Mexican Street Corn Pasta Salad

When summer rolls around and the grill gets fired up, the craving for sweet, smoky, and tangy flavors hits hard. If you love classic elote (Mexican street corn), this Street Corn Pasta Salad is about to become your absolute favorite side dish.

Imagine all of those incredible, authentic flavors charred sweet corn, zesty lime, creamy mayo, and salty cotija cheese tossed with tender pasta and fresh cilantro. It is an incredibly easy, 30 minute recipe that bridges the gap between a traditional cold macaroni side and a vibrant, authentic Mexican dish.

If you are hosting a summer barbecue, this dish is guaranteed to be the star of the table. It provides an incredible smoky contrast when served alongside cool, refreshing sides like a Cucumber Ranch Crack Salad.

Why You Will Love This Recipe

1. Authentic Elote Flavor: The combination of chili powder, fresh lime juice, and cotija cheese perfectly mimics the taste of authentic Mexican street corn.

2. Quick & Easy: You can char the corn in a skillet while the pasta boils, meaning this entire side dish comes together in under 30 minutes!

3. The Perfect Potluck Dish: It yields a massive bowl that feeds a crowd and holds up beautifully at room temperature during a barbecue.

4. Exciting New Flavors: If your family is getting tired of the standard Italian vinaigrette Classic Pasta Salad, this creamy elote variation will bring an exciting new flair to your summer menu!

Planning a summer menu? Keep your fruit sides just as fresh by serving a vibrant Cucumber Strawberry Salad before finishing the night with a layered Blueberry Pretzel Salad!

Essential Ingredients

You only need a few high impact ingredients to bring this bowl of magic together.

For the Salad Base:

• Pasta: 16 oz of short pasta (rotini, mini bowties, or cavatappi work perfectly to hold the dressing).

• Sweet Corn: 4 cups of corn. Fresh corn cut off the cob is best, but frozen or canned sweet corn works incredibly well in a pinch!

• Red Onion & Jalapeño: ¼ cup of finely diced red onion and 1 jalapeño (seeds removed) for a fresh, crisp bite.

• Cotija Cheese: ½ cup of crumbled cotija cheese. This Mexican cheese is salty, crumbly, and absolutely essential for street corn flavor.

• Cilantro: ¼ cup of freshly chopped cilantro.

• Butter: 2 tablespoons to char the corn in the skillet.

For the Chili Lime Dressing:

• Mayonnaise & Sour Cream: ½ cup of mayo and ½ cup of sour cream create a rich, authentic base.

• Lime Juice: 3 tablespoons of fresh lime juice (plus the zest of 1 lime) to cut through the richness.

• Spices: 1 teaspoon of chili powder, ½ teaspoon of garlic powder, and a pinch of cayenne pepper (if you like heat).

• Salt & Pepper: To taste.

If you are bringing multiple dishes to a party, contrast this smoky corn salad with a nostalgic, slightly sweet Green Pea Salad with Bacon and Cheese!

Step-by-Step Instructions

Step 1: Boil the Pasta Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Drain the pasta and immediately rinse it under cold water to stop the cooking process and prevent the noodles from sticking together. Transfer to a large mixing bowl.

Step 2: Char the Corn While the pasta is boiling, heat 2 tablespoons of butter in a large skillet over medium high heat. Add the corn kernels and spread them into an even layer. Let them cook undisturbed for about 3-4 minutes so they get a nice, dark char. Stir and cook for another 3 minutes. Remove from heat and let the corn cool slightly.

Step 3: Whisk the Dressing In a medium bowl, whisk together the mayonnaise, sour cream, fresh lime juice, lime zest, chili powder, garlic powder, cayenne pepper, salt, and black pepper. Whisk until completely smooth and creamy. (Note: If you love a mayonnaise based dressing with a tangy kick, you also have to try our Dill Pickle Pasta Salad!)

Step 4: Combine the Salad Add the slightly cooled charred corn, diced red onion, diced jalapeño, crumbled cotija cheese, and fresh cilantro to the large bowl with the pasta.

Step 5: Dress and Chill Pour the creamy chili lime dressing over the salad ingredients. Use a spatula to fold everything together gently until the pasta and vegetables are evenly coated.

Step 6: Serve You can serve this immediately, but for the absolute best flavor, cover the bowl and refrigerate for at least 1 hour to let the flavors marry. Garnish with a little extra cotija cheese, a sprinkle of chili powder, and fresh cilantro right before serving!

Need an impressive, no bake dessert for your BBQ? Follow this savory pasta salad up with a stunning, tropical Hawaiian Cheesecake Salad!

Mexican Street Corn Pasta Salad

All the authentic flavors of elote (Mexican street corn) tossed with tender pasta! Features charred sweet corn, cotija cheese, and a creamy chili-lime dressing.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 10 servings

Calories 320 kcal

Ingredients

  

• 16 oz short pasta (rotini, cavatappi, or mini bowties)
• 2 tbsp unsalted butter
• 4 cups sweet corn fresh, frozen, or canned and drained
• 1/4 cup red onion, finely diced
• 1 jalapeño, finely diced seeds and ribs removed
• 1/2 cup cotija cheese, crumbled plus more for garnish
• 1/4 cup fresh cilantro, chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tbsp fresh lime juice plus zest of 1 lime
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 pinch cayenne pepper optional
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

 

• Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and transfer to a large bowl.
• Heat butter in a large skillet over medium-high heat. Add corn and cook undisturbed for 3-4 minutes to char, then stir and cook for another 3 minutes. Remove from heat and let cool slightly.
• In a medium bowl, whisk together mayonnaise, sour cream, lime juice and zest, chili powder, garlic powder, cayenne pepper, salt, and black pepper until smooth.
• Add the charred corn, red onion, jalapeño, cotija cheese, and cilantro to the bowl with the cooled pasta.
• Pour the dressing over the salad and gently toss until everything is evenly coated.
• Cover and refrigerate for at least 1 hour before serving. Garnish with extra cotija cheese, chili powder, and cilantro if desired.

Notes

If you can't find cotija cheese, feta is the best substitute for a similar salty, tangy flavor. For extra smoky flavor, grill the corn instead of charring it in a skillet.

Storage and Freezing Tips

To Store: Keep leftover Mexican street corn pasta salad in an airtight container in the refrigerator for up to 4 days. If the salad seems a bit dry after sitting in the fridge, squeeze a little fresh lime juice over it and stir to loosen the dressing! To Freeze: Do not freeze pasta salad! The mayonnaise and sour cream dressing will separate and become watery and curdled when thawed, and the pasta will turn to mush.

FAQs

What can I use if I can’t find Cotija cheese? If your local grocery store doesn’t carry cotija cheese, crumbled feta cheese or queso fresco are the absolute best substitutes. Feta has a very similar salty, crumbly profile that works beautifully in this recipe!

Can I make this pasta salad ahead of time? Yes! This salad is actually better when made a day in advance because the pasta has time to absorb the lime juice and spices. However, if making it 24 hours ahead, wait to stir in the cotija cheese and fresh cilantro until right before you serve it so they stay fresh.

Do I have to char the corn? While you don’t have to, charring the corn in a skillet with a little butter caramelizes the natural sugars and gives the salad that authentic, smoky “street corn” flavor. It only takes 5 extra minutes and is highly recommended!