Mexican Street Corn Pasta Salad is a creamy pasta dish inspired by elote (Mexican street corn). It combines charred corn kernels, tender pasta, and a tangy lime-chili dressing topped with Cotija cheese and fresh cilantro. This make-ahead salad serves 8 people and stays fresh for 3-4 days refrigerated..
This Mexican Street Corn Pasta Salad transforms the beloved elote into a crowd-pleasing side dish perfect for summer BBQs, potlucks, and meal prep. The secret is charring the corn for that authentic smoky flavor, then tossing it with a creamy lime-chili dressing that gets better as it chills.
Why This Recipe Works Every Time
The Secret: Charred Corn
Grilling or pan-searing the corn creates caramelized edges that add smoky sweetness – just like authentic Mexican street corn. This step takes 5 extra minutes but makes all the difference.
If you’re looking for another crowd-pleasing cold pasta salad, you might also love our creamy Deviled Egg Macaroni Salad; it’s just as satisfying and equally potluck-ready.
Mexican Street Corn Pasta Salad
Equipment
- large pot
- colander
- large mixing bowl
- whisk
- skillet or grill
- cutting board
- knife
Ingredients
- 8 oz short pasta (cavatappi, rotini, or penne)
- 3 cups grilled corn kernels (fresh, frozen, or canned)
- 0.5 cup mayonnaise
- 0.5 cup Mexican crema or sour cream
- 1 lime, juice and zest
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 cup Cotija cheese (or queso fresco/feta)
- 0.25 cup chopped cilantro
- 0.25 cup diced red onion
- 1 diced jalapeño (optional)
- optional extras: diced avocado, bacon, black beans, bell peppers
Instructions
- Boil pasta in lightly salted water until al dente, following package directions. Drain and rinse under cold water to stop cooking.
- For fresh corn, grill until kernels are charred, then slice off the cob. For frozen or canned corn, drain if needed and pan-sear in a dry skillet until lightly browned.
- In a large bowl, whisk together mayonnaise, Mexican crema, lime juice, lime zest, chili powder, cumin, and garlic powder until smooth.
- Add cooked pasta, corn, Cotija cheese, cilantro, red onion, and jalapeño to the dressing bowl.
- Toss gently until evenly coated, being careful not to break the pasta.
- Refrigerate for at least 30 minutes so flavors meld.
- Top with extra Cotija, cilantro, or a sprinkle of chili powder before serving.
Notes
Nutrition
Mexican Street Corn Pasta Salad Ingredients
Base Ingredients
- 8 oz short pasta (rotini or cavatappi)
- 3 cups corn kernels (fresh or frozen)
- ½ cup Cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, diced
Creamy Dressing
- ½ cup mayonnaise
- ½ cup Mexican crema
- 1 lime (juice + zest)
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 jalapeño, minced (optional)
Pro Tip: If you love protein-packed salads, you might also enjoy our High Protein Egg Salad, perfect for quick lunches.
How to Make Mexican Street Corn Pasta Salad
Step-by-Step Instructions
Step 1: Cook the Pasta (5 minutes)
Boil pasta in salted water until al dente (1-2 minutes less than package directions). Drain and rinse with cold water to stop cooking. Pro tip: Slightly firm pasta absorbs dressing better.
Step 2: Char the Corn (5 minutes)
Fresh corn: Grill over medium-high heat until kernels are charred.
Frozen corn: Pan-sear in a dry skillet until golden brown spots appear.
This creates the authentic smoky elote flavor.
Step 3: Make the Dressing (3 minutes)
Whisk together mayonnaise, Mexican crema, lime juice, lime zest, chili powder, cumin, and garlic powder until smooth. Taste and adjust lime or spice as needed.
Step 4: Combine Everything (2 minutes)
In a large bowl, gently toss pasta, charred corn, dressing, Cotija cheese, cilantro, and red onion. Don’t overmix – you want to keep the pasta intact.
Step 5: Chill and Serve (30 minutes)
Refrigerate for at least 30 minutes before serving. The flavors develop and deepen as it chills. Garnish with extra Cotija and cilantro before serving.
Pro Tips
- Don’t overcook pasta; slightly firm pasta holds dressing better.
- Chill time matters. Flavors deepen after 30 minutes in the fridge.
- Serve cold or at room temperature for best texture.
- Add avocado last to prevent browning.
Similar pasta salads you’ll love:Our creamy Deviled Egg Pasta Salad is another cold, make-ahead dish perfect for summer gatherings.
Nutrition & Healthy Swaps for Mexican Street Corn Pasta Salad
A typical serving (about 1 cup) has:
- Calories: 285–400 kcal
- Protein: 6–10 g
- Carbohydrates: 35–45 g
- Fat: 15–22 g
- Fiber: 3–5 g
Healthy Swaps
- Lighten the dressing – Swap mayonnaise for Greek yogurt or a 50/50 mayo–yogurt blend to cut calories and add protein.
- Go gluten-free – Use chickpea, lentil, or brown rice pasta.
- Dairy-free option – Use vegan crema and dairy-free cheese.
- Boost protein – Add grilled chicken, shrimp, or chopped hard-boiled eggs. (Try our High Protein Egg Salad for another protein-packed idea.)
- Increase veggies – Add diced bell peppers, cucumber, or cherry tomatoes.
Make-Ahead & Storage Tips for Mexican Street Corn Pasta Salad
- Make the dressing ahead – Up to 2 days in advance.
- Cook pasta and corn early – Store separately until ready to mix.
- Combine close to serving – For maximum freshness.
- Refrigerate – Keeps 3–4 days in an airtight container.
- Avoid freezing – Pasta texture changes.
- Add avocado last – Just before serving to prevent browning.
Creative Variations of Mexican Street Corn Pasta Salad
- Spicy Chipotle – Add minced chipotle in adobo or hot sauce.
- Southwest Style – Add black beans, diced tomatoes, extra cumin.
- Mediterranean Twist – Feta, parsley, olives, roasted red peppers.
- Vegan & Gluten-Free – Chickpea pasta + vegan crema + dairy-free cheese.
- Moroccan Fusion – Preserved lemon, ground coriander, cumin.
If you enjoy creamy pasta salads, our Deviled Egg Macaroni Salad is another easy, crowd-pleasing option.
Perfect Pairings for Mexican Street Corn Pasta Salad
- Grilled meats – chicken, steak, shrimp.
- Tacos and fajitas – creamy contrast to spicy fillings.
- BBQ favorites – pulled pork, ribs, sausages.
- Other cold salads – like our Deviled Egg Pasta Salad for variety.
FAQs About Mexican Street Corn Pasta Salad
How long does it last?
3–4 days in the fridge in an airtight container.
How long does Mexican Street Corn Pasta Salad last?
This pasta salad stays fresh for 3-4 days in the refrigerator when stored in an airtight container. The flavors actually improve after the first day as they meld together.
Can I make this pasta salad ahead of time?
Yes! This recipe is perfect for meal prep. Make it up to 2 days ahead. Add avocado and extra cilantro just before serving to keep them fresh.
What’s the best pasta shape for this recipe?
Short, ridged pasta works best – rotini, cavatappi, or penne. The ridges grab onto the creamy dressing, and the short shapes are easy to eat.
Can I use canned corn instead of fresh?
Yes, but drain and char it first. Pan-sear canned corn in a dry skillet until lightly browned to develop that authentic smoky flavor that makes this recipe special.
How do I make this recipe dairy-free?
Substitute the Mexican crema with cashew cream or coconut cream, and use nutritional yeast instead of Cotija cheese. The flavor will be slightly different but still delicious.
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Final Thoughts on Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad isn’t just another side dish — it’s the kind of recipe that draws people back for seconds. The smoky grilled corn, creamy lime-chili dressing, and fresh herbs come together in a way that feels both comforting and exciting.
If you love creamy, make-ahead recipes, you might also enjoy our High Protein Egg Salad — another versatile option that works for lunches, snacks, or potlucks.
Make this salad once, and it’s bound to become a staple in your recipe collection. Serve it chilled, garnish with fresh lime, and watch it disappear from the bowl.
