Looking to capture the zesty, creamy, and downright addictive flavors of Mexican street corn in a whole new way? This Mexican Street Corn Pasta Salad Recipe brings all that elote magic—roasted corn, punchy lime, cotija cheese, and a creamy, smoky dressing—tossed together with tender pasta for the ultimate potluck or picnic dish. It’s bold, beautiful, and just the right amount of indulgent, making it a side (or main!) you’ll crave all summer long.
Ingredients You’ll Need
The best part about the Mexican Street Corn Pasta Salad Recipe is how every ingredient shines. Each one plays a starring role, whether it’s boosting the dish’s creaminess, adding a flavorful pop, or providing irresistible crunch. Gather these kitchen staples for a salad that’s bursting with color and character:
- Pasta: Rotini or elbow pasta offers plenty of nooks to catch all that creamy dressing and bits of corn.
- Corn Kernels: Charred, grilled, canned, or frozen and thawed—this versatile ingredient is the heart of the dish. Grilled adds extra flavor magic.
- Mayonnaise: Classic elote richness starts here, making the dressing silky and decadent.
- Sour Cream: Adds a tangy balance and extra luscious creaminess to the sauce.
- Fresh Lime Juice: Brightens up all the flavors and delivers that essential citrus zing.
- Chili Powder: Brings a gentle kick and earthy warmth—essential for that street corn vibe.
- Smoked Paprika: Deepens the smokiness and adds an irresistible hint of color.
- Garlic Powder: Delivers a mellow, savory boost to round out the dressing.
- Salt: Just a touch brings everything together without overpowering.
- Black Pepper: Adds subtle heat plus aromatic undertones.
- Cotija Cheese: Salty and crumbly, it’s non-negotiable for that unmistakable street corn taste—feta is a worthy backup.
- Cilantro: Freshly chopped for a splash of green and a garden-bright finish.
- Green Onions: Gives a mild, crisp bite without overshadowing the corn.
- Extra Lime Wedges & Chili Powder: Optional but highly recommended for garnish—these elevate both looks and layers of flavor.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook and Cool the Pasta
Start by cooking your pasta of choice according to package directions until perfectly al dente (think just firm enough to hold its shape in the salad). Once done, drain and rinse the pasta under cold water—this not only cools it down quickly, but also stops the cooking process and helps prevent sticking. Set aside to drain completely while you whip up the dressing.
Step 2: Mix Up the Creamy Elote Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. The finished dressing should be creamy, tangy, smoky, and just a bit spicy. This is the backbone of your Mexican Street Corn Pasta Salad Recipe, so don’t be shy with the lime or spices—taste and adjust if you crave a little extra kick!
Step 3: Toss in the Good Stuff
To that bowl of luxurious dressing, add the cooled pasta, corn kernels (make sure they’re charred or grilled for maximum flavor), crumbled cotija cheese, chopped cilantro, and sliced green onions. Gather all those flavors together and toss everything until each piece is nicely coated in that creamy goodness—there should be bits of corn and cheese peeking through every forkful.
Step 4: Chill and Let the Flavors Mingle
Cover and refrigerate your salad for at least 30 minutes before serving. This important step allows all the flavors in your Mexican Street Corn Pasta Salad Recipe to mingle and intensify, while the pasta drinks in some of the creamy sauce. Don’t skip the chill time—it’s what makes the salad taste even better!
Step 5: Garnish and Serve
Just before serving, give everything a gentle toss. Pile the salad high on a platter or in your favorite bowl, then garnish with extra chili powder, lime wedges, and an extra sprinkle of cotija cheese for that over-the-top street corn finish. Whether you serve it as a side at your next BBQ or bring it to a summer potluck, it’s destined to disappear fast!
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
To really make your Mexican Street Corn Pasta Salad Recipe pop, load it up with extra toppings just before serving. A dusting of chili powder, additional cotija cheese, chopped cilantro, and plenty of fresh lime wedges add bright color and an extra punch of flavor. The finishing touches make it look irresistible on the table.
Side Dishes
This salad shines at BBQs and picnics alongside smoky grilled meats, tangy coleslaw, or refreshing watermelon slices. Try pairing it with grilled chicken, tacos, or even burgers. Its creamy-spicy tang is the ideal partner for all your summertime favorites and really stands out as a vegetarian main, too.
Creative Ways to Present
For an extra-festive presentation, serve your Mexican Street Corn Pasta Salad Recipe in individual mason jars for picnics or spoon it into crisp lettuce cups for a lighter, party-friendly appetizer. You can even hollow out bell peppers and fill them with the salad for a colorful, edible serving vessel that’s sure to wow a crowd.
Make Ahead and Storage
Storing Leftovers
Stash any leftover salad in an airtight container in your fridge for up to 3 days. The flavors will keep developing, and the salad stays creamy without getting soggy. If leftovers look a bit dry after sitting, just add a splash of lime juice and a spoonful of mayo to bring back that luscious texture.
Freezing
Freezing isn’t recommended for this Mexican Street Corn Pasta Salad Recipe, as the dressing tends to separate and the pasta can go mushy once thawed. It’s best enjoyed fresh or from the fridge within a few days. Your taste buds will thank you for sticking with the just-made or chilled version!
Reheating
This is a cold pasta salad and truly shines when served straight from the fridge or at cool room temperature. If you prefer it slightly less chilly, simply let it sit out for 10-15 minutes before eating—no reheating required. Warming is not advised, as the dressing can lose its creamy appeal.
FAQs
Can I use a different type Side Dish
Absolutely! If cotija isn’t available, feta cheese is a great substitute and delivers a similar salty, tangy crumble. Queso fresco or even a mild goat cheese can work well in your Mexican Street Corn Pasta Salad Recipe, so use whatever you love or have on hand.
What’s the best way to add more heat to the salad?
For a spicier kick, stir in chopped fresh jalapeño, a dash of your favorite hot sauce, or use a pinch of cayenne pepper in the dressing. You can also sprinkle extra chili powder or diced pickled jalapeños on top as a garnish.
Can I make this recipe gluten-free?
Definitely! Just swap the rotini or elbow pasta for a gluten-free variety—corn, rice, or chickpea pasta all work beautifully. Follow the package directions for cooking, and you’ll have a gluten-free version of this Mexican Street Corn Pasta Salad Recipe in no time.
Is this salad kid-friendly?
Most kids love creamy pasta and the mildly sweet flavor of corn, but if you’re worried about spice, simply cut back on the chili powder in the dressing. Feel free to let little ones add their own garnishes if they want to get involved!
Can I char the corn without a grill?
Yes, you can! Simply cook the corn kernels in a hot, dry skillet over medium-high heat until they start to blister and get a little color. This quick technique adds a smoky depth to your Mexican Street Corn Pasta Salad Recipe without needing outdoor equipment.
Final Thoughts
I can’t wait for you to dig into this Mexican Street Corn Pasta Salad Recipe! It’s colorful, tangy, creamy, and almost guaranteed to become your new favorite picnic or potluck dish. Toss it together once, and chances are you’ll find yourself making it all summer long. Go on—give it a try and let the fiesta begin!
Print
Mexican Street Corn Pasta Salad Recipe
- Total Time: 25 minutes (plus chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad recipe is a delightful twist on the classic elote flavors, combining pasta with sweet corn, tangy cotija cheese, and a creamy, zesty dressing. Perfect for summer gatherings or as a side dish any time of year.
Ingredients
Pasta:
- 12 oz rotini or elbow pasta
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 2 cups corn kernels (fresh, grilled, canned, or frozen and thawed)
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- Extra lime wedges and chili powder for garnish (optional)
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions until al dente. Rinse under cold water to cool.
- Make the Dressing: In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Combine Ingredients: Add pasta, corn, cotija cheese, cilantro, and green onions to the dressing. Toss to coat.
- Chill and Serve: Refrigerate for 30 minutes. Garnish with chili powder, lime wedges, and more cotija if desired.
Notes
- Grilled or charred corn adds authentic flavor.
- For extra heat, add jalapeño or hot sauce.
- Perfect for potlucks, BBQs, or lunches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
