Best Mexican Street Corn Pasta Salad – Quick, Creamy, Delicious

If you’re hunting down the Best Mexican Street Corn Pasta Salad, you’ve just landed on your new summer go-to. It’s creamy, tangy, a little spicy, and just the right kind of messy (you know, the kind that means it’s gonna taste amazing). This salad takes all the bold flavors of classic elote—charred corn, Cotija cheese, and zesty lime—and tosses them with perfectly cooked pasta to create a dish that’s just as welcome at a backyard BBQ as it is at a cozy weeknight dinner.

And if you’ve ever tried balancing kids, grocery bags, and a side dish you promised to “whip up real quick,” you’ll appreciate just how easy this one comes together. With a make-ahead friendly vibe and the kind of flavor that gets you recipe requests from strangers, this might just become your summer legend. Oh, and did I mention it’s ridiculously good cold? Yep, straight from the fridge kind of good. Let’s get into it.

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What is Best Mexican Street Corn Pasta Salad?

Let’s break this down. Traditional Mexican street corn (aka elote) is that grilled, slightly smoky corn on the cob slathered in creamy mayo, tangy lime, salty Cotija, and a dash of chili powder. Now, imagine all those craveable flavors tossed with tender pasta, red onions, jalapeños, and a luscious mayo-crema dressing that soaks into every bite. That’s what this pasta salad delivers—a full-on street corn flavor party in a bowl.

The farfalle pasta holds onto the dressing beautifully, and the charred corn adds a punch of smoky sweetness. It’s the kind of dish that checks every box: creamy, savory, a little zingy, and totally satisfying. Best of all? It’s served cold or at room temp, which makes it perfect for make-ahead moments or hauling to picnics. Think of this salad as your culinary shortcut to a Mexican summer street fair, minus the corn husks and with a whole lot less mess.

Reasons to Try Best Mexican Street Corn Pasta Salad

If you’re looking for a salad that pulls its weight (and then some) at any gathering, this Best Mexican Street Corn Pasta Salad might just be your new MVP. First, it’s beyond easy. Like, toss-some-stuff-in-a-bowl easy. Most of the ingredients are pantry or fridge staples—corn, pasta, mayo, lime, onion—so you’re likely halfway there without a trip to the store. Second, this dish is a total flavor bomb. We’re talking smoky-sweet corn, creamy dressing, a citrusy tang, and just the right hit of jalapeño heat.

It walks the line between comfort food and bold fiesta flavors perfectly. Plus, it’s crowd-pleasing for picky eaters and flavor adventurers alike. You can even tone down the heat if needed (or crank it up, no judgment). Lastly, it stores beautifully. Make it ahead and let the flavors mingle overnight—it only gets better. Bonus: it pairs well with just about everything, from grilled chicken to burgers to a margarita on the rocks.

Ingredients Needed to Make Best Mexican Street Corn Pasta Salad

• 16 ounces farfalle pasta (or any short pasta like shells or rotini)
• 4 ears of corn (about 3 cups kernels)
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• ⅔ cup mayonnaise
• ⅔ cup Mexican crema (or sour cream if that’s what you’ve got)
• ¼ cup fresh lime juice (from 2–3 limes)
• 2 garlic cloves, finely minced
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional for a little kick)
• 1 ¼ teaspoons salt
• ½ teaspoon black pepper
• ⅓ cup diced red onion
• 1–2 jalapeños, seeded and diced (adjust heat to taste)
• 4 green onions (green parts only), thinly sliced
• ½ cup fresh cilantro, finely chopped
• ½ cup Cotija cheese (or queso fresco if preferred)

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

Step 1: Cook the Pasta

Start by cooking your farfalle (or your pasta of choice) in a big pot of salted boiling water according to the package instructions. The goal is al dente—firm but not crunchy. Once it’s cooked, drain it and toss it into a large mixing bowl. Give it a stir every now and then as it cools to keep it from sticking together. Pro tip: If you’re short on time, spread it out on a baking sheet to cool faster.

Step 2: Char the Corn

This step brings the smoky street corn flavor to life. Heat a cast-iron skillet over medium-high heat. Add the olive oil and butter, and once that butter is melted and sizzly, lay your corn cobs down in a single layer. Let them cook, rotating every few minutes, until they’re evenly charred—about 12–15 minutes total. You’re looking for some deep golden-brown spots but not full black-out (we want tasty, not burnt). No cast-iron? No problem. You can also grill the corn or use a broiler if needed. Got frozen or canned corn instead? Make sure to drain or pat dry, then sauté in the pan until golden.

Step 3: Cut the Corn Kernels Off the Cob

Once the corn’s cool enough to handle, take a sharp knife and carefully cut the kernels off the cob. Toss those sweet, smoky kernels right into the bowl with the pasta. Give it all a little stir so the corn doesn’t just pile up on top.

Step 4: Mix the Dressing

In a medium bowl, whisk together the mayo, crema (or sour cream), lime juice, minced garlic, paprika, cayenne (if using), salt, and pepper. You’ll want this dressing to be smooth and creamy with a good balance of citrus and spice. Taste and adjust—add more lime for tang or cayenne for heat. Don’t skimp here; this dressing is what pulls everything together.

Step 5: Toss Pasta with Half the Dressing

Once your pasta has cooled (not piping hot—warm is okay), pour half the creamy dressing over it. Add in the diced red onion and jalapeños. Toss everything gently until well combined. This helps the pasta absorb all that amazing flavor. Pop it in the fridge to chill while you get the rest ready.

Step 6: Add Fresh Herbs, Cheese, and Final Mix

Right before serving, grab the bowl from the fridge and pour in the rest of the dressing. Add in your sliced green onions, chopped cilantro, and crumbled Cotija cheese. Give everything a final toss so the flavors are evenly distributed. If you’re feeling extra, sprinkle more cheese and herbs on top for a fancy touch.

Step 7: Serve and Enjoy

Serve cold or at room temp with extra lime wedges or a little chili powder on the side for those who like it spicy. This dish shines on its own but also plays nice with grilled meats, tacos, or a platter of Fritos Chili Cheese Salad for that ultimate cookout combo.

Want more pasta salad inspiration? Check out this Herby Spring Pasta Salad with Protein or the fan-favorite Cold Thai Noodle Salad.

What to Serve with Best Mexican Street Corn Pasta Salad

This dish is practically begging for a sunny backyard setting and something smoky on the grill. Pair it with grilled chicken thighs, BBQ ribs, or even juicy burgers. For a meat-free option, serve it alongside crispy tofu or roasted veggies. A big pitcher of hibiscus iced tea or homemade lemonade would also hit the spot. And if you’re into flavor fusion, try it with a Pizza Salad on the side for a fun mashup. Basically, if it’s summer and it involves food, this salad belongs on your table.

Key Tips for Making Best Mexican Street Corn Pasta Salad

Cool your pasta before dressing it—if it’s too hot, it can make the sauce separate or go greasy. Char the corn for that legit street corn taste—it really makes the dish. Use fresh lime juice, not bottled. It’s brighter, bolder, and just better. Don’t skip the salt. Even with all the flavor bombs in this recipe, a little salt ties everything together. Craving extra crunch? Toss in some crushed tortilla chips or roasted pepitas before serving. And yes, this is one of those dishes that tastes even better the next day, once the flavors have had time to mingle and settle in.

Storage and Reheating Tips Best Mexican Street Corn Pasta Salad

Pop any leftovers in an airtight container and store them in the fridge for up to 4 days. Because it’s a mayo-based dressing, you’ll want to keep it cold if you’re bringing it to a party—tuck it into a cooler with ice packs if it’s going to sit out for a bit. This dish doesn’t freeze well (the texture goes a little off), but it does hold up great in the fridge. If the dressing thickens too much after chilling, just stir in a splash of lime juice or crema to loosen it up. No reheating needed—this one is best served cold or room temp.

FAQs

Can I make this ahead of time? Totally. Make it a day ahead and just wait to add the green onions, cilantro, and cheese until right before serving. Is there a vegan version? Yep. Use vegan mayo and sour cream, and skip the cheese or use a plant-based alternative. Can I use a different type of pasta? Absolutely. Shells, rotini, or even penne work well. Don’t like spicy? Leave out the jalapeños and cayenne. You’ll still get loads of flavor. Is Cotija the same as queso fresco? Not quite—Cotija is saltier and firmer. But queso fresco is a solid backup. Can I add protein to make it a full meal? Definitely. Grilled shrimp, chicken, or even black beans make great additions.

Final Thoughts

The Best Mexican Street Corn Pasta Salad is more than just a summer side dish—it’s a flavor-packed, easy-to-make crowd pleaser that earns its place at any table. Whether you’re making it for a family dinner, potluck, or just because you’re craving something bold and creamy, this recipe delivers every time. Want more simple, sensational salads? Don’t miss our Easy Italian Antipasto Pasta Salad or Greek Pasta Salad for more Mediterranean vibes. So go ahead, print this one out, pin it, share it, and most importantly—make it. You’ll be hooked from the first bite.

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