A colorful bowl of Mexican Street Corn Pasta Salad with charred corn, pasta, creamy dressing, cotija cheese, cilantro, and a sprinkle of chili powder.

3 Easy Steps to Make Mexican Street Corn Pasta Salad at Home!

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This Mexican Street Corn Pasta Salad is bursting with bold, creamy, and zesty flavor—and it’s everything a summer side dish should be! Whether you’re prepping for a potluck, BBQ, or just looking to spice up your weekday meals, this salad hits all the right notes with a perfect mix of tender pasta, smoky sweet corn, and that unmistakable elote-inspired dressing.

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What Is Mexican Street Corn Pasta Salad?

Inspired by elote, or Mexican street corn, this pasta salad takes the beloved grilled-corn dish and turns it into a hearty, crowd-pleasing side. We’re talking fire-roasted corn, Cotija cheese, fresh cilantro, and a creamy, tangy dressing that you’ll want to eat by the spoonful. It’s everything you love about street corn, but with the satisfying bite of pasta in every forkful.

Reasons to Love This Mexican Street Corn Pasta Salad

  • Quick and easy – 20 minutes from start to finish!

  • Perfect make-ahead side – it actually gets better after chilling.

  • Made from pantry staples – no fancy ingredients needed.

  • Great for crowds – makes 10 generous servings.

  • Versatile – easy to customize or adapt based on what you have on hand.

What Does It Taste Like?

Think sweet corn kissed with smoky char, swirled in a limey, spicy, ultra-creamy dressing, punctuated by the salty tang of Cotija cheese and the herbal pop of fresh cilantro. The pasta is the perfect vehicle to absorb all that flavor. It’s creamy, tangy, zesty, and just the right amount of spicy. In short: anything but boring!!

Why This Salad Belongs at Your Table

  • Perfect for summer BBQs and picnics

  • Vegetarian-friendly

  • Make-ahead for stress-free hosting

  • Easily scaled for larger gatherings

  • Packed with bold, crave-worthy flavor

Ingredients You’ll Need

For the Salad:

  • 16 oz. rotini pasta

  • 2 teaspoons olive oil

  • 4 (10 oz.) bags frozen fire-roasted corn, cooked (or 3 cans of corn, drained)

  • 1 cup Cotija cheese (or queso fresco), crumbled

  • 1/3 cup fresh cilantro, chopped (+ more for garnish)

For the Dressing:

  • 1 cup sour cream

  • 1/2 cup mayonnaise

  • 2 tablespoons olive oil

  • 1 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • Cayenne pepper (a couple of pinches)

  • 3 tablespoons lime juice

  • 2 teaspoons lime zest

  • Kosher salt & freshly cracked pepper, to taste

A colorful bowl of Mexican Street Corn Pasta Salad with charred corn, pasta, creamy dressing, cotija cheese, cilantro, and a sprinkle of chili powder.

Tools You’ll Need

  • Large mixing bowl

  • Medium bowl (for dressing)

  • Measuring cups & spoons

  • Pasta pot

  • Strainer

  • Serving platter

Ingredient Swaps & Additions

I promised you versatile, and here’s proof!

  • Cheese: Use feta if you can’t find Cotija or queso fresco.

  • Corn: Grilled corn on the cob (fresh or leftover) adds amazing charred flavor.

  • Creamy base: Greek yogurt can sub in for the sour cream.

  • Heat level: Add chopped jalapeño or a splash of hot sauce to spice things up.

  • Protein boost: Toss in shredded chicken, black beans, or grilled shrimp.

  • Make it vegan: Use plant-based mayo and sour cream, and skip the cheese or use a vegan alternative.

How to Make Mexican Street Corn Pasta Salad

Step-by-Step Instructions:

  1. Cook the Pasta:
    Boil rotini until just al dente (about 1 minute less than the package suggests). Drain and toss with olive oil, salt, and pepper. Let it cool to room temperature—or refrigerate to speed things up.

  2. Make the Dressing:
    In a medium bowl, whisk together sour cream, mayo, olive oil, chili powder, garlic powder, cayenne, lime juice, zest, and a generous pinch of salt and pepper.

  3. Combine the Ingredients:
    In a large bowl, mix the cooled pasta, cooked corn, Cotija cheese, and chopped cilantro.

  4. Toss with Dressing:
    Pour most of the dressing over the salad and mix until everything is well coated.

  5. Garnish and Serve:
    Transfer to a serving dish. Drizzle with remaining dressing and top with fresh cilantro. Serve chilled or at room temperature.

What to Serve with It

  • Grilled chicken, steak, or shrimp

  • Tacos or fajitas

  • Nachos or tortilla chips on the side

  • A big pitcher of agua fresca or margaritas

Tips for the Best Mexican Street Corn Pasta Salad

  • Salt your pasta water well – Think ocean salty! This step seasons the pasta from within.

  • Don’t overcook your pasta – It should have a slight bite to stand up to the creamy dressing.

  • Use fresh lime juice – That bright citrus zing makes a difference!

  • Make ahead? Blend the Cotija into the dressing to prevent drying out. Add half when making, and save the rest to refresh just before serving.

  • Fresh corn? YES. You don’t need to cook it—raw sweet corn off the cob is a total game-changer.

A colorful bowl of Mexican Street Corn Pasta Salad with charred corn, pasta, creamy dressing, cotija cheese, cilantro, and a sprinkle of chili powder.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad dries out a bit, just stir in a tablespoon or two of water, sour cream, or extra dressing before serving.

FAQs About Mexican Street Corn Pasta Salad

Can I Make This Pasta Salad Ahead of Time?

Yes! It’s actually better after a few hours. Just hold back some of the dressing and mix it in right before serving.

Can I Freeze Mexican Street Corn Pasta Salad?

Unfortunately, this dish doesn’t freeze well. The dairy-based dressing tends to separate and lose its creamy texture once thawed.

Is It Spicy?

It has a mild kick from cayenne and chili powder, but nothing overwhelming. Feel free to adjust the spice level to your liking.

 Can I Use a Different Pasta Shape?

Absolutely. Bowtie, penne, or fusilli are all great alternatives that hold the creamy dressing well.

 What If I Can’t Find Cotija Cheese?

No problem—crumbled feta or queso fresco makes a great substitute with a similar salty bite.

Can I Use Fresh Corn Instead of Frozen?

Yes! In-season fresh corn is amazing in this dish. You can even use it raw—no need to cook it first.

How Long Does It Last in the Fridge?

It keeps well for up to 3 days when stored in an airtight container. Stir before serving if it looks a little dry.

Can I Serve This Pasta Salad Warm?

It’s typically served cold or at room temperature, but if you’re using freshly grilled corn, a warm version can be surprisingly tasty.

Can I Make This Without Cilantro?

Absolutely—if you’re not a cilantro fan, substitute with chopped green onions or parsley for a fresh herbaceous twist.

Final Thoughts: Why You’ll Make This Again and Again

This Mexican Street Corn Pasta Salad brings so much joy to any table. It’s colorful, flavor-packed, easy to make, and endlessly customizable. From cookouts to weeknight dinners, it checks all the boxes—simple, satisfying, and downright delicious.

If you loved this recipe, check out some more fresh and flavorful favorites:

Share the Love 

Did you make this Mexican Street Corn Pasta Salad? I’d love to hear what you thought! Leave a review below, and don’t forget to pin a photo on Pinterest and tag me. Can’t wait to see your creations and how you made it your own!

Nutritional Information (Per Serving)

  • Calories: 285

  • Sugar: 2.2g

  • Sodium: 150mg

  • Fat: 10.8g

  • Carbs: 38.1g

  • Fiber: 1.8g

  • Protein: 8.8g

  • Cholesterol: 14.4mg

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