the smoky sweetness of charred corn, the tangy creaminess of cotija cheese, a squeeze of fresh lime, and a kick of chili spice—all mingling with perfectly cooked pasta. That’s exactly what you get with this incredible dish. If you love the bold flavors of authentic Mexican street food, you’re about to fall head over heels for this creation.
This recipe transforms traditional elote (grilled Mexican corn on the cob) into something you can easily serve at backyard barbecues, potlucks, or weeknight dinners. We’re talking about a dish that brings together the best of both worlds: the comfort of pasta salad and the exciting flavors of Mexican street corn.
Why You Need This Recipe in Your Life
Let me tell you why this dish has become my go-to for every summer gathering. Traditional pasta salads can sometimes feel a bit bland or one-dimensional. This one? It’s packed with personality. The combination of creamy, tangy, smoky, and spicy flavors creates something truly memorable.
The beauty of this Mexican street corn pasta salad lies in its versatility. Serve it cold as a refreshing side dish on hot summer days, or enjoy it warm right after tossing everything together. Either way, you’re in for a treat that’ll have everyone asking for seconds—and the recipe.
What makes this stand out from your typical corn pasta salad is the authentic Mexican-inspired dressing. We’re using a creamy base of mayonnaise and Mexican crema (or sour cream), brightened with fresh lime juice, and spiced with chili powder and cumin. This creates a coating that clings to every piece of pasta and corn kernel, delivering flavor in every bite.
Gathering Your Ingredients
Before we dive into the cooking process, let’s talk about what you’ll need for this amazing street corn pasta salad recipe. The ingredient list is straightforward, and you can find everything at your local grocery store.
For the Base:
- 16 ounces of pasta (I recommend rotini, cavatappi, or shells—the grooves and curves catch all that delicious dressing)
- 4-5 ears of fresh corn (or about 3-4 cups of frozen corn if fresh isn’t available)
- 2 tablespoons of butter for cooking the corn
For Fresh Flavors:
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and minced
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 3/4 cup cotija cheese, crumbled (reserve 1/4 cup for topping)
For the Creamy Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/4 cup fresh lime juice (from 2-3 limes)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
Optional Additions:
- 2 chipotle chilies in adobo sauce (for extra smokiness and heat)
- Tajín or your favorite chile lime seasoning for garnish
Step-by-Step: Creating Your Masterpiece
Step 1: Cook Your Pasta Perfectly
Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook until al dente—this typically takes 8-10 minutes, but check your package directions. You want the pasta to have a slight bite to it; it shouldn’t be mushy.
Once cooked, drain the pasta in a colander and immediately toss it with a drizzle of olive oil. This prevents the pasta from sticking together as it cools. Let it sit while you prepare the other components.
Step 2: Prepare the Star Ingredient—The Corn
This is where the magic happens. The corn is what gives this Mexican corn pasta salad its distinctive character. You have a few options:
Grilling Fresh Corn: If you have access to a grill, this method delivers the most authentic flavor. Brush each ear of corn with melted butter, then place them on a medium-high grill. Rotate every 2-3 minutes until you see beautiful char marks all over—this takes about 8-10 minutes total. Let the corn cool slightly, then carefully cut the kernels off the cob.
Pan-Searing: No grill? No problem. Heat a large cast-iron skillet over medium-high heat. Add butter, let it melt, then place your corn (you can do this on the cob or with kernels already removed). Cook until you see golden-brown spots developing, stirring occasionally if using kernels. This takes about 8 minutes.
Using Frozen Corn: When fresh corn isn’t in season, frozen corn works beautifully. Simply add butter to a skillet over medium heat, toss in the frozen kernels, and cook until they’re warmed through and starting to caramelize slightly—about 8 minutes.
The key to great roasted corn pasta salad or grilled corn pasta salad is achieving those caramelized, slightly charred bits. They add incredible depth of flavor.
Step 3: Whisk Together Your Dressing
In a medium bowl, combine the mayonnaise, sour cream (or Mexican crema), fresh lime juice, chili powder, cumin, salt, and pepper. Whisk everything until smooth and well combined.
If you’re a fan of smoky heat, this is when you’d finely chop those chipotle chilies and stir them into the dressing. The adobo sauce adds incredible depth. Start with just one chipotle if you’re unsure about heat levels—you can always add more.
Taste your dressing and adjust seasoning as needed. Want more tang? Add another squeeze of lime. Need more spice? A pinch more cumin or chili powder works wonders.
Step 4: Bring It All Together
Now for the fun part—assembly! In your largest mixing bowl, combine the cooled pasta, corn kernels, diced red onion, minced jalapeño, chopped cilantro, and half of the crumbled cotija cheese.
Pour your prepared dressing over everything and toss gently but thoroughly. You want every piece of pasta coated in that creamy, tangy sauce. Don’t be afraid to get in there with clean hands or a large spoon—just make sure everything is evenly distributed.
Step 5: Let the Flavors Marry
Transfer your pasta salad with corn to a serving bowl or container. Cover with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time is crucial—it allows all those flavors to meld together and intensify.
Just before serving, give the salad a good stir (some liquid may have pooled at the bottom), then top with the reserved cotija cheese, extra chopped cilantro, a final sprinkle of chili powder or Tajín, and a generous squeeze of fresh lime juice.
Pro Tips for the Best Elote Pasta Salad
Choose the Right Pasta Shape: While any pasta technically works, shapes with ridges, curves, or hollow centers hold the dressing best. Rotini spirals, cavatappi corkscrews, shell pasta, or even bow-tie farfalle are all excellent choices.
Don’t Skip the Fresh Corn: If at all possible, use fresh summer corn. The natural sweetness of in-season corn can’t be replicated. That said, quality frozen corn is a perfectly acceptable substitute when fresh isn’t available.
Adjust the Heat: The jalapeño and chili powder provide a nice mild-to-medium heat, but you control the dial. Remove the jalapeño seeds for less spice, or leave them in (plus add those chipotles) if you like things hot.
Make It Ahead: This Mexican street corn pasta salad recipe actually tastes better the next day after the flavors have had time to develop. Make it the night before your event for maximum flavor impact.
Serving Temperature: While this dish is traditionally served chilled, it’s also delicious at room temperature. If you’ve stored it in the refrigerator, consider pulling it out 15-20 minutes before serving to take the chill off.
Customization Ideas
One of the best things about this sweet corn pasta salad (well, sweet from the natural corn sugars and tang from the dressing) is how easily you can make it your own:
Add Protein: Transform this side dish into a complete meal by adding grilled chicken strips, sautéed shrimp, or seasoned ground turkey. Black beans also add protein and fiber for a vegetarian option.
Vegetable Boost: Dice up some cherry tomatoes, add diced avocado just before serving, or toss in some black beans for extra nutrition and color.
Cheese Variations: Can’t find cotija cheese? Crumbled feta or queso fresco work wonderfully. Even shredded pepper jack adds nice flavor.
Make it Creamy: For an extra indulgent version, add a few tablespoons of cream cheese to your dressing mixture.
Bacon Lovers: Crispy, crumbled bacon adds a smoky, salty element that complements the corn beautifully.
Serving Suggestions
This corn and pasta salad shines as a side dish at barbecues alongside grilled meats like tri-tip steak, hamburgers, or grilled chicken. It’s also fantastic served with our catering menu offerings for larger events.
Pair it with other Mexican-inspired dishes for a themed meal. Think fish tacos, carne asada, or even simple quesadillas. The creamy, cool salad balances perfectly with spicy main courses.
For a lighter meal, serve generous portions of this Mexican pasta salad with corn as the main attraction, perhaps with some tortilla chips and fresh guacamole on the side.
Storage and Make-Ahead Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The salad may thicken as the pasta absorbs the dressing, so don’t hesitate to freshen it up with a splash of lime juice or a dollop of sour cream before serving again.
This corn pasta salad recipe is ideal for meal prep. Make a big batch on Sunday, and you’ll have easy lunches ready for the week. Just portion it into individual containers for grab-and-go convenience.
If you’re bringing this to a potluck, transport the salad in a cooler with ice packs to keep it properly chilled, especially during warm weather.
Why This Works So Well
The secret to this dish’s success lies in the balance of flavors and textures. You get:
- Creamy richness from the mayonnaise and crema
- Tangy brightness from fresh lime juice
- Salty depth from cotija cheese
- Sweet notes from the corn
- Spicy kick from jalapeño and chili powder
- Smoky undertones from charred corn (and chipotles if using)
- Fresh herbal notes from cilantro
- Crunchy texture from red onion
Every bite delivers multiple layers of flavor. This complexity keeps people coming back for more, unlike simpler pasta corn salad versions that might fall flat.
Nutritional Benefits
While this is definitely a treat food, it does offer some nutritional value. Corn provides fiber, vitamins, and antioxidants. The pasta offers carbohydrates for energy. Fresh vegetables add vitamins and minerals. And if you use Greek yogurt in place of some of the sour cream, you’ll boost the protein content.
For a lighter version, you can reduce the mayonnaise by half and increase the Mexican crema or sour cream, or use a combination of both mayonnaise and Greek yogurt.
Common Questions Answered
Can I make this dairy-free? Absolutely! Use vegan mayonnaise and substitute the crema with cashew cream or a dairy-free sour cream alternative. Skip the cotija or use a dairy-free Mexican-style cheese.
How spicy is this really? As written with one seeded jalapeño, it has a gentle warmth—most people find it mild to medium. Without the jalapeño, it’s quite mild. With the chipotles added, it ramps up to medium-hot.
What if I don’t like cilantro? While cilantro is traditional in Mexican street corn, you can substitute fresh parsley or simply omit it. The salad will still be delicious.
Can I use canned corn? In a pinch, yes. Drain it well and consider sautéing it briefly in a hot skillet with butter to develop some color and flavor.
Final Thoughts
This Mexican Street Corn Pasta Salad represents everything I love about fusion cooking—taking beloved traditional flavors and reimagining them in new, accessible ways. Whether you’re an experienced cook or just starting out, this recipe is foolproof and forgiving.
The combination of pasta and corn might seem unusual at first, but trust me, it works brilliantly. The pasta provides a neutral canvas that soaks up all those bold Mexican-inspired flavors, while the corn adds sweetness and textural interest.
Next time you’re invited to a potluck or planning a backyard gathering, skip the boring mayo-heavy pasta salads and bring this showstopper instead. You’ll be the hero of the party, and quite possibly the only person who goes home with an empty dish.
Want to explore more delicious street corn recipes? Check out our blog section for additional inspiration, or visit Bon Appétit’s guide to Mexican street corn for more authentic elote preparation techniques.
