This Mexican Street Corn Pasta Salad brings together the bold flavors of elote — Mexico’s iconic street corn — and the creamy comfort of pasta salad. Sweet corn, smoky spices, fresh cilantro, and cotija cheese come together in a zesty lime dressing that makes every bite pop.
It’s the kind of dish that turns a simple cookout into something unforgettable — creamy, fresh, and packed with personality.
Table of Contents
Why You’ll Love This Mexican Street Corn Pasta Salad
This isn’t your average pasta salad — it’s tangy, creamy, and bursting with bright summer flavor.
- Creamy dressing with smoky, spicy kick
- Perfect for summer barbecues or potlucks
- Quick to make in under 30 minutes
- Easily customizable with your favorite add-ins
- Great served warm or chilled
- Looks as good as it tastes
I first made this salad after a backyard barbecue with friends. The grill was still hot, someone brought a bag of corn, and I decided to toss it with pasta and my favorite elote dressing. Let’s just say it disappeared before the burgers did. Since then, this has been a Ramirez family staple — simple, colorful, and guaranteed to make any meal feel festive.
Ingredients You’ll Need
A handful of fresh, flavorful ingredients turn this pasta salad into a bright, crowd-pleasing dish.
For the Pasta Salad
- 8 oz elbow macaroni or penne – holds dressing perfectly
- 3 cups sweet corn kernels (fresh or frozen) – the star of the show
- 1 jalapeño pepper, minced (optional) – adds heat and crunch
- 3 tbsp butter – helps caramelize the corn for flavor
- ¼ cup chopped cilantro leaves – brings freshness and color
- ½ cup crumbled cotija cheese – salty, creamy finish
For the Dressing
- ½ cup mayonnaise – creamy, smooth base
- Juice from 1 lime – tangy, fresh balance
- ½ tsp chili powder – smoky spice kick
- ¼ tsp smoked paprika – deepens flavor
- Salt and black pepper, to taste – final seasoning touch
Optional Add-Ons or Substitutes
- Add avocado chunks for extra creaminess
- Use Greek yogurt for a lighter version
- Substitute queso fresco for cotija
- Add diced red onion for crunch
- Mix in black beans for a protein boost
- Sprinkle Tajín or cayenne for more heat
Step-by-Step Instructions
This recipe is quick, easy, and all about layering flavor and texture.
- Cook the pasta according to package directions in salted water until al dente. Drain and rinse with cold water to stop the cooking.
- In a large skillet, melt butter over medium heat. Add corn and cook for 5–6 minutes, stirring often, until lightly golden and caramelized.
- If using fresh corn, char it slightly for smoky flavor (this step is key for that authentic street corn taste).
- Add minced jalapeño and cook for another minute. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.
- Add pasta, corn mixture, cilantro, and cotija cheese. Toss until everything is evenly coated in the dressing.
- Chill for at least 30 minutes before serving, or serve immediately if you prefer it warm.
Quick Reminders:
- Don’t overcook pasta — it should hold its shape
- Roast or char your corn for the best flavor
- Adjust spice level with jalapeño or chili powder
- Add lime zest for an extra tangy punch
Expert Tips for Success
A few small touches can take this dish from good to unforgettable.
- Char the corn — that smoky edge is what makes street corn unique
- Use fresh lime juice, not bottled for brightness
- Add cotija last so it stays crumbly and visible
- Taste and adjust seasoning before serving
- Serve chilled or room temperature — it’s delicious both ways
- For a lighter dressing, mix mayo and Greek yogurt
- Double the batch — this salad disappears fast!
If you love this recipe, you’ll also enjoy Delicious Berry Pasta Salad for a fruity twist or Easy Corn Pudding Recipe for another creamy corn side dish.
Serving Suggestions
This salad goes with just about everything, but here are my favorite pairings.
- Perfect with grilled chicken or steak
- Serve with tacos, fajitas, or BBQ ribs
- Add alongside Honey Lime Chicken Rice Bowls for a bright, zesty combo
- Great addition to summer potlucks and picnics
- Pair with Greek Chicken Bowls for a flavor-packed meal
- Serve in mini cups like Pasta Salad Cups for easy entertaining
Storing and Reheating
This pasta salad keeps well and even tastes better after a few hours when the flavors meld.
How to Store It
- Store in an airtight container in the fridge for up to 3 days
- Stir before serving to recoat with dressing
- Avoid freezing — the mayo-based dressing can separate
- Add a splash of lime juice before serving to refresh flavor
How to Reheat It
- This salad is best served cold or room temp
- If you prefer warm, gently heat on low, adding a little broth or cream
- Don’t overheat — cheese and mayo can curdle
Estimated Nutrition (per serving)
Calories: 410 | Fat: 26g | Carbs: 34g | Protein: 9g | Sugar: 5g | Fiber: 3g
Frequently Asked Questions
Can I use canned corn?
Yes, but drain and dry it first — then sauté for flavor. Fresh or frozen corn gives the best texture.
Can I make it ahead of time?
Definitely! Chill it for up to 24 hours. The flavors blend beautifully overnight.
Is it gluten-free?
Use gluten-free pasta — everything else in the recipe is naturally gluten-free.
Final Thoughts
This Mexican Street Corn Pasta Salad is everything you want from a summer dish — creamy, tangy, and bursting with vibrant flavor. It’s easy to make, beautiful to serve, and always a hit with family and friends.
From backyard cookouts to weekday lunches, this dish captures the joy of sunny days and smoky grills — a bowl full of color and comfort that keeps everyone coming back for seconds.
- Use fresh corn for best flavor
- Don’t skip the lime — it makes the dish sing
- Serve cold for refreshing summer perfection
Creamy Mexican Street Corn Pasta Salad
Ingredients
Equipment
Method
- Cook pasta in salted water until al dente. Drain and rinse under cold water.
- Melt butter in a skillet over medium heat. Add corn and sauté 5–6 minutes until caramelized.
- Add minced jalapeño and cook 1 more minute. Remove from heat and cool slightly.
- In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.
- Stir in pasta, corn mixture, cilantro, and cotija. Toss until fully coated.
- Chill 30 minutes before serving or serve warm as desired.
Nutrition
Notes
- Use fresh or frozen corn for best texture.
- Char for authentic street corn flavor.
- Add avocado or black beans to boost richness or protein.
- Can be served warm or chilled. Avoid freezing.
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