Name: Mexican Street Corn Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 oz (225g) rotini or penne pasta; 3 cups frozen corn, thawed; 1 tablespoon olive oil; ½ cup mayonnaise; ⅓ cup sour cream; ½ cup crumbled cotija cheese (or feta); ¼ cup chopped fresh cilantro; ¼ cup finely chopped red onion; 1 medium jalapeño, seeded and finely diced; 2 cloves garlic, minced; ½ teaspoon smoked paprika; ½ teaspoon chili powder; ½ teaspoon ground cumin; Juice of 1 lime; Salt and black pepper, to taste; Extra cotija, cilantro, and lime wedges for garnish (optional)

Hey y'all! If you're searching for a colorful, creamy, and flavor-packed dish that's perfect for picnics, potlucks, and summer BBQs, this Mexican Street Corn Pasta Salad is exactly what you need. Imagine all the sweet, smoky magic of classic elote, tossed with tender pasta and a tangy dressing—it's a major crowd-pleaser with a playful twist. Let's get cooking!

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Why You'll Love This Mexican Street Corn Pasta Salad

Packed with bold, vibrant flavors and crisp textures.
Takes just 35 minutes from start to finish—super easy!
Perfect cold side for cookouts, potlucks, and weeknight dinners.
Tosses together customizable, budget-friendly ingredients.
Delivers that irresistible sweet, smoky, and creamy elote taste in every bite.

Ingredients

8 oz (225g) rotini or penne pasta
3 cups frozen corn, thawed
1 tablespoon olive oil
½ cup mayonnaise
⅓ cup sour cream
½ cup crumbled cotija cheese (or feta)
¼ cup chopped fresh cilantro
¼ cup finely chopped red onion
1 medium jalapeño, seeded and finely diced
2 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon ground cumin
Juice of 1 lime
Salt and black pepper, to taste
Extra cotija, cilantro, and lime wedges for garnish (optional)

Directions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Char the Corn

Heat olive oil in a large skillet over medium-high heat. Add thawed corn and cook, stirring occasionally, until lightly charred and golden, about 5-7 minutes. Remove from heat and let cool.

Step 3: Make the Dressing

In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic, smoked paprika, chili powder, cumin, salt, and black pepper until smooth and creamy.

Step 4: Toss Everything Together

Add cooled pasta, charred corn, red onion, jalapeño, cilantro, and cotija cheese to the bowl. Gently toss everything until evenly coated with the dressing.

Step 5: Chill and Garnish

Refrigerate the pasta salad for at least 20 minutes to let flavors meld. Before serving, garnish with extra cotija, more cilantro, and lime wedges if desired. Serve cold and enjoy!

Notes

You can use fresh corn off the cob; just grill or sauté before adding.
Adjust jalapeño to taste for more or less heat.
Make ahead: Prepare up to one day in advance for maximum flavor infusion.

Variations

Vegan: Use vegan mayo, plant-based sour cream, and skip the cheese or use a vegan cheese alternative.
Spicy: Add extra jalapeño, a pinch of cayenne, or drizzle with hot sauce.
Protein Boost: Stir in diced grilled chicken, shrimp, or black beans for a heartier dish.

Required Equipment

Large pot (for pasta)
Large skillet
Mixing bowls
Colander
Whisk and spatula
Chef’s knife and cutting board

Storage Instructions

Store Mexican Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving; add a squeeze of lime or a spoonful of mayo if salad looks a little dry.

Suggested Pairings & Serving Recommendations

Serve with grilled meats, BBQ chicken, or tacos for a festive spread.
Pair alongside fresh watermelon or a bright citrus salad for a summer feast.
Great as a standalone lunch with tortilla chips on the side.

Pro Tips for Perfect Mexican Street Corn Pasta Salad

Rinse pasta under cold water to stop the cooking and keep the salad crisp.
Chill before serving for the best flavor and texture.
Char the corn well to bring out smoky, sweet notes reminiscent of authentic elote.

FAQ

Can I use canned corn instead of frozen?: Yes! Just drain well, then char for a few minutes in the skillet until golden.
How spicy is this pasta salad?: It's mild to medium, but you can easily adjust the jalapeño or skip it for a milder salad.
Can I make this ahead?: Absolutely! It's even better after chilling for a few hours or overnight in the fridge.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 6