Mexican Street Corn Pasta Salad
This post may contain affiliate links. Please read our full disclosure policy.
Say hello to the potluck hero of your 4th-of-July table. This Mexican Street Corn Pasta Salad is full of fresh corn, tender pasta, a creamy chili-lime dressing, and a shower of Cotija all tossed together in one big, colorful bowl.
Grab the recipe below and get ready for an empty dish and lots of “Wow, who made this“.
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
For twelve years, I ran a meal assembly business here in Kansas City, and I’ve lost count of all the pasta salads I’ve made over the years!
What inspired this salad? I wanted all the bold, messy flavors of elote, which is Mexican street corn that is grilled, coated in a creamy chili-lime sauce, and finished with plenty of cheese. I was looking for the flavors, but in a salad form. I kept tweaking with an extra squeeze of lime here, a cheese swap there, first one jalapeño, then two, until it was just right. All my recipe testers gave it a big thumbs up.
This recipe now lives in my “guaranteed crowd-pleaser” binder right next to Ground Beef Stroganoff and Steakhouse Potato Salad.
Why You’ll Love
- Big elote flavor – Sweet corn, cotija cheese, pasta, and a creamy chili lime dressing make for the perfect potluck dish.
- Flexible – Swap pasta shapes, add extra heat, or toss in some protein.
- Crowd pleaser – Feeds a hungry group and travels like a champ to cookouts, tailgates, and lake days.
- Meal Prep – Scoop the salad into grab-and-go containers, tuck in a lime wedge, and lunch is ready whenever you are.
Pro Tip: Ensure the pasta is completely cooled before adding the dressing, or it will absorb the sauce, making the salad dry.
Ingredients to make Elote Pasta Salad
Recipe Notes
- Corn – Fresh is best for charring. Swap 3 cups frozen thawed or canned, drain well.
- Pasta – Short shapes hold dressing the best. Use gluten-free pasta if needed.
- Mayonnaise – I’m a mayo girl, but if you want to use Miracle Whip, you go right ahead!
- Lime Juice – Ugh! I forgot to include the lime in the ingredient picture, but the salad does call for lime juice. Feel free to add a little lime zest to the dressing, because why not?
- Veggies – I prefer the red bell pepper, red onion, and jalapeno to be cut small in similar size pieces.
You can find a complete list of ingredients and measurements in the recipe card below.
How to Make Corn Pasta Salad
Step 1: Prepare the corn
Simple version: Boil or steam the corn for 3–4 minutes, cool, then slice the kernels off the cob.
How to char corn for the pasta salad: Brush husked corn with oil and grill over medium-high heat until lightly blackened, or toss the kernels in a dry, very hot skillet for about 60 seconds.
Step 2: Cook the pasta according to package directions. Drain and rinse to cool the pasta completely.
Step 3: Make the dressing
Step 4: Assemble
Step 5: Chill and serve
What to serve with Mexican Pasta Salad
FAQ
Yes, you can use canned corn, just be sure to drain it before adding it to the salad.
This salad was created to be served cold.
Do you love the smoky bits from grilled elote? Char the corn on a hot grill or skillet. It’s ok to skip this step if you are in a hurry, either way, you will have a delicious salad full of flavor.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
Creamy Mexican Street Corn Pasta Salad
Ingredients
- 8 ounces Pasta
- 2 cups Corn
- 1 Jalapeno
- ¼ cup Diced Red Onion
- ½ cup Diced Red Bell Pepper
- ⅓ cup Crumbled Cotija Cheese
- ¼ cup Chopped Fresh Cilantro
For the Dressing
- ¼ cup Sour Cream
- 1 cup Mayonnaise
- 1 Tablespoon Sugar
- 1 ½ Tablespoon Fresh Lime Juice
- 1 teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Cumin
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down quickly.8 ounces Pasta
- Char the corn (optional). If using fresh or thawed frozen corn, sauté it in a hot skillet or grill it for a few minutes until lightly charred. Let cool.2 cups Corn
- In a large bowl, combine the cooked pasta, corn, jalapeño, red onion, crumbed cotija and cilantro.1 Jalapeno, ¼ cup Diced Red Onion, ½ cup Diced Red Bell Pepper, ¼ cup Chopped Fresh Cilantro, ⅓ cup Crumbled Cotija Cheese
- In a small bowl, whisk together sour cream, mayonnaise, sugar, lime juice, chili powder, garlic powder, cumin, salt, and pepper until smooth. Pour the dressing over the top of the pasta and vegetables. Mix well.¼ cup Sour Cream, 1 cup Mayonnaise, 1 ½ Tablespoon Fresh Lime Juice, 1 Tablespoon Sugar, 1 teaspoon Chili Powder, ½ teaspoon Garlic Powder, ½ teaspoon Cumin, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
Notes
Storage
- Refrigerator: Store leftover pasta in the fridge for up to 4 days.
- Freezer: Not recommended.
Variations and Substitutions
- Protein boost: Fold in grilled shrimp, diced chicken, or crumbled bacon.
- Dairy free: Use vegan mayo and skip the cotija. Add extra lime juice for zing.
- Low carb: Swap the pasta for chilled zucchini noodles.
- Extra veggies: Cherry tomatoes, black beans, or diced bell pepper fit right in.
Good stuff! I took this salad to a recent get together with my tennis friends and it was a hit. The perfect way to use fresh corn from the market. Thanks for the recipe.
Thanks, Julie!
I made this dish for June birthdays and it was a big hit. Everyone was asking for the recipe. I am not a cilantro person, so I added parsley instead. So so good!!
Loved this recipe – came out perfect !
Made this for the 4th of July, everyone loved it. It’s already been requested for our August Birthday get together!
I’m so glad the salad was a hit. Thank you for taking a moment to rate and comment!