Mexican Street Corn Pasta Salad
The first time I had Mexican street corn—elote—was at a street fair where I made the rookie mistake of wearing a white shirt. If you’ve ever eaten elote, you already know how this ends: corn kernels flying, mayo dressing dripping, chili powder everywhere. I looked like a Jackson Pollock painting, but it was so worth it.
A few summers later, I decided I wanted all that flavor—sweet corn, tangy lime, creamy dressing, smoky spice—without needing a hose and a change of clothes afterward. Enter: this Mexican Street Corn Pasta Salad. It’s got the spirit of elote but with a fork. The creamy, zesty dressing clings to twirly pasta, and the whole thing’s bright enough to count as a personality boost.
Every time I bring this to a barbecue, someone inevitably says, “Wait… this is corn and pasta?” And then five minutes later, they’re scraping the bottom of the bowl. It’s the kind of dish that turns skeptics into believers.
Ingredients You’ll Need For the Salad
- 12 oz short pasta (rotini, penne, or shells)
- 4 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup cotija cheese, crumbled (or feta)
- 1/4 cup chopped fresh cilantro
- 1 tbsp olive oil (for roasting corn)
Ingredients You’ll Need For the Dressing
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne (optional)
- Salt and black pepper, to taste
Roast the Corn Until It Smells Like Summer
You’ll need about 4 cups of corn kernels (roughly 4–5 ears fresh, or two cans drained, or a bag of frozen if that’s what you’ve got). Heat a large skillet over medium-high heat with a drizzle of oil. Add the corn and let it cook without stirring for a minute or two so it can char a little. You’re going for those toasty brown spots that make the kitchen smell like a backyard cookout.
If the corn starts popping, congratulations—you’ve hit the sweet spot. Shake the pan, cook another few minutes, then set aside to cool slightly.
Boil the Pasta (and Salt That Water Like You Mean It)
Cook 12 ounces of short pasta—rotini, penne, or shells are all great. Add a good handful of salt to the water; it should taste like a gentle ocean wave. Cook until just tender, then drain and rinse under cool water so the pasta doesn’t keep cooking.
Transfer the cooled pasta to a big mixing bowl.
Whisk the Creamy, Tangy Dressing
In a small bowl, whisk together:
- 1/3 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt if you want to pretend it’s healthy)
- Juice of 1 large lime
- 1 clove garlic, finely minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne (optional, but it wakes things up)
- Salt and black pepper to taste
Whisk until smooth and creamy. Give it a little taste, if it makes you immediately reach for a tortilla chip, you’re on the right track.
Bring the Party Together
To your big bowl of pasta, add the roasted corn, 1/2 cup crumbled cotija cheese (or feta in a pinch), and about 1/4 cup chopped fresh cilantro. Pour the dressing over everything and toss until coated and glorious.
Taste and adjust seasoning. You can add more lime if it needs brightness or a pinch more salt if it feels shy.
The Final Touch: A Sprinkle of Magic
Transfer the salad to a serving bowl and top with a little extra cotija, more cilantro, and a dusting of chili powder for that street-corn flair. If you want to be extra, squeeze a bit more lime over the top right before serving.
🔍 Recipe Notes & Tips
- No cotija? Feta or even grated Parmesan work fine.
- If using frozen corn, thaw first and pat dry so it can char properly.
- Want to add protein? Toss in grilled chicken, shrimp, or black beans.
- If the salad thickens after chilling, stir in a splash of lime juice or a spoonful of mayo before serving.
- For a smoky kick, add a chopped chipotle pepper in adobo to the dressing.
🍽️ Serving Suggestions
- Perfect with grilled steak, burgers, or tacos.
- Serve it in lettuce cups for a lighter lunch.
- Bring it to potlucks—you’ll be the person everyone asks for the recipe.
🎯 Make it Work for
- Summer barbecues and backyard hangouts
- Taco night with friends
- Lunch prep for the week when you need something that actually excites you
- Any time you have leftover corn and need an excuse to make something amazing
🎯 Make it Work for
- Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving, and if it’s looking a little dry, a spoonful of mayo or a squeeze of lime brings it back to life. It holds up great for picnics or make-ahead lunches—actually, it might taste even better on day two.
Mexican Street Corn Pasta Salad
Ingredients
Method
- Cook pasta in salted water until al dente. Drain and rinse with cool water.
- Heat olive oil in a large skillet over medium-high heat. Add corn and cook 5–7 minutes, stirring occasionally, until lightly charred. Cool slightly.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, and spices.
- In a large bowl, combine pasta, corn, cotija, and cilantro. Add dressing and toss gently until coated.
- Garnish with extra cheese, cilantro, and chili powder before serving
This Mexican Street Corn Pasta Salad is the kind of recipe that tricks people into thinking you did something fancy when really you just mixed up a few bold flavors in a bowl. It’s bright, creamy, smoky, and just the right amount of messy—in the fun way.
Every bite tastes like sunshine, music, and laughter around a picnic table. And best of all? You can eat it without ruining your favorite white shirt.
