If you’re in the mood for a dish that bursts with vibrant flavors, creamy textures, and a little kick of spice, this Mexican Street Corn Pasta Salad Recipe is exactly what you need. Combining the smoky charm of charred corn with the comforting bite of pasta, it’s like a party on your plate. Whether you’re planning a summer barbecue, a potluck, or just want something fresh and tasty for dinner, this recipe brings all the classic elote-inspired ingredients together in a way that’s easy, satisfying, and downright addictive.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients — each one plays a crucial role in building the incredible flavor and texture of this salad. From the tender pasta to the zesty lime and creamy cotija cheese, every component works in harmony to make this dish unforgettable.
- 12 oz elbow macaroni or small pasta: The perfect base to soak up all those delicious flavors without overpowering them.
- 3 cups corn kernels: Fresh, canned, or thawed frozen corn adds sweetness and the essential charred flavor after cooking.
- 1 tablespoon olive oil: Helps to char the corn beautifully and adds a subtle richness.
- ½ cup mayonnaise: Provides creaminess and acts as a flavorful binder for the salad.
- ½ cup sour cream: Adds tang and smooth texture, balancing the spice and richness.
- 1 tablespoon lime juice: Brightens the salad with a fresh, citrusy zing.
- 1 teaspoon chili powder: Brings warmth and a smoky depth to the dish.
- ½ teaspoon smoked paprika: Adds a subtle smokiness that complements the charred corn perfectly.
- ½ teaspoon garlic powder: Infuses a mild savory note that enhances all the other flavors.
- ½ teaspoon salt: Balances and brings out the natural flavors in every ingredient.
- ¼ teaspoon black pepper: Adds a gentle heat that rounds out the spice mix.
- ½ cup crumbled cotija cheese: The salty, crumbly cheese which is absolutely essential for that authentic Mexican street corn taste.
- ¼ cup chopped fresh cilantro: Adds a fresh herbaceous touch that lightens the salad.
- ¼ cup finely chopped red onion: Provides a crisp bite and sharp flavor contrast.
- 1 jalapeño pepper, seeded and diced (optional): For those who love a little extra kick, this is your go-to ingredient.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the pasta
Start by boiling your elbow macaroni or small pasta of choice according to the package instructions, aiming for that perfect al dente texture. Once cooked, drain it and rinse under cold water to stop the cooking process and cool the pasta down, so it doesn’t get mushy when mixed with the creamy dressing later.
Step 2: Char the corn
Heat the olive oil in a large skillet over medium-high heat, then toss in the corn kernels. You’ll want to cook them for about 5 to 7 minutes, stirring occasionally until you see that gorgeous light char forming. This charring is what gives the dish its signature smoky, slightly sweet depth — it really takes the flavor up a notch.
Step 3: Prepare the creamy dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. This mixture is the magic that ties every element of the salad together, offering that rich, tangy, spicy punch we love about Mexican street corn.
Step 4: Combine everything
Add the cooked pasta and charred corn to your bowl, then toss in the crumbled cotija cheese, fresh cilantro, red onion, and diced jalapeño if you’re feeling adventurous. Mix everything gently but thoroughly until every bite gets coated in that creamy, flavorful dressing.
Step 5: Chill and serve
Let your Mexican Street Corn Pasta Salad chill in the fridge for at least 30 minutes. This little wait lets all the flavors meld beautifully, making it even more irresistible when you’re ready to dig in.
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Sprinkle a little extra crumbled cotija cheese and a few fresh cilantro leaves right before serving to elevate the presentation and add bursts of flavor. If you’re feeling fancy, a light dusting of chili powder on top can give a vibrant color and subtle heat.
Side Dishes
This pasta salad is a fantastic companion for grilled meats like chicken, steak, or shrimp. It also pairs wonderfully with hearty beans and rice or even a fresh green salad to keep the meal light and refreshing. It’s a versatile side that holds its own on any table.
Creative Ways to Present
Serve it in colorful bowls or mason jars at your next gathering to add a festive vibe. You can also pile it high in lettuce cups for a fun and easy handheld treat, or use it as a filling for stuffed peppers for a creative twist. The Mexican Street Corn Pasta Salad Recipe lends itself well to so many delicious presentations!
Make Ahead and Storage
Storing Leftovers
Leftovers of this salad store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it a great make-ahead dish for busy weeknights or meal prep.
Freezing
Because the salad contains mayonnaise and dairy, freezing is not recommended as it can cause the texture to become grainy and separate. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
Since this is a cold pasta salad, it’s best served chilled. If you prefer it at room temperature, simply let it sit out for about 15 minutes before serving. Reheating is not necessary or advised to preserve the creamy texture and fresh flavors.
FAQs
Can I use frozen corn for this Mexican Street Corn Pasta Salad Recipe?
Absolutely! Thawed frozen corn works great, especially if you find fire-roasted frozen corn, which adds even more smoky flavor and saves you the time of charring fresh corn.
Is there a dairy-free version of this salad?
You can swap out the mayonnaise and sour cream for dairy-free alternatives, and use a vegan cheese substitute or omit the cotija cheese. The salad will still be delicious, just slightly different in texture.
Can I make this salad vegan?
Yes! Use vegan mayo and sour cream replacements along with vegan cheese or skip the cheese. The fresh lime, chili powder, and charred corn flavors will still shine through beautifully.
What can I add to make this a full meal?
For a heartier option, mix in grilled chicken, black beans, or even sautéed shrimp. These protein-packed additions turn the salad into a satisfying main course.
How spicy is this recipe with jalapeño?
The diced jalapeño adds a mild to moderate heat that complements the flavors well. If you prefer less spice, simply leave it out or remove the seeds before dicing to reduce the heat level.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is one of those dishes that feels like a celebration with every bite. Its mix of smoky, creamy, tangy, and spicy notes makes it a standout for any occasion. I hope you give this recipe a try and find it as irresistible and comforting as I do — it’s truly a flavorful twist on classic pasta salad that will have everyone asking for seconds!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad combines the smoky, charred flavors of traditional elote with tender elbow macaroni in a creamy, tangy dressing. Perfect for summer gatherings or potlucks, this vibrant salad is easy to prepare and bursting with fresh ingredients like cotija cheese, cilantro, and jalapeño for a mild kick. It’s a delightful vegetarian dish that pairs well as a side or can be enhanced with protein for a full meal.
Ingredients
Pasta and Corn
- 12 oz elbow macaroni or small pasta of choice
- 3 cups corn kernels (fresh, canned, or thawed frozen)
- 1 tablespoon olive oil
Crema Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Mix-ins and Garnish
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- ¼ cup finely chopped red onion
- 1 jalapeño pepper, seeded and diced (optional)
Instructions
- Cook Pasta: Prepare the pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process. Set aside to cool.
- Char the Corn: Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until the corn is slightly charred and fragrant. Remove from heat and allow to cool.
- Mix Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
- Combine Salad Ingredients: Add the cooked pasta, charred corn, crumbled cotija cheese, chopped cilantro, red onion, and diced jalapeño (if using) to the dressing. Toss gently but thoroughly until everything is evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving. Give it a final toss before plating.
Notes
- Substitute Greek yogurt for sour cream to lighten the salad.
- Use frozen fire-roasted corn to add extra smoky flavor and save cooking time.
- Add grilled chicken or black beans for a protein boost, transforming the salad into a complete meal.
