Look, if you’ve ever tasted Mexican street corn (elote) and thought, “How can I eat this entire bucket at once without looking weird?” — well, friend, I’ve got the answer. This pasta salad is basically elote’s cooler cousin who shows up to every potluck and steals the show. It’s creamy, smoky, tangy, and just spicy enough to keep things interesting. Plus, you can totally eat a huge bowl of it without judgment. You’re welcome 🙂

Table of Contents

What Makes This Salad So Addictive?

Here’s the thing about Mexican street corn pasta salad—it combines everything that makes elote incredible (the charred corn, the tangy lime, that salty cotija cheese) but adds pasta to the mix so you can call it a “meal” instead of a “snack”. The creamy, zesty dressing coats every piece of pasta and corn kernel, creating this flavor explosion that honestly makes regular pasta salad look boring AF.

The real magic happens when you char the corn. You get those smoky, caramelized bits that add depth and a little crunch. Pair that with the cool creaminess of the dressing, and you’ve got texture heaven.

The key ingredients that make this salad stand out are cotija cheese (crumbly, salty, perfect), Mexican crema or sour cream (creamy and tangy), fresh lime juice (bright and zesty), and a good hit of chili powder and cayenne for that signature kick.

Ingredients You’ll Need

Let me break down what goes into this flavor bomb. Most of this stuff you probably already have in your pantry or can grab at any grocery store.

For the salad base:

8 oz pasta (fusilli, rotini, or any short pasta works great)
4 cups corn kernels (fresh, frozen, or canned—just char them first)
1/2 cup cotija cheese, crumbled (or feta if you can’t find cotija)
1/4 cup fresh cilantro, chopped
1/2 red onion, finely diced (optional but adds a nice bite)
1 avocado, diced (totally optional but who says no to avocado?)

For the creamy dressing:

2/3 cup mayonnaise
1/3 cup Mexican crema or sour cream
2 tablespoons fresh lime juice
1 teaspoon lime zest
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (adjust to your spice tolerance)
Salt and black pepper to taste

FYI, you can totally tweak this based on what you have. No Mexican crema? Just use all sour cream or all mayo. Want it spicier? Add more cayenne or throw in some jalapeños.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Start by cooking your pasta according to the package directions. Add a generous tablespoon of salt to the water—this is your only chance to season the pasta from the inside out. Once it’s al dente, drain it and rinse it under cold water to stop the cooking process. Toss it with a little olive oil so it doesn’t stick together while you prep everything else.

Step 2: Char the Corn

This step is non-negotiable if you want that authentic street corn flavor. You can do this a few ways. If you’re using fresh corn on the cob, grill it or char it directly over a gas flame until you get those beautiful blackened spots. If you’re using frozen or canned corn, heat a skillet over high heat with a little butter or olive oil, dump in the corn, and let it sit undisturbed for a few minutes until it gets nice and charred.

The charring brings out the natural sweetness in the corn and adds that smoky depth that makes this salad so good. Don’t skip this part—it’s what separates “meh” from “holy cow, can I have seconds?”

Step 3: Make the Creamy Dressing

In a small bowl, whisk together the mayo, Mexican crema, lime juice, lime zest, garlic powder, chili powder, cayenne, salt, and pepper. Taste it and adjust the seasoning—if you want more tang, add more lime juice; if you want more heat, bump up the cayenne.

This dressing is what brings everything together. It’s creamy, tangy, a little spicy, and ridiculously flavorful. Honestly, you could probably drizzle this on cardboard and it’d taste good.

Step 4: Combine Everything

In a large mixing bowl, combine the cooled pasta, charred corn, cotija cheese, cilantro, and any additional veggies you’re using (red onion, bell peppers, avocado). Pour most of the dressing over the top and toss everything together until it’s well coated.

Don’t dump all the dressing in at once—you can always add more, but you can’t take it away. Start with about 3/4 of it, toss, and see if you need more.

Step 5: Garnish and Serve

Transfer your pasta salad to a serving bowl or platter. Drizzle the remaining dressing over the top, sprinkle with extra cotija cheese and fresh cilantro, and add a dusting of Tajín or chili powder if you’re feeling fancy.

You can serve this immediately, but IMO, it’s even better after it sits in the fridge for an hour or so. The flavors meld together and get even more delicious.

Tips for the Best Mexican Street Corn Pasta Salad

Use fresh ingredients whenever possible. Fresh lime juice beats bottled any day, and fresh cilantro adds a brightness that dried herbs just can’t match.

Don’t overcook the pasta. You want it al dente because it’ll soften a bit more as it sits in the dressing. Mushy pasta is a crime against pasta salad everywhere.

Char your corn properly. Seriously, this is the game-changer. If you can’t char it, at least toast it in a dry pan to get some color.

Adjust the spice level. Not everyone has the same heat tolerance, so start with less cayenne and add more if needed. You can always kick it up a notch, but you can’t dial it back.

Make it ahead. This salad is perfect for meal prep or making the night before a party. Just keep the avocado separate if you’re using it, and add it right before serving so it doesn’t brown.

Why This Recipe Works for Any Occasion

Mexican street corn pasta salad is one of those rare dishes that works for basically everything. Bringing something to a summer BBQ? This. Need a side for taco night? Yep. Want something filling for a picnic? Absolutely. It travels well, feeds a crowd, and looks way more impressive than the effort you actually put in.

Plus, it’s super customizable. Throw in some black beans for extra protein. Add diced bell peppers for crunch and color. Swap the cotija for feta if that’s what you have. This recipe is forgiving and flexible, which is exactly what you need when you’re cooking for real life, not a cooking show.

The flavor profile hits all the right notes—creamy, tangy, smoky, sweet, and spicy. It’s comfort food that doesn’t feel heavy, and it’s loaded with flavor without being overwhelming.

Storing and Serving Suggestions

This pasta salad keeps well in the fridge for up to three days. Store it in an airtight container, and give it a good stir before serving since the dressing can settle. If it seems a little dry after sitting, just whisk together a quick drizzle of mayo, lime juice, and a splash of water to refresh it.

When you’re ready to serve, top it with extra cilantro, a squeeze of fresh lime, and a sprinkle of cotija. You can also add a light dusting of smoked paprika or Tajín for that extra pop of color and flavor.

Ever wondered why pasta salad always tastes better the next day? It’s because all those flavors have time to get cozy and really soak into the pasta and veggies. Just trust the process.

Final Thoughts

If you’re tired of boring pasta salads that taste like someone dumped a bottle of Italian dressing over noodles and called it a day, this Mexican street corn pasta salad is your new go-to. It’s got personality, flavor, and enough creamy, zesty goodness to make everyone at the table ask for the recipe.

Whether you’re a street corn fanatic or just looking for a killer side dish, this salad delivers. It’s easy, it’s delicious, and it proves that pasta salad doesn’t have to be bland. So grab your ingredients, char that corn, and get ready to fall in love with pasta salad all over again.

Mexican Street Corn Pasta Salad Recipe (Elote-Inspired Favorite)

Course: Sides, LunchCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

400

kcal

Total time

hour

Creamy, tangy, and loaded with smoky charred corn, this Mexican Street Corn Pasta Salad takes all the flavors of classic elote—corn, lime, chili, and cotija—and wraps them around tender pasta. It works perfectly for BBQs, potlucks, taco night, or meal prep, and tastes even better after it chills in the fridge.

Ingredients

For the Pasta Salad

8 oz short pasta (rotini, fusilli, or similar)
4 cups corn kernels
Fresh (from 4–5 ears), or
Frozen (thawed), or
Canned (drained well)
1/2 cup cotija cheese, crumbled
Substitute: feta if you can’t find cotija
1/4 cup fresh cilantro, chopped
1/2 small red onion, finely diced (optional but recommended)
1 avocado, diced (optional, add just before serving)
For the Creamy Street Corn Dressing
2/3 cup mayonnaise
1/3 cup Mexican crema or sour cream
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon lime zest
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Use less for mild, more for spicier
Salt, to taste (start with 1/2 teaspoon and adjust)
Black pepper, to taste
For Garnish (Optional but Highly Recommended)
Extra crumbled cotija cheese
Extra chopped cilantro
Extra lime wedges
Chili powder, smoked paprika, or Tajín for sprinkling

Directions

Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions until al dente.
Drain the pasta, then rinse it under cold water to stop the cooking and cool it down.
Shake off excess water, then toss the pasta lightly with a small drizzle of olive oil so it doesn’t stick together while you prep everything else.
Char the Corn
You have a few options; pick what works for you:
Option A – Skillet (easy + fast):
Heat a large cast-iron or non-stick skillet over medium‑high heat.
Add a tiny drizzle of oil or a small pat of butter.
Add the corn in an even layer.
Let it sit without stirring for a couple of minutes to get some color, then stir and repeat.
Cook until the kernels look golden in spots with a few charred edges.
Option B – Grill (most “elote” style):
Brush corn on the cob lightly with oil.
Grill over medium‑high heat, turning every few minutes, until charred in spots all around.
Let cool slightly, then cut the kernels off the cobs.
Option C – Broiler (if you feel fancy):
Spread thawed or drained corn on a sheet pan.
Broil on high for a few minutes, stirring once, until lightly charred.
Let the corn cool slightly so it doesn’t melt the dressing later.
Make the Dressing
In a medium bowl, add:
Mayonnaise
Mexican crema or sour cream
Lime juice
Lime zest
Chili powder
Garlic powder
Cayenne pepper
Salt and black pepper
Whisk until the dressing looks smooth and creamy.
Taste and adjust:
Add more lime juice for extra tang.
Add more cayenne or chili powder for extra heat.
Add a pinch more salt if the flavors taste flat.
Assemble the Salad
In a large mixing bowl, add:
Cooked and cooled pasta
Charred corn
Crumbled cotija cheese
Chopped cilantro
Diced red onion (if using)
Pour about 3/4 of the dressing over the salad.
Toss gently until everything is well coated.
Check the texture—if it looks a little dry, add more dressing until it looks creamy but not soupy.
If using avocado, gently fold it in last so it doesn’t get smashed.
Chill (Optional but Delicious)
For best flavor, cover the bowl and chill the pasta salad in the fridge for 30–60 minutes so the flavors can meld.
Right before serving, give it a quick stir.
If it thickened up in the fridge, add a small splash of lime juice or a spoonful of crema/mayo to loosen it slightly.
Garnish and Serve
Transfer the salad to a serving bowl or platter.
Top with:
Extra cotija
Extra cilantro
A light sprinkle of chili powder, smoked paprika, or Tajín
Lime wedges on the side for squeezing
Serve chilled or at cool room temperature.

Notes

Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Stir before serving.
If the salad dries out a bit, loosen it with a spoonful of mayo/crema and a squeeze of lime juice.
If you use avocado, add it fresh right before serving for the best texture and color.
Notes
This card uses 8 oz short pasta, about 4 cups charred corn, and a creamy mayo + crema dressing with lime, chili powder, cayenne, garlic, and cotija—exactly like the article description.
It includes the same optional mix-ins mentioned: red onion, avocado, and flexible options like using feta instead of cotija.
The method follows the same flow as the article:
Cook pasta → Char corn → Make dressing → Toss → Chill → Garnish.