Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is the kind of dish that disappears fast at any gathering. It takes everything people love about classic Mexican street corn—charred kernels, creamy tangy sauce, smoky spice, and salty cheese—and transforms it into a hearty, crowd-pleasing pasta salad. The result is colorful, bold, and incredibly satisfying.

If you’ve ever enjoyed elote from a street cart, you already understand the magic: sweet corn meets creamy richness, bright lime, and warming chili spice. This pasta salad builds on that inspiration and makes it even more versatile. It works as a summer barbecue side, a potluck staple, a picnic favorite, or even a simple weeknight addition to grilled proteins.

What makes this version stand out is its balance. The dressing is creamy but not heavy, thanks to the lime juice. The smoked paprika adds depth, while chili powder delivers warmth without overwhelming heat. Cotija cheese brings a salty finish, and fresh cilantro brightens every bite. Tossed with tender rotini or penne, it becomes a dish that feels indulgent yet fresh.

Whether you’re planning a cookout, hosting a casual dinner, or prepping meals for the week, this Mexican Street Corn Pasta Salad deserves a place at your table.

Why You’ll Love This Recipe

• Ready in just 25 minutes from start to finish
• Perfect for BBQs, potlucks, and family gatherings
• Creamy, smoky, tangy, and slightly sweet in every bite
• Uses simple pantry and refrigerator staples
• Easily adaptable for different dietary needs
• Make-ahead friendly and even better after chilling

Ingredients Breakdown

Servings: 6 servings
Course: Side Dish
Cuisine: Mexican

Main Components

• 3 cups cooked rotini or penne pasta
• 2 cups corn (grilled, frozen, or canned)

Creamy Dressing

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Fresh Add-Ins & Garnish

• 1/4 cup chopped fresh cilantro
• 1/3 cup crumbled cotija cheese

Each ingredient plays a role. The pasta provides structure and heartiness. The corn delivers sweetness and texture. The mayonnaise and sour cream create a creamy base, while lime juice keeps it vibrant. The spices add warmth and depth, and cotija offers a salty, crumbly contrast.

Tools & Equipment Needed

• Large pot (for cooking pasta)
• Colander (for draining pasta)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula or large spoon
• Knife and cutting board
• Refrigerator-safe storage container

Step-by-Step Instructions

Step 1: Prepare the Pasta

Cook the rotini or penne pasta according to package instructions until al dente. Drain thoroughly in a colander and allow it to cool completely. Cooling is essential to prevent the dressing from becoming watery.

Measure out 3 cups of the cooked pasta.

Step 2: Prepare the Corn

If using grilled corn, allow it to cool and remove kernels from the cob.
If using frozen corn, thaw and drain well.
If using canned corn, drain thoroughly.

Measure 2 cups of corn.

Step 3: Combine Pasta and Corn

In a large mixing bowl, combine the cooked and cooled pasta with the corn. Gently stir to distribute evenly.

Step 4: Make the Dressing

In a separate medium bowl, whisk together:

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Whisk until smooth and fully blended.

Step 5: Dress the Salad

Pour the dressing over the pasta and corn mixture. Toss gently until all ingredients are evenly coated. Make sure the dressing reaches the bottom of the bowl.

Step 6: Add Fresh Ingredients

Fold in 1/4 cup chopped fresh cilantro and 1/3 cup crumbled cotija cheese. Mix gently to avoid breaking down the cheese too much.

Step 7: Chill

Cover the bowl and refrigerate for 30 minutes before serving. This allows flavors to meld and the dressing to thicken slightly.

Serve chilled.

Tips & Variations

Add Heat

• Stir in diced jalapeños
• Add a dash of hot sauce
• Increase chili powder slightly

Vegetarian Option

This recipe is already vegetarian.

Gluten-Free Option

Use gluten-free rotini or penne pasta.

Dairy-Free Option

Substitute sour cream with a dairy-free alternative and omit cotija cheese or use a dairy-free cheese substitute.

Vegan Option

Use plant-based mayonnaise and sour cream alternatives and omit or replace cotija with a vegan alternative.

Flavor Profile & Pairings

This pasta salad offers:

• Creamy texture from mayonnaise and sour cream
• Sweet crunch from corn
• Smoky warmth from paprika
• Gentle heat from chili powder
• Fresh herbal brightness from cilantro
• Salty richness from cotija

It pairs beautifully with grilled chicken, carne asada, tacos, burgers, or roasted vegetables. It also complements grilled seafood and spicy main dishes.

Nutritional Overview

Estimated per serving (based on 6 servings):

• Calories: ~320–360 kcal
• Protein: ~8–10g
• Carbohydrates: ~35–40g
• Fat: ~18–22g
• Fiber: ~2–3g

Values are approximate and depend on specific ingredient brands used.

Dietary Notes:

• Vegetarian-friendly
• Nut-free
• Can be gluten-free with proper pasta substitution

Make-Ahead & Meal Prep Tips

• Cook pasta up to 1 day ahead and store separately.
• Prepare dressing up to 24 hours in advance and refrigerate.
• Combine everything a few hours before serving for best texture.

Storage:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating is not recommended. This salad is meant to be served chilled.

FAQs

Can I use canned corn?

Yes. Drain thoroughly before adding to prevent excess moisture.

Can I skip chilling?

Chilling is recommended for flavor development, but it can be served immediately if needed.

Can I double the recipe?

Yes. Simply double each ingredient proportionally.

What pasta shape works best?

Rotini and penne both hold dressing well due to their ridges.

Can I make this ahead for a party?

Absolutely. It tastes even better after a few hours in the refrigerator.

Cooking Timeline (At a Glance)

Task	Time
Prep Time	15 minutes
Cook Time	10 minutes
Chill Time	30 minutes
Total Time	25 minutes + chilling

Serving Suggestions

Serve in a wide shallow bowl for visual appeal. Sprinkle extra cotija cheese and cilantro on top before serving. A light dusting of chili powder can enhance presentation.

Recipe Variations

1. Add diced red bell pepper for crunch.
2. Mix in black beans for extra protein.
3. Add diced avocado just before serving.
4. Stir in chopped green onions for added bite.

Ingredient Spotlight

Corn

Fresh grilled corn provides smoky depth and slight caramelization. Choose firm ears with bright green husks if buying fresh. Store refrigerated and use within a few days.

Cotija Cheese

Cotija is a firm Mexican cheese known for its salty flavor. It crumbles easily and enhances savory dishes. Store wrapped tightly in the refrigerator.

Pro Cooking Tips

• Always cool pasta fully before dressing.
• Salt pasta water well to enhance flavor.
• Drain corn thoroughly to avoid watery dressing.
• Taste before chilling and adjust salt if needed.

Storage & Freezing Guide

Refrigerator:
Store in airtight container up to 3 days.

Freezing:
Not recommended due to mayonnaise and sour cream separation.

Store pasta and dressing separately if preparing far in advance.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	320–360 kcal
Protein	8–10g
Carbohydrates	35–40g
Fat	18–22g
Fiber	2–3g

Dietary Notes:
Vegetarian-friendly, nut-free, adaptable to gluten-free.

Conclusion

Mexican Street Corn Pasta Salad is creamy, vibrant, and packed with bold flavor. It captures the spirit of street-style elote while offering the heartiness of pasta, making it perfect for gatherings, meal prep, or everyday dinners. With its simple ingredients and straightforward preparation, this recipe is reliable, crowd-pleasing, and endlessly adaptable.

Give it a try for your next barbecue or family dinner. Once you taste that balance of sweet corn, smoky spice, creamy dressing, and salty cotija, it just might become your go-to side dish.

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