Name: Mexican Street Corn Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 12 oz pasta; 4 ears grilled corn; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 cup Cotija cheese; 3 tbsp lime juice; 1 tsp chili powder; 1 tsp garlic powder; 1/2 cup cilantro; 1/2 cup red onion; 1 jalapeño; Salt; Black pepper

Jump to Recipe

Mexican Street Corn Pasta Salad brings together bold flavors, creamy texture, and satisfying bites in one dish that fits any warm-weather table. This recipe blends pasta with the smoky charm of street-style corn, bright lime, and fresh herbs for a crowd-pleasing result. Whether you plan a casual dinner or a backyard gathering, Mexican Street Corn Pasta Salad delivers balance, color, and comfort in every forkful while staying easy to prepare and serve.

Story

I first made Mexican Street Corn Pasta Salad for a summer cookout when I needed something filling yet fresh that could sit happily next to grilled food. I grew up loving elote from food carts, so turning those flavors into Mexican Street Corn Pasta Salad felt natural. The combination of creamy dressing, charred corn, and pasta worked instantly. Since then, Mexican Street Corn Pasta Salad has become my go-to summer bbq side, especially when guests want something familiar with a twist that still tastes bold and satisfying.

Ingredients

12 oz pasta (fusilli, rotini, or bowtie)
4 ears corn, grilled and kernels removed (or 3 cups frozen corn, thawed)
½ cup mayonnaise
½ cup sour cream
½ cup Cotija cheese, crumbled
3 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon garlic powder
½ cup fresh cilantro, chopped
½ cup red onion, finely diced
1 jalapeño, seeded and finely chopped (optional)
Salt, to taste
Black pepper, to taste

Step-by-Step Instructions

Preparing the Ingredients

Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente so it keeps structure after mixing. Drain the pasta and rinse it under cold water to stop the cooking. Grill the corn until lightly charred, then cut the kernels cleanly from the cob while the corn is still warm.

Cooking Instructions

Whisk mayonnaise, sour cream, lime juice, chili powder, and garlic powder in a large bowl to create a smooth creamy dressing. Add pasta and corn, then stir gently until coated. Mix in red onion, jalapeño, and half the cilantro. Fold in Cotija cheese last so it keeps texture, then finish with remaining cilantro before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Overcooking pasta leads to a soft salad that loses contrast, so keep it firm. Skipping the corn charring removes the smoky note that defines elote salad flavor. Adding too much dressing at once can overpower the balance, so mix gradually and taste as you go.

Pro Tips for Better Flavor

Fresh lime juice brightens the dish more than bottled juice. Letting the salad rest briefly allows flavors to come together naturally. A light sprinkle of extra chili powder just before serving adds warmth without overwhelming the other ingredients.

Serving and Storage

How to Serve

Serve Mexican Street Corn Pasta Salad chilled or slightly cool for the best flavor. This dish pairs well with grilled chicken, steak, or vegetables, and it also works as a stand-alone lunch bowl with plenty of texture and color.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Stir before serving to refresh the texture, and add a small squeeze of lime if the pasta absorbs dressing over time.

Conclusion

Mexican Street Corn Pasta Salad combines familiar comfort with vibrant flavor in a dish that always draws compliments. With simple steps and flexible ingredients, this recipe fits busy schedules while still delivering bold results. Make it once, adjust it to taste, and enjoy a pasta salad that feels exciting every time you serve it.

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Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can prepare the salad a day ahead and store it chilled. Stir before serving so the dressing coats everything evenly again.

What pasta shape works best?

Short shapes with ridges hold dressing better, making fusilli, rotini, or bowtie ideal choices for this salad.

How can I adjust the heat level?

Add more jalapeño or a pinch of cayenne for extra heat, or leave the pepper out entirely for a milder version with the same cilantro lime flavor.