Mexican Street Corn Pasta Salad is a deliciously creamy, tangy, and slightly spicy side dish inspired by the popular street food, elote. This salad brings the flavors of roasted corn, fresh lime, cotija cheese, and chili powder together with tender pasta, creating a perfect balance of texture and taste. It’s a must-try dish for summer cookouts, potlucks, or casual weeknight dinners.

Unlike traditional pasta salads, this recipe uses roasted corn to add a smoky, slightly charred flavor reminiscent of Mexican street corn. Combined with creamy mayonnaise, tangy lime juice, and fresh herbs, it creates a refreshing, vibrant salad that appeals to adults and kids alike.

Whether you’re serving it alongside grilled meats, tacos, or simply enjoying it on its own, Mexican Street Corn Pasta Salad is a crowd-pleasing, easy-to-make dish that can be prepared ahead of time, making it perfect for entertaining or meal prep.

Ingredients

Salad Base:

3 cups cooked pasta (elbow, rotini, or shells)
2 cups roasted corn kernels (fresh or frozen)
1 red bell pepper, diced
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped

Dressing:

1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice (freshly squeezed)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste

Optional Garnish:

Lime wedges
Extra cotija cheese
Extra cilantro

Instructions

Cook Pasta:
Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
Roast Corn (if needed):
If using fresh corn, roast on a skillet over medium-high heat until lightly charred, about 5–7 minutes. If using frozen corn, sauté in a hot pan for 3–4 minutes until slightly golden.
Prepare Dressing:
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
Combine Salad Ingredients:
In a large mixing bowl, combine cooked pasta, roasted corn, diced red bell pepper, cotija cheese, and chopped cilantro.
Add Dressing:
Pour the dressing over the salad and toss until all ingredients are evenly coated.
Chill and Serve:
Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature, garnished with lime wedges, extra cotija, and cilantro if desired.

Tips for Perfect Mexican Street Corn Pasta Salad

Corn Choice: Roasting fresh corn adds authentic smoky flavor, but frozen corn works in a pinch.
Make Ahead: Prepare the salad a few hours ahead to enhance flavor absorption.
Spice Level: Adjust chili powder for mild or extra kick. A pinch of cayenne can add more heat.
Creamy Texture: For a lighter version, substitute half the mayonnaise with Greek yogurt.

Variations

Add Protein: Mix in grilled chicken, shrimp, or chorizo for a heartier salad.
Cheese Options: Swap cotija with feta for a slightly milder, tangy flavor.
Veggie Boost: Add diced zucchini or cherry tomatoes for extra color and nutrition.
Vegan Version: Use vegan mayo and omit cotija cheese for a plant-based version.

Serving Suggestions

Pair with grilled meats or tacos for a Mexican-inspired meal.
Serve as a side dish at summer cookouts or potlucks.
Use as a filling for lettuce wraps or taco bowls for a fun twist.

Fun Facts

Mexican street corn, or “elote,” is traditionally served on the cob with mayonnaise, cheese, chili powder, and lime.
Cotija cheese is a crumbly, salty Mexican cheese that mimics Parmesan in texture and adds depth to salads.
This pasta salad adapts the flavors of elote into a creamy, portable dish perfect for any occasion.

Why This Recipe Works

The combination of roasted corn, creamy dressing, zesty lime, and smoky spices creates a perfectly balanced salad. Pasta provides a neutral base that absorbs the flavors without becoming soggy. The textures—from crunchy bell peppers to soft pasta and crumbly cotija—keep each bite interesting. This dish is colorful, flavorful, and ideal for both casual and festive meals.