Mexican Street Corn Pasta Salad is the kind of side dish that steals the spotlight. Imagine smoky charred corn tossed with tender pasta, all coated in a creamy lime-chili dressing that wakes up your taste buds. It’s inspired by the bold, zesty flavors of elote — the classic Mexican street snack — but transformed into a hearty, make-ahead salad that fits just as easily on a picnic blanket as it does at a backyard BBQ.
I first fell in love with Mexican Street Corn Pasta Salad when I needed a dish that could travel well, feed a crowd, and still taste amazing hours later. The corn stays sweet and juicy, the pasta holds the dressing perfectly, and every bite bursts with tangy, smoky, and fresh notes. This is more than just a summer recipe — it’s a crowd-pleaser you’ll want in your rotation year-round.
Mexican Street Corn Pasta Salad (Quick Definition)
Mexican Street Corn Pasta Salad blends smoky grilled corn, al dente pasta, and a creamy lime-chili dressing topped with crumbly Cotija cheese. Inspired by elote, it’s fresh, zesty, and perfect for summer gatherings or meal prep.
Why It Works:
- Smoky + tangy balance for bold flavor.
- Easy to customize for dietary needs.
- Meal-prep friendly — tastes even better after chilling.
Quick Variants:
- Vegan & Gluten-Free: Chickpea pasta + vegan crema.
- Lightened-Up: Swap mayo for Greek yogurt, skip cheese.
Fast Facts:
- Keeps 3–4 days refrigerated in a sealed container.
- Freezing not recommended — pasta can lose texture.
Why Mexican Street Corn Pasta Salad Works Every Time
There’s a reason Mexican Street Corn Pasta Salad keeps showing up at picnics, BBQs, and potlucks — it delivers big flavor with almost no fuss. The charred corn brings a smoky sweetness, the pasta soaks up the zesty lime-chili dressing, and Cotija cheese adds a salty, creamy bite. Every forkful is a balance of textures and flavors that just works.
It also travels well, making it perfect for events where you need a dish that can sit out for a while and still taste fresh. You can make it a day ahead, and in fact, the flavors deepen as it chills.
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
- 8 oz short pasta (cavatappi, rotini, or penne)
- 3 cups grilled corn kernels (fresh, frozen, or canned)
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- Juice and zest of 1 lime
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ cup Cotija cheese (or queso fresco/feta)
- ¼ cup chopped cilantro
- ¼ cup diced red onion
- 1 diced jalapeño (optional)
- Optional extras: diced avocado, bacon, black beans, bell peppers
Ingredient Notes & Swaps
- Pasta: Short, ridged shapes hold onto the dressing better. For gluten-free, try chickpea or brown rice pasta for extra protein.
- Corn: Fresh grilled corn gives the most authentic smoky flavor. If using frozen or canned, pan-sear until lightly charred.
- Dressing Base: Mayo adds richness, while Mexican crema or sour cream balances it with tang. Greek yogurt works for a lighter option.
- Spices: Chili powder, cumin, and garlic powder add depth; chipotle in adobo can bring extra smokiness.
- Cheese: Cotija is traditional, but queso fresco or feta are good substitutes.
- Fresh Additions: Cilantro brightens, onions add crunch, jalapeño gives gentle heat. Add extras for more texture and color.
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
- Cook the pasta
- Boil in lightly salted water until al dente, following package directions.
- Drain and rinse under cold water to stop cooking and prevent sticking.
- Prepare the corn
- Fresh: Grill until kernels are charred, then slice off the cob.
- Frozen or canned: Drain if needed, then pan-sear in a dry skillet over medium-high heat until lightly browned.
- Mix the dressing
- In a large bowl, whisk together mayonnaise, Mexican crema, lime juice, lime zest, chili powder, cumin, and garlic powder until smooth.
- Combine pasta and corn
- Add the cooked pasta, charred corn, Cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl with the dressing.
- Toss gently
- Stir until all ingredients are evenly coated, being careful not to break the pasta.
- Chill before serving
- Refrigerate for at least 30 minutes so the flavors meld together.
- Garnish and serve
- Top with extra Cotija, cilantro, or a sprinkle of chili powder 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.
Can you make it ahead?
Yes. Prep ingredients early and combine a few hours before serving.
Can I use canned corn?
Yes — drain and sauté for a sweeter, charred taste.
Best pasta type?
Short, ridged shapes like cavatappi, rotini, or penne.
Can I make it dairy-free?
Yes — vegan crema and dairy-free cheese work well.
How to make it spicier?
Add jalapeño, cayenne, or chipotle in adobo.
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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.
