Mexican Street Corn Pasta Salad Recipe

If you’ve ever wished to bottle up the flavors of authentic Mexican street corn and bring them to picnics, potlucks, or your weeknight dinner table, you are in for a treat! This Mexican Street Corn Pasta Salad balances tangy, creamy, smoky, and spicy notes, all tossed with bouncy rotini for a crave-worthy twist on a classic summer staple.

Ingredients You’ll Need

The best part about this Mexican Street Corn Pasta Salad is how each ingredient brings its own punch—creamy, tangy, zesty, and just a touch of heat. These simple staples come together quickly for a dish that’s anything but ordinary!

• Rotini pasta: Its spirals grab onto the creamy dressing and bits of corn for flavor in every bite—though any short pasta works if that’s what you have.
• Mayonnaise & Sour Cream: This dynamic duo forms the ultra-creamy base for that signature, luscious elote-style sauce.
• Fresh lime juice: Offers zippy acidity and brightness, essential for balance.
• Chili powder, smoked paprika, cumin, chipotle chile powder, black pepper, and salt: A bold blend bringing smokiness, gentle heat, and deep savory dimension.
• Olive oil: Helps sear the corn for those irresistible charred “street corn” spots.
• Frozen sweet yellow corn: Thawed, drained, and sizzled until golden brown—no need for fresh, so this works year-round.
• Green onions: Lend a mild, crisp bite and pretty green color—use both the white and green parts for max flavor.
• Jalapeño pepper: Seeds removed for a subtle kick—adjust the amount for even more spice if you dare.
• Fresh cilantro: Chopped up so its herbaceous brightness shines without overpowering.
• Cotija cheese: The salty, crumbly star—think of it as Mexican feta, and don’t skip the sprinkle on top for an authentic finish.

Variations

This Mexican Street Corn Pasta Salad practically begs for customization! Mix things up based on what’s in your fridge, guests’ dietary needs, or the mood of the moment—it’s almost impossible not to make it your own.

• Add protein: Toss in grilled chicken, shrimp, or black beans to turn this side into a hearty main course.
• Make it vegan: Use your favorite plant-based mayo, sour cream, and vegan feta or cotija for a dairy-free version everyone can enjoy.
• Boost the veggies: Stir in chopped red bell pepper, cherry tomatoes, or even diced avocado just before serving for extra color and nutrition.
• Up the heat: Sprinkle with hot sauce, double the jalapeño, or try diced chipotle in adobo for bolder spice lovers.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rotini pasta until just al dente, following the package instructions. Drain and set aside, giving it a minute to cool—you want it warm but not piping hot before mixing with the other ingredients.

Step 2: Make the Creamy Dressing

In a small bowl, whisk together mayonnaise, sour cream, fresh lime juice, salt, smoked paprika, chili powder, ground cumin, black pepper, and a touch of chipotle chile powder. Whip until smooth and set aside—this mixture brings all the street corn magic to the party!

Step 3: Sear the Corn Mixture

Heat a large, heavy skillet over high heat. Once blazing hot, add olive oil followed by the thawed and well-drained corn, 1 cup of green onions, and diced jalapeño. Let them cook undisturbed for several minutes so the corn gets gorgeously blistered and browned—stir only once or twice to prevent burning.

Step 4: Assemble the Salad

In a spacious bowl, combine the cooked pasta, the hot corn mixture, the creamy dressing, the remaining green onions, two tablespoons of chopped cilantro, and almost all the cotija cheese (save a bit for garnish). Toss gently so every piece gets perfectly coated.

Step 5: Garnish and Serve

Transfer your Mexican Street Corn Pasta Salad to a serving bowl, then shower it with the reserved cotija cheese crumbles and the last sprinkle of fresh cilantro for a vibrant, irresistible finish.

How to Serve Mexican Street Corn Pasta Salad

Garnishes

For the quintessential street corn vibe, don’t skip a generous shower of crumbled cotija cheese and chopped fresh cilantro on top. A sprinkle of chili powder or a few extra slivers of jalapeño makes it pop—even a quick squeeze of lime just before serving takes things over the top!

Side Dishes

This pasta salad is incredibly versatile—try serving it alongside grilled meats, burgers, baked beans, or roasted vegetables. It’s also a winning match for tacos, BBQ chicken, or as a colorful potluck centerpiece where everyone comes back for seconds.

Creative Ways to Present

Serve up your Mexican Street Corn Pasta Salad in a gorgeous wide bowl for a family feast or in individual mason jars and small parfait cups for picnics and outdoor parties. For something festive, offer “build your own” toppings so each guest can add their favorite extras!

Make Ahead and Storage

Storing Leftovers

Cooled, covered, and stashed in the refrigerator, Mexican Street Corn Pasta Salad tastes bright and bold for up to three days. If possible, hold back a handful of cotija and cilantro to sprinkle fresh each time you serve.

Freezing

Freezing isn’t recommended for this salad—creamy dressings often separate, and the vegetables can lose their snappy texture once thawed. It’s at its absolute best enjoyed fresh from the fridge!

Reheating

No need to reheat—this salad is happiest served chilled or at room temperature. If the dressing thickens too much, stir in a splash of milk or lime juice before enjoying again for that just-made feel.

FAQs

Final Thoughts

If you can’t tell, I’m obsessed with this Mexican Street Corn Pasta Salad and I think you’re going to fall for it too! It’s easy, adaptable, and outrageously flavorful—give it a try at your next gathering or barbecue, and don’t be surprised when everyone begs for the recipe.

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