Mexican Street Corn Pasta Salad -

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This easy Mexican Street Corn Pasta Salad is loaded with flavor and texture, and is perfect for cookouts, summer parties, or a quick weeknight dinner. Inspired by the traditional recipe for elotes, it’s an easy make-ahead summer side dish that kids and adults both love.

Have you noticed how elote, the creamy grilled Mexican street corn that’s slathered in mayonnaise then sprinkled in cotija and lime juice, is having a moment right now? It’s so popular and trendy, so it’s no wonder this Mexican Street Corn Pasta Salad has become one of my most requested recipes. Packed will all the flavors and textures from traditional elote but in pasta salad form, this recipe takes a classic cookout side to a new, extra delicious level making it perfect for barbecues, Labor Day parties or a quick weeknight dinner.

Loaded with tender pasta, crunchy fire-roasted corn, salty cotija cheese and a creamy, tangy, smoky dressing, this Street Corn Pasta Salad is unlike anything you’ve ever tried before. It’s made with 11 simple ingredients but is packed with flavor, and it’s super simple to make with minimal prep time. You’ve got your new go-to summer, side dish now!

If you’re a big elote fan like us, try a few of our other street corn flavored favorite recipes. We love this Mexican Street Corn Dip as an appetizer and these Mexican Street Corn Deviled Eggs are a tasty twist on the classic.

Why You’ll Love This Recipe

Mexican Street Corn in an Easy Pasta Salad: Get all of the satisfying flavors and textures from traditional elote, but in an easy pasta salad form you can scoop up by the forkful.
Addictive Chili-Lime Dressing: The easy homemade chili-lime dressing is creamy, flavor-packed and next level delicious. It takes this salad to new flavor heights.
Minimal Prep Time: With a simple process and easy ingredients, most of which you probably have in your pantry and fridge already, this pasta salad requires very little prep time (about 30 minutes!) — it’s mostly assembly.
Feeds a Crowd: One big bowl of this easily feeds a crowd so it’s great for entertaining, and bonus, it travels well, so it’s great for potlucks and BBQs.

Ingredients:

Rotini Pasta: Any corkscrew or spiral shape are great to hold the dressing, but if you have another short cut pasta like penne, rigatoni or bowties, those also work well.
Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
Fire Roasted Corn: Use frozen or canned, for extra flavor.
Cotija or Queso Fresco Cheese: Salty, tangy and crumbly, for essential savory Mexican street corn flavor.
Fresh Cilantro: Adds a fresh, herbaceous flavor and adds the perfect finishing touch.

For The Dressing:

Sour Cream: For a thick and tangy dressing base.
Mayonnaise: For richness and creaminess.
Olive Oil: Use extra virgin olive oil for flavor, and to thin out the dressing.
Chili Powder: Adds a smoky flavor.
Garlic Powder: Aromatic seasoning.
Cayenne Pepper: For heat.
Lime Juice & Zest: Bright and citrusy.
Salt & Cracked Pepper: Season the dressing generously.

How to Make Street Corn Pasta Salad

1. 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 pop in the fridge to speed up the cooling process.)
2. Add cooled pasta, corn, Cotija, and cilantro to a large bowl.

Street Corn Pasta Salad in a clear glass bowl

3. Pour most of the dressing over the pasta and toss until everything is well coated.
4. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.

For The Dressing:

1. In a medium bowl or large cup, combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper.

Video

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Expert Tips

Cool Pasta Slightly Before Adding Dressing: Let is cool off for a few minutes before mixing with the dressing. If it’s still a bit warm, that’s okay, but it shouldn’t be hot or it’ll absorb too much dressing and become mushy.
Add Fire-Roasted Corn: For the most authentic street corn flavor, this is a must.
Make the Dressing Ahead: Mix this together in advance and let it chill in the fridge so the flavors meld together and really develop.
Taste Dressing Before Adding: Taste and adjust the lime and cayenne based on your preference. If you like it tangier, add more lime juice and if you can handle heat, add a touch more cayenne.
Reserve Some Dressing: Keep some on the side to add just before serving, just in case the salad dries out slightly in the fridge and you need it to refresh.

Variations

Add Diced Jalapeño: Fresh or pickled, for extra heat.
Toss in Black Beans: For added protein and texture.
Swap Cilantro for Green Onions: Some people don’t love cilantro and that’s ok! Green onions add flavor and nice color.
Add Avocado: Dice in some fresh avocado right before serving for extra creaminess.
Try Another Pasta Shape: Use elbow macaroni or bowties instead of rotini for a twist.

How to Serve Street Corn Pasta Salad

Large Serving Bowls: There are so many choices for any budget! I love this beautiful stoneware bowl or you also can’t go wrong with this Wooden Salad Bowl (from Walmart at a great price!) or this option from JC Penney for larger batches. For a higher-end choice, I love this white floral bowl by MacKenzie-Childs, as well this everyday bowl from her collection, which also comes in blue.

Individual Bowls: If you’d prefer to serve this Street Corn Pasta Salad in individual or smaller bowls, Walmart has these beautiful gray stoneware bowls with silver rims that are so elegant! I also love this black-and-white coordinating set or this colorful terracotta Spanish style.

Kitchen Links: I get asked all the time about the products in the background of my kitchen. Much of it is from MacKenzie-Childs, which I have slowly grown a collection of over the years! My favorites are this checkered chopping board, my black and white checkered teapot, and the gray and white checkered utensil holder. I also have this enamel canister that you can find in small, medium, or large.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Give it a stir to refresh before serving, and toss with a spoonful of reserved dressing, a squeeze of lime juice, or a drizzle of olive oil, if needed.

This is a great pasta salad for meal prep — make this up to a day in advance and store in the fridge, covered. You can make the dressing as well, and either mix together or keep it separate until right before serving.

Frequently Asked Questions

Can I use fresh corn instead of frozen or canned?

Definitely. Fresh corn has a nice sweet flavor and crunchy texture. It won’t have the same taste as the fire-roasted canned or frozen version though.

What is Cotija cheese and where can I find it?

Cotija cheese is a hard, dry, crumbly Mexican cheese with a salty, tangy flavor. It’s been compared to parmesan cheese. You can find this in the cheese section of your grocery store, and most supermarkets.

Can I make this dairy-free?

Yes, you’ll just have to omit the cheese and the sour cream. You can use plant based or dairy free substitutes for both.

How spicy is this salad?

As spicy as you’d like. You can adjust the amount of cayenne pepper based on your preferences.

Can I make the dressing ahead of time?

Definitely. The flavors can meld and develop as it sits, so make it, chill it in the fridge for a while, and then add to the salad.

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