What happens when the irresistible flavors of Mexican street corn meet pasta salad? You get a bold, creamy, and crave-worthy dish: Mexican Street Corn Pasta Salad. Imagine smoky-sweet corn, zesty lime, crumbly cheese, and the perfect chili-kissed dressing twirling around tender pasta — every bite tastes like summer at its brightest!
Why You’ll Love This Recipe
- Big, Bold Flavor: Every bite bursts with tangy lime, creamy dressing, and a gentle kick of chili — just like classic elote, but with a pasta twist!
- Crowd-Pleaser: Whether you serve it at a backyard cookout or potluck, everyone will come back for seconds (and beg for the recipe).
- Quick and Easy: Prep takes just 20 minutes — no special equipment required, and you can use frozen, canned, or fresh corn.
- Make-Ahead Friendly: Tastes even better after a little chill time, making it perfect for meal prep or party planning!
Ingredients You’ll Need
You only need a handful of straightforward, colorful ingredients to whip up this Mexican Street Corn Pasta Salad. Every single component adds its own magic — from the smoky pop of corn to the tang of fresh lime and the cool creaminess of Cotija cheese. Let’s talk about what makes each one shine:
- Rotini Pasta (16 oz): The corkscrew shape hugs every bit of that creamy dressing and gives the salad a delightful bite.
- Olive Oil: A little drizzle keeps the pasta from sticking and adds a subtle richness.
- Fire-Roasted Corn (4 bags of 10 oz, or 3 cans of 15 oz each): Fire-roasted corn brings a hint of smokiness, but in a pinch, canned corn or even fresh corn kernels work beautifully.
- Cotija or Queso Fresco (1 cup, crumbled): This salty, crumbly cheese is the key to big flavor and that authentic street corn taste.
- Fresh Cilantro (1/3 cup plus more for garnish): Bright green, fragrant, and one of the most iconic flavors in Mexican cuisine!
- Sour Cream (1 cup) & Mayonnaise (1/2 cup): These are the creamy base for your luscious dressing — tangy and smooth.
- Olive Oil (2 tablespoons): Adds silkiness to the dressing and helps everything cling to the pasta.
- Chili Powder (1 teaspoon), Garlic Powder (1/2 teaspoon), Cayenne Pepper (pinch): A trio of gentle heat and savory depth — adjust the heat to your liking!
- Lime Juice (3 tablespoons) & Lime Zest (2 teaspoons): Both the juice and the zest offer zingy freshness you won’t want to skip.
- Kosher Salt & Fresh Cracked Pepper: Essential for seasoning every layer so the flavors pop!
Variations
One of the best things about this Mexican Street Corn Pasta Salad is how forgiving and adaptable it is — you can tweak it for your own tastes, to use up what’s on hand, or to fit dietary preferences. Here’s a little inspiration to spark your creativity:
- Spicier Version: Kick up the heat with extra cayenne or add chopped jalapeños for more punch.
- Lighter Option: Swap Greek yogurt for some (or all) of the sour cream and mayo to lighten it up without losing creaminess.
- Grilled Corn: If you have fresh corn or leftover grilled corn on the cob, slice it off and use it for unbeatable flavor and texture.
- Veggie Boost: Toss in diced red peppers, cherry tomatoes, or crunchy scallions for even more color and crunch.
- Dairy-Free: Use vegan mayo, dairy-free sour cream, and a sprinkle of nutritional yeast in place of Cotija for a creamy, tangy vegan version.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
Begin by boiling your rotini pasta in generously salted water. Cook until just al dente (that perfect toothsome texture), then drain and toss with a splash of olive oil, plus a little salt and pepper. Let the pasta cool to room temperature (speed it up by popping it in the fridge if you’re short on time!).
Step 2: Make the Creamy Dressing
While the pasta cools, whisk together the sour cream, mayo, olive oil, chili powder, garlic powder, cayenne pepper, fresh lime juice, and lime zest in a medium bowl. Add a couple of big pinches of kosher salt and fresh cracked pepper — this zesty, creamy dressing is what makes the salad unforgettable!
Step 3: Combine the Salad
In your biggest mixing bowl, add the cooled rotini, cooked fire-roasted (or drained canned) corn, crumbled Cotija, and chopped cilantro. Pour most of the dressing over the top and toss until everything is thoroughly and evenly coated.
Step 4: Finish & Garnish
Spoon your beautiful Mexican Street Corn Pasta Salad onto a serving platter. Drizzle with the remaining dressing for extra shine and creaminess, then shower with extra fresh cilantro for that finishing pop of flavor and color.
Pro Tips for Making Mexican Street Corn Pasta Salad
- Salt Your Pasta Water Like the Sea: A properly seasoned pasta base makes every bite flavorful — don’t skimp on the salt when boiling your pasta!
- Mix Dressing with Cheese for Creaminess: If you’re prepping in advance, blitz the Cotija right into the dressing to keep the salad ultra-silky, not dry.
- Don’t Overcook That Pasta: Stop boiling just shy of tender — al dente pasta stands up to creamy dressing and holds its shape on the second (or third!) helpings.
- Fresh Corn Makes It Shine: If corn is in season, slice it raw straight from the cob for an unbeatable juicy pop and sweetness that takes this salad to the next level.
How to Serve Mexican Street Corn Pasta Salad
Garnishes
You can never go wrong sprinkling extra Cotija cheese and cilantro on top — they add both color and that signature salty, tangy finish. For even more pizazz, try a dusting of chili powder, a handful of sliced green onions, or a few lime wedges on the side for fresh squeezing.
Side Dishes
Mexican Street Corn Pasta Salad pairs beautifully with grilled chicken, juicy burgers, smoky shrimp, or even as a zippy side to tacos and enchiladas. It’s also hearty enough to stand alone for a quick lunch — just serve with a handful of tortilla chips for serious crunch.
Creative Ways to Present
This salad loves a big family-style platter, but you can spoon it into mini mason jars for picnic-ready portions or serve it in lettuce cups for a fun appetizer. For parties, try a DIY pasta salad bar with toppings like avocado, hot sauce, or crumbled bacon so guests can get creative.
Make Ahead and Storage
Storing Leftovers
Store your leftover Mexican Street Corn Pasta Salad in an airtight container in the fridge — it keeps well for up to 3 days. Give everything a quick toss before serving again, and add a fresh squeeze of lime or extra dressing if it seems a little dry after chilling.
Freezing
Unfortunately, this salad isn’t great for freezing since the creamy dressing can separate and the fresh ingredients lose their texture. It’s best enjoyed fresh or made a day ahead for gatherings!
Reheating
This salad is meant to be served chilled or at room temperature — just take it out of the fridge 30 minutes before serving to soften the flavors. If you want a warm twist, gently warm the corn before mixing it in, but keep the rest of the ingredients cool and creamy.
FAQs
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Can I make Mexican Street Corn Pasta Salad in advance?
Absolutely! It’s actually even better after a little time in the fridge, as the flavors have a chance to meld. For the creamiest texture, try mixing the cheese straight into the dressing, add half when making, and stir in the rest just before serving.
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What if I can’t find Cotija cheese?
No Cotija? Crumbled feta, queso fresco, or even parmesan make excellent substitutes. Each will bring a slightly different flavor but all work with this hearty salad!
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Can I use a different type of pasta?
Yes! Rotini is wonderful for grabbing the dressing, but penne, farfalle, or shells all work. Just be sure to cook your pasta al dente for best results.
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Is this recipe gluten-free?
It can be! Just substitute your favorite gluten-free pasta for the rotini, and prepare as directed. Make sure your other ingredients are gluten-free certified for guests with sensitivities.
Final Thoughts
I truly hope you give this Mexican Street Corn Pasta Salad a spot on your table this season. It’s fresh, festive, and full of unexpected delight — perfect for gatherings or a cheerful weeknight dinner. Grab a fork and enjoy every zesty, creamy, joy-filled bite!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Mixing, Tossing
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a delightful fusion of flavors, combining the essence of Mexican street corn with the heartiness of a pasta salad. Creamy, tangy, and with a hint of spice, it’s a perfect side dish for any gathering or a satisfying meal on its own.
Ingredients
Salad:
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
Instructions
- Cook pasta: Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature, or chill in the fridge.
- Prepare dressing: In a medium bowl, combine sour cream, mayo, olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, salt, and pepper.
- Combine ingredients: Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
- Add dressing: Pour most of the dressing over the pasta and toss until well coated.
- Serve: Transfer to a serving platter, drizzle with remaining dressing, and garnish with fresh chopped cilantro.
Notes
- If making ahead, blend Cotija with dressing in a food processor for creamier texture.
- Season pasta water generously for flavor.
- Cook pasta until just al dente for best texture.
- Use fresh corn on the cob when in season for added sweetness.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 285
- Sugar: 2.2 g
- Sodium: 150.1 mg
- Fat: 10.8 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 5.4 g
- Trans Fat: 0 g
- Carbohydrates: 38.1 g
- Fiber: 1.8 g
- Protein: 8.8 g
- Cholesterol: 14.4 mg
