Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: PT-489473H56M3S
Cuisine: Mexican-American
Ingredients: 12 oz pasta (elbow, rotini, or shells); 2 cups corn (grilled fresh, canned, or frozen); 1/2 cup Cotija cheese or feta, crumbled; 1/3 cup mayonnaise; 1/3 cup sour cream or Greek yogurt; 2 tbsp fresh lime juice; 2 cloves garlic, minced; 1 tsp chili powder; 1/2 tsp paprika or smoked paprika; Salt and black pepper, to taste; 1/4 cup fresh cilantro, chopped; Optional: 1 diced jalapeño, 1/4 cup diced red onion, 1 diced avocado

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Mexican Street Corn Pasta Salad is my favorite way to turn the bold, creamy flavors of classic elote into a hearty, satisfying side dish. It’s creamy, tangy, a little smoky, and bursting with fresh lime and cilantro. I love making this for cookouts, potlucks, or just when I want something fun and different to go with dinner.

Why You’ll Love This Recipe

I love this salad because it takes everything I enjoy about Mexican street corn—charred corn, creamy sauce, chili, lime, and cheese—and folds it into tender pasta for a dish that’s both familiar and exciting. It’s super easy to make, holds up well in the fridge, and always disappears fast when I bring it to gatherings. Mexican Street Corn Pasta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (elbow, rotini, or shells)
Corn (fresh, canned, or frozen; grilled or charred is best)
Cotija cheese or feta
Mayonnaise
Sour cream or Greek yogurt
Fresh lime juice
Garlic, minced
Chili powder
Paprika or smoked paprika
Salt and black pepper
Fresh cilantro, chopped
Optional: diced jalapeño, red onion, or avocado

Directions

I cook the pasta according to the package directions, then drain and rinse it under cold water.
If using fresh or frozen corn, I grill or sauté it until lightly charred for extra flavor.
In a large bowl, I whisk together the mayo, sour cream, lime juice, garlic, chili powder, paprika, salt, and pepper.
I stir in the pasta, corn, cheese, cilantro, and any add-ins like jalapeños or red onion.
I mix everything well until the pasta is evenly coated.
I chill it for at least 30 minutes before serving to let the flavors come together.

Servings and timing

This recipe makes 6 to 8 servings. It takes about 15 minutes to prep and another 30 minutes to chill.

Variations

Sometimes I add grilled chicken or shrimp to turn it into a full meal. I’ve also used Mexican crema instead of sour cream for extra authenticity. When I want it spicier, I add hot sauce or chipotle powder. And for a bit of crunch, I top it with crushed tortilla chips just before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It’s best served cold or at room temperature—no reheating needed. If it thickens too much in the fridge, I stir in a splash of lime juice or a spoonful of mayo before serving again. Mexican Street Corn Pasta Salad

FAQs

Can I make this ahead of time?

Yes, and I often do. I just give it a good stir before serving and adjust the seasoning if needed after chilling.

What’s the best corn to use?

Grilled fresh corn has the most flavor, but canned or frozen works great too. I try to char it in a skillet for that signature smoky taste.

Is there a lighter version?

I’ve made it with Greek yogurt instead of sour cream or mayo, and it still tastes great. I just keep the balance of tangy and creamy.

Can I use a different cheese?

Yes, feta is a good substitute if I can’t find Cotija. Parmesan works in a pinch, though the texture and saltiness will be different.

What goes well with this salad?

I usually serve it with grilled meats, tacos, or burgers.

Conclusion

Mexican Street Corn Pasta Salad is a flavorful, creamy, and totally addictive side dish that brings the magic of elote to your plate in a whole new way. It’s fresh, bold, and easy to make ahead—perfect for summer cookouts, weekday lunches, or anytime I want something with a little fiesta flair.