Mexican Street Corn Pasta Salad in Just 6 Steps

Mexican Street Corn Pasta Salad: A Summer Flavor Explosion

As Chef Andrew, I can confidently say that this Mexican Street Corn Pasta Salad is one of the most vibrant, satisfying dishes you can bring to your next picnic, potluck, or weekday dinner table. Inspired by the rich, bold flavors of traditional elote, this pasta salad combines the creamy, tangy, and spicy notes of Mexican street corn with the heartiness of pasta for a crowd-pleasing side dish or light meal.

Picture this: tender pasta tossed with sweet corn, zesty lime, smoky spices, and a luscious crema-based dressing. Cotija cheese adds a savory punch while fresh cilantro brightens every bite. It is creamy yet light, indulgent yet refreshing, and best of all, it is simple to prepare with just a few pantry staples and fresh ingredients.

What sets this recipe apart is its versatility and balance. Whether you are feeding vegetarians, spice lovers, or picky eaters, this dish adapts effortlessly. You can enjoy it cold straight from the fridge or slightly warmed for comfort. Plus, it holds up beautifully for meal prep, making it a must-have in your summer rotation.

If you have ever craved something fresh, creamy, and satisfying all in one bowl, this is the pasta salad you have been waiting for. Let’s dive into why you’ll love it and how you can make it your go-to warm-weather recipe.

Mexican Street Corn Pasta Salad in Just 6 Steps

Chef Andrew

This bold and creamy Mexican Street Corn Pasta Salad is bursting with smoky-sweet flavors, fresh lime, cotija cheese, and the perfect hint of spice.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Salad, Side Dish

Cuisine Mexican

Servings 6 servings

Calories 410 kcal

Equipment

• Large Pot
• Mixing bowls
• Knife
• Whisk 

Ingredients

  

• 16 oz ditalini pasta or any short pasta like shells or elbows
• 2 tsp olive oil
• 4 ears corn husked
• 4 tbsp lime juice about 2 limes
• 1 cup mayonnaise
• 1 cup Mexican crema or sour cream
• 3/4 tsp fine salt plus more to taste
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 tbsp chopped cilantro plus more for topping
• 1/2 cup cotija cheese crumbled, plus more for topping
• Tajín seasoning optional, for topping

Instructions

 

• Cook pasta according to package directions until al dente. Drain and toss with olive oil in a large bowl. Let cool.
• Boil corn in a large pot of water for 5 minutes until tender and bright yellow. Cool before cutting off kernels.
• Cut kernels from the cob and transfer to a medium bowl.
• In a small bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne pepper.
• In the large bowl with pasta, add corn, sauce, chopped cilantro, and cotija cheese. Toss until well combined.
• Garnish with additional cilantro, cotija, and Tajín. Serve chilled or at room temperature.

Notes

You can substitute fresh corn with frozen or canned corn. Adjust spice level by varying the cayenne. Grill the corn for a smoky twist.

Keyword Mexican street corn, Pasta Salad, summer side

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Why You’ll Love This Mexican Street Corn Pasta Salad

• Packed with Flavor: Every forkful delivers the bold, zesty flavors of Mexican street corn with the creamy tang of lime crema and the smoky warmth of cayenne.
• Quick and Easy: With minimal prep and simple steps, you can have this salad ready in under 30 minutes.
• Perfect for Summer: Light, refreshing, and ideal for BBQs, picnics, and potlucks.
• Crowd-Pleaser: It’s a guaranteed hit with guests, whether served chilled or slightly warmed.
• Make-Ahead Friendly: Tastes even better the next day as the flavors meld beautifully overnight.
• Customizable: Add black beans, avocado, grilled chicken, or switch up the pasta to fit your preferences.

Unlike ordinary pasta salads, this recipe captures the magic of Mexican street food and transforms it into a creamy, cheesy, tangy side dish that surprises with every bite. The fresh corn brings a natural sweetness, balanced perfectly with spicy cayenne and the salty, crumbly cotija cheese. Meanwhile, the creamy dressing unites it all in velvety goodness without feeling heavy.

If you’re looking for a fun, flavor-packed way to elevate your usual pasta salad lineup, this one delivers. It’s approachable, adaptable, and bursting with character. Once you try it, you’ll keep coming back for more.

Ingredients Needed for Mexican Street Corn Pasta Salad

For the Pasta Base:

• 16 ounces ditalini pasta or any small pasta like elbow macaroni, shells, or bow-tie
• 2 teaspoons olive oil to keep the pasta from sticking after cooking

For the Corn Mix:

• 4 medium ears of fresh corn, husked (or substitute with 2 cups of frozen or canned corn)
• 4 tablespoons fresh lime juice, about 2 juicy limes
• 2 tablespoons chopped fresh cilantro for brightness and flavor
• ½ cup crumbled cotija cheese plus extra for topping
• Chile lime seasoning (such as Tajín), optional but adds a nice kick

For the Creamy Dressing:

• 1 cup mayonnaise for a rich, creamy base
• 1 cup Mexican crema or sour cream for tang and smoothness
• ¾ teaspoon fine salt, or more to taste
• ½ teaspoon garlic powder for depth of flavor
• ¼ teaspoon cayenne pepper to add a subtle heat

Optional Toppings and Mix-ins:

• Extra chopped cilantro
• Additional cotija cheese
• A sprinkle of Tajín or your favorite chili-lime seasoning

These ingredients come together to create a bold, creamy, and irresistibly satisfying pasta salad that captures the essence of elote in every bite.

How to Make Mexican Street Corn Pasta Salad

1. Cook the Pasta
   Begin by cooking the pasta in salted boiling water according to the package directions until just al dente. Drain well, then toss with olive oil in a large mixing bowl to prevent sticking. Let it cool at room temperature or place it in the fridge while prepping the rest.
2. Prepare the Corn
   Bring a pot of water to a rolling boil. Add the corn and boil for about 5 minutes until the kernels are tender and vibrant yellow. Transfer the corn to a plate and allow it to cool until it can be safely handled. You can also grill or sauté the corn if you prefer a smoky flavor.
3. Cut the Corn Kernels
   Using a sharp knife, carefully slice the kernels off the cob. Place them in a separate bowl and set aside.
4. Make the Dressing
   In a small mixing bowl, whisk together the lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth. Taste and adjust seasoning as needed.
5. Combine the Salad
   Add the cooked corn, chopped cilantro, and cotija cheese to the bowl of cooled pasta. Pour in the creamy dressing and gently toss until everything is evenly coated.
6. Final Touches
   Sprinkle more cilantro, extra cotija, and a dusting of Tajín on top just before serving for added flavor and presentation.
7. Chill or Serve
   You can serve the salad immediately or refrigerate it for an hour to allow the flavors to meld. It’s delicious either way.

This method ensures every component shines and creates a dish that’s both creamy and vibrant with just the right kick of spice.

Serving and Storage Tips of Mexican Street Corn Pasta Salad

Serving Suggestions:

• Serve this Mexican Street Corn Pasta Salad chilled or at room temperature for the best texture and flavor balance.
• It makes a great side dish for grilled meats, BBQs, or even as a vegetarian main on a warm day.
• Garnish with extra cotija cheese, fresh cilantro, and a squeeze of lime for a bright, fresh finish.
• For a party or potluck, serve it in a colorful bowl and top it with a sprinkle of Tajín and corn chips on the side for crunch.

Storage Tips:

• Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Stir before serving again, as the dressing may settle slightly at the bottom.
• This salad is not ideal for freezing due to the creamy dressing and fresh corn texture.
• If preparing in advance, keep the dressing separate and mix just before serving to maintain the pasta’s texture.

Helpful Notes of Mexican Street Corn Pasta Salad

• Use Fresh Corn When Possible: Fresh ears of corn bring out a natural sweetness and crunch. However, if you’re short on time, canned or thawed frozen corn will still yield delicious results.
• Grill for Extra Flavor: Grilling the corn adds a smoky depth that mimics traditional Mexican street corn. Just brush the ears with oil and char them on a grill or grill pan before cutting the kernels off.
• Crema vs. Sour Cream: Mexican crema has a thinner, silkier texture and a slight tang. If unavailable, full-fat sour cream is a great substitute.
• Customize the Heat: Cayenne pepper adds gentle warmth, but feel free to reduce or omit it for a milder dish, or add diced jalapeños if you enjoy more spice.
• Cheese Swap: Cotija is salty and crumbly, but you can replace it with crumbled feta or queso fresco if preferred.
• Make it a Meal: Add grilled shrimp, diced chicken, or black beans to turn this salad into a satisfying main course.
• Let It Chill: For maximum flavor, let the salad chill for 30 minutes before serving. This allows the pasta to absorb the creamy dressing and seasoning.
• Toss Gently: When combining ingredients, use a soft hand or spatula to avoid breaking the pasta or crushing the corn.

Conclusion of Mexican Street Corn Pasta Salad

There’s a reason why this Mexican Street Corn Pasta Salad has quickly become a favorite in kitchens everywhere. It blends the smoky, zesty flavors of classic elote with the hearty satisfaction of a chilled pasta dish. Whether you’re feeding a crowd at a summer BBQ or prepping ahead for weekday lunches, this recipe is a reliable, flavorful winner.

What sets it apart is the balance of creamy lime dressing, sweet corn kernels, and crumbly cotija cheese that gives each bite a burst of flavor and texture. It’s easy to customize, simple to prepare, and guaranteed to please even picky eaters. Plus, it keeps well in the fridge, making it ideal for meal prep or entertaining.

If you’ve made this recipe, I’d love to hear what you thought. Did you grill the corn? Add any fun toppings? Leave a comment below and rate the recipe so other food lovers can discover it too. Your feedback helps the community and improves future creations.

And if you snapped a photo of your bowl, don’t forget to tag it on social media. Sharing your version helps inspire others. You can also pin this recipe to save it for later or share it with your friends who love bold, fresh flavors.

What twist did you try? A squeeze of hot sauce? Avocado chunks? Let us know in the comments below!

Frequently Asked Questions (FAQ) of Mexican Street Corn Pasta Salad