Mexican Street Corn Pasta Salad | Easy, Creamy, Delicious

Mexican Street Corn Pasta Salad is what happens when bold, zesty elotes meet your favorite pasta dish—and honestly, it’s the food mashup you didn’t know you needed until now. It’s smoky, creamy, cheesy, and has just the right kick to make every bite exciting. This salad doesn’t just show up at your backyard BBQ—it steals the show.

Whether you’re wrangling picky eaters or racing the clock to get dinner on the table, this dish checks all the boxes. It’s quick, flavorful, and easily customizable. Add some grilled chicken or black beans if you want to bulk it up or keep it light and let the fresh lime, chili powder, and cotija cheese do the heavy lifting. If you love meals that feel like summer in a bowl, this one’s for you. Oh, and did I mention it only takes about 20 minutes? Yep, dinner’s practically done.

Table of Contents

What is Mexican Street Corn Pasta Salad?

Mexican Street Corn Pasta Salad is a delicious twist on the classic Mexican street corn known as elotes. Traditionally, elotes are grilled corn slathered in a creamy mayo-lime dressing, sprinkled with chili powder, cotija cheese, and a squeeze of lime. It’s a festival of flavor served right on a stick. Now imagine that same combo—but tossed with pasta.

Yep, we’re turning that handheld magic into a full-on salad that’s perfect for potlucks, weeknight dinners, or when you just need something satisfying and full of personality. The pasta gives it some body, the corn adds that signature sweetness, and the lime-spiked dressing brings it all together with a tangy punch. If you’ve ever had our Fresh and Healthy Cilantro Lime Pasta Salad, you already know how good lime and corn are together. But this recipe cranks up the flavor dial with bold spices and creamy goodness that make it anything but ordinary.

Reasons to Try Mexican Street Corn Pasta Salad

There are about a dozen reasons to make this immediately, but let’s start with the biggies. First off, Mexican Street Corn Pasta Salad is ridiculously easy. Like, “I forgot I needed to bring something to the BBQ in an hour” easy. You cook the pasta, mix everything in one big bowl, and boom—done. Second, it’s super versatile. Want more protein? Toss in grilled chicken or shrimp. Need it meatless? Add black beans or keep it as-is.

You’re in control here. And speaking of control, this salad is crowd-pleaser gold. Even kids love it (yes, even the picky ones who act like cilantro is poison). It’s also naturally gluten-free if you use GF pasta, and you can swap sour cream with Greek yogurt for a lighter spin. And let’s not forget that creamy, smoky, citrusy dressing. It clings to every bite, giving it that something special without needing a ton of effort. Plus, it holds up great in the fridge, making it a fantastic make-ahead option for work lunches or weekend trips.

Ingredients Needed to Make Mexican Street Corn Pasta Salad

• 12 ounces pasta (rotini, penne, or shells work best)
• 2 cups corn kernels (fresh grilled, canned, or frozen)
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup cilantro, chopped
• ½ cup cotija cheese, crumbled (or swap for feta if that’s easier)

For the dressing:

• ½ cup mayonnaise
• ½ cup sour cream (or plain Greek yogurt)
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt & black pepper to taste

Optional Add-ins:

• 1 cup grilled chicken or shrimp
• 1 cup black beans
• ½ teaspoon cayenne pepper (if you’re feelin’ spicy)

Instructions to Make Mexican Street Corn Pasta Salad – Step by Step

Step 1: Cook the Pasta Like a Pro

Start with a big ol’ pot of salted boiling water—salting the water is your first chance to season the pasta, so don’t skip it. Toss in your rotini, penne, or shells (whatever you’ve got on hand), and cook until it’s just al dente. That means tender but still has a little bite—think “firm but not crunchy.” You don’t want mushy noodles, especially since this is a cold salad and they’ll sit in dressing. Once it’s done, drain and rinse under cold water to cool it down fast and stop the cooking. This trick also helps keep the pasta from sticking together while you prep the rest.

Step 2: Prep the Corn (Choose Your Adventure)

Here’s where the magic starts. If you’ve got fresh corn, grill or roast it until it’s lightly charred and smokey—that char brings in serious elote vibes. Slice off the kernels and set them aside. Using canned corn? No shame in that game—just drain and rinse. Frozen? Thaw it first and pat dry to avoid soggy salad syndrome. Whatever you use, aim for about 2 cups. Pro tip: a cast iron skillet is a great way to “fake grill” corn if you don’t want to bust out the BBQ.

Step 3: Whip Up the Dressing

Grab a small bowl and whisk together the mayo, sour cream (or Greek yogurt), fresh lime juice, and zest. Add chili powder, smoked paprika, garlic powder, salt, and pepper. You’re looking for a thick, creamy, zesty mixture that makes your taste buds perk up and say “hey there.” Feel free to adjust spice levels here—add a pinch of cayenne if you like things with a little more kick. If you’re into experimenting, try using chipotle powder for a smoky twist.

Step 4: Assemble the Salad

In a large mixing bowl, add your cooked pasta, corn, red bell pepper, chopped red onion, cilantro, and crumbled cotija. Pour that beautiful dressing right on top and give everything a good toss. You want every nook and cranny of the pasta to be coated. This is where the magic happens—the creamy dressing, the crisp peppers, the salty cheese—it all starts mingling into flavor town. If you’re adding extras like grilled chicken or black beans, now’s the time to toss them in.

Step 5: Chill, Garnish & Serve

Pop that bowl of goodness in the fridge for at least 15–30 minutes before serving. Trust me, it’s worth the wait. The chilling gives all those flavors a chance to blend, marry, and turn into something downright irresistible. When you’re ready to serve, top it off with a sprinkle of extra cotija, fresh cilantro, and a squeeze of lime juice. It’s the kind of dish that looks as good as it tastes, perfect for sharing or meal prepping for the week.

If you liked this, you might also love our creamy Olive Garden Copycat Pasta Salad or the fresh flavors in this Lemon Basil Pasta Salad. They all bring something different to the table but share the same easy, flavor-packed energy.

What to Serve with Mexican Street Corn Pasta Salad

This salad shines bright on its own, but it’s also a team player. Pair it with grilled meats like chicken thighs, steak fajitas, or shrimp skewers for a full-on Tex-Mex meal. It also plays well with burgers and hot dogs if you’re going the BBQ route. Craving something light? Serve it with a side of fresh fruit or tortilla chips and guac. You could even pack it in a lunchbox with some Savory Chicken Wraps for a super satisfying meal. It’s that versatile. Sweet, spicy, savory—this pasta salad holds its own in any setting.

Key Tips for Making Mexican Street Corn Pasta Salad

Don’t skip the chilling. It’s tempting to dive in right away, but letting it sit gives the flavors time to blend and mellow into creamy perfection. Also, always go for fresh lime juice—none of that bottled stuff. The zest adds brightness that really lifts the dish. When cooking pasta, aim for al dente—nobody wants a limp noodle in their salad. And finally, play with the spices! If you’re feeling adventurous, try adding a touch of chipotle or a handful of diced jalapeños for extra heat. Remember, you can always adjust based on who’s coming to dinner (aka the spice-sensitive crowd).

Storage and Reheating Tips for Mexican Street Corn Pasta Salad

This salad is a meal-prep dream. Store it in an airtight container in the fridge for up to 4 days. The flavor actually improves overnight, making leftovers kind of amazing. If it thickens too much, just stir in a splash of lime juice or a spoonful of yogurt before serving. Not a great candidate for freezing—dairy-based dressings don’t love the cold and tend to separate. And as for reheating? Don’t. This dish is meant to be enjoyed cold or at room temp. Perfect for picnics, lunchboxes, or sneak-attacks straight from the fridge.

FAQs

Can I make this ahead of time? Absolutely. In fact, it tastes better the next day. Just store it tightly covered in the fridge.

Is this recipe gluten-free? It can be! Just use your favorite gluten-free pasta.

Can I make it dairy-free? Yes, swap the mayo and sour cream with plant-based versions and skip the cheese or use a dairy-free alternative.

What if I hate cilantro? You’re not alone. Leave it out or use fresh parsley instead.

Can I use Greek yogurt instead of sour cream? Totally. Greek yogurt adds a nice tang and makes it a little lighter.

Final Thoughts

Mexican Street Corn Pasta Salad isn’t just a side—it’s a whole vibe. It’s quick, easy, and packed with flavor that’s as bold as a backyard taco night. Whether you’re feeding a crowd, meal-prepping your lunches, or just trying to shake things up with something new, this pasta salad is a solid go-to. It’s creamy, zesty, and full of personality—kind of like your favorite dinner guest. Try it once, and you’ll be coming back for seconds (and probably thirds). And if you’re in the mood for more bold flavors, check out our Street Corn Chicken Bowl or Southwest Chicken Alfredo. There’s always something colorful and crave-worthy waiting for you in the kitchen.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print