Mexican Street Corn Pasta Salad Recipe: Easy Creamy Party Side

Smoky, sweet corn mingled with tender pasta, creamy dressing, zesty lime, and a shower of crumbled cheese—if that doesn’t make your mouth water, I don’t know what will! The very first bite of this Mexican street corn pasta salad sent me straight to the bustling mercados of Mexico City, where the air is thick with the scent of toasted corn and lime. Honestly, it’s like summer vacation in a bowl.

I first whipped up this creamy Mexican street corn pasta salad for a backyard barbecue when I was craving something bold and fresh—something that would stand out in a sea of potato salads and coleslaw. Since then, it’s become my go-to recipe whenever I need a crowd-pleasing party side that’s just a little bit unexpected. It’s got all the magic of classic elote (that’s Mexican street corn) but with the satisfying comfort of tender pasta and a creamy, tangy dressing that clings to every bite.

If you love the flavors of Mexican street corn—smoky charred kernels, creamy mayo, a pop of lime, and that salty hit of cotija or feta—you’ll absolutely adore this salad. It’s perfect for busy families, potlucks, picnics, or even a quick weeknight dinner when you want something easy, but still crave-worthy. As someone who’s tested and tweaked this recipe more times than I can count (I’ve even made it dairy-free for friends), I can honestly say it’s always a hit. Grab your favorite pasta, some sweet corn, and let’s make magic—this Mexican street corn pasta salad recipe is about to become your new favorite party side!

Why You’ll Love This Recipe

• Quick & Easy: This Mexican street corn pasta salad comes together in about 30 minutes, making it perfect for last-minute gatherings or busy weeknights when you need something filling and flavorful without a ton of fuss.
• Simple Ingredients: No hard-to-find items here—most of what you need is probably already in your fridge or pantry. Corn, pasta, mayo, a few spices, and some cheese. That’s it!
• Perfect for Parties: Trust me, this dish was made for sharing. Whether it’s a summer barbecue, a potluck, or just a family dinner, it always disappears fast (so maybe double the batch if you’re feeding a crowd).
• Crowd-Pleaser: I’ve served this to all ages and it’s always met with empty plates and recipe requests. There’s something about the creamy, tangy dressing and the bright, fresh flavors that draws people in.
• Unbelievably Delicious: The combination of smoky grilled corn, zesty lime, creamy dressing, and salty cheese is wildly addictive. It’s comfort food but with a vibrant, fresh twist.

What really sets this Mexican street corn pasta salad apart is the balance of flavors and textures. I blend the mayo with sour cream for a lighter, tangier base, and always char the corn (either on the grill or in a skillet) to bring out its natural sweetness and a little bit of smokiness. The salad is tossed with just enough dressing to coat each piece but never gets soggy—even if you make it ahead.

This isn’t just another pasta salad. It’s the kind of recipe you remember long after the party’s over, the one you’ll crave next time you fire up the grill. It brings all the nostalgia of street food, but in a totally new, creamy, and satisfying way. If you want a recipe that’s as fun to eat as it is to make, this one’s for you.

What Ingredients You Will Need

This Mexican street corn pasta salad recipe is all about maximizing flavor with everyday ingredients. You don’t need anything fancy—just a few pantry staples and some fresh veggies. Here’s what you’ll need:

• Pasta: 12 oz (340g) short-cut pasta like rotini, fusilli, or penne (holds the creamy dressing best)
• Corn: 4 cups (about 4 large ears) fresh corn kernels, or 3 cups (about 450g) frozen corn, thawed and patted dry (fresh gives the best flavor, but frozen is a great backup)
• Mayonnaise: 1/2 cup (120g) (adds creaminess and classic elote flavor—use light mayo for a lighter salad)
• Sour Cream: 1/3 cup (80g) (balances out the mayo, adds tang—Greek yogurt also works great)
• Lime Juice: 2 tablespoons (freshly squeezed is key—adds brightness)
• Garlic: 2 cloves, minced (for a little depth and zing; I sometimes add a pinch of garlic powder too)
• Chili Powder: 1 teaspoon (smoky heat—use chipotle powder or smoked paprika for a twist)
• Salt & Pepper: To taste (I start with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then adjust)
• Cotija Cheese: 1/2 cup (60g), crumbled (feta is a great sub if cotija’s hard to find—both bring a salty, briny kick)
• Red Onion: 1/3 cup (40g), finely diced (adds crunch and color; soak in cold water if you want less sharpness)
• Fresh Cilantro: 1/3 cup (10g), chopped (totally optional if you’re not a fan, but so bright and fresh)
• Jalapeño: 1, seeded and minced (for a little heat—skip or sub with bell pepper for a milder salad)
• Optional Add-Ins:
  • Chopped avocado (for creamy richness, add just before serving)
  • Cherry tomatoes, halved (for juicy pops of sweetness)
  • Roasted red pepper, diced (for smoky-sweet flavor)

Ingredient Tips: I recommend Barilla or De Cecco for pasta—they have the best texture, in my opinion. For corn, look for ears with plump kernels and bright green husks. If using frozen, just make sure to char it in a hot pan so it gets a bit of caramelization. And don’t stress if you can’t find cotija—feta or even grated parmesan work in a pinch.

Substitutions: Gluten-free pasta works well here. For a dairy-free version, use vegan mayo, coconut yogurt, and skip the cheese or use a vegan variety. The salad is super forgiving—taste as you go and make it your own!

Equipment Needed

• Large Pot: For boiling the pasta. If you’ve got a pasta pot with a strainer insert, even better for quick draining.
• Colander: To drain and rinse the cooked pasta—especially important so it doesn’t get gummy.
• Large Skillet or Grill Pan: For charring the corn. I love using a cast iron pan; it gets those nice charred bits. If you have a grill, that works too!
• Mixing Bowls: One big bowl for tossing the salad, and a smaller one for mixing the dressing.
• Sharp Knife & Cutting Board: For dicing onion, jalapeño, and cilantro. A good chef’s knife makes prep fast and safe.
• Measuring Cups & Spoons: For accuracy—though once you know the recipe, you’ll probably start eyeballing it like I do.
• Wooden Spoon or Silicone Spatula: For stirring everything together without breaking up the pasta.

If you don’t have a grill pan or cast iron skillet, a regular nonstick skillet works—just get it hot enough to char the corn. For parties, I sometimes serve the salad in a big shallow platter so all those toppings are visible. If you’re on a budget, thrift stores are gold mines for sturdy mixing bowls and utensils. Just give everything a good wash and you’re set!

How to Make Mexican Street Corn Pasta Salad

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add 12 oz (340g) short-cut pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse with cold water to stop the cooking—this keeps it from getting mushy. Set aside to cool completely.
2. Char the Corn:
   While the pasta cooks, heat a large skillet or grill pan over high heat. Add 4 cups (about 4 large ears) of fresh corn kernels (or 3 cups frozen, thawed and patted dry). Cook, stirring occasionally, until the corn is lightly charred in spots, about 5-7 minutes. If you’re grilling whole ears, char them on all sides, then slice off the kernels once cool. Set corn aside to cool.
3. Prep the Veggies:
   Finely dice 1/3 cup red onion and 1 jalapeño (remove seeds for less heat), and chop 1/3 cup fresh cilantro. If you’re adding extras like cherry tomatoes or roasted red pepper, prep those now.
4. Make the Dressing:
   In a small bowl, whisk together 1/2 cup mayonnaise, 1/3 cup sour cream, 2 tablespoons fresh lime juice, 2 minced garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy. Taste and adjust seasoning—sometimes I add a little extra lime if I want it punchier.
5. Combine Pasta and Corn:
   In a large mixing bowl, add cooled pasta, charred corn, diced onion, jalapeño, and half of the chopped cilantro. Pour about 3/4 of the dressing over and toss gently to coat. Add more dressing as needed (I usually save a little to refresh the salad right before serving).
6. Add Cheese and Extras:
   Crumble in 1/2 cup cotija (or feta), and toss gently. If you’re adding avocado or tomatoes, fold them in now. Save a bit of cheese and cilantro for garnish.
7. Chill and Serve:
   Cover and refrigerate for at least 30 minutes if you can—this lets the flavors meld. Before serving, give it a quick toss and add the reserved dressing if it looks a little dry. Garnish with more cheese, cilantro, and lime wedges.

Troubleshooting: If your salad gets too thick after chilling, just stir in a splash of milk or extra lime juice. If it’s too spicy, add more sour cream to mellow it out. The key is tasting as you go—everyone’s palate is different!

Personal Tip: I always save a handful of charred corn to sprinkle on top before serving. It makes the salad look extra special and gives a pop of sweetness right at the end.

Cooking Tips & Techniques

• Char the Corn Well: Don’t rush this step! The smoky flavor is what really makes the salad sing. If using frozen corn, dry it well with paper towels before tossing in the skillet. Wet corn will steam instead of char.
• Don’t Overcook the Pasta: Keep it al dente, or even a bit firm—it will soften as it sits in the dressing. Mushy pasta is the enemy of good pasta salad (I learned that the hard way at a picnic where everything turned to mush in the sun—never again).
• Balance Your Dressing: The combo of mayo and sour cream gives the salad a creamy but not heavy feel. If you prefer a lighter salad, swap in Greek yogurt or even a half-and-half mix of yogurt and mayo.
• Make Ahead: This salad keeps well! Just hold back a bit of dressing to add before serving so it isn’t dry. I always give it a quick taste test and an extra squeeze of lime before bringing it to the table.
• Multitasking: While the pasta boils, prep your veggies and make the dressing. By the time the corn is charred, everything else will be ready to toss together.
• Consistency is Key: Toss the salad gently so the pasta doesn’t break. Use a large bowl to give yourself room to mix everything evenly. And always taste before serving—sometimes a pinch more salt or lime makes all the difference.

Honestly, I’ve made every mistake with pasta salad (overcooked pasta, bland dressing, too much cheese, not enough veggies…), but this combo just works. Don’t be afraid to tweak it for your taste buds—cooking should be fun, not stressful!

Variations & Adaptations

• Gluten-Free: Use your favorite gluten-free pasta. Brown rice or chickpea pasta holds up well and soaks up the dressing nicely.
• Dairy-Free: Swap in vegan mayonnaise and coconut or almond-based yogurt for the dressing. Use a vegan cheese or just skip the cheese entirely—the salad is still full of flavor.
• Spicy Southwest: Add a can of drained black beans, a sprinkle of smoked paprika, and extra jalapeño for a heartier, protein-packed version. Top with crushed tortilla chips for crunch!
• Extra Veggies: Toss in diced bell pepper, zucchini, or even shredded carrots for more color and crunch. In the summer, I love adding fresh cherry tomatoes from the garden.
• Herb Swap: If cilantro isn’t your thing, try chopped green onions or parsley for a different kind of freshness.
• Alternate Cooking Methods: If you don’t have a grill or stovetop, roast the corn under your broiler for a few minutes until it gets those charred spots.

Personally, my favorite riff is to add some diced avocado and a splash of hot sauce for extra creaminess and heat. Feel free to get creative—this salad is super forgiving and adapts to whatever you’ve got on hand.

Serving & Storage Suggestions

Serve your Mexican street corn pasta salad chilled or at cool room temperature for best flavor. I like piling it onto a big platter and finishing with extra cheese, cilantro, and lime wedges for a burst of color. It pairs perfectly with grilled meats, tacos, or even just a big bowl of chips for scooping.

If you’re making it ahead, store in an airtight container in the fridge for up to 3 days. The flavors actually get better with a little time, but if the salad starts to look dry, just stir in an extra spoonful of dressing or a splash of milk before serving. For longer storage, you can freeze the salad (minus the cheese and cilantro), but honestly, it’s best eaten fresh.

To reheat (if you want to serve it warm, though I prefer it cold), gently microwave in 30-second intervals until just warmed through—don’t overdo it or the dressing may separate. Honestly, the texture and flavor really shine when served cold or at room temp!

Leftovers make a killer lunch the next day—just pack some extra lime wedges to freshen things up. Over time, the lime and spices soak into the pasta, making each bite even more flavorful.

Nutritional Information & Benefits

Each serving of this Mexican street corn pasta salad (about 1 cup) has roughly:

• Calories: 320
• Protein: 8g
• Carbs: 40g
• Fat: 14g
• Fiber: 3g

Corn is naturally high in fiber and vitamin C, while the addition of Greek yogurt or sour cream cuts the heaviness of mayo. Using whole-grain or legume pasta boosts the fiber and protein even more. Cotija cheese is a great source of calcium, and the fresh veggies add antioxidants and crunch.

For gluten-free or low-carb diets, just sub your favorite alternative pasta. This salad does contain dairy and eggs (in the mayo), so be mindful of allergies. Personally, I love how satisfying this salad is—filling without being heavy, and packed with flavor and nutrients in every bite.

Conclusion

If you’re looking for a party side that’ll steal the show, this Mexican street corn pasta salad is it. It’s creamy, tangy, and packed with smoky-sweet flavor in every forkful. Plus, it’s simple to throw together and easy to adapt for any diet or occasion.

I’ve made this recipe more times than I can count, and it always brings back memories of laughter, sunshine, and good friends gathered around the table. Don’t be afraid to make it your own—add extra veggies, spice it up, or keep it classic. The only rule? Enjoy every bite.

If you try this recipe, drop a comment below and let me know how it turns out! Share your twists, tag me on social media, or pass the recipe along to a friend who loves a good pasta salad. Happy cooking—and happy eating!

Frequently Asked Questions

Can I make Mexican street corn pasta salad ahead of time?

Absolutely! This salad gets better as it sits. Make it up to a day ahead, but hold back a bit of dressing to stir in just before serving for maximum creaminess.

What kind of pasta works best?

Short-cut pasta like rotini, fusilli, or penne are best—they hold the dressing well and are easy to eat. Feel free to use gluten-free or whole grain pasta if you prefer.

Can I use canned corn instead of fresh or frozen?

Yes, just drain and rinse it well, then char in a hot skillet for a few minutes to get that smoky flavor. Fresh or frozen gives the best texture, but canned works in a pinch.

How spicy is this salad?

It’s pretty mild as written. For more heat, add extra jalapeño or a splash of hot sauce. If you want it completely mild, use bell pepper instead of jalapeño.

What can I substitute for cotija cheese?

Feta cheese is the closest in texture and flavor. Grated parmesan or even queso fresco work, too. Or just leave it out for a dairy-free version—it’ll still be delicious!

Print