Creamy, zesty, and packed with bold flavor, Mexican Street Corn Pasta Salad is a vibrant dish that brings the essence of elote right to your plate. The smoky sweetness of charred corn, tangy lime juice, and a touch of spice are all wrapped around al dente pasta, creating a harmony of textures and flavors. This salad is the perfect hybrid between comfort food and a refreshing side.
Ideal for summer barbecues, potlucks, or easy weekday meals, this pasta salad offers the savory depth of Mexican street corn combined with creamy dressing and crunchy veggies. It’s customizable, crowd-pleasing, and stands out on any table, making it a must-have in your seasonal recipe rotation.
Ingredients for this Mexican Street Corn Pasta Salad
- 12 oz rotini or fusilli pasta
- 2 cups corn kernels (grilled or charred preferred)
- 1/2 cup red onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese (or feta)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
- Optional: jalapeños for extra heat
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
Step 2: Grill or Char the Corn
If using fresh corn, grill it on high heat until lightly charred, then slice off the kernels. If using frozen or canned corn, sauté in a hot skillet until slightly golden and toasty.
Step 3: Make the Dressing
In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
Step 4: Mix the Salad
In a large salad bowl, combine the cooled pasta, charred corn, chopped red onion, diced bell pepper, chopped cilantro, and cotija cheese. Pour the dressing over and toss to coat evenly.
Step 5: Chill and Serve
Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Garnish with extra cilantro and cotija just before serving for a fresh finish.
Frequently Asked Questions
How spicy is this dish?
It has a mild kick from the chili powder, but you can increase the heat by adding jalapeños or a dash of hot sauce.
Can I make this dish ahead of time?
Absolutely. It’s ideal to make it a few hours or even a day in advance to let the flavors meld.
What can I substitute for cotija cheese?
Feta cheese is a great alternative, offering a similar crumbly texture and salty punch.
Is this recipe gluten-free?
Only if you use gluten-free pasta. Everything else in the recipe is naturally gluten-free.
Can I add protein to make it a full meal?
Yes! Grilled chicken, shrimp, or black beans work wonderfully.
What if I don’t have fresh corn?
Canned or frozen corn works fine. Just make sure to cook and slightly char it for best flavor.
Mexican Street Corn Pasta Salad
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
Description
This Mexican Street Corn Pasta Salad recipe is your new go-to for easy dinners, summer BBQs, or potluck gatherings. With bold flavors of charred corn, lime, chili powder, and creamy dressing wrapped around perfectly cooked pasta, it balances freshness with indulgence. Whether you’re searching for a quick dinner idea, a healthy snack twist, or a new food idea to impress a crowd, this dish hits all the right notes.
It’s a true flavor bomb: the kind that satisfies deeply while staying light enough for warm weather meals. Think creamy textures, bright acidity, and a gentle heat that you can adjust to taste. One bite and you’ll be hooked!
Ingredients
12 oz rotini or fusilli pasta
2 cups corn kernels (grilled or charred preferred)
1/2 cup red onion, finely chopped
1/2 cup red bell pepper, diced
1/4 cup fresh cilantro, chopped
1/2 cup cotija cheese (or feta)
1/2 cup mayonnaise
1/4 cup sour cream
Juice of 1 lime
1/2 tsp chili powder
1/4 tsp smoked paprika
Salt and pepper, to taste
Optional: jalapeños for extra heat
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water. Let it cool.
- Grill or char corn in a skillet. Let it toast slightly for extra flavor.
- In a bowl, whisk mayo, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- In a large bowl, combine pasta, corn, onion, bell pepper, cilantro, and cheese.
- Pour in dressing and toss everything until well coated.
- Chill for at least 30 minutes before serving.