If you’re a fan of the bold, smoky, and tangy flavors of Mexican street corn (elote), this Mexican Street Corn Pasta Salad will instantly become your new summer favorite. It combines everything people love about elote — roasted corn, creamy dressing, chili, lime, and cheese — with tender pasta for a filling, refreshing, and crowd-pleasing dish.
What makes this recipe stand out is its balance of smokiness, creaminess, and tang, all in one bite. The sweet charred corn brings that signature grilled flavor, the dressing ties everything together with lime and chili, and the pasta gives it a satisfying, hearty texture that makes it feel like a full meal.
Whether you’re hosting a barbecue, planning a picnic, or just want an easy weeknight side dish, this Mexican Street Corn Pasta Salad is a guaranteed hit — colorful, flavorful, and ready to impress.
Why You’ll Love This Recipe
- Bursting with Flavor: Every bite has the perfect mix of tangy lime, creamy dressing, smoky corn, and salty cheese.
- Perfect for Any Occasion: Great for potlucks, cookouts, or even meal prep for busy weekdays.
- Simple Ingredients: Most of the ingredients are pantry staples, and everything comes together quickly.
- Customizable: You can easily make it spicier, lighter, or add proteins like grilled chicken for a complete meal.
- Make-Ahead Friendly: It tastes even better after chilling as the flavors meld together.
Ingredients You’ll Need
Let’s break down the ingredients that make this pasta salad so irresistibly good:
For the Pasta Base
- Pasta (3 cups rotini or penne): Choose a short pasta shape that can hold onto the creamy dressing and corn kernels.
- Olive Oil (1 tbsp): Prevents the pasta from sticking after cooking.
- Salt: Enhances the flavor of the pasta during boiling.
For the Corn Mixture
- Corn Kernels (3 cups): Fresh corn gives the best flavor, but frozen or canned corn also works well.
- Olive Oil (1 tbsp): Helps the corn roast beautifully and enhances its natural sweetness.
- Smoked Paprika (½ tsp): Adds depth and a hint of smokiness.
- Chili Powder (¼ tsp): Brings a mild heat that complements the creamy elements.
- Salt: Balances the seasoning.
- Red Onion (1 small, finely diced): Adds crunch and a sharp contrast to the creamy dressing.
- Red Bell Pepper (1, finely chopped): Brings color, sweetness, and extra texture.
- Fresh Cilantro (½ cup, chopped): Adds freshness and that signature Mexican touch.
For the Creamy Dressing
- Mayonnaise (½ cup): The base of the dressing that provides richness and creaminess.
- Sour Cream or Greek Yogurt (½ cup): Lightens the mayo and adds a subtle tang.
- Lime Juice (2 tbsp, freshly squeezed): Brings brightness and acidity.
- Lime Zest (1 tsp): Enhances the lime flavor without making it too tart.
- Chili Powder (1 tsp): For a gentle spice kick — feel free to adjust to taste.
- Garlic (1 clove, minced): Adds depth and savory aroma.
- Salt & Pepper (to taste): To balance all the flavors perfectly.
For the Toppings
- Cotija or Feta Cheese (¾ cup, crumbled): Adds saltiness and a crumbly texture. Cotija is traditional, but feta works well too.
- Lime Wedges: For serving — a final squeeze right before eating enhances freshness.
- Extra Cilantro & Chili Powder: For garnish and presentation.
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package directions until al dente. Once done, drain and rinse under cool water to stop the cooking process. Drizzle a little olive oil on top to prevent the noodles from sticking together. Set aside to cool while you prepare the other components.
Pro Tip: Avoid overcooking the pasta — a slightly firm texture works best since it will absorb some of the creamy dressing.
Step 2: Roast the Corn
This step is what gives your salad that authentic Mexican street corn flavor.
Preheat your oven to 200°C (400°F). Toss the corn kernels with olive oil, smoked paprika, chili powder, and salt. Spread them evenly on a baking sheet and roast for 10–15 minutes, stirring halfway through, until slightly charred and golden.
If you have corn on the cob, you can grill them over medium-high heat until nicely charred, then cut off the kernels.
Alternative: If you don’t have an oven, you can sauté the corn in a skillet for about 8–10 minutes until slightly browned.
Step 3: Make the Dressing
In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, lime zest, minced garlic, chili powder, salt, and pepper. Mix until creamy and smooth. Taste and adjust seasoning — you might want a touch more lime juice or chili powder depending on your preference.
This dressing should be tangy, slightly smoky, and creamy — the perfect balance for the roasted corn and pasta.
Step 4: Combine the Salad
In a large salad bowl, combine the cooled pasta, roasted corn, red onion, red bell pepper, and chopped cilantro. Pour the creamy dressing over the top and toss gently until everything is evenly coated.
You’ll notice the bright colors and the irresistible aroma of lime and chili right away — that’s your cue that it’s going to taste amazing.
Step 5: Add Cheese and Garnish
Fold in the crumbled cotija or feta cheese carefully so it stays a bit chunky. Sprinkle extra cilantro and a light dusting of chili powder on top for presentation.
If you like your salad cold, refrigerate it for 15–20 minutes before serving — it allows the flavors to blend and the dressing to thicken slightly.
Step 6: Serve and Enjoy
Serve the salad with lime wedges on the side. A quick squeeze of lime juice just before serving makes the flavor pop and brightens up every bite.
This dish pairs beautifully with grilled chicken, shrimp tacos, or even a simple side of tortilla chips.
Expert Tips for Perfect Mexican Street Corn Pasta Salad
- Use Fresh Corn When Possible: Fresh corn roasted on the cob gives the best flavor and texture.
- Don’t Overdress: Start with ¾ of the dressing and add more if needed — pasta can absorb the dressing as it sits.
- Balance the Lime: Too much lime juice can overpower the creaminess; taste as you go.
- Add Spice Wisely: Adjust chili powder or add a dash of cayenne if you like it hotter.
- Make It Ahead: The flavors develop beautifully after a few hours in the fridge — perfect for meal prep.
Serving Suggestions
This salad is incredibly versatile and works for many occasions. Here are a few ideas:
- As a Side Dish: Serve it alongside grilled meats, tacos, or BBQ skewers.
- As a Light Main Course: Add grilled chicken, shrimp, or black beans to make it more filling.
- At Potlucks or Picnics: It holds up well at room temperature, making it perfect for outdoor events.
- As a Meal Prep Option: Divide into containers for an easy grab-and-go lunch that stays flavorful for days.
Recipe Variations
This Mexican Street Corn Pasta Salad is highly customizable. Try these variations to make it your own:
- Avocado Version: Add diced avocado for extra creaminess.
- Protein Boost: Add grilled chicken, shrimp, or chickpeas.
- Lighter Version: Replace mayonnaise with more Greek yogurt for a lower-fat option.
- Vegan Option: Use vegan mayo, skip the cheese, and add nutritional yeast for a cheesy flavor.
- Spicy Upgrade: Mix in chopped jalapeños or a dash of hot sauce for heat lovers.
How to Store Leftovers
- Refrigerate: Store the salad in an airtight container in the fridge for up to 3 days.
- Revive Before Serving: If it thickens too much, add a splash of lime juice or a spoonful of sour cream before serving.
- Avoid Freezing: The dressing and pasta texture don’t hold up well once frozen and thawed.
Why This Recipe Works
The secret to this Mexican Street Corn Pasta Salad is the balance between creamy, spicy, tangy, and smoky flavors. Each element — from the charred corn to the lime dressing — plays a key role in creating a layered taste experience. It’s comfort food with a zesty twist, ideal for anyone who loves bold, vibrant flavors.
It’s not just a side dish — it’s the star of any table.
Final Thoughts
This Mexican Street Corn Pasta Salad is the perfect example of how a simple twist can elevate a classic. It captures the heart of traditional elote — roasted corn, chili, lime, and cheese — and combines it with the comforting appeal of pasta. The result is a salad that’s creamy, tangy, and satisfying enough to serve as both a side and a main dish.
You’re serving it at a summer barbecue, taking it to a picnic, or just craving something flavorful and refreshing, this recipe never disappoints. It’s easy to prepare, easy to customize, and bursting with color and texture.
Mexican Street Corn Pasta Salad
Description
This Mexican Street Corn Pasta Salad is a fresh and creamy fusion of two favorites — the bold flavors of elote (Mexican street corn) and the comforting texture of pasta salad. Each bite bursts with roasted corn, tangy lime dressing, smoky chili, and crumbly cotija cheese, all tossed together for a perfect summer side or light meal. It’s easy to make, incredibly flavorful, and guaranteed to be a crowd-pleaser at any picnic, barbecue, or weeknight dinner.
Ingredients
For the Pasta Base
For the Corn Mixture
For the Creamy Dressing
For Toppings
Instructions
Cook the Pasta
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain, rinse under cool water, and drizzle with olive oil to prevent sticking. Set aside to cool.
Roast the Corn
- Preheat your oven to 200°C. Spread the corn kernels on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, chili powder, and salt. Roast for 10–15 minutes, tossing once halfway, until slightly charred and golden. Let it cool slightly.
- Alternative: Grill corn on the cob until slightly charred, then slice off the kernels.
Prepare the Dressing
- In a medium bowl, whisk together mayonnaise, sour cream (or yogurt), lime juice, lime zest, minced garlic, chili powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.
Combine the Salad
- In a large mixing bowl, combine cooked pasta, roasted corn, red onion, red bell pepper, and chopped cilantro. Pour the creamy dressing over the top and toss well to coat everything evenly.
Add Cheese and Garnish
- Gently fold in crumbled cotija or feta cheese. Sprinkle extra cilantro and a pinch of chili powder on top for color. Optionally, chill in the refrigerator for 15–20 minutes for a refreshing cold salad.
Serve
- Serve cold or at room temperature with lime wedges on the side for squeezing over the top. Perfect for barbecues, potlucks, or a light summer dinner.
Note
- Cheese Substitution: Cotija cheese is traditional, but feta or queso fresco works perfectly.
- Make Ahead: This salad tastes even better after a few hours in the fridge as the flavors blend.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Variations:
- Add diced avocado or black beans for extra richness.
- Swap pasta for quinoa or couscous for a lighter version.
- Use grilled chicken strips for a complete meal.
