Mexican Street Corn Pasta Salad

This vibrant Mexican Street Corn Pasta Salad brings all the bold flavors of elote—charred corn, zesty lime, creamy dressing, and smoky spices—together with tender rotini or penne for a colorful, crowd-pleasing side. Whenever backyard BBQ season kicks off, I find myself making this as the centerpiece because it is easy to prepare but always vanishes first at potlucks.

When I first tried this salad, I loved how it combined the creamy tang of classic street corn with the comfort of pasta—it became my go-to whenever I want something festive but fuss-free to share.

Ingredients

• Cooked rotini or penne pasta: For the best texture I like the bite of rotini but choose based on your favorite shape Make sure to cook just to al dente
• Corn: Using grilled corn gives a sweet smoky flavor but frozen or canned work in a pinch If choosing fresh pick ears that feel heavy for their size and have bright green husks
• Mayonnaise: Gives the rich creamy base Choose full-fat for best flavor
• Sour cream: Adds tang and extra creaminess Go for regular or use Mexican crema if you can find it
• Lime juice: Adds essential brightness Use fresh limes for the biggest punch
• Chili powder: Lends a gentle heat and warmth Opt for a chili powder with a deep color and fragrance
• Smoked paprika: Brings that signature smokiness Look for Spanish smoked paprika for authentic flavor
• Garlic powder: Provides savory depth without distracting from the other flavors Choose garlic powder with no additives for cleanest taste
• Salt and pepper: Adjust to taste and use flaky salt if mixing right before serving
• Fresh cilantro: Adds freshness and color Pick vibrant green leaves and avoid wilted bunches
• Cotija cheese: Salty crumbles finish it perfectly Fresh cotija is best but feta can be substituted if needed

Step-by-Step Instructions

Cook and Cool the Pasta:

Boil your pasta until just al dente Drain and rinse with cold water to stop the cooking Chill until ready to use so the salad is not mushy

Char or Prepare the Corn:

If using fresh or frozen corn cook on a hot skillet or grill until lightly charred for deep flavor If using canned drain well and pat dry to avoid excess moisture

Make the Dressing:

In a medium bowl whisk together mayonnaise sour cream lime juice chili powder smoked paprika garlic powder salt and pepper until smooth and creamy The spices should fully dissolve for a silky dressing

Combine Pasta and Corn:

In a large serving bowl combine the cooled pasta and corn Use clean hands or two large spoons to toss until evenly mixed

Add the Dressing:

Pour the creamy dressing over the pasta and corn mixture Toss gently until every piece is well coated The dressing will loosen slightly as it chills

Finish with Cilantro and Cotija:

Fold in chopped cilantro and cotija cheese distributing evenly throughout I like to add a little extra cotija on top for presentation

Chill and Serve:

Cover and refrigerate the salad for at least 30 minutes before serving This allows flavors to meld and gives the salad a refreshing coolness

Pin

Cotija cheese always takes me back to my grandmother’s kitchen She would sprinkle it over everything from beans to roasted corn and it brings nostalgia and celebration every time I add it in At family BBQs everyone asks for seconds of this salad when they see those snowy white crumbles on top

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days If your salad looks a bit dry after time in the fridge a spoonful of sour cream or a squeeze of lime will revive the textures and flavors for your next serving

Ingredient Substitutions

If cotija cheese is not available feta will give a similar salty crumbly effect Greek yogurt makes a fine stand-in for sour cream or increase mayonnaise if that is all you have For dairy-free needs swap both sour cream and mayo for vegan alternatives

Serving Suggestions

This pasta salad pairs well with grilled meats tacos or as a hearty side at any BBQ I also love adding diced jalapeños or a handful of cherry tomatoes for extra color and kick My family likes to eat leftovers straight from the fridge as a filling lunch

Pin

Cultural and Historical Context

Elote or Mexican street corn is a beloved snack found in markets and on street corners across Mexico Combining it with pasta gives a nod to Mexican American fusion while keeping those classic smoky creamy tangy notes front and center Every bite carries a bit of tradition but feels new

Recipe FAQs

→ What type of pasta works best for this dish?

Short, sturdy shapes like rotini or penne hold the creamy dressing and mix well with the corn for balanced bites.

→ Can I use frozen or canned corn instead of grilled?

Yes, both frozen and canned corn can be substituted. For added flavor, briefly sauté them in a skillet to mimic grilling.

→ How do I add more heat to the salad?

Mix in diced jalapeños or a dash of hot sauce to elevate the spice level to your preference.

→ Is there a substitute for cotija cheese?

Feta cheese works well as an alternative, offering a similar salty, crumbly texture.

→ Can the salad be made ahead of time?

Yes, chilling for at least 30 minutes allows the flavors to meld. Prepare it a few hours in advance for best results.

→ How long will leftovers last in the refrigerator?

Store leftovers in an airtight container for up to three days for optimal taste and texture.