Mexican Street Corn Pasta Salad
Some dishes are made to impress quietly. Others walk into the table with bold flavor, bright color, and serious personality. Mexican Street Corn Pasta Salad belongs to the second group.
Inspired by the famous street food known as elote, this pasta salad takes everything people love about grilled corn slathered in creamy, tangy, chili-lime sauce and turns it into a hearty, crowd-friendly bowl.
It’s smoky.
It’s creamy.
It’s fresh.
It’s zesty.
And it disappears fast at parties.
This is the kind of salad that:
✔ Works for BBQs, picnics, and potlucks
✔ Can be made ahead of time
✔ Feels light but satisfying
✔ Tastes even better the next day
✔ Pairs with almost any grilled dish
If classic pasta salad is predictable, this one is unforgettable.
Why This Recipe Works
This dish succeeds because it balances five essential flavors:
- Sweet corn
- Tangy lime
- Creamy dressing
- Smoky chili spice
- Fresh herbs
The pasta makes it filling, while the corn keeps it vibrant and summery.
Ingredients
- 12 oz pasta (rotini or shells work best)
- 3 cups corn (grilled, roasted, or canned drained)
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese (or feta substitute)
- 1 small red onion, finely diced
- ¼ cup chopped fresh cilantro
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 clove garlic, minced
- Juice of 1 lime
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: diced jalapeño for heat
Instructions
- Cook pasta according to package instructions until al dente.
- Drain and rinse under cold water to stop cooking.
- If using fresh corn, grill or roast until lightly charred.
- In a large bowl, whisk mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, olive oil, salt, and pepper.
- Add cooled pasta to the dressing and toss well.
- Fold in corn, onion, cilantro, and cheese.
- Taste and adjust seasoning if needed.
- Chill for 30–60 minutes before serving.
- Garnish with extra cheese, chili powder, and lime wedges.
What Makes This Pasta Salad Special
1. Charred Corn Adds Real Street Flavor
Roasting or grilling the corn caramelizes the sugars and adds smoky depth.
2. Lime Balances the Creaminess
Without lime, the dish feels heavy. Lime makes it bright and fresh.
3. Cotija Brings Authentic Texture
Cotija is salty, crumbly, and perfect here — but feta works well too.
Texture Tips for the Perfect Bowl
For the best result, aim for contrast:
- Pasta = soft and chewy
- Corn = juicy with slight char
- Onion = crisp bite
- Cheese = crumbly saltiness
- Dressing = smooth and creamy
This mix keeps every bite interesting.
What to Serve With It
This salad pairs beautifully with:
- Grilled chicken
- BBQ ribs
- Burgers
- Tacos
- Steak skewers
- Roasted vegetables
It’s also filling enough to be a main dish for lunch.
Make-Ahead Tips
Make up to 24 hours ahead.
Add a splash of lime juice before serving to refresh flavor.
Store chilled up to 3 days.
Variations You Can Try
Protein Boost Version
Add:
- shredded chicken
- grilled shrimp
- black beans
Extra Veggie Version
Add:
- diced bell peppers
- avocado cubes
- cherry tomatoes
Spicy Version
Add:
- jalapeños
- chipotle powder
- hot sauce
Mexican Street Corn Pasta Salad
Ingredients
Equipment
Method
- Cook pasta until al dente, drain and cool.
- Whisk mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, olive oil, salt, and pepper.
- Add pasta and toss to coat.
- Fold in corn, onion, cilantro, and cheese.
- Chill 30–60 minutes before serving and garnish as desired.
