Mexican Street Corn Pasta Salad Recipe

Ever find yourself staring into the fridge, hoping a magical, delicious, and easy-to-make side dish will just appear? Yeah, me too. That’s exactly how this Mexican Street Corn Pasta Salad was born. It combines the smoky, tangy, and utterly irresistible flavors of Mexican street corn (elote) with the satisfying comfort of a cold pasta salad. It’s the kind of dish that disappears fast at potlucks and will have your family asking for seconds before they’ve even finished firsts.

Table of Contents

Table of Contents

Why You’ll Love This Mexican Street Corn Pasta Salad

• Crazy Flavor: It’s got that perfect balance of creamy, spicy, smoky, and fresh.
• Meal Prep Hero: Make it ahead of time! It actually gets better as the flavors mingle in the fridge.
• Crowd-Pleaser: Perfect for summer barbecues, picnics, or a simple weeknight dinner alongside some grilled chicken thighs.
• Flexible: Don’t have cotija? No problem. See my tips for easy swaps!

Ingredients

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• 1 pound (16 oz) short pasta, like fusilli or farfalle
• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 tablespoon olive oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Mexican crema
• 1/2 cup freshly chopped cilantro
• 1/2 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and finely minced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 lime, juiced
• Salt and pepper to taste

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.
2. Char the Corn: Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it’s tender and has some nicely charred spots, about 8-10 minutes. Let it cool slightly.
3. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, and a good pinch of salt and pepper.
4. Combine Everything: To the bowl with the dressing, add the cooled pasta, charred corn, chopped cilantro, red onion, jalapeño, and cotija cheese. Gently toss until everything is evenly coated.
5. Chill and Serve: For the best flavor, cover and refrigerate for at least 30 minutes before serving. Give it a good stir, taste and adjust seasoning if needed, then garnish with extra cotija and a sprinkle of chili powder.

Equipment

You won’t need any fancy gadgets for this one! A large pot for boiling the pasta, a large skillet for charring the corn, and a big mixing bowl are your main players. A good chef’s knife for all the chopping will make your prep work a breeze.

Tips & Variations

This recipe is wonderfully forgiving. My kids weren’t huge fans of the “green bits” (cilantro) at first, so I started blending it into the dressing—problem solved! Here are a few more ideas:

• No Grill, No Problem: You can absolutely grill fresh corn on the cob for an even smokier flavor. But using frozen corn that you char in a skillet is a fantastic and easy shortcut.
• Cheese Swap: If you can’t find cotija, crumbled feta cheese is a great substitute.
• Spice Level: For a milder salad, leave the seeds out of the jalapeño. For more heat, leave them in or add a dash of hot sauce.
• Make it a Meal: Add a can of black beans (rinsed and drained) or some shredded rotisserie chicken to turn this side into a hearty main course.

Serving Suggestions

This pasta salad is the ultimate team player. It’s fantastic next to anything coming off the grill, like juicy grilled pork chops or classic cheeseburgers. For a real fiesta spread, serve it with some chicken tinga tacos and a big bowl of fresh salsa.

Nutrition Facts

This information is an estimate and will vary based on specific ingredients and portions used.

Per serving (approximately 1 cup): Calories: 385kcal | Carbohydrates: 45g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 280mg | Fiber: 4g | Sugar: 6g

Whether you’re headed to a neighborhood block party or just need a break from the same old lunch routine, this Mexican Street Corn Pasta Salad is your answer. It’s a little bit of summer magic in every bite. I’d love to hear how it turns out for you!

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Absolutely! In fact, I highly recommend it. Making it a few hours—or even a day—ahead allows the flavors to really come together. Just give it a good stir before serving and you might need a squeeze of fresh lime juice to brighten it up.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator. It will keep well for 3-4 days. The pasta may absorb some of the dressing, so you can add a little extra mayo or sour cream when you serve it again.

Can I use a different type of pasta?

Of course! Any short pasta with plenty of nooks and crannies to hold the creamy dressing will work great. I’m partial to fusilli or farfalle, but penne, rotini, or even shell pasta would be delicious.

Is there a way to make this recipe lighter?

Sure thing. You can use light mayonnaise and light sour cream to cut down on calories and fat. Greek yogurt is also a fantastic, tangy substitute for the sour cream.