There’s something unforgettable about the first bite of Mexican street corn—smoky, creamy, tangy, and just the right kind of messy. That’s the exact vibe I wanted when I first tossed together this Mexican Street Corn Pasta Salad. Born out of a spontaneous summer BBQ, this dish was my way of marrying the bold flavors of elote with the chill comfort of a pasta salad. The result? A quick, crowd-pleasing side that’s become a staple on my picnic table.
In this article, you’ll get my step-by-step guide to making this easy, flavorful dish. We’ll also touch on flavor variations, prep tips, and pairing suggestions. Whether you’re serving it at a potluck, packing it for lunch, or enjoying a slow summer evening at home, this salad is bound to hit the spot.
Mexican Street Corn Pasta Salad
Table of Contents
Why You’ll Love This Mexican Street Corn Pasta Salad
Inspired by a Backyard Classic
If you’ve ever had elote, you know it’s not just corn—it’s an experience. The smoky char, the creamy coating of mayo and cheese, the zing of lime, and the gentle kick of chili powder—it’s messy, flavorful, and totally addictive. I wanted to take that vibe and turn it into a dish that could be made ahead, travel well, and pair easily with grilled meats or fresh summer produce. That’s how this Mexican Street Corn Pasta Salad came to life.
The first time I made this, I had some leftover grilled corn and cold pasta in the fridge from the night before. I whisked together a simple dressing—just mayo, sour cream, lime, and spices—tossed everything together, added crumbled cotija and fresh cilantro, and hoped for the best. Ten minutes later, my husband went back for thirds. That’s when I knew we had something special.
This salad carries the same bold Mexican flavors as my Elote Mexican Street Corn Dip but adds a hearty, creamy texture thanks to the pasta. Think of it as the ultimate upgrade to your usual pasta salad—zesty, fresh, and totally unforgettable.
Packed with Bold Ingredients
The magic of this salad comes from using simple, flavor-forward ingredients:
- Pasta: I prefer rotini for its texture, but penne or bowties work just as well.
- Corn: Grilled for that authentic street corn flavor, though canned or frozen work in a pinch.
- Dressing: A tangy blend of mayo, sour cream, lime juice, and spices like chili powder and smoked paprika.
- Finishing Touches: Fresh cilantro and crumbled cotija bring everything together.
For those who enjoy creamy, refreshing pastas with a touch of heat, this salad is a total game-changer. It reminds me of the flavor notes found in my Spicy Southwest Salad, only this version adds the comforting chew of pasta to the mix.
This dish is perfect for summer cookouts, lazy weekends, or even weekday lunches. You can serve it chilled, at room temperature, or as a side to your favorite grilled protein. Trust me—once you try it, it’ll be one of those recipes you come back to again and again.
How to Make Mexican Street Corn Pasta Salad
Simple Steps with Big Flavor
This recipe is all about simplicity without sacrificing taste. You’ll start by cooking your pasta—rotini or penne hold the creamy dressing beautifully. While it cools, you’ll either grill some fresh corn or use canned or frozen kernels (no judgment, both work!). Here’s how it comes together:
- Cook the Pasta: Boil 3 cups of pasta according to package directions. Drain and rinse under cold water to stop the cooking process and cool it down quickly.
- Prep the Corn: If grilling, char the corn on an open flame or grill until you see some golden brown spots. Otherwise, thaw frozen corn or drain canned corn.
- Make the Dressing: In a separate bowl, whisk together ⅓ cup mayo, ⅓ cup sour cream, 1 tbsp lime juice, 1 tsp chili powder, ½ tsp smoked paprika, ¼ tsp garlic powder, salt, and pepper.
- Combine Everything: Toss the cooled pasta and corn in a large bowl. Pour the dressing over and stir until everything’s coated.
- Fold in Finishing Touches: Add ¼ cup chopped fresh cilantro and ⅓ cup crumbled cotija cheese. Chill for 30 minutes before serving.
That’s it. You’ve got a flavor-packed pasta salad that’s creamy, smoky, zesty, and fresh all in one bowl.
For another creamy and satisfying option that’s just as easy, you might love my Creamy Avocado Pasta, which offers a different flavor profile but the same level of weeknight ease.
Ingredient Swaps and Add-Ins
This salad is delicious as-is, but it’s also super flexible. Here are a few ideas if you want to switch it up:
- Cheese: If cotija isn’t available, feta or queso fresco works great.
- Corn: Swap grilled corn for roasted or air-fried kernels if you’re short on grill time.
- Add Protein: Grilled shrimp, shredded rotisserie chicken, or crispy bacon are all fantastic mix-ins.
- Extra Veggies: Diced red bell pepper, green onions, or even chopped jalapeños can add color and heat.
To adjust the spice level, simply reduce or increase the chili powder. And if you’re looking for more chili-forward dishes, check out my homemade Taco Seasoning—you could even sprinkle a pinch into this dressing for extra depth.
You can make this salad a day in advance—just store it covered in the fridge and give it a good toss before serving. It’s one of those dishes that gets even better after the flavors meld.
Serving Ideas and What to Pair It With
The Ultimate Summer Side Dish
This Mexican Street Corn Pasta Salad shines brightest when served slightly chilled, making it ideal for warm-weather gatherings or casual weeknight dinners. I like to make it in the morning and let it chill in the fridge until the flavors have had time to settle in—that tangy lime, creamy dressing, and smoky corn just keep getting better.
Serve it in a large bowl topped with a bit more cotija and chopped cilantro for a fresh, rustic look. It’s perfect alongside grilled meats like chicken thighs or steak, and it balances out spicy mains beautifully. You’ll find that this dish adds a creamy, slightly spicy bite to anything you put next to it.
If you’re looking for a themed spread, this salad pairs exceptionally well with my Cheesy Mexican Skillet Casserole—a bold, cozy main dish that complements the coolness of the pasta. Add some Fresh Cilantro Lime Rice and you’ve got a dinner that’s bursting with flavor and color.
Make It a Main or a Meal Prep Star
While this dish works great as a side, it can totally stand on its own too. Just add:
- Shredded rotisserie chicken for easy protein
- Black beans for a vegetarian boost
- Chopped avocado for richness and extra texture
Portion it into individual containers and you’ve got an easy make-ahead lunch. It travels well and doesn’t need reheating, which makes it a great option for potlucks, office lunches, or even road trips.
And because it uses sturdy ingredients like pasta and corn, it won’t go soggy or wilt like lettuce-based salads tend to. That’s why I always include it in my summer meal rotation, along with dishes like Easy Summer Pasta Salad—another chilled favorite that works just as well at backyard BBQs as it does in your lunchbox.
Pro tip: If you’re bringing this to a party, keep a little extra dressing on the side. Right before serving, give it a quick toss with a spoonful or two to refresh the creaminess.
Pro Tips, Storage, and Final Touches
Make-Ahead Friendly and Foolproof
One of the best things about this Mexican Street Corn Pasta Salad is how low-stress it is. You can prep every component ahead of time—cook the pasta, grill the corn, mix the dressing—and just toss everything together 30 minutes before serving. It’s one of those recipes that gives back more than it takes.
If you’re storing leftovers, keep them in an airtight container in the fridge. The salad will stay fresh for 3–4 days, and it honestly tastes better after a day or two as the flavors deepen. If it thickens too much in the fridge, just stir in a splash of lime juice or a spoonful of sour cream to revive the texture.
Want to give it a flavor boost? Add a dash of hot sauce or a sprinkle of chili-lime seasoning right before serving. And if you’re short on cotija, try feta—it’s equally tangy and crumbly.
This dish is a go-to side in my house, just like my Grilled Corn on the Cob with Lime Butter, which inspired the flavor combo in the first place. And it sits beautifully next to spicy mains, chilled drinks, or even wrapped in a tortilla for a quick taco-style lunch.
Tips for Success Every Time
- Don’t overcook the pasta—you want a bit of bite so it holds up in the dressing.
- Let the pasta cool before mixing—hot pasta can break down the dressing.
- Use freshly squeezed lime juice—the flavor is miles better than bottled.
- Fold, don’t stir, when adding cheese and cilantro—this keeps it looking and tasting fresh.
Want to go the extra mile? Serve it in a wide, shallow dish and sprinkle with a little smoked paprika and lime zest before bringing it to the table. That final touch adds visual appeal and a burst of aroma that your guests won’t forget.
Print
Mexican Street Corn Pasta Salad: A Flavor-Packed Summer Favorite
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad combines smoky grilled corn, creamy lime dressing, and cotija cheese in a chilled pasta base—perfect for summer.
Ingredients
3 cups cooked rotini or penne pasta
2 cups corn (grilled, frozen, or canned)
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1/3 cup crumbled cotija cheese
Instructions
1. Cook pasta according to package; drain and cool.
2. Grill or prepare corn; set aside.
3. In a bowl, whisk mayo, sour cream, lime, spices, salt, and pepper.
4. Toss pasta and corn in dressing until fully coated.
5. Fold in cotija cheese and chopped cilantro.
6. Chill for 30 minutes before serving.
Notes
Can be made a day ahead. Substitute feta if cotija is unavailable. Add grilled chicken or black beans to make it a meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
FAQs About Mexican Street Corn Pasta Salad
What kind of pasta works best for this salad?
Short pasta with ridges like rotini, penne, or bowties work best—they hold the dressing and corn in every bite.
Can I make this dish vegetarian or vegan?
Absolutely. It’s already vegetarian! To make it vegan, use plant-based mayo, sour cream, and a dairy-free cheese like vegan feta.
What if I don’t have cotija cheese?
Feta is a great substitute—it’s salty and crumbly with a similar texture. Queso fresco also works well.
Can I use canned corn instead of grilled?
Yes. While grilled corn adds depth, canned or frozen corn works great for speed and convenience. Try roasting canned corn in a skillet for extra flavor.
Conclusion
Whether you’re prepping for a potluck, packing weekday lunches, or just craving something fresh and bold, this Mexican Street Corn Pasta Salad is the recipe you’ll want to have on hand. It’s creamy, smoky, zesty, and so easy to make ahead. Best of all, it brings a little joy and sunshine to every meal.
And that’s really what RecipesLia is all about—finding those dishes that turn everyday moments into something a little more delicious.
