
Mexican Street Corn Pasta Salad turns the bold, zesty flavors of elote into a lush and satisfying summer side. The combination of roasted corn, creamy dressing, and the bright citrus kick of lime will keep everyone coming back for seconds at your BBQ or picnic.
The first time I brought this to a family potluck, it vanished in minutes. Since then, my friends always ask if I am making the street corn salad again.
Ingredients
- Pasta: Short pasta like rotini or fusilli holds the sauce well and adds satisfying chew. Choose bronze-cut or whole wheat for extra texture
- Corn: Fresh summer corn brings natural sweetness and crunch. Frozen kernels work well too and can be charred straight from the freezer for more flavor
- Red bell pepper: Adds bright color and juicy sweetness. Choose firm peppers with shiny skin for best results
- Green onions: Their mild heat and sharpness lightens the creamy dressing. Go for bright, fresh stalks with no mushy spots
- Cilantro: Delivers a citrusy herbal punch. Look for crisp, fragrant stems and vibrant leaves
- Jalapeño: Optional heat for a more authentic edge. Select glossy, dark green peppers and taste for spice level
- Mayonnaise: Creates richness and holds the dressing together. Look for a brand with simple ingredients for pure flavor
- Sour cream: Makes the dressing tangy and creamy. Thick, full-fat sour cream will give the best texture
- Fresh lime juice: Adds needed acidity and brightness. Always use freshly squeezed for maximum pop
- Chili powder and smoked paprika: Brings warmth and gentle smokiness. Choose a fresh, aromatic chili powder and sweet-smoky paprika labeled Spanish if possible
- Garlic powder and cumin: They add depth and round out the flavor. Check for fresh spices with vibrant color and scent
- Salt and black pepper: Essential for bringing all the flavors together
- Cotija cheese: Salty crumbles mimic classic elote flavor. Look for moist, crumbly blocks at Latin markets or substitute mild feta if needed
- Extra cilantro, lime, chili powder for garnish: These top your salad with extra zip and visual flair
Instructions
- Cook the Pasta:
- Boil a large pot of salted water and add the pasta. Cook until al dente following package directions for best bite. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside in a large mixing bowl
- Char the Corn:
- While pasta cooks, heat a skillet over medium-high. Add corn kernels and let them roast undisturbed for a few minutes. Stir once the first side is charred and continue until most kernels get a golden brown color. Remove from heat and let cool completely before adding to the salad
- Mix the Dressing:
- In a separate large bowl whisk together mayonnaise sour cream fresh lime juice chili powder smoked paprika garlic powder cumin salt and pepper until you get a creamy smooth blend
- Assemble the Salad:
- Add cooked pasta charred corn diced red bell pepper green onions chopped cilantro and finely diced jalapeño if using into your biggest mixing bowl. Pour the creamy dressing over the entire mixture. Toss everything together until all ingredients are evenly coated
- Fold in the Cheese:
- Gently add most of the crumbled cotija cheese taking care not to overmix so you keep some pieces whole for texture. Reserve a bit for finishing touches
- Season and Chill:
- Taste your salad and adjust with extra salt sprinkle of lime or pinch more chili powder as needed. Cover and chill for at least 30 minutes for flavor development
- Garnish and Serve:
- Just before serving top with extra cilantro the remaining crumbled cotija fresh lime wedges and a dash of chili powder for authentic color and brightness

Cotija cheese is my favorite ingredient because it transports me back to street food stalls in Mexico City. I still remember the look of delight when my niece tried this dish for the first time at a summer party.
Storage Tips
Refrigerate leftovers in a tightly sealed container and enjoy within three days for optimal freshness. Before serving again give it another squeeze of lime and toss well to revive the flavors. If prepping ahead keep the cheese and garnishes separate until just before serving to keep everything fresh.
Ingredient Substitutions
You can swap cotija with feta or ricotta salata if needed for a similar salty crumble. Greek yogurt is a great stand-in for sour cream if you want to lighten things up. Use grilled zucchini or diced avocado for even more summer flavor or for added creaminess without extra dairy.
Serving Suggestions
Pair this salad with grilled chicken tacos or serve as a bright side with burgers at your next cookout. It also makes a fantastic filling for lettuce wraps or can be scooped up with tortilla chips for a party snack. Extra chili powder and lime wedges on the side let everyone amp things up to their taste.
Cultural Context
Mexican street corn or elote is a beloved snack typically sold from carts and grills across Mexico. This recipe transforms those flavors into pasta salad form making it easy to share at larger gatherings. The blend of creamy dressing tangy cheese and spice symbolizes the fusion of old traditions with new comforts.

This salad will quickly become your signature summer side. Make it once and you'll want to bring it to every warm-weather gathering.
Common Recipe Questions
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and pat dry before charring in the skillet for best flavor.
- → Is cotija cheese necessary?
Cotija adds signature flavor, but feta can be substituted for a similar salty, crumbly texture.
- → How do I make it spicier?
Add more jalapeño or an extra sprinkle of chili powder to the dressing. Adjust to taste.
- → Can I prepare the salad ahead of time?
Yes, make up to one day in advance. Refresh with extra lime juice before serving.
- → What pasta shape is best?
Choose rotini, fusilli, or penne. They hold dressing and mix-ins well for ideal texture.
- → Is this dish suitable for vegetarians?
Absolutely—omit or substitute cheese as needed for dietary restrictions. All other ingredients are vegetarian.