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Mexican Street Corn Pasta Salad

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This creamy Mexican street corn pasta salad combines smoky charred corn, tender pasta, a tangy lime dressing, and crumbled cheese for a crowd-pleasing party side. Inspired by classic elote, it’s easy to make and perfect for potlucks, barbecues, or weeknight dinners.

Ingredients

Scale
  • 12 oz short-cut pasta (rotini, fusilli, or penne)
  • 4 cups fresh corn kernels (about 4 large ears) or 3 cups frozen corn, thawed and patted dry
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream (or Greek yogurt)
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1/2 cup cotija cheese, crumbled (or feta)
  • 1/3 cup red onion, finely diced
  • 1/3 cup fresh cilantro, chopped (optional)
  • 1 jalapeño, seeded and minced (or bell pepper for less heat)
  • Optional: chopped avocado
  • Optional: cherry tomatoes, halved
  • Optional: roasted red pepper, diced

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse with cold water. Set aside to cool.
  2. While pasta cooks, heat a large skillet or grill pan over high heat. Add corn and cook, stirring occasionally, until lightly charred in spots, about 5-7 minutes. If grilling whole ears, char on all sides, then slice off kernels. Set aside to cool.
  3. Finely dice red onion and jalapeño (remove seeds for less heat), and chop cilantro. Prep any optional add-ins like cherry tomatoes or roasted red pepper.
  4. In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, salt, and black pepper until smooth. Taste and adjust seasoning as needed.
  5. In a large mixing bowl, combine cooled pasta, charred corn, diced onion, jalapeño, and half the cilantro. Pour about 3/4 of the dressing over and toss gently to coat. Add more dressing as needed.
  6. Crumble in cotija (or feta) cheese and toss gently. Fold in optional avocado or tomatoes if using. Save a bit of cheese and cilantro for garnish.
  7. Cover and refrigerate for at least 30 minutes to let flavors meld. Before serving, toss and add reserved dressing if needed. Garnish with extra cheese, cilantro, and lime wedges.

Notes

For best flavor, char the corn well and keep the pasta al dente. The salad can be made ahead—just reserve some dressing to stir in before serving. Gluten-free pasta and dairy-free swaps work well. Adjust spice level by adding more or less jalapeño. If salad thickens after chilling, stir in a splash of milk or extra lime juice.

Nutrition

Keywords: Mexican street corn pasta salad, elote pasta salad, creamy pasta salad, summer side dish, potluck salad, barbecue side, corn salad, easy pasta salad, party side, vegetarian salad

Find it online: https://blairrecipes.com/mexican-street-corn-pasta-salad-recipe-easy-creamy-party-side/