MEXICAN STREET CORN PASTA

I have such vivid memories of summer street festivals, the air thick with the scent of grilling corn, lime, and chili. One particular year, I was obsessed with elotes – that classic Mexican street corn slathered in creamy, tangy goodness. I always wished I could transform that perfect flavor combination into a substantial meal. Today, I’m sharing all my secrets for the most amazing Best Mexican Street Corn Pasta Salad you’ll ever make! Trust me, this recipe is a total crowd-pleaser and a guaranteed hit at any potluck.

The Ultimate Best Mexican Street Corn Pasta Salad Recipe

Get ready to experience a flavor explosion! This isn’t your average pasta salad. We’re taking the irresistible flavors of Mexican street corn (elotes) and combining them with perfectly cooked pasta, creating a dish that’s creamy, spicy, sweet, and totally addictive. Forget boring side dishes; this is a STAR! And the best part? It’s surprisingly easy to make.

What Makes This Recipe So Special?

• The Flavor: It’s a perfect balance of sweet corn, tangy lime, spicy chili, and creamy mayonnaise.
• The Texture: The al dente pasta, juicy corn kernels, and crumbly cotija cheese create a delightful textural contrast.
• The Versatility: This salad is perfect as a side dish, a light lunch, or even a vegetarian main course.
• The Wow Factor: It’s a unique and unexpected twist on classic pasta salad that will impress your friends and family.

Ingredients You’ll Need

• Pasta: 1 pound of your favorite pasta shape. I love using rotini, shells, or elbow macaroni because they hold the sauce beautifully.
• Corn: 4 ears of fresh corn, shucked (or 4 cups of frozen corn, thawed). Fresh corn is best, but frozen works in a pinch!
• Mayonnaise: 1 cup. Use a good quality mayonnaise for the best flavor.
• Sour Cream: 1/2 cup. This adds tanginess and creaminess.
• Lime Juice: 2-3 tablespoons, from fresh limes. Freshly squeezed is KEY!
• Chili Powder: 1-2 teaspoons, depending on your spice preference.
• Cumin: 1 teaspoon. Adds warmth and depth of flavor.
• Garlic Powder: 1/2 teaspoon. For a subtle garlicky note.
• Cotija Cheese: 1/2 cup, crumbled. This salty, crumbly cheese is essential for the authentic elote flavor.
• Cilantro: 1/4 cup, chopped. Adds freshness and brightness.
• Red Onion: 1/4 cup, finely diced. Adds a bit of bite.
• Jalapeño: 1, seeded and minced (optional, for extra heat).
• Salt and Pepper: To taste.

Let’s Get Cooking! Step-by-Step Instructions

1. 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. This is crucial – nobody wants mushy pasta salad! Drain the pasta and rinse it with cold water to stop the cooking process. This also helps to prevent the pasta from sticking together. Set aside.
2. Grill or Cook the Corn: If using fresh corn, grill it over medium heat until lightly charred and cooked through, about 8-10 minutes, turning occasionally. Alternatively, you can boil the corn for 5-7 minutes, or sauté the kernels in a skillet with a little butter until tender and slightly browned. If using frozen corn, simply sauté it until heated through. I love that smoky char from the grill, but any method works!
3. Cut the Corn Kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Try to get as close to the cob as possible to maximize your yield.
4. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust the seasonings as needed. Don’t be afraid to add more lime juice or chili powder to suit your preference!
5. Combine Everything: Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl with the dressing. Gently toss everything together until well combined, making sure every piece of pasta is coated in that delicious dressing.
6. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is important! The flavors really develop as the salad chills. Before serving, give it another gentle toss and garnish with extra cotija cheese and cilantro, if desired.

Success Tips for the Best Mexican Street Corn Pasta Salad

• Don’t Overcook the Pasta: Al dente pasta is key to a great pasta salad. It should be firm to the bite, not mushy.
• Use Fresh Lime Juice: Bottled lime juice just doesn’t compare to the bright, tangy flavor of fresh lime juice. Trust me on this one!
• Taste and Adjust Seasonings: This is your salad! Don’t be afraid to adjust the seasonings to your liking. Add more chili powder for extra heat, or more lime juice for a tangier flavor.
• Let it Chill: Chilling the salad for at least 30 minutes allows the flavors to meld and develop. It also helps to prevent the pasta from drying out.
• Add a Touch of Sweetness (Optional): If you like a hint of sweetness in your elotes, try adding a teaspoon of honey or agave nectar to the dressing. It’s a subtle touch, but it can really enhance the flavor.

Variations and Adaptations

This recipe is incredibly versatile! Feel free to experiment with different ingredients and flavors to create your own unique version. Here are a few ideas:

• Add Protein: Grilled chicken, shrimp, or black beans would be delicious additions to this salad.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for extra heat.
• Use Different Cheeses: Queso fresco, Monterey Jack, or even crumbled feta cheese would be great substitutes for cotija cheese.
• Add Vegetables: Diced bell peppers, cherry tomatoes, or avocado would add extra color and flavor.
• Make it Vegan: Use vegan mayonnaise, sour cream, and cheese alternatives to make this salad vegan-friendly.

Serving Suggestions

This Best Mexican Street Corn Pasta Salad is perfect for:

• Potlucks and barbecues
• Picnics
• Summer parties
• Light lunches
• Side dish for grilled meats or fish
• Vegetarian main course

If you are looking for another simple but delectable meal, try my GARLIC PARMESAN PASTA PERFECTION. It is so easy to make.

For another great way to use corn, try my STREET CORN CHICKEN RICE BOWL. You will love it!

Looking for another great pasta recipe? You will love my Parmesan Garlic Chicken Pasta!

Make-Ahead & Storage Instructions

Make-Ahead Instructions

This salad can be made ahead of time, which is perfect for parties and gatherings! You can prepare the pasta, corn, and dressing separately and store them in the refrigerator for up to 2 days. When ready to serve, simply combine everything and toss gently. I actually think it tastes even better the next day after the flavors have had a chance to meld!

Storage Instructions

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta may absorb some of the dressing as it sits, so you may need to add a little extra lime juice or mayonnaise before serving. I do not recommend freezing this salad, as the mayonnaise and sour cream may separate upon thawing.

If you are looking for another salad idea, try my Cilantro Lime Pasta Salad!

Recipe

Best Mexican Street Corn Pasta Salad

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:

• 1 pound pasta (rotini, shells, elbow macaroni)
• 4 ears fresh corn, shucked (or 4 cups frozen corn, thawed)
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2-3 tablespoons fresh lime juice
• 1-2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced (optional)
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
2. Grill, boil, or sauté corn until cooked through. Cut kernels off the cob.
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
4. Add pasta, corn, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl with the dressing. Toss gently to combine.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Before serving, toss again and garnish with extra cotija cheese and cilantro, if desired.

You can also try my STREET CORN CHICKEN RICE BOWL for another easy meal!

Or even try my STREET CORN CHICKEN RICE BOWL for a healthy version!

Final Thoughts

And there you have it – the Best Mexican Street Corn Pasta Salad that’s guaranteed to be a hit! I promise, this recipe will become a staple in your summer rotation. It’s quick, easy, customizable, and bursting with flavor. Whether you’re serving it at a barbecue, bringing it to a potluck, or simply enjoying it for a light lunch, this salad is sure to impress. So go ahead, give it a try, and let me know what you think! I can’t wait to hear about your culinary adventures!

Lady Maria

Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad combines the flavors of elotes with pasta for a creamy, spicy, and sweet dish. It’s a crowd-pleasing and versatile recipe perfect as a side, light lunch, or vegetarian main course.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Course, Side Dish

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound pasta rotini, shells, elbow macaroni
• 4 ears fresh corn, shucked or 4 cups frozen corn, thawed
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2-3 tablespoons fresh lime juice
• 1-2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced optional
• Salt to taste
• Pepper to taste

Equipment

• Large Pot
• Colander
• Grill (optional)
• knife
• Cutting board
• Large bowl
• whisk
• measuring cups and spoons
• spatula or tongs
• Airtight container

Method

 

1. 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 and rinse it with cold water.
2. If using fresh corn, grill it over medium heat until lightly charred and cooked through, about 8-10 minutes, turning occasionally. Alternatively, you can boil the corn for 5-7 minutes, or sauté the kernels in a skillet with a little butter until tender and slightly browned. If using frozen corn, simply sauté it until heated through.
3. Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob.
4. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust the seasonings as needed.
5. Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl with the dressing. Gently toss everything together until well combined.
6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Before serving, give it another gentle toss and garnish with extra cotija cheese and cilantro, if desired.

Notes

For best results, use fresh lime juice and good quality mayonnaise. Al dente pasta is crucial to prevent mushiness. Adjust seasonings to your liking, adding more chili powder for heat or lime juice for tanginess. The salad can be made ahead of time and stored in the refrigerator for up to 3 days. Consider adding a touch of sweetness, like honey or agave, for a more authentic elote flavor.