Name: Mexican Street Corn Pasta Salad is a must-try dish! Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 3 cups cooked rotini or penne pasta; 2 cups corn (grilled, frozen, or canned); 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; 1/4 cup chopped fresh cilantro; 1/3 cup crumbled cotija cheese

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Get ready to fall in love with a flavor-packed salad that checks every box. Mexican Street Corn Pasta Salad is a must-try dish! It’s the best of two worlds: the creamy, tangy brightness of classic elote combined with the comfort of pasta. Each bite is bursting with sweet corn, a hint of chili, fresh cilantro, and a zesty dressing that ties it all together. It’s the kind of salad that vanishes quickly at gatherings, making it your new go-to recipe for potlucks, family dinners, or just because you deserve something truly delicious!

Mexican Street Corn Pasta Salad is a must-try dish! Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad is just how approachable and fuss-free the ingredients are. Every element adds something special, whether it’s a pop of color, a hit of spice, or irresistible creaminess. Here’s what you’ll need and why you shouldn’t skip any!

Cooked rotini or penne pasta (3 cups): These shapes grab all the flavor and dressing, holding every delicious bit in their twists or tubes.
Corn (2 cups, grilled, frozen, or canned): Sweet and juicy corn is the heart of this dish—grilled adds extra smokiness, but frozen or canned work beautifully too!
Mayonnaise (1/3 cup): Gives the dressing a creamy backbone and helps everything cling to the pasta perfectly.
Sour cream (1/3 cup): Adds a cooling, tangy note that lightens up the richness of the mayo for a balanced, luscious sauce.
Lime juice (1 tablespoon): Brightens every bite! Fresh-squeezed is best for an authentic zip.
Chili powder (1 teaspoon): Lends that signature warmth and color associated with classic Mexican street corn.
Smoked paprika (1/2 teaspoon): A little smoky depth turns a good salad into an unforgettable one.
Garlic powder (1/4 teaspoon): Adds a gentle savoriness without overpowering the other flavors.
Salt and pepper (to taste): Essential for bringing out the best in every ingredient.
Chopped fresh cilantro (1/4 cup): Adds vibrant green pops and a burst of fresh flavor that’s pure summer.
Crumbled cotija cheese (1/3 cup): Salty, crumbly, and rich—just like you’d want on real elote. Feta is a good backup if you can’t find cotija!

How to Make Mexican Street Corn Pasta Salad is a must-try dish!

Step 1: Prep Pasta and Corn

Begin by cooking your rotini or penne pasta according to the package instructions—al dente is best for salads. Drain, rinse with cold water, and set aside so the noodles are completely cool. Meanwhile, if you’re using fresh or grilled corn, cut the kernels off the cob. Frozen or canned corn should be drained well before using. This first step sets the stage for the creamy, flavor-loaded adventure to come!

Step 2: Mix the Dressing

In a separate medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder. Give the mixture a taste and add salt and pepper to your liking. This is what turns simple ingredients into the ultimate Mexican Street Corn Pasta Salad is a must-try dish! The creamy, zesty, and slightly smoky dressing is key to nailing those elote-inspired flavors.

Step 3: Combine Pasta, Corn, and Dressing

In a large mixing bowl, toss your cooled pasta and corn together. Drizzle the dressing all over and use a spatula or large spoon to gently toss everything until each piece is coated in sauce. This is where the salad transforms—from basic pasta and corn to a celebration of Mexican street corn in pasta form!

Step 4: Add the Final Touches

Fold in most of the chopped cilantro and crumbled cotija cheese, saving a bit of each for the garnish later. Stir everything together carefully so the cheese and herbs distribute evenly without getting smashed. These final ingredients add beautiful color and that irresistible salty-tangy finish, making sure every forkful is a send-off to summer.

Step 5: Chill and Serve

Cover the salad and let it chill in the fridge for about 30 minutes before serving. This rest time lets all those flavors party together, making the dish even more crave-worthy. When ready, give the salad a gentle toss, top with reserved cilantro and cotija, and you’re ready to serve a bowlful of pure happiness!

How to Serve Mexican Street Corn Pasta Salad is a must-try dish!

Garnishes

Don’t underestimate the power of a handful of extra toppings. A final shower of cilantro, a bit more crumbled cotija, maybe a sprinkle of chili powder or smoked paprika, and a few lime wedges on the side will make your Mexican Street Corn Pasta Salad is a must-try dish! The colors pop and the experience feels like a celebration, giving every guest a bit of surprise flavor in every bite.

Side Dishes

This salad is amazing on its own, but it also pairs beautifully with grilled meats (think chicken thighs, steak, or spicy shrimp), tacos, or a big tray of roasted veggies. Its zesty and creamy character is the perfect contrast to smoky, spiced mains, making it a highlight of any summer cookout or relaxed family dinner.

Creative Ways to Present

For a special touch, serve the salad in individual cups with mini forks for a picnic, or spoon it onto romaine leaves for a fresh, handheld version. Want to take it up another notch? Layer it in a clear trifle dish so the pasta, corn, cheese, and herbs show off all their color. However you present it, Mexican Street Corn Pasta Salad is a must-try dish!

Make Ahead and Storage

Storing Leftovers

Place leftover salad in an airtight container and refrigerate for up to 3 days. The flavors continue to meld, so it often tastes even better the next day! If you know you’ll have leftovers, you might want to set aside a little extra cilantro and cheese to freshen up the salad before each serving.

Freezing

Freezing isn’t recommended for this salad. The creamy dressing tends to separate and become grainy, and the cilantro will lose its fresh flavor and color. Enjoy your Mexican Street Corn Pasta Salad is a must-try dish! at its best by savoring it within a few days.

Reheating

This dish truly shines served cold or at room temperature; it’s not meant for reheating. However, if you accidentally leave it in a too-cold fridge, let it sit on the counter about 10 minutes. Stir well before serving, and add a squeeze of lime or a dollop of mayo if the dressing needs a refresh.

FAQs

Can I use a different pasta shape?

Absolutely! Short shapes like fusilli, bowties, or even small shells work beautifully because they hold on to the creamy dressing and corn kernels. Avoid long noodles, which don’t mix as well with the chunky ingredients in this Mexican Street Corn Pasta Salad is a must-try dish!

What’s a good substitute for cotija cheese?

If you can’t find cotija, crumbled feta cheese is a great stand-in with a similar tangy, salty vibe. Queso fresco works too, though it’s a bit softer and less salty. Don’t skip the cheese altogether—it really ties the dish together!

Can I make this gluten-free?

Yes! Just swap in your favorite gluten-free short pasta, and double-check that your spices and cheese are gluten-free as well. Everything else in Mexican Street Corn Pasta Salad is a must-try dish! is naturally gluten-free, making it easy to adapt.

How spicy is the salad?

The heat here is subtle and crowd-pleasing, thanks to chili powder and smoked paprika. If you love extra spice, add a little finely chopped jalapeño or top with a dash of hot sauce. If you’re serving sensitive palates, just dial back the chili powder a touch.

Can I make it dairy-free?

Definitely! Use dairy-free mayo and sour cream (these are easy to find in most markets), and skip the cotija or use a vegan cheese alternative. You’ll still have the same great flavors and texture that make Mexican Street Corn Pasta Salad is a must-try dish!

Final Thoughts

If you love vibrant flavors, creamy-crunchy textures, and dishes that make people smile, then Mexican Street Corn Pasta Salad is a must-try dish! One taste and you’ll understand why it’s destined to become your go-to for any occasion, from family BBQs to quick midweek meals. Try it soon—the rave reviews are just a bowl away!

Mexican Street Corn Pasta Salad is a must-try dish! Recipe

★★★★★

4.8 from 5 reviews

Author: Zoe
Total Time: 25 minutes
Yield: 4–6 servings 1x
Diet: Vegetarian

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Description

This Mexican Street Corn Pasta Salad is a delightful twist on the classic street corn dish, combining pasta with grilled corn, creamy dressing, and flavorful seasonings for a refreshing salad that’s perfect for any occasion.

Instructions

Combine Pasta and Corn: In a large bowl, mix the cooked and cooled pasta with corn.
Prepare Dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
Toss Pasta with Dressing: Pour the dressing over the pasta and corn mixture, tossing until well coated.
Add Cilantro and Cotija: Fold in chopped cilantro and crumbled cotija cheese.
Chill and Serve: Refrigerate the salad for 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing, Tossing
Cuisine: Mexican