Mexican Street Corn Pasta Salad
This vibrant pasta salad combines the zesty flavors of traditional Mexican street corn (elote) with al dente pasta for a refreshing dish perfect for potlucks, summer barbecues, or weeknight dinners. Creamy, tangy, and packed with sweet corn, this crowd-pleasing recipe delivers authentic Mexican flavors in every bite.
Easy Mexican Street Corn Pasta Salad Recipe
There’s something magical about the way Mexican street corn combines sweet charred corn with tangy lime, creamy sauce, and spicy seasonings. This Mexican Street Corn Pasta Salad takes all those beloved flavors and transforms them into a hearty, shareable dish that’s perfect for warm weather gatherings or meal prep throughout the year.
Traditional elote (Mexican street corn) is a beloved street food where corn on the cob is slathered with a mixture of mayonnaise, cotija cheese, chili powder, and lime. This pasta salad version makes those flavors more accessible and sharable, while adding satisfying pasta and fresh vegetables for a complete dish.
THIS RECIPE:
- Combines authentic Mexican street corn flavors with pasta for a crowd-pleasing dish
- Can be made in advance, making it perfect for meal prep and gatherings
- Features a balance of creamy, tangy, sweet, and spicy elements
- Customizable with your favorite add-ins for a personalized twist
| Recipe Details | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Total Time | 30 minutes |
| Servings | 8 servings |
| Yield | Approximately 10 cups |
This Mexican Street Corn Pasta Salad is incredibly versatile and forgiving, making it perfect for both novice and experienced cooks. The preparation is straightforward, requiring minimal cooking beyond boiling pasta and charring corn. What makes this dish truly special is how it balances creamy, tangy dressing with sweet corn, pasta, and fresh vegetables for a dish that’s substantial enough for a main course yet perfect as a side dish.
Ingredients for Mexican Street Corn Pasta Salad
The quality of ingredients you choose will significantly impact the final flavor of your Mexican Street Corn Pasta Salad. Whenever possible, opt for fresh, in-season corn for the sweetest flavor and best texture. While frozen corn can work in a pinch, nothing beats the charred flavor of fresh corn kernels.
For the Pasta Salad:
- 1 pound (16 oz) short pasta (rotini, farfalle, or cavatappi work well)
- 4 ears fresh corn, husked (or 3 cups frozen corn, thawed)
- 2 tablespoons olive oil (if using fresh corn)
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeds removed and finely diced
- ½ red onion, finely diced
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- ⅔ cup cotija cheese, crumbled (plus extra for garnish)
For the Dressing:
- ½ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon honey
- Salt and black pepper to taste
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Pasta | 1 pound | Choose pasta with ridges or curves to hold dressing |
| Corn | 4 ears fresh or 3 cups frozen | Fresh in-season sweet corn provides the best flavor |
| Cheese | ⅔ cup cotija | Authentic cotija is best, but feta can substitute in a pinch |
| Herbs | ¼ cup cilantro | Use fresh, not dried, for bright flavor |
| Peppers | 1 red bell + 1 jalapeño | Look for firm, brightly colored peppers |
| Dairy | ½ cup mayo + ¼ cup crema/sour cream | Full-fat versions provide the creamiest texture |
| Spices | As listed | Toast spices briefly to enhance flavor |
How to Make Mexican Street Corn Pasta Salad
Creating this vibrant Mexican Street Corn Pasta Salad involves several steps, but none are complicated. The key is to prepare each component properly before bringing everything together. The contrast between the warm, charred corn and cool, creamy dressing creates a delightful texture and temperature contrast in the finished dish.
Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente (typically 8-10 minutes).
- Drain pasta and rinse under cold water to stop cooking. Drain thoroughly.
- Transfer pasta to a large mixing bowl and toss with a drizzle of olive oil to prevent sticking.
Prepare the corn:
- For fresh corn: Brush corn with olive oil and grill over medium-high heat, turning occasionally, until charred in spots (about 10 minutes). Alternatively, char corn in a cast-iron skillet over medium-high heat. Once cooled, carefully cut kernels from cobs.
- For frozen corn: Heat 1 tablespoon oil in a skillet over medium-high heat. Add thawed corn in a single layer and cook without stirring for 3-4 minutes until charred on one side. Stir and continue cooking for another 2-3 minutes.
- Allow corn to cool completely before adding to pasta.
Make the dressing:
- In a medium bowl, whisk together mayonnaise, Mexican crema or sour cream, lime juice, minced garlic, chili powder, smoked paprika, cumin, cayenne pepper, and honey.
- Season with salt and black pepper to taste.
- Whisk until smooth and well combined.
Assemble the salad:
- To the bowl with pasta, add charred corn, diced bell pepper, jalapeño, red onion, and chopped cilantro.
- Pour dressing over the pasta mixture and gently toss until everything is well coated.
- Fold in the crumbled cotija cheese, reserving some for garnish.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve:
- Before serving, taste and adjust seasonings if needed.
- Garnish with additional cilantro, cotija cheese, and a sprinkle of chili powder.
- For extra lime flavor, serve with lime wedges on the side.
Tips for Making Mexican Street Corn Pasta Salad
Pro tip: For the most flavorful Mexican Street Corn Pasta Salad, char your corn until it develops dark spots. These caramelized areas add an incredible smoky sweetness that balances the tangy dressing perfectly.
- Salt your pasta water generously – it should taste like sea water. This is your only chance to season the pasta itself.
- Cook pasta just until al dente, as it will continue to absorb moisture from the dressing.
- Let the pasta cool completely before adding the dressing to prevent it from becoming soggy.
- For best flavor, prepare the salad at least 30 minutes before serving to allow flavors to meld.
| Technique | Recommendation |
|---|---|
| Corn Preparation | Char corn deeply for maximum flavor; don’t be afraid of dark spots |
| Pasta Cooking | Cook to al dente and rinse with cold water immediately to stop cooking |
| Dressing Application | Toss while pasta is room temperature, not hot, for best absorption |
| Cheese Addition | Reserve some cotija for garnishing just before serving |
When charring corn, patience is key. Allow the kernels to develop deep golden spots before turning, which creates a caramelized exterior with a sweet, juicy interior. If you’re in a hurry, you can use frozen corn and char it in a hot skillet, though fresh corn offers superior flavor and texture during summer months.
Make-Ahead Instructions
This Mexican Street Corn Pasta Salad is actually better when made slightly ahead, making it perfect for entertaining or meal prep. You can prepare components separately or make the entire salad in advance:
Complete salad: The fully assembled salad can be made up to 24 hours ahead. Store in an airtight container in the refrigerator. Reserve some of the cotija cheese and cilantro to add fresh just before serving.
Pasta: Cook the pasta up to 2 days ahead. Toss with a small amount of olive oil to prevent sticking and store in an airtight container in the refrigerator.
Corn: Char the corn up to 2 days ahead and refrigerate in a sealed container.
Dressing: The dressing can be prepared up to 3 days ahead and stored in a jar or container in the refrigerator. Whisk well before using if separation occurs.
Vegetables: The bell pepper, jalapeño, and red onion can be diced up to 1 day ahead and stored separately in the refrigerator.
When ready to serve a made-ahead salad, remove it from the refrigerator about 20 minutes before serving to take the chill off. Toss again to redistribute the dressing and add a splash of lime juice to brighten the flavors.
Storing Leftovers
Properly stored leftovers of Mexican Street Corn Pasta Salad will maintain their quality for several days:
Store leftover pasta salad in an airtight container in the refrigerator for up to 3-4 days.
Because this salad contains mayonnaise and dairy, never leave it at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F).
If bringing this salad to a picnic or outdoor gathering, keep it chilled in a cooler with ice packs until ready to serve.
Before serving leftover pasta salad, give it a good stir to redistribute the dressing. If it seems dry, add a small splash of lime juice or a dollop of mayo mixed with a little lime juice to refresh it.
The flavor actually improves after a day in the refrigerator as the ingredients have time to meld together.
Freezing Mexican Street Corn Pasta Salad
Due to its creamy dressing and fresh vegetable content, Mexican Street Corn Pasta Salad does not freeze well. The mayo-based dressing will separate upon thawing, and the vegetables will become mushy, significantly altering the texture and appearance of the salad.
However, if you’d like to prep ahead for future meals, you can freeze some components separately:
Charred corn kernels can be frozen for up to 3 months in an airtight container.
Cooked plain pasta (without dressing) can be frozen for up to 1 month. When ready to use, thaw in the refrigerator overnight and combine with fresh dressing and vegetables.
For the best quality and food safety, I recommend making only as much pasta salad as you’ll consume within 3-4 days rather than freezing the complete dish.
Serving Suggestions
Mexican Street Corn Pasta Salad works beautifully as either a main dish or a side, depending on how you serve it:
As a main dish:
- Serve in large bowls topped with grilled chicken, shrimp, or sliced steak for a complete meal.
- Accompany with warm tortilla chips and guacamole on the side.
- Add sliced avocado on top for extra creaminess and healthy fats.
As a side dish:
- Pair with grilled meats like carne asada, chicken thighs, or fish tacos.
- Serve alongside other Mexican-inspired dishes like enchiladas or quesadillas.
- Include in a potluck spread with other summer favorites like watermelon, coleslaw, and baked beans.
Beverage pairings:
- Mexican beer with a lime wedge
- Margaritas or palomas for a festive touch
- Sparkling water with lime for a non-alcoholic option
- Horchata for a traditional Mexican drink pairing
For the best flavor experience, serve this pasta salad slightly chilled but not ice cold, which allows the flavors to fully bloom on your palate.
FAQ
Can I substitute the cotija cheese?
Yes, if cotija cheese is unavailable, feta cheese makes an excellent substitute as it has a similar crumbly texture and salty flavor. Queso fresco is another good alternative, though it has a milder taste. In a pinch, even grated Parmesan can work, though the flavor profile will be different.
How can I make this Mexican Street Corn Pasta Salad vegetarian or vegan?
This recipe is already vegetarian. To make it vegan, substitute the mayonnaise with vegan mayo, use plant-based sour cream instead of Mexican crema, and replace the cotija cheese with a dairy-free alternative like crumbled tofu seasoned with nutritional yeast and salt, or a store-bought vegan feta.
Can I use canned corn instead of fresh or frozen?
While fresh corn offers the best flavor and texture, especially when charred, you can use canned corn as a convenient alternative. Be sure to drain and pat it dry very well before attempting to char it in a hot skillet. The flavor won’t be quite as sweet and complex, but it will still produce a delicious pasta salad.
My family doesn’t like spicy food. Can I adjust the heat level?
Absolutely! This recipe is easily customizable to your heat preference. To reduce spiciness, omit the cayenne pepper completely and use only half (or none) of the jalapeño. You can also reduce the chili powder or substitute it with a milder paprika. The dish will still have plenty of flavor from the other ingredients.
Can I make this gluten-free?
Yes, simply substitute the regular pasta with your favorite gluten-free pasta. Corn, rice, or chickpea-based pastas work particularly well in this recipe. Just be sure to cook the gluten-free pasta according to package directions, as cooking times often differ from wheat pasta. For best results, don’t overcook gluten-free pasta as it can become mushy.
