Mexican Street Corn Pasta Salad Recipe
When it comes to a dish that’s equal parts vibrant, fresh, and downright irresistible, you simply have to try Mexican Street Corn Pasta Salad. This recipe takes all the zesty, creamy, and tangy flavors you love from classic elote and spins them into a hearty, flavor-packed pasta salad that’s perfect for picnics, potlucks, or any time you crave a taste of summer. With roasted corn, tender pasta, cotija cheese, and a bold lime-chili dressing, every bite is a party for your taste buds and a celebration of sunny days.

Ingredients You’ll Need
The magic of Mexican Street Corn Pasta Salad is in its simplicity—each ingredient is carefully chosen to enrich the dish with flavor, color, and texture. Gather these essentials, and you’ll be set for salad success!
- Pasta: Rotini, penne, or bowties are ideal—they grab onto the creamy dressing and hold up well for leftovers.
- Fresh corn: Grilled or roasted corn delivers just the right amount of smoky sweetness and classic street corn flavor.
- Cotija cheese: Crumbly, salty, and delightfully rich, this cheese is the heart of authentic Mexican street corn.
- Mayonnaise: Forms the luxuriously creamy base for the dressing, helping all the flavors bind beautifully.
- Sour cream: Adds a layer of tanginess that balances the richness—it’s a must for that signature flavor.
- Lime juice: The juicy brightness of fresh lime wakes up every ingredient and ties the salad together.
- Chili powder: For a gentle warmth and color; pick your favorite type to control the spice level.
- Garlic powder: Brings subtle, savory depth without overpowering the fresh flavors.
- Fresh cilantro: Offers bright, herbal notes and a gorgeous pop of green throughout.
- Green onions: Mild bite plus a dash of color—these are the finishing touch every salad needs.
- Salt and pepper: The basic building blocks of good seasoning, perfectly balancing all the other flavors.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
Start by cooking your pasta of choice in well-salted boiling water until it’s just al dente—remember, a little bite keeps the salad from feeling mushy. Drain the pasta and let it cool; you want it at room temperature so it doesn’t melt the dressing later.
Step 2: Grill or Roast the Corn
Nothing says authentic Mexican street corn like that signature char, so fire up your grill or roast the corn cobs under a broiler until they’re caramelized and smoky. Let them cool briefly, then slice the kernels off the cob for juicy nuggets of flavor throughout your salad.
Step 3: Prepare the Cheese and Herbs
While the corn cools, crumble the cotija cheese and chop the fresh cilantro and green onions. These add creamy, tangy richness and tons of fresh, herbal brightness—don’t skimp on either!
Step 4: Whisk the Zesty Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a good pinch each of salt and pepper. The result: a dreamy, tangy, and slightly spicy dressing that’s absolutely delicious on everything.
Step 5: Assemble the Salad
Add the cooled pasta, roasted corn, cotija cheese, green onions, and cilantro to your bowl with the dressing. Toss everything gently but thoroughly to coat every bit in that luscious, flavor-packed sauce.
Step 6: Taste and Adjust
Give your Mexican Street Corn Pasta Salad a quick taste. Add more salt, crank up the lime, or sprinkle in an extra dash of chili powder as needed—trust your palate, this salad is all about bold flavor!
Step 7: Garnish and Chill
Scatter a little more cotija and chopped cilantro over the top for color and extra flavor. Chill the finished salad for about 10 minutes so everything melds together beautifully before serving.
How to Serve Mexican Street Corn Pasta Salad

Garnishes
The right garnishes add even more personality to your Mexican Street Corn Pasta Salad. Sprinkle on a handful of extra cotija cheese, a flurry of chopped cilantro, or a dusting of chili powder just before serving for a vibrant finish that makes each bowl look as good as it tastes.
Side Dishes
This salad is a crowd-pleasing star all on its own, but it absolutely shines alongside grilled chicken, burgers, or a classic BBQ spread. Pair it with grilled shrimp or tacos for a festive, street-food–inspired dinner; the cool, creamy dressing plays especially well with anything spicy or smoky.
Creative Ways to Present
If you want to take your presentation up a notch, try serving Mexican Street Corn Pasta Salad in individual jars for a picnic, piled high on a platter with lime wedges, or even tucked inside lettuce cups for a fun, hand-held snack. However you share it, people will rave about how fresh and colorful it looks.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Pasta Salad keeps beautifully in the refrigerator. Just pop it into an airtight container, and it’ll stay fresh for up to three days. The flavors will deepen as it sits, making it a fantastic option for next-day lunches.
Freezing
Freezing isn’t recommended for this recipe, as the creamy dressing can separate and the vegetables may lose their crispness. Your best bet is to enjoy Mexican Street Corn Pasta Salad while it’s fresh and lively—but honestly, leftovers rarely last long!
Reheating
This salad is intended to be served cold or at room temperature, so skip the reheating. If it looks a little dry from fridge time, simply stir in an extra scoop of mayo or a splash of lime juice to revive its creamy texture and bold flavors.
FAQs
Can I use frozen or canned corn instead of fresh?
Yes, you can! While fresh, grilled corn delivers the best flavor, you can easily swap in thawed frozen or well-drained canned corn if you’re in a pinch. A quick sauté in a hot skillet will help mimic the charred flavor.
What can I use instead of cotija cheese?
Feta is an excellent substitute if you can’t find cotija; it has a similar crumbly texture and salty bite. Queso fresco is another good option, or even parmesan in a pinch—in short, use what you love and have on hand.
Is it possible to make this salad ahead of time?
Absolutely! Prepare Mexican Street Corn Pasta Salad a day in advance and keep it chilled; just wait to add extra garnishes until right before serving for the best color and freshness.
How do I make this salad spicier?
If you crave extra heat, toss in minced jalapeño, a splash of hot sauce, or even a sprinkle of cayenne pepper. You’re in total control—make your Mexican Street Corn Pasta Salad as bold as you like!
Can I make this gluten-free?
Yes! Just substitute your favorite gluten-free pasta. The creamy, tangy dressing and flavorful add-ins stay exactly the same, so no one misses out on the fun.
Final Thoughts
There’s just something special about bringing a little wow factor to your table, and Mexican Street Corn Pasta Salad absolutely delivers. It’s playful, colorful, and bursting with bold, fresh flavors that keep friends and family coming back for more. Give it a try—you might just discover your new signature dish!
PrintMexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad is a delightful fusion of flavors with grilled corn, cotija cheese, and a zesty dressing that makes for a perfect side dish or light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilling, Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Pasta:
- 12 oz pasta (rotini, penne, or bowties)
Fresh Corn:
- 2 ears of fresh corn (grilled or roasted)
Cotija Cheese:
- 1/2 cup cotija cheese, crumbled
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Additional:
- 1/4 cup fresh cilantro, chopped
- 2 green onions, chopped
Instructions
- Cook Pasta: Cook pasta until al dente; drain and cool.
- Prepare Corn: Grill or roast fresh corn and cut kernels off the cob.
- Prep Ingredients: Crumble cotija cheese; chop green onions and cilantro.
- Make Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- Combine: Toss cooled pasta with grilled corn, cotija cheese, green onions, and cilantro.
- Add Dressing: Pour dressing over the salad and mix gently until combined.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Garnish: Garnish with extra cotija cheese and cilantro.
- Chill: Chill for 10 minutes to set before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad, Pasta Salad, Mexican Salad, Corn Salad, Side Dish