Mexican Street Corn Pasta Salad

Jump to Recipe

A few summers ago, I stumbled upon a street fair tucked away in a quiet corner of town. Among the vibrant stalls and sizzling grills, one aroma cut through the air like a clarion call—sweet corn roasting over an open flame, coated in creamy, tangy sauce and a whisper of lime. That was my first encounter with Mexican street corn, or elote, and it was love at first bite.

Fast forward to today, and that love has been transformed into an easy, vibrant recipe perfect for the home kitchen: Mexican Street Corn Pasta Salad. It’s everything you love about elote, combined with the hearty, comforting texture of pasta. What makes this dish truly magical for beginners is its simplicity—boil, sauté, mix, and you’re done. It’s ideal for busy weeknights, last-minute potlucks, or meal-prepping healthy lunches.

Why This Recipe is Special

This dish is more than just a pasta salad. It’s a flavor-packed celebration of texture and spice that’s incredibly customizable. You get the creamy richness from the chile lime dressing, sweetness from sautéed corn, and crunch from fresh onions and peppers—all layered over a base of al dente pasta. It’s a no-fuss, one-bowl wonder that checks all the boxes: quick, healthy, and endlessly crowd-pleasing.

Ingredients and Preparation

Rotini Pasta
Pasta gives the dish body and holds the creamy dressing well in its spirals. Use any short pasta like penne or fusilli if rotini isn’t on hand.

Golden Corn
Adds natural sweetness and a slight crunch. Sautéing the corn brings out its smoky, caramelized flavor. Frozen or canned corn works in a pinch, but grilling fresh corn kicks it up a notch.

Cotija Cheese
This crumbly Mexican cheese adds salty, savory depth. Feta is a great substitute with a similar texture and tang.

Cilantro
Brings freshness and a herby zing. If you’re not a fan, substitute with parsley for a milder flavor.

Red Onion
Adds a sharp, crisp bite and a splash of color. Soak in water for 10 minutes if you prefer a milder onion flavor.

Jalapeños
Offer a fresh heat that balances the creaminess. For less spice, swap with green bell pepper or remove seeds and membranes.

Creamy Chile Lime Dressing Ingredients

Sour Cream & Mayonnaise: These form the creamy base and mellow the heat. Use Greek yogurt for a lighter option.
Lime Juice: Adds brightness and cuts through the richness.

Chili Powder, Cumin, Garlic, Cayenne: Bring depth, warmth, and a subtle smokiness. Adjust cayenne to control spice.
Salt & Black Pepper: Enhance all the other flavors.

Step-by-Step Instructions

Step 1 Boil the rotini pasta in a large pot of well-salted water just until al dente. This means it should still have a little bite. Drain and let it cool while preparing the rest of the ingredients.

Step 2 Heat a drizzle of olive oil in a skillet over medium-high heat. Add the drained corn and sauté until it starts to brown and sear, creating that signature roasted street corn flavor. Let it cool completely before mixing.

Step 3 In a large mixing bowl, combine the cooled pasta, sautéed corn, chopped cilantro, diced red onion, diced jalapeños, and crumbled cotija cheese. Mix everything gently to keep the ingredients from breaking down.

Step 4 In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, garlic, cumin, cayenne, salt, and black pepper until smooth and well blended.

Step 5 Pour about two-thirds of the dressing over the pasta salad and toss to coat evenly. Save the remaining dressing to refresh leftovers, as the pasta will absorb some of the moisture over time.

Beginner Tips and Notes

Pasta Perfection: Always salt your pasta water. It’s the only chance to flavor the pasta itself.
Avoid Mushiness: Cooking pasta just to al dente keeps the salad from turning soft or gummy when mixed.

Don’t Skip Sautéing: That slight char on the corn is what mimics the grilled street corn flavor. Even canned corn benefits from a quick sauté.
Control the Heat: Taste your jalapeños before adding—some are milder than others. Start small and adjust to your spice comfort level.
Prep Ahead: Chop all veggies and mix the dressing while the pasta and corn cool to save time.

Serving Suggestions

This pasta salad makes a vibrant side for BBQ chicken, grilled burgers, or veggie tacos. It also stands alone as a satisfying light lunch. For a fuller meal, consider mixing in grilled shrimp, black beans, or chopped bacon for a protein boost.

Store leftovers in an airtight container in the fridge for up to 3 days. Before serving again, stir in a little of the reserved dressing or an extra squeeze of lime to freshen it up.

Conclusion

Whether you’re just learning to cook or just need a reliable crowd-pleaser, this Mexican Street Corn Pasta Salad is here to impress. It’s easy, vibrant, and endlessly customizable. Try it once, and you’ll want to keep it on rotation all year round. If you give it a go, let us know how it turned out in the comments below—did you go spicy or mellow? Add bacon or beans? We’d love to hear your twist.

FAQ About Mexican Street Corn Pasta Salad

1. Can I make Mexican Street Corn Pasta Salad ahead of time?

Yes, this salad is perfect for making ahead. Prepare all components and mix them together, but reserve some of the dressing. Stir in the extra dressing just before serving to keep it fresh and creamy.

2. What can I use instead of cotija cheese?

Feta cheese is the closest substitute in both flavor and texture. If you prefer something milder, try grated Parmesan or even crumbled queso fresco.

3. How spicy is this dish, and can I make it milder?

It has a gentle kick thanks to jalapeños and cayenne, but you can easily tone it down by removing the jalapeño seeds, using less cayenne, or substituting bell peppers.

More Relevant Recipes