Mexican Street Corn Pasta Salad – Creamy, Zesty, and Packed with Flavor
If you love the bold flavors of Mexican street corn, also known as elote, this Mexican street corn pasta salad is about to become your new favorite side dish. It takes everything you adore about classic street corn—charred sweet corn, creamy dressing, tangy lime, salty cheese, and a hint of heat—and transforms it into a hearty, crowd-pleasing pasta salad that’s perfect for potlucks, barbecues, and summer gatherings.
This dish strikes the perfect balance between creamy and fresh. The pasta provides substance, making it filling enough to stand alongside grilled meats or even shine as a light main dish. Charred corn adds smoky sweetness, while cotija cheese brings that signature salty bite. Fresh cilantro, red onion, and jalapeño add brightness and texture, ensuring every forkful is layered with flavor.
What truly sets this pasta salad apart is the dressing. A blend of mayonnaise and sour cream creates a rich, creamy base, while lime juice cuts through with just the right amount of tang. Chili powder and garlic add warmth and depth without overpowering the other ingredients. The result is a dressing that coats the pasta beautifully and ties all the components together.
This recipe is incredibly versatile and easy to customize. You can dial up the heat, add protein, or make it lighter depending on your preferences. Best of all, it can be made ahead of time, allowing the flavors to meld and deepen, which makes it even better the next day. Whether you’re serving it at a backyard cookout or meal-prepping for the week, Mexican street corn pasta salad delivers bold flavor with minimal effort.
Ingredients:
Pasta Salad:
- 12 ounces short pasta (rotini, shells, or elbows)
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- ½ cup red onion, finely diced
- 1 small jalapeño, finely diced (optional)
- ½ cup chopped fresh cilantro
- ¾ cup cotija cheese, crumbled
Creamy Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- Zest and juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Instructions:
- Cook pasta in salted water according to package directions until al dente. Drain and rinse with cold water to cool completely.
- Heat olive oil in a large skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool.
- In a large bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Add cooled pasta, charred corn, red onion, jalapeño, and cilantro to the bowl.
- Toss gently until everything is evenly coated in the dressing.
- Fold in the cotija cheese, reserving a little for garnish.
- Taste and adjust seasoning as needed.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Garnish with extra cotija cheese and a sprinkle of chili powder before serving.
Mexican Street Corn Pasta Salad
Ingredients
Equipment
Method
- Cook pasta until al dente and cool.
- Char corn in skillet or on grill.
- Whisk dressing ingredients together.
- Combine all ingredients and chill before serving.
Notes
Tips & Tricks
- Grill the corn on the cob for even more smoky flavor, then cut off the kernels.
- Rinse pasta after cooking to stop the cooking process and keep it from becoming mushy.
- Add a splash of milk or lime juice if the salad thickens too much in the fridge.
- Always taste and adjust seasoning just before serving.
Variations
- Protein Boost: Add grilled chicken, shrimp, or crispy bacon.
- Spicy Version: Add cayenne pepper or extra jalapeño.
- Lighter Option: Use Greek yogurt in place of sour cream.
- Cheese Swap: Feta cheese works well if cotija isn’t available.
Serving Suggestions
Serve alongside grilled steak, chicken, burgers, or tacos. This pasta salad also pairs beautifully with barbecue dishes and makes a standout addition to any picnic or potluck spread.
Storage Information
- Store in an airtight container in the refrigerator for up to 4 days.
- Not recommended for freezing due to the creamy dressing.
FAQ
- Can I make this ahead of time? Yes, it actually tastes better after chilling for a few hours.
- Is it very spicy? It’s mild, but heat can easily be adjusted.
- Can I use canned corn? Absolutely—just drain and dry it well before charring.
History / Fun Facts
Mexican street corn, or elote, is traditionally served on the cob and coated with mayo, chili, lime, and cheese. This pasta salad is a modern twist that brings those beloved flavors into a format perfect for sharing.
