Tasty Mexican Street Corn Pasta Salad

A Fiesta in a Bowl

Bring the vibrant flavors of Elote, Mexico’s beloved street corn, to your potluck table with this Mexican Street Corn Pasta Salad. Creamy, tangy, and bursting with smoky-charred corn, this recipe transforms summer’s favorite snack into a refreshing pasta salad perfect for gatherings, BBQs, or crowd-pleasing weeknight meals.

Layered with zesty crema, cheese, lime, and cilantro, it’s a colorful, crave-worthy dish that’s easy to make yet bold with flavor. Let’s dive into how to make this mouthwatering side at home.

Why This Recipe Stands Out

• Flavor Forward & Balanced: Rich crema and cheese balanced by citrus and spice.

• Colorful Presentation: Yellow corn, green cilantro — a festive and inviting dish.

• Make-Ahead Friendly: Flavors meld beautifully when made ahead and chilled.

• Crowd-Pleaser: Perfect side dish for BBQs, potlucks, picnics, or holiday feasts.

Ingredients Breakdown

Pasta Base

• 1 lb (450 g) short pasta (such as rotini, fusilli, or penne), cooked al dente

Corn & Veggies

• 3 cups corn kernels (fresh, canned, or thawed frozen)

• ½ cup finely diced red bell pepper (optional, for extra color and crunch)

Creamy Dressing

• ½ cup sour cream or crema (or Greek yogurt for tang)

• ¼ cup mayonnaise (or plant-based mayo for vegan version)

• Zest and juice of 1 lime

• 1 tsp chili powder (and extra for garnish)

• ½ tsp smoked paprika (optional)

• Salt and pepper, to taste

Toppings & Mix-Ins

• ½ cup crumbled cotija cheese or queso fresco (or feta as alternative)

• ¼ cup chopped fresh cilantro

• ¼ cup sliced green onions (optional, for brightness)

• Lime wedges for serving

Step-by-Step Recipe Guide

Step 1: Cook & Cool Pasta

Cook pasta according to package instructions. Drain and rinse under cold water to stop the cooking and cool it rapidly. Set aside in a large mixing bowl.

Step 2: Prepare the Corn

Char corn kernels in a skillet with a small amount of oil over medium-high heat until golden and slightly smoky — about 5–7 minutes. Let cool slightly.

Step 3: Mix the Creamy Dressing

In a small bowl, whisk together sour cream (or crema), mayonnaise, lime zest and juice, chili powder, smoked paprika, salt, and pepper until smooth and well combined.

Step 4: Combine the Salad

Add roasted corn, bell pepper (if using), and green onions (optional) to the pasta. Pour the creamy dressing over the top and stir gently to combine.

Step 5: Finish & Garnish

Sprinkle crumbled cotija cheese and fresh cilantro across the top. Gently fold in a few reserved pieces if desired for visual impact. Squeeze a lime wedge over just before serving for fresh brightness.

Pro Tips for Success

• Chill Before Serving: Cooling it helps flavors meld and keeps it refreshing.

• Seasoning Matters: Taste and adjust lime, salt, and spice before garnishing.

• Corn Swaps: Use canned or frozen corn when fresh isn’t available—but char it for that smoky flavor.

• Balanced Texture: Bake leftovers on the top rack briefly to restore a bit of crisp to pasta if desired.

Variations to Try

Vegan Friendly

• Replace sour cream and mayo with vegan yogurt and avocado-based mayo or cashew cream.

• Use nutritional yeast instead of cotija cheese for a cheesy touch.

Add Protein

• Stir in grilled chicken, shrimp, or black beans for a heartier salad.

Southwest Mix-In

• Add a handful of black beans, diced avocado, and jalapeños for extra creaminess and heat.

Crunch Factor

• Top with crushed tortilla chips or pepitas for a savory crunch.

Nutritional Highlights (Per Serving — Makes ~6 Servings)

• Calories: ~300–350 kcal

• Protein: ~8g (plus more with added protein)

• Fats: ~15g (from mayo, cheese, and crema)

• Carbs: ~35g

• Fiber: ~4g

• Vitamins & Minerals:

  • Beta-carotene and fiber from corn

  • Calcium from cheese

  • Immune-boosting vitamin C from bell pepper and lime

Frequently Asked Questions (FAQ)

Q1. Can I use uncooked pasta?
No—always cook pasta prior to mixing for a creamy and thoroughly combined texture.

Q2. What can I use instead of cotija cheese?
Feta is a great substitute—similar tang. For dairy-free, omit cheese or use vegan parmesan.

Q3. Is this salad best served cold or room temperature?
Chilled is ideal, especially in hot weather. Let it sit at room temperature for a few minutes before serving if needed.

Q4. How long does it keep?
Store in an airtight container for up to 4 days in the fridge. Stir before serving and garnish fresh.

Q5. Can I make it gluten-free?
Yes—use gluten-free pasta and check the ingredients on sauces for gluten-free certification.

Serving Suggestions

• Pair with grilled corn on the cob or marinated veggies for a vibrant summer spread.

• Add to a board with cheeses, roasted meats, and crackers for elevated presentation.

• Serve alongside tangy fruit salad or citrus-forward quinoa bowls for a balanced meal.

Storage & Make-Ahead Advice

• This salad keeps beautifully—assemble up to a day ahead to let flavors deepen.

• Garnish with cheese and herbs just before serving to maintain freshness and visual appeal.

Summary Table

Final Thoughts

This Mexican Street Corn Pasta Salad elevates a classic favorite into a vibrant, flavorful side. It’s not just about taste—it’s about capturing the spirit of elote in a creamy pasta form that’s easy to make, perfect for sharing, and bursting with color and flavor.

Whether it’s for summer parties, casual dinners, or creative meal prep, this salad consistently delivers on taste, texture, and visual appeal—without relying on pork, alcohol, or complex steps.