Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-American Fusion
Ingredients: 12 oz rotini pasta (or short pasta of choice); 3 cups fresh or frozen corn (charred or roasted); 1/2 red onion, finely chopped; 1/2 cup chopped cilantro; 1/2 cup mayonnaise; 1/3 cup sour cream or Greek yogurt; Juice of 2 limes; 1 tsp chili powder or Tajín (plus extra for garnish); 1/2 tsp garlic powder; 3/4 cup crumbled Cotija cheese (or feta); Salt and black pepper to taste; Optional: diced avocado, black beans, chopped jalapeños

A creamy, tangy, and vibrant fusion of Mexican street corn (elote) and classic pasta salad, this Mexican Street Corn Pasta Salad is one of my go-to dishes when I want something that’s bursting with flavor and perfect for potlucks, BBQs, or just an easy lunch. With charred corn, zesty lime, a creamy dressing, and fresh herbs, every bite brings a kick of summer to the table.

Why You’ll Love This Recipe

I love how this recipe blends the nostalgic creaminess of a pasta salad with the bold, spicy, and citrusy punch of Mexican street corn. It’s colorful, crowd-pleasing, and super easy to whip up. I often prep it ahead and let it chill so the flavors meld beautifully. It also makes for fantastic leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rotini pasta (or any short pasta)
Fresh or frozen corn (charred or roasted for deeper flavor)
Red onion, finely chopped
Cilantro, chopped
Mayonnaise
Sour cream or Greek yogurt
Lime juice
Chili powder or Tajín
Garlic powder
Crumbled Cotija cheese (or feta as a substitute)
Salt and black pepper

Directions

I start by cooking the pasta according to package instructions until al dente, then rinse under cold water and drain well.
While the pasta cooks, I char the corn in a skillet or on the grill until it’s golden and slightly smoky.
In a large bowl, I mix the mayo, sour cream, lime juice, garlic powder, salt, pepper, and chili powder to make the creamy dressing.
I toss the cooled pasta with the corn, red onion, cilantro, and Cotija cheese.
Then I pour the dressing over the salad and mix until everything is evenly coated.
I garnish with extra cilantro, chili powder, and a squeeze of lime before serving.

Servings and timing

This recipe makes about 6 servings and takes around 25 minutes to prepare from start to finish. If I’m making it ahead, I let it chill in the fridge for 30–60 minutes before serving to let the flavors intensify.

Variations

I like swapping sour cream for Greek yogurt for a tangier taste and lighter feel.
Sometimes I add diced avocado or black beans for extra creaminess or protein.
For more heat, I mix in chopped jalapeños or a dash of hot sauce.
Using grilled corn off the cob adds a smoky dimension that I really enjoy.
I occasionally use penne or shell pasta depending on what I have on hand.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s mayo-based, I avoid leaving it out too long at room temperature. I don’t recommend reheating it—it’s best served cold or at room temperature. If it thickens in the fridge, I stir in a splash of lime juice or a bit more sour cream before serving.

FAQs

What kind of pasta works best for this salad?

I usually go with rotini, penne, or shells because they hold onto the creamy dressing well. Short pastas are key here.

Can I make this salad ahead of time?

Yes, I often make it a few hours or even a day in advance. I just keep it chilled and stir before serving.

Can I use canned corn instead of fresh?

Definitely. I prefer charred fresh corn for the best flavor, but canned or frozen corn works in a pinch—just drain it well and give it a quick sauté for some texture.

What can I use instead of Cotija cheese?

I like to use feta when Cotija isn’t available. It has a similar crumbly texture and salty kick.

Is this salad spicy?

Not necessarily. I control the spice level by adjusting the chili powder or Tajín. For extra heat, I add chopped jalapeños or hot sauce.

Conclusion

Mexican Street Corn Pasta Salad is my summer sidekick. It’s bold, creamy, and easy to throw together with pantry staples. Whether I’m bringing it to a party or meal prepping for the week, it never fails to impress. Give it a try and see how quickly it becomes a favorite in your recipe rotation.