Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad Recipe Everyone Will Beg You to Bring to the BBQ

If you’re looking for a side dish that will steal the show at your next cookout, potluck, or family dinner, this Mexican Street Corn Pasta Salad is it. Inspired by the classic Elote, this recipe combines charred corn, creamy dressing, tangy lime, cotija cheese, and a hint of spice with tender pasta to create a dish that’s bursting with flavor in every bite. It’s quick to prepare, super satisfying, and always a crowd-pleaser.

Whether you’re serving it warm or chilled, this pasta salad brings serious summer vibes and pairs perfectly with grilled meats, tacos, or just about anything off the smoker. The best part? It comes together in under 30 minutes and is easy to make ahead of time. Keep reading for ingredients, step-by-step instructions, tips for making it perfect, and ideas for how to mix it up to suit your taste.

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Ingredients

  • 8 oz elbow macaroni or rotini pasta (uncooked)
  • 3 cups corn kernels (fresh, canned, or frozen)
  • 2 tablespoons olive oil (for sautéing corn)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream (or Greek yogurt for a lighter version)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lime (about 2 tablespoons)
  • 1 garlic clove, minced
  • 1/2 cup crumbled cotija cheese (or feta as a substitute)
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Optional: 1/4 cup chopped red onion or jalapeño for extra kick
Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutesServes: 6–8 people

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
  2. Char the corn: Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 6–8 minutes, stirring occasionally, until it gets some golden brown bits. Let it cool slightly.
  3. Make the dressing: In a large bowl, whisk together the mayo, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper until smooth.
  4. Combine everything: Add the cooked pasta, corn, cotija cheese, cilantro, and optional red onion or jalapeño to the bowl with the dressing. Toss to combine until everything is evenly coated.
  5. Chill or serve immediately: You can serve it right away at room temperature or refrigerate it for 1–2 hours if you prefer it cold. Garnish with more cheese, cilantro, or lime wedges before serving.

Tips for Making the Perfect Mexican Street Corn Pasta Salad

  • Use fresh corn if possible: Grilling or pan-roasting fresh corn kernels gives this dish extra flavor, but canned or frozen corn will still do the trick in a pinch.
  • Don’t skip the lime juice: It adds brightness and balances the creaminess of the dressing.
  • Cook pasta just until al dente: Overcooked pasta will turn mushy, especially after chilling in the fridge.
  • Double the batch for a crowd: This recipe is easy to scale up for big gatherings.
  • Let it sit: The flavors deepen after an hour or so in the fridge, making it even better for make-ahead meals.
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Mexican Street Corn Pasta Salad

Recipe Variations

  • Add protein: Toss in grilled chicken, shrimp, or black beans to turn it into a main dish.
  • Make it spicy: Add more jalapeños, a dash of hot sauce, or use chipotle powder instead of regular chili powder.
  • Swap the pasta: Shells, bowtie, or penne all work well and soak up the dressing beautifully.
  • Try different cheese: Feta or queso fresco are great substitutes if you can’t find cotija.
  • Use Greek yogurt: For a lighter, protein-packed version, swap out sour cream for plain Greek yogurt.

FAQs

Can I make this Mexican Street Corn Pasta Salad ahead of time?
Yes, and it actually tastes better after a few hours in the fridge. Just give it a good stir before serving and add a squeeze of fresh lime juice to wake up the flavors.

How long will leftovers last in the fridge?
Store in an airtight container for up to 3 days. The pasta may absorb some of the dressing, so consider mixing in a little extra mayo or lime juice when serving leftovers.

What if I don’t have cotija cheese?
No worries. Feta or even shredded Parmesan can work as substitutes. You want something salty and crumbly to balance the creamy, tangy dressing.

Can I serve this dish warm?
Absolutely. While it’s often served chilled like a traditional pasta salad, it’s also delicious warm right after it’s made.

Is this recipe gluten-free?
Not as written, but you can use gluten-free pasta to easily make it suitable for a gluten-free diet.

Related Post: Smash Chicken Caesar Tacos Recipe

Whether you’re making it for Taco Tuesday or your next summer potluck, this Mexican Street Corn Pasta Salad is the kind of dish that always gets asked for again and again. It’s creamy, tangy, a little smoky, and 100% delicious. Pin it now, thank yourself later.