creamy dressing and ties everything together.
Salt and pepper: Adjust to taste for the final balance of flavors.
Extra cotija or feta cheese: Sprinkle over the top for gorgeous presentation and amazing flavor.
Lime wedges: Serve alongside for anyone who wants even more citrus zing.
Tajín or extra chili powder: A fun finishing touch that adds color and a little more fiesta to every serving.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Start by boiling your favorite short-cut pasta such as rotini, penne, or bowties, following the package instructions until al dente. Once it’s cooked, drain the pasta and immediately rinse it under cold water — this stops the cooking process and keeps the noodles perfectly firm. Set aside to cool completely, so the creamy dressing won’t get watery later on.

Step 2: Prepare the Corn

To bring out the classic flavors of street corn, grill or roast your corn kernels if you can. You’ll want to achieve a little char and smoky aroma — it makes a huge difference! If fresh corn isn’t available, no worries: toss frozen kernels in a hot skillet until golden and caramelized. Let the corn cool before adding it to the salad; this helps every ingredient stay crisp and delicious.

Step 3: Make the Dressing

In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), fresh lime juice, chili powder, smoked paprika, cumin, and minced garlic. Season with salt and pepper to taste. The dressing should be creamy, tangy, and layered with gentle heat and smokiness — just like the sauce that makes Mexican street corn famous!

Step 4: Assemble the Salad

In your biggest mixing bowl, combine the cooled pasta, charred corn, diced red bell pepper, red onion, cilantro, crumbled cotija or feta cheese, and jalapeño if you’re in the mood for spice. Pour the luscious dressing over everything and gently toss, making sure all the pasta and veggies get evenly coated and flecked with that creamy, spiced sauce.

Step 5: Chill and Serve

Cover your Mexican Street Corn Pasta Salad and chill it in the refrigerator for at least 30 minutes. This gives all those vibrant flavors a chance to marry and intensify. When you’re ready to serve, give the salad a quick toss, adjust seasoning if needed, and prepare your toppings!

Step 6: Garnish and Finish

Sprinkle on extra cotija cheese for tangy, salty pops, then dust with Tajín or more chili powder for an irresistible finish. Add fresh lime wedges on the side for that last burst of brightness. Whether you serve the salad chilled or at room temperature, it’s guaranteed to wow your guests.

How to Serve Mexican Street Corn Pasta Salad

Garnishes

Pile on the garnishes to make this salad as beautiful as it is tasty. Extra cotija or feta cheese lends a luxurious, crumbly touch, while a generous shake of Tajín or chili powder brings that unmistakable street corn look and flavor. Lime wedges provide the perfect final squeeze, freshening every forkful and letting your friends tailor the zing to their own liking.

Side Dishes

Mexican Street Corn Pasta Salad pairs perfectly with grilled meats, tacos, or smoky BBQ favorites. It’s also a fantastic partner for veggie-packed dishes or spicy beans — its creamy base soothes heat, and its bold flavors hold up to hearty mains. Try it with grilled shrimp skewers, crispy chicken, or even a loaded black bean burger!

Creative Ways to Present

For fun party flair, try serving your Mexican Street Corn Pasta Salad in individual cups or mason jars, making it easy for guests to grab and mingle. Or scoop it onto a large platter surrounded by romaine or butter lettuce leaves for a colorful serve-yourself option. If you’re feeling extra festive, sprinkle some chopped scallions, diced avocado, or even crushed tortilla chips over the top right before serving.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover salad to an airtight container and refrigerate. Mexican Street Corn Pasta Salad tastes great for up to 3 days, and the flavors only deepen as it sits. Give it a gentle toss before serving again, and add another splash of lime or a touch of mayonnaise if it seems a bit thick.

Freezing

Freezing isn’t recommended for this salad, as the creamy dressing and fresh vegetables can become watery and lose their texture when thawed. For best results, enjoy Mexican Street Corn Pasta Salad freshly made or store it chilled in the fridge for a few days.

Reheating

This dish is designed to be served cold or at room temperature, making it ultra-convenient for quick meals and parties. If you’d like to serve it slightly warm, let it rest at room temperature for 20 minutes, but avoid microwaving to preserve the creamy dressing and the salad’s perfect texture.

FAQs

Can I use a different type of pasta?

Absolutely! Short, sturdy shapes like fusilli, shells, or even macaroni all work wonderfully in Mexican Street Corn Pasta Salad. Just pick a shape that holds onto plenty of dressing and fits easily on a fork.

Is there a way to make this lighter or healthier?

Definitely! Swap in Greek yogurt for sour cream, or even substitute half the mayonnaise with extra yogurt for a lighter, protein-packed alternative. You can also add more fresh veggies like diced cucumber or spinach for a nutritional boost.

What if I can’t find cotija cheese?

No cotija? Just use feta or even queso fresco for that crumbly, tangy element. Parmesan could work in a pinch, although it’ll add a saltier, sharper note to the salad.

Can Mexican Street Corn Pasta Salad be made ahead?

Yes, it’s actually even better after a rest in the fridge! Prepare the salad up to a day ahead, store it covered, and give it a quick toss before serving. You might want to keep extra cheese and toppings aside to add fresh just before serving.

Is this salad spicy?

Only if you want it to be! The heat level depends on whether you include the jalapeño and how much chili powder you use for garnish. For a mild version, skip the jalapeño, and your Mexican Street Corn Pasta Salad will still be bursting with flavor.

Final Thoughts

Trust me, this Mexican Street Corn Pasta Salad will quickly become your go-to for every gathering. It’s colorful, fresh, irresistibly creamy, and absolutely loaded with street corn flavor. Grab your ingredients, round up your favorite people, and get ready for a salad everyone will rave about!