Mexican Street Corn Pasta Salad

Featured in: Summer BBQ

This Mexican-inspired pasta salad combines charred sweet corn and tender pasta with a creamy, tangy dressing featuring mayonnaise, sour cream, and fresh lime juice. Red bell pepper, green onions, cilantro, and jalapeño add extra vibrancy and crunch, while cotija cheese brings a salty, creamy element. The salad is finished with chili powder, smoked paprika, and garlic powder for a touch of spice. Ideal for picnics or BBQs, it can be served chilled or at room temperature, garnished with more cilantro, cotija, and lime wedges for a bright finish. Vegetarian-friendly and easy to prepare, this colorful salad delivers a taste of summer in every bite.

Updated on Fri, 17 Oct 2025 18:44:14 GMT
Creamy Mexican Street Corn Pasta Salad ready to serve, garnished with fresh herbs. Save to Pinterest
Creamy Mexican Street Corn Pasta Salad ready to serve, garnished with fresh herbs. | yummywithmia.com

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
Close-up view of vibrant Mexican Street Corn Pasta Salad: pasta, corn, and cotija. Save to Pinterest
Close-up view of vibrant Mexican Street Corn Pasta Salad: pasta, corn, and cotija. | yummywithmia.com

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.

Tangy summer Mexican Street Corn Pasta Salad recipe, perfect with lime wedges and chili powder. Save to Pinterest
Tangy summer Mexican Street Corn Pasta Salad recipe, perfect with lime wedges and chili powder. | yummywithmia.com

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.

Mexican Street Corn Pasta Salad

A vibrant pasta salad with corn, lime, cotija, and zesty herbs—great for summer and easy to prepare.

Prep Time
20 minutes
Cooking Duration
15 minutes
Overall Time
35 minutes
Created by Mia

Recipe Type Summer BBQ

Skill Level Easy

Culinary Origin Mexican

Total Output 6 Portion Size

Dietary Preferences Vegetarian-Friendly

What You'll Need

Pasta

01 12 oz short pasta, such as rotini, fusilli, or penne

Corn

01 3 cups fresh or frozen corn kernels (about 4 ears of corn)

Vegetables & Herbs

01 1 small red bell pepper, diced
02 3 green onions, thinly sliced
03 1/4 cup fresh cilantro, chopped
04 1 small jalapeño, seeded and finely diced (optional)

Dressing

01 1/3 cup mayonnaise
02 1/3 cup sour cream
03 2 tablespoons fresh lime juice
04 1/2 teaspoon chili powder
05 1/2 teaspoon smoked paprika
06 1/2 teaspoon garlic powder
07 1/4 teaspoon cumin
08 Salt and black pepper, to taste

Cheese

01 3.5 oz cotija cheese, crumbled (or feta as substitute)

Garnish

01 Extra chopped cilantro
02 Lime wedges
03 Chili powder, optional

Steps to Follow

Step 01

Cook Pasta: Boil a large pot of salted water. Add pasta and cook until al dente according to package directions. Drain, rinse with cold water to cool, and set aside.

Step 02

Char Corn: Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, about 5 to 6 minutes. Transfer to a bowl and let cool.

Step 03

Prepare Dressing: In a large mixing bowl, whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper until smooth and well blended.

Step 04

Combine Salad Ingredients: Add cooked pasta, charred corn, red bell pepper, green onions, cilantro, and jalapeño (if using) to the bowl. Toss thoroughly to coat all ingredients with dressing.

Step 05

Incorporate Cheese: Fold in crumbled cotija cheese gently, reserving a small amount for garnish.

Step 06

Adjust Seasoning: Taste and adjust salt or pepper as needed.

Step 07

Garnish and Serve: Serve chilled or at room temperature, garnished with reserved cotija, extra cilantro, lime wedges, and a sprinkle of chili powder.

Tools Required

  • Large pot
  • Colander
  • Large skillet
  • Mixing bowls
  • Chef’s knife
  • Cutting board

Allergy Warnings

Please review individual ingredients for potential allergens and reach out to a healthcare professional if unsure.
  • Contains milk (cotija cheese, sour cream); mayonnaise may contain eggs. Verify product labels if sensitive to egg or milk.

Nutritional Info (per serving)

These details are for reference only and shouldn't replace professional medical consultation.
  • Calories Count: 370
  • Fats: 17 grams
  • Carbohydrates: 47 grams
  • Proteins: 10 grams