Mexican Street Corn Pasta Salad Recipe

If you’re searching for a vibrant, flavor-packed side that truly steals the show at any gathering, let me introduce you to Mexican Street Corn Pasta Salad! This fun twist on classic elote combines tender pasta, smoky-sweet corn, creamy dressing, zesty lime, and plenty of fresh toppings for a fiesta in every bite. Trust me—once you try it, you’ll want to put it on repeat all summer long!

Ingredients You’ll Need

The best thing about this Mexican Street Corn Pasta Salad is how every ingredient brings something special to the table—from creamy dressing and blistered corn to a handful of zesty extras. Together, these elements build layers of flavor, color, and irresistible texture!

• Rotini pasta: Its spiral shape catches every drop of the creamy dressing and holds onto tender corn kernels for perfect flavor in each mouthful.
• Mayonnaise: Creates a luscious, silky base that’s essential to that classic street corn flavor.
• Sour cream: Adds tang and extra creaminess—don’t skip it!
• Fresh lime juice: Brings brightness and balances the richness beautifully.
• Salt, smoked paprika, chili powder, cumin, black pepper, chipotle chile powder: This blend delivers smoky warmth and a whisper of heat, giving the salad real depth.
• Olive oil: Helps brown the corn and onions to sweet perfection.
• Frozen sweet yellow corn: Charring frozen corn in a hot skillet mimics the fire-roasted flavor of classic elote corn on the cob.
• Green onions: Offer freshness, color, and a mellow bite throughout the pasta salad.
• Jalapeño pepper: For a mild pop of heat—feel free to scale up or down!
• Fresh cilantro: Adds herbal zing and looks gorgeous as a garnish.
• Cotija cheese: Salty and crumbly, this Mexican cheese brings everything together and a melty, irresistible finish.

Variations

One of the things I adore about Mexican Street Corn Pasta Salad is how playful it can be. Experiment with different proteins, make it extra-spicy, or swap in ingredients you already love. Here are a few suggestions to help you make it entirely your own:

• Add Protein: Shredded rotisserie chicken, grilled shrimp, or even black beans make this a more filling meal or post-workout lunch.
• Turn Up the Heat: Double the jalapeño, use serrano pepper, or even add hot sauce to amp up the spice factor.
• Vegan Swap: Use vegan mayo, vegan sour cream, and a plant-based cheese to make this salad dairy-free and still delicious.
• Change the Cheese: Try feta or queso fresco if you can’t find cotija—each brings its own unique flair.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook and Cool the Pasta

Bring a large pot of salted water to a boil, add the rotini, and cook according to package directions until al dente. Drain well, then let the pasta cool slightly—this prevents it from becoming mushy when you add the creamy dressing later and keeps the salad perfectly textured.

Step 2: Whisk the Creamy Street Corn Dressing

In a small bowl, vigorously whisk together the mayonnaise, sour cream, fresh lime juice, and all the spices. Keep whisking until the mixture is smooth, silky, and uniform. This is the secret sauce that transforms your pasta salad into pure street corn magic!

Step 3: Blister the Corn and Veggies

Grab your largest, heaviest skillet and heat it over high until it’s almost smoking—cast iron is perfect here. Add olive oil and toss in the drained corn, 1 cup of green onions, and diced jalapeño. Let the corn sit undisturbed so it can char and blister—stir just once or twice to get a few deep golden spots for maximum flavor!

Step 4: Mix and Toss Everything Together

In a huge mixing bowl, combine your cooled pasta, the toasty corn mixture, and all that luscious dressing. Add the remaining chopped green onions, most of the cilantro, and nearly all the crumbled cotija cheese (save a bit for garnish). Stir everything gently until combined and every noodle is coated in goodness.

Step 5: Garnish for the Win!

Spoon the Mexican Street Corn Pasta Salad into a big serving bowl. Scatter over the reserved cotija cheese and fresh cilantro. The final touch: a little extra lime zest or wedges if you like, and watch as everyone rushes to dig in!

How to Serve Mexican Street Corn Pasta Salad

Garnishes

Finish your Mexican Street Corn Pasta Salad with extra cotija cheese, a sprinkle of fresh cilantro, and a dusting of chili or smoked paprika. For added zing, serve with lime wedges on the side so guests can squeeze over as much brightness as they like—trust me, those finishing touches make it irresistible!

Side Dishes

This salad stars at any BBQ, cookout, or taco night! Pair it alongside grilled meats (try carne asada or BBQ chicken), stuffed peppers, sizzling fajitas, or veggie skewers. It’s also a show-stealer as part of a potluck spread with other Tex-Mex favorites.

Creative Ways to Present

Serve in a colorful, shallow platter topped with extra herbs and lime slices, or spoon it into individual jars for picnics and parties. For a potluck, nestle lettuce leaves or tortilla chips around the edge for scooping—and don’t be surprised if it’s the first dish to disappear!

Make Ahead and Storage

Storing Leftovers

Store leftover Mexican Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3 days. The flavors get even better as they mingle, but if the salad seems a bit drier after chilling, just toss with a spoonful of extra sour cream or mayo to revive its creamy texture before serving.

Freezing

This salad is best enjoyed fresh or from the fridge, as freezing can change the creamy dressing’s texture and make the pasta a bit mushy. If you’re craving make-ahead convenience, just prep all the components and store them separately—then toss together before serving.

Reheating

Mexican Street Corn Pasta Salad is intended to be served chilled or at room temperature, so there’s no need to reheat! If you’d like to enjoy a slightly warm version, allow the salad to sit at room temp for 15–20 minutes before serving.

FAQs

Final Thoughts

If you’re looking for a side dish that’s bursting with color, flavor, and a little bit of summer sunshine, this Mexican Street Corn Pasta Salad absolutely delivers. It’s a guaranteed crowd-pleaser, and every bite invites warm memories of outdoor feasts and shared laughter. I hope you give it a try and fall in love with it as much as I have!

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