Mexican Street Corn Pasta Salad

Bright, zesty, and loaded with flavor—this Mexican Street Corn Pasta Salad brings the bold and vibrant taste of street food into a creamy, crave-worthy side dish.

If you love the smoky-sweet magic of elote (Mexican street corn), you’re in for a treat.

I created this pasta salad version after falling in love with elote during a summer food festival.

One bite of the charred corn slathered in creamy sauce, sprinkled with chili and cotija, and I was hooked.

The idea of combining it with pasta came during a weekend barbecue when I wanted to serve something familiar, yet fun and unexpected.

It was an instant hit—and now it’s a staple for picnics, potlucks, and taco nights!

Why you’ll love this

1. Bold Street Food Flavors – Smoky grilled corn, zesty lime, and chili spices make every bite pop.
2. Creamy & Satisfying – The tangy mayo-sour cream dressing coats the pasta and corn for a rich, comforting texture.
3. Make-Ahead Friendly – Perfect for prepping ahead of time. Flavors get even better as it sits.
4. Perfect for Summer Gatherings – This chilled pasta salad is refreshing and pairs beautifully with BBQ, tacos, or grilled meat.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cuisines: Mexican-American
Servings: 6
Estimated Cost: $8–$10

Equipment:

• Large pot (for pasta)
• Grill pan or skillet (for charring corn)
• Mixing bowls
• Whisk
• Sharp knife

Ingredients

• 3 cups cooked rotini or penne pasta, cooled
• 3 cups corn kernels (fresh, grilled, or frozen and thawed)
• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup crumbled cotija cheese (or feta as substitute)
• 1 jalapeño, finely diced (optional for heat)
• ¼ cup chopped cilantro
• ¼ cup diced red onion
• Juice of 1 lime
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper, to taste

Step-by-Step Instructions

1. Cook the pasta: Boil your pasta according to package directions. Drain and rinse under cold water to cool.
2. Char the corn: If using fresh or thawed corn, cook it in a hot skillet or grill pan until lightly charred (about 5–7 minutes). Let cool.
3. Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
4. Combine everything: Add the cooked pasta, charred corn, red onion, jalapeño, and cilantro to the bowl. Toss until everything is evenly coated.
5. Add cheese: Gently fold in the cotija cheese, reserving a little for topping.
6. Chill and serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Sprinkle with remaining cheese and a dash of chili powder before serving.

Nutrition Facts

(Per serving – approx.)

• Calories: 360
• Protein: 8g
• Carbohydrates: 42g
• Fat: 18g
• Saturated Fat: 5g
• Fiber: 3g
• Sugar: 5g
• Sodium: 320mg

Tips for Success

1. Don’t overcook the pasta – Slightly al dente pasta holds up better in cold salads.
2. Char the corn for depth – That smoky flavor is what gives it true “street corn” character.
3. Let it chill – Resting in the fridge helps the flavors soak into the pasta.
4. Customize the heat – Add more or less jalapeño depending on your spice tolerance.

Print Pin

Mexican Street Corn Pasta Salad

Bright, zesty, and loaded with flavor—this Mexican Street Corn Pasta Salad brings the bold and vibrant taste of street food into a creamy, crave-worthy side dish.

Course Salad

Cuisine Mexican-American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 360kcal

Cost $8–$10

Ingredients

• 3 cups cooked rotini or penne pasta cooled
• 3 cups corn kernels fresh, grilled, or frozen and thawed
• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup crumbled cotija cheese or feta as substitute
• 1 jalapeño finely diced (optional for heat)
• ¼ cup chopped cilantro
• ¼ cup diced red onion
• Juice of 1 lime
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions

• Cook the pasta: Boil your pasta according to package directions. Drain and rinse under cold water to cool.
• Char the corn: If using fresh or thawed corn, cook it in a hot skillet or grill pan until lightly charred (about 5–7 minutes). Let cool.
• Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
• Combine everything: Add the cooked pasta, charred corn, red onion, jalapeño, and cilantro to the bowl. Toss until everything is evenly coated.
• Add cheese: Gently fold in the cotija cheese, reserving a little for topping.
• Chill and serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Sprinkle with remaining cheese and a dash of chili powder before serving.

Notes

1. Don’t overcook the pasta – Slightly al dente pasta holds up better in cold salads.
2. Char the corn for depth – That smoky flavor is what gives it true “street corn” character.
3. Let it chill – Resting in the fridge helps the flavors soak into the pasta.
4. Customize the heat – Add more or less jalapeño depending on your spice tolerance.

Common Questions

Can I use canned corn instead of fresh or frozen?
Yes! Just drain it well and pat dry before charring in a skillet for best texture and flavor.

How long does it last in the fridge?
Stored in an airtight container, it stays fresh for up to 3 days. Stir before serving.

Can I make it dairy-free?
Absolutely. Use vegan mayo, skip the sour cream or replace with dairy-free yogurt, and use a dairy-free cheese alternative.

Can I add protein to make it a meal?
Grilled chicken, shrimp, or black beans are all great additions to turn this into a full meal.

Thanks for stopping by!

I hope this Mexican Street Corn Pasta Salad becomes your new favorite summer side dish.

Whether you’re hosting a backyard BBQ or packing it for lunch, it’s a dish that brings sunshine to every bite.

Enjoy and happy cooking!