Mexican Street Corn Pasta Salad Recipe

If you’re looking for a dish that’s guaranteed to wow at any potluck or weekday dinner, look no further than this Mexican Street Corn Pasta Salad. Imagine everything you adore about classic elote—sweet, smoky charred corn, tangy lime, creamy dressing, and zesty spices—all tossed with perfectly cooked pasta for a truly irresistible side (or, let’s be honest, the main event). With layers of flavor, great texture, and bold color, this salad is an instant celebration on your plate. Whether you’re a potluck hero or simply craving a fresh, vibrant meal, this Mexican Street Corn Pasta Salad will quickly earn a spot in your regular rotation.

this Recipe

Ingredients You’ll Need

Don’t you just love it when simple ingredients come together to create something that tastes way more special than the sum of its parts? Each item in this Mexican Street Corn Pasta Salad brings its own unique magic, whether it’s adding creaminess, pop, or bold flavor. Here’s what you’ll need to gather:

• Pasta: Elbow macaroni or rotini are perfect—they grab the dressing and make every bite satisfying!
• Corn Kernels: Fresh or frozen both work brilliantly; charring them adds smoky sweetness.
• Olive Oil: A little is all you need for golden, caramelized corn.
• Mayonnaise: This is essential for the creamy base—don’t worry, the flavor blends right in.
• Sour Cream: Adds tang and a smooth, cool richness—swap for Greek yogurt if you like.
• Lime Juice: Freshly squeezed is best, for that vibrant citrus punch.
• Chili Powder: Brings gentle heat and classic elote flavor.
• Smoked Paprika: Adds a hint of smokiness that really sets this salad apart.
• Garlic Powder: For subtle savory depth, essential for rounding out the dressing.
• Salt & Pepper: Adjust to taste—seasoning is key!
• Cotija Cheese (or Feta): For salty, crumbly goodness that mimics street corn’s signature flair.
• Fresh Cilantro: Chopped and sprinkled for a burst of freshness and color.
• Green Onions: They add mild sharpness without overpowering.
• Jalapeño (optional): Seed and dice for a hint of heat, or leave out for a milder bite.

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. Toss in your elbow macaroni or rotini and cook until just al dente—you want the pasta to have a bit of bite so it holds up in the salad. Drain the pasta, then rinse with cold water to stop the cooking process and keep those noodles perfectly springy. Set aside while you prep everything else.

Step 2: Char the Corn

In a hot skillet over medium-high heat, drizzle in the olive oil and add your corn kernels. Stir frequently and watch as they start to blister and pop with gorgeous golden spots—this charring brings out a smoky-sweet flavor that makes Mexican Street Corn Pasta Salad irresistible. It takes about 5 to 7 minutes. Once done, spread the corn out to cool completely before moving on.

Step 3: Whisk Together the Creamy Dressing

Grab a large bowl—the one you’ll use for the whole salad—and whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, plus a generous pinch of salt and pepper. Don’t be shy here; a well-seasoned dressing is the secret to making the flavors sing.

Step 4: Toss with Pasta and Corn

Add your cooked, cooled pasta and charred corn to the dressing. Gently toss everything together until every piece is glossy and well coated. You’ll already be able to smell that smoky, savory aroma wafting up—it’s a good sign!

Step 5: Add Cheese, Herbs, and Heat

Now’s the time to stir in the crumbled cotija (or feta), chopped cilantro, green onions, and, if you like some heat, the finely diced jalapeño. Fold them in gently so you don’t break up the cheese too much. The colors and textures popping through make this salad a real showstopper!

Step 6: Chill and Serve

Cover your masterpiece and refrigerate for at least 30 minutes. This little pause lets all the flavors meld, so each bite is bright, creamy, and perfectly balanced. When ready to serve, give it a quick stir, taste, and adjust salt, pepper, or lime juice if needed. Top with a flourish of extra cheese and cilantro, and you’re ready to wow your crowd.

How to Serve Mexican Street Corn Pasta Salad

Garnishes

A final shower of crumbled cotija cheese and chopped cilantro brings out the fresh flavors and makes every serving look extra inviting. If you want more heat, try scattering on a few thinly sliced jalapeño rings or a sprinkle of chili powder for dramatic effect. Squeeze over an extra wedge of lime for that punchy, citrus pop as guests dig in.

Side Dishes

This salad is hearty on its own, but it also pairs brilliantly with grilled meats, veggie skewers, or classic cookout mains like barbecue chicken or burgers. Try it with tortilla chips for a little crunch on the side, or slide it next to tacos and quesadillas for the most festive Mexican-inspired spread. With its bold flavors, Mexican Street Corn Pasta Salad easily stands its ground at any gathering.

Creative Ways to Present

Make individual servings in mason jars for a picnic, spoon the salad into hollowed peppers for a colorful display, or serve it layered over fresh greens for a satisfying lunch. For extra fun at parties, offer a DIY bar with little bowls of extra toppings—everyone loves customizing their perfect bowl of Mexican Street Corn Pasta Salad.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Pasta Salad stores beautifully in an airtight container in the fridge for up to three days. In fact, the flavors continue to blend and deepen overnight, making it an awesome make-ahead option for parties or meal prep. Just be sure to give it a stir before serving, as some of the dressing may settle at the bottom.

Freezing

While this salad is best enjoyed fresh, you can technically freeze it, though the texture of the pasta and creamy dressing might change a bit once thawed. If you do freeze, portion into individual servings and thaw in the refrigerator overnight. Fresh toppings, like more cilantro and cheese, can be added after thawing to revive the flavors.

Reheating

Mexican Street Corn Pasta Salad is designed to be eaten cold or at room temperature, which makes it a dream for quick meals and gatherings. If you prefer, you can gently bring it to room temp (about 15 minutes out of the fridge before serving) rather than actually heating it, as the dressing may separate if warmed too much. No reheating needed—just stir and serve!

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! If you’re using canned corn, drain it well and pat dry before charring in the skillet. It may become golden a little faster, so keep a close eye to prevent burning. The final salad will still have plenty of delicious flavor.

Is there a lighter version of this salad?

Yes, you can easily lighten things up by swapping the sour cream for Greek yogurt and using low-fat mayo. You’ll still get that creamy, tangy vibe, just with a little less richness—delicious either way!

What’s the best pasta shape for this recipe?

Short pasta shapes with nooks and crannies, like elbow macaroni or rotini, work best for Mexican Street Corn Pasta Salad. They hold onto the dressing and those tasty bits of corn and cheese, making every bite flavorful.

Can I make this salad in advance?

This is one of the best recipes to make ahead of time! Prepare the salad a few hours or even a day in advance and store it covered in the fridge. The flavors will only get better, making your prep for parties or meals a breeze.

How spicy is this salad?

The base recipe is mild, with just a gentle heat from the chili powder and optional jalapeño. To keep it family-friendly, simply omit the jalapeño, or, if you love spice, feel free to add more to taste or top with hot sauce when serving.

Final Thoughts

If you’re craving something fun, colorful, and packed with flavor, this Mexican Street Corn Pasta Salad delivers in every way. It’s a total crowd-pleaser with its creamy dressing, smoky corn, and cheesy, zesty flair. Go ahead—give it a try and let this salad steal the show at your next gathering!

Print