If you’re hunting for a vibrant, crowd-pleasing dish that captures the bold flavors of Mexican street food, you’ll absolutely fall for this Mexican Street Corn Pasta Salad. It’s everything you love about elote—corn, creamy dressing, chili, lime, and cheese—tossed with tender pasta for a side dish that’s equally at home at backyard barbecues, potlucks, and cozy weeknight dinners. Each bite bursts with color, crunch, and a zesty tang, making this salad a true summer favorite you’ll want to share with everyone.

Mexican Street Corn Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Mexican Street Corn Pasta Salad plays a starring role, bringing its own color, flavor, and texture to the bowl. You’ll find that a handful of pantry staples and a few fresh picks are all you need to create something amazing.

Pasta: Rotini or penne work best for holding onto all that luscious dressing and tasty bits.
Corn kernels: Fresh, grilled, or even frozen and thawed corn delivers the signature sweet crunch.
Cherry tomatoes: Juicy halves add a pop of color and freshness.
Red onion: Finely chopped for just the right amount of sharpness and color contrast.
Cotija cheese: Crumbled for salty, creamy goodness that’s classic in Mexican street corn.
Fresh cilantro: Chopped leaves bring a bright, herbal finish to every bite.
Jalapeño: Seeded and minced for a gentle, customizable heat.
Mayonnaise: The creamy base that makes the dressing so rich and satisfying.
Sour cream: Adds tang and smoothness to the dressing.
Lime juice: For a burst of citrus that ties all the flavors together.
Chili powder: Brings smoky, earthy warmth without overpowering the salad.
Smoked paprika: Adds depth and a hint of smokiness for that street-grilled vibe.
Salt and pepper: Essential for seasoning and balancing all the bold flavors.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil, then cook your pasta until it’s just al dente. You want it tender but still with a little bite, so it holds up in the salad. Once it’s ready, drain and rinse the pasta under cold water—this stops the cooking and cools it down fast, which is perfect for pasta salads.

Step 2: Prep the Veggies and Cheese

While the pasta cools, gather your corn, cherry tomatoes, red onion, jalapeño, cilantro, and cotija cheese. If you’re using fresh corn, grilling or charring it first adds that irresistible street corn flavor. Chop and mince everything so each bite of the salad has a bit of every ingredient.

Step 3: Mix the Salad Base

In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cotija cheese, cilantro, and jalapeño. Toss them together gently—already it’s looking colorful and festive! This is the heart of your Mexican Street Corn Pasta Salad, so make sure the ingredients are evenly distributed.

Step 4: Make the Dressing

In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. The result is a creamy, tangy dressing with just the right amount of spice and smokiness. Give it a taste and adjust the seasoning if you like.

Step 5: Toss and Chill

Pour the dressing over your pasta and veggie mixture, then toss until everything is well-coated and creamy. Cover the bowl and refrigerate your Mexican Street Corn Pasta Salad for at least 30 minutes to let all the flavors meld together. The wait is worth it!

How to Serve Mexican Street Corn Pasta Salad

Garnishes

This salad loves a good garnish! Right before serving, sprinkle extra cotija cheese and fresh cilantro on top for a burst of flavor and color. Lime wedges on the side let everyone add a fresh squeeze of citrus just the way they like.

Side Dishes

Mexican Street Corn Pasta Salad is the perfect partner for grilled meats, tacos, or spicy black bean burgers. It pairs beautifully with grilled chicken, steak, or even a simple rotisserie chicken for easy entertaining. For a vegetarian spread, serve it with avocado slices and a big bowl of tortilla chips.

Creative Ways to Present

Serve this salad in a big, colorful bowl at the center of your table, or portion it into individual cups for a picnic or potluck. For a fun twist, scoop the salad into halved avocados or small bell pepper boats to wow your guests with edible serving dishes!

Make Ahead and Storage

Storing Leftovers

Mexican Street Corn Pasta Salad keeps well in an airtight container in the refrigerator for up to three days. The flavors get even better as they blend together, making leftovers a real treat for lunch or as a quick side.

Freezing

While this salad is best enjoyed fresh, you can freeze it if needed. Just note that the texture of the pasta and creamy dressing may change a bit when thawed. If you do freeze it, thaw overnight in the fridge and give it a good stir before serving.

Reheating

No reheating needed—this salad is meant to be served chilled or at room temperature. If it’s been in the fridge for a day or two, stir in a splash of lime juice or a dollop of sour cream to refresh the flavors before serving.

FAQs

Can I use a different type Side Dish

Absolutely! If you can’t find cotija, feta cheese is a great substitute that mimics the salty, crumbly texture. Queso fresco or even shredded Parmesan can work in a pinch.

How can I make this salad spicier?

If you love heat, keep the seeds in the jalapeño or add a dash of your favorite hot sauce to the dressing. You can also sprinkle some extra chili powder or toss in a pinch of cayenne pepper for a fiery kick.

Is it possible to make this Mexican Street Corn Pasta Salad gluten-free?

Definitely! Just use your favorite gluten-free pasta—there are plenty of delicious options made from corn, rice, or chickpeas that hold up beautifully in this recipe.

Can I make this salad vegan?

Yes! Swap the mayonnaise and sour cream for plant-based versions, and use a vegan cheese alternative or simply omit the cheese. The salad will still be creamy, flavorful, and satisfying.

What’s the best way to grill corn for this recipe?

To get that authentic street corn flavor, brush fresh corn cobs with oil and grill them over medium-high heat until charred in spots, turning occasionally. Once cool, slice the kernels off and use them right in your Mexican Street Corn Pasta Salad.

Final Thoughts

If you’re craving something new and exciting for your next meal or gathering, give this Mexican Street Corn Pasta Salad a try. It’s colorful, creamy, and bursting with flavor—guaranteed to win over friends, family, and anyone who loves a fresh twist on classic comfort food. Enjoy every bite!

Mexican Street Corn Pasta Salad Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 25 minutes plus chilling time
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining al dente pasta with sweet corn, juicy cherry tomatoes, zesty lime dressing, and crumbled cotija cheese. Inspired by the classic Mexican street corn (elote), this salad is creamy, tangy, and mildly spicy, perfect as a refreshing summer side or a crowd-pleasing potluck option.

Ingredients

Scale

Pasta and Vegetables

12 oz pasta (such as rotini or penne)
2 cups corn kernels (fresh, grilled, or frozen and thawed)
1 cup cherry tomatoes, halved
½ red onion, finely chopped
1 jalapeño, seeded and minced

Cheese and Herbs

½ cup cotija cheese, crumbled
¼ cup fresh cilantro, chopped

Dressing

⅓ cup mayonnaise
⅓ cup sour cream
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper, to taste

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Instructions

Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain the pasta, rinse under cold water to stop the cooking process and cool it down, then set aside.
Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta with corn kernels, halved cherry tomatoes, finely chopped red onion, crumbled cotija cheese, chopped cilantro, and minced jalapeño.
Prepare Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth and well blended.
Toss Salad: Pour the dressing over the pasta mixture and toss gently but thoroughly to coat all ingredients evenly. Taste and adjust seasoning with additional salt, pepper, or chili powder as desired.
Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional cotija cheese, fresh cilantro, or lime wedges if desired.

Notes

For authentic street corn flavor, use grilled or charred corn kernels.
Increase heat by including jalapeño seeds or adding a dash of hot sauce.
This salad can be prepared up to one day in advance; refrigerate until ready to serve.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling (pasta), No-Bake (assembly)
Cuisine: Mexican-Inspired