Mexican Street Corn Pasta Salad

A Bold, Zesty Twist on a Summer Classic

If you’re a fan of the irresistible flavors of Mexican street corn (also known as elote), then you’re in for a serious treat with this recipe. This Mexican Street Corn Pasta Salad is everything you love about the classic street food—smoky charred corn, creamy dressing, tangy lime, and savory cotija cheese—all tossed together with tender elbow macaroni for a satisfying and unforgettable dish.

Perfect for cookouts, potlucks, or a vibrant weeknight side, this recipe strikes the ultimate balance between creamy, spicy, and fresh. And the best part? It’s incredibly easy to prepare, customizable, and can be made ahead for convenience.

Whether you’re feeding a crowd or meal-prepping for the week, this is one dish you’ll want in your regular rotation.

Who This Recipe Is For

This dish is a must-try for anyone who:

  • Loves fusion-style comfort food
  • Wants to bring a show-stopping side dish to the next barbecue or picnic
  • Is searching for a make-ahead salad that holds up well in the fridge
  • Enjoys bold, tangy, and slightly spicy flavors
  • Needs a vegetarian-friendly option that even meat-lovers will devour

It’s also ideal for busy families and meal preppers because it can be made a day ahead and enjoyed cold straight from the fridge. If you’re trying to cut down on processed foods or just want a break from store-bought pasta salads drowning in mayo, this one brings freshness and real flavor back to your table.

Ingredients You’ll Need

This recipe uses easy-to-find, affordable ingredients. Most are pantry staples, and everything comes together with minimal fuss:

  • Elbow macaroni
  • Corn kernels (fresh or frozen work equally well)
  • Olive oil
  • Chili powder
  • Cumin
  • Garlic powder
  • Paprika
  • Cayenne pepper (optional for a spicy kick)
  • Mayonnaise
  • Sour cream
  • Fresh lime juice
  • Cilantro, chopped
  • Red onion, finely diced
  • Cotija cheese, crumbled
  • Salt and pepper to taste

Kitchen Equipment Needed

Here’s what you’ll need to prepare this dish:

  • Large pot (for boiling pasta)
  • Colander
  • Large skillet (for charring corn)
  • Large mixing bowl
  • Small bowl (for mixing the dressing)
  • Whisk
  • Spatula or wooden spoon
  • Chef’s knife and cutting board

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Start by cooking the elbow macaroni according to the package instructions. Be sure to salt the water to enhance the pasta’s flavor. Once cooked to al dente, drain and let the pasta cool completely.

Step 2: Char the Corn

Heat olive oil in a large skillet over medium heat. Add the corn kernels and sauté for 5-7 minutes, stirring occasionally. You’re aiming for golden brown edges and a smoky char—this step is key to unlocking those iconic street corn flavors.

Pro tip: If you’re using fresh corn on the cob, slice off the kernels after charring the whole cob in a cast iron skillet or on the grill for extra smokiness.

Step 3: Spice It Up

In a large mixing bowl, combine the cooled macaroni and charred corn. Add chili powder, cumin, garlic powder, paprika, and cayenne pepper. Toss gently to evenly distribute the spices over the pasta and corn.

Step 4: Make the Creamy Dressing

In a separate bowl, whisk together mayonnaise, sour cream, and fresh lime juice until smooth. Pour the mixture over the pasta and corn, stirring gently to coat every bite.

Step 5: Add Freshness and Finish

Stir in chopped cilantro and finely diced red onion. Sprinkle crumbled cotija cheese over the top, then season with salt and pepper to taste. Give it one final mix to marry all the flavors.

Important: Chill the salad for at least 30 minutes before serving. This step allows the flavors to meld and intensify.

Tips, Swaps & Variations

  • Lighten it up: Use Greek yogurt instead of sour cream, or a mix of yogurt and mayo for a tangier, protein-packed dressing.
  • Add protein: Grilled chicken, shrimp, or black beans make this a complete meal.
  • Make it vegan: Swap the mayo and sour cream for plant-based versions, and use a vegan feta or omit the cheese entirely.
  • Kick up the heat: Add diced jalapeños or a dash of hot sauce if you like it spicy.
  • No cotija? Try feta or queso fresco as a delicious substitute.

Storage and Leftovers

This pasta salad keeps beautifully in the refrigerator for up to 4 days in an airtight container. In fact, the flavors often deepen over time, making leftovers even more delicious.

Avoid freezing, as the dairy-based dressing may separate and affect the texture once thawed.

If the pasta absorbs too much of the dressing over time, simply stir in a spoonful of mayo, sour cream, or a splash of lime juice before serving.

What to Serve With Mexican Street Corn Pasta Salad

This salad pairs wonderfully with:

  • Grilled meats: Especially smoky BBQ chicken, steak, or sausages.
  • Burgers: A zesty side to balance out rich, juicy patties.
  • Tacos or burritos: Add as a vibrant side dish for taco night.
  • Cold beer or margaritas: For a refreshing flavor combo that brings out the chili-lime notes.

Want a vegetarian meal idea? Pair this salad with grilled portobello mushrooms or avocado-stuffed quesadillas.

Frequently Asked Questions (FAQ)

Can I make this pasta salad ahead of time?

Absolutely! It’s actually better when made in advance. Just be sure to chill it for at least 30 minutes before serving, and up to a day ahead is ideal.

Is this recipe spicy?

It has a mild kick from the cayenne and chili powder, but you can easily adjust the heat level to your preference by increasing or omitting the cayenne.

What if I don’t have cotija cheese?

No problem—feta or queso fresco are great substitutes. If you’re in a pinch, even shredded Parmesan can work in a completely different but tasty way.

Can I use canned corn?

Yes, but for the best flavor, drain it thoroughly and try to char it in a dry skillet to replicate that roasted taste. Fresh or frozen corn is still recommended for optimal texture.

Can this be a main dish?

Definitely. Add grilled protein like chicken, shrimp, or tofu, and it becomes a satisfying entrée.

Final Thoughts

If you’ve been searching for a pasta salad that breaks free from the ordinary, this Mexican Street Corn Pasta Salad is your answer. It’s bold, creamy, tangy, and packed with irresistible flavor in every bite. Plus, it’s endlessly adaptable and guaranteed to be a hit at any gathering.

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