If you love vibrant, flavorful dishes that combine creamy textures with a little smoky char, you are in for a treat with this Mexican Street Corn Pasta Salad Recipe. This dish beautifully captures the essence of elote, the beloved Mexican street corn, and transforms it into a fresh, colorful pasta salad that’s bursting with tangy lime, crunchy corn, spicy chili powder, and the unmistakable salty crumb of cotija cheese. Perfect for a crowd or a casual family dinner, this recipe brings together simple ingredients in a way that feels like a festive summer celebration in every bite.
Ingredients You’ll Need
This Mexican Street Corn Pasta Salad Recipe requires surprisingly simple ingredients that work harmoniously to create layers of flavor and texture. Each component plays a vital role, from the al dente pasta providing a tender bite to the fresh corn bringing a sweet smoky pop. The creamy, zesty dressing ties everything together beautifully.
- 1 pound pasta (rotini, shells, or elbow macaroni): Choose your favorite shape — rotini or shells hold the dressing well.
- 4 ears of corn, husked: Fresh corn is key for that sweet, crisp crunch; grilling adds a smoky depth.
- 1/2 cup mayonnaise: Adds luscious creaminess to the dressing without overpowering flavors.
- 1/4 cup sour cream (or Greek yogurt): Offers tangy brightness and balances the richness of mayo.
- 1/4 cup crumbled cotija cheese, plus more for garnish: This salty, crumbly cheese adds authentic Mexican flair.
- 1/4 cup chopped fresh cilantro, plus more for garnish: Fresh cilantro adds a burst of herbaceous freshness.
- 2 tablespoons lime juice, freshly squeezed: Essential for that zesty, citrus punch that wakes up the whole salad.
- 1 tablespoon chili powder: Brings warmth and a subtle smoky spice to the mix.
- 1 teaspoon cumin: Adds earthy complexity, complementing the corn and cheese perfectly.
- 1/2 teaspoon garlic powder: Enhances depth of flavor without being overpowering.
- 1/4 teaspoon cayenne pepper (optional): For those who like a little extra heat.
- Salt and freshly ground black pepper to taste: Balances all the flavors and seasons perfectly.
- 2 tablespoons olive oil: For brushing the corn, helps achieve that beautiful char and keeps it juicy.
- Lime wedges, for serving: To add a fresh squeeze of brightness at the table.
- Hot sauce, for serving (optional): A spicy finishing touch, if you like it hot.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Corn
The star of this Mexican Street Corn Pasta Salad Recipe is the corn, so treat it well. You can grill, boil, or roast the corn depending on your preference and equipment. Grilling develops that signature smoky char which bursts with flavor, boiling is quick and keeps the kernels sweet and tender, while roasting imparts a mellow caramelized note. Brush with olive oil and sprinkle with salt and pepper before cooking to enhance the natural sweetness of the corn. Once cooked, allow the corn to cool slightly before moving to the next step.
Step 2: Cook the Pasta
While the corn cools, bring a large pot of salted water to a boil and cook your pasta until it’s al dente — tender but still with a slight bite. After draining the pasta, rinse it with cold water to stop the cooking process and cool it down, which helps maintain the pasta’s texture in this salad. Set aside to fully cool before combining with the dressing.
Step 3: Make the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream (or Greek yogurt), cotija cheese, chopped cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper if using. This creamy dressing is packed with bold flavors and enough acidity to make every bite exciting. Taste the dressing and adjust the seasonings to your liking — a little more lime juice or salt can make all the difference.
Step 4: Assemble the Salad
Carefully cut the kernels off the cooled corn cobs; this can be a satisfying and slightly messy step but an essential one. Add the corn kernels and the cooled pasta to the dressing and gently toss to coat everything evenly without breaking the pasta. Cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to marry beautifully and the dressing to soak into every bite.
Step 5: Final Touches
Before serving, give your salad a quick taste and tweak the seasoning if needed. Garnish generously with additional crumbled cotija cheese and fresh cilantro for that perfect finishing touch. Serve with lime wedges and optional hot sauce for guests to customize their flavor kick.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Bright garnishes like extra cilantro and crumbled cotija cheese not only make your Mexican Street Corn Pasta Salad Recipe pop visually but add layers of fresh and savory notes. A sprinkle of paprika or a light dusting of chili powder on top can add even more depth, while lime wedges provide an irresistible burst of citrus when squeezed over the salad just before eating.
Side Dishes
This pasta salad is a crowd-pleaser alongside grilled meats, tacos, or as part of a summertime barbecue spread. Pair it with smoky grilled chicken, tender carne asada, or even fish tacos for a balanced, vibrant meal. It also works wonderfully as a stand-alone vegetarian main dish thanks to its hearty pasta and satisfying textures.
Creative Ways to Present
For parties, consider serving this Mexican Street Corn Pasta Salad Recipe in individual mason jars or colorful bowls to elevate presentation. You could also turn it into a fun dip by reducing the pasta slightly and serving with tortilla chips or veggie sticks. Decorative edible flowers or extra lime zest can jazz it up if you’re hosting something special.
Make Ahead and Storage
Storing Leftovers
This salad keeps wonderfully in the fridge for up to 3 days. Keep it in an airtight container to maintain freshness and prevent any unwanted drying out. The flavors often taste even better the next day as they have more time to develop.
Freezing
Because this salad contains mayonnaise and fresh corn, freezing is not recommended, as the texture of the pasta and dressing may become unappealing when thawed. It’s best enjoyed fresh or within a few days refrigerated.
Reheating
This Mexican Street Corn Pasta Salad Recipe is best served cold or at room temperature, so reheating is unnecessary. If you prefer it slightly warmed, allow it to come to room temperature out of the fridge for about 15 minutes before serving.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn can be used when fresh isn’t available. For the best flavor, try to sauté or roast the frozen corn kernels to bring out some caramelization before adding them to the salad.
Is there a substitute for cotija cheese?
If cotija isn’t available, feta cheese is a great substitute with a similar crumbly texture and salty flavor, although the taste will be slightly different.
How spicy is this salad?
The spice level is mild to medium, thanks to the chili powder and optional cayenne pepper. You can easily adjust the heat by adding more or less cayenne or serve with hot sauce on the side for guests to customize.
Can I make this recipe vegan?
Absolutely! Swap the mayonnaise and sour cream for vegan alternatives, and use a plant-based cheese or nutritional yeast in place of cotija. The flavor will be slightly different but still delicious.
What pasta shapes work best for this recipe?
Medium-sized pasta shapes like rotini, shells, or elbow macaroni are ideal because they hold the dressing and corn kernels well, making every forkful flavorful and satisfying.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe has quickly become one of my absolute favorites to bring to any gathering or enjoy at home. Its combination of creamy, tangy, smoky, and spicy notes makes it a truly unique and crowd-pleasing dish. I can’t recommend it enough for anyone looking to add a vibrant twist to their summer meals or potluck repertoire. Give it a try — I’m sure it will become a staple in your kitchen too!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that combines tender pasta with charred or roasted corn, creamy cotija cheese dressing, and a zesty blend of spices. Perfect as a refreshing side or a light main, it’s easy to prepare with options to grill, boil, or roast the corn, making it adaptable to any kitchen setup.
Ingredients
Salad Ingredients
- 1 pound pasta (rotini, shells, or elbow macaroni)
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Lime wedges, for serving
- Hot sauce, for serving (optional)
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Corn: Select your preferred cooking method. For grilling, preheat grill to medium-high, brush corn with olive oil, season with salt and pepper, and grill for 10-15 minutes, turning frequently until charred and tender. For boiling, bring a large pot of water to a boil, add corn, and cook for 5-7 minutes until tender-crisp. For roasting, preheat oven to 400°F (200°C), brush corn with olive oil, season with salt and pepper, roast for 20-25 minutes turning halfway until browned and tender. Let corn cool slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool completely.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), 1/4 cup crumbled cotija cheese, chopped cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper if using. Season with salt and freshly ground black pepper to taste. Adjust flavors as needed.
- Prepare Corn Kernels: Once cooled, cut the corn kernels off the cob carefully using a sharp knife. Avoid cutting too deep into the cob.
- Assemble the Salad: Add the cooled pasta and corn kernels to the bowl with the dressing. Gently toss everything together until well coated.
- Chill: Cover the salad and refrigerate for at least 30 minutes or longer to let the flavors meld beautifully.
- Serve: Before serving, taste the salad and adjust seasoning if necessary. Garnish with additional crumbled cotija cheese and chopped cilantro. Serve cold with lime wedges and optional hot sauce for added kick.
Notes
- You can choose to grill, boil, or roast the corn depending on your available equipment and flavor preference.
- For a lighter dressing, substitute sour cream with Greek yogurt.
- Adjust the chili powder and cayenne pepper to control the spice level.
- Serve immediately after chilling or within 24 hours for best freshness.
- This salad pairs wonderfully with Mexican dishes or can be enjoyed as a refreshing standalone lunch.
