There are some flavors that just scream summer, and for me, the combination of sweet, charred corn and a creamy, tangy dressing is right at the top of that list. If you’ve ever had Mexican street corn, you know exactly what I’m talking about. This Mexican Street Corn Pasta Salad takes all of those incredible flavors from the beloved street food and turns them into the perfect side dish for any cookout, potluck, or easy weeknight dinner.
In This Post
Can You Make It Ahead? Yep—And You Should!
Absolutely! This pasta salad actually tastes better after chilling for a bit. You can make it a few hours ahead—or even the day before—place it in an airtight container and store it in the fridge. Just give it a good stir before serving and, if needed, add a little extra lime juice or dressing to freshen it up.
Can I Use Canned or Frozen Corn Instead of Fresh?
Absolutely! While fresh corn is great when it’s in season, canned or frozen corn works just as well—and it’s super convenient. If you’re using canned corn, make sure to drain it well and pat it dry. For frozen corn, let it thaw and dry before cooking. The key is getting rid of extra moisture so the corn can brown instead of steam.
Recipe Features
The beauty of this recipe is in its simple, yet powerful, ingredients. Here’s what you’ll need to bring it to life:
- Pasta: A short pasta shape works best here. I love using elbow macaroni, rotini, or shells because their nooks and crannies are perfect for catching all of the creamy dressing.
- Corn: Fresh corn is my go-to, especially in the summer. That sweetness is unbeatable. You’ll need about 3 cups of kernels.
- The Creamy Base: A simple mix of mayonnaise and sour cream creates the rich, tangy foundation for our dressing.
- The Flavor Boosters: Finely minced garlic, fresh lime juice, chili powder, and smoked paprika are the heart of the dressing. The smoked paprika, in particular, adds a wonderful depth that complements the charred corn.
- Cheese: Crumbled cotija cheese is the traditional choice. It’s a salty, crumbly Mexican cheese that adds an authentic touch. If you can’t find it, feta is a great substitute.
- Fresh Herbs & Veggies: Chopped cilantro and green onions bring a burst of freshness and color.
- Olive Oil, Kosher Salt, & Black Pepper: Kitchen staples to bring it all together.
Customizing Your Mexican Street Corn Salad
Cheese Swap: Can’t find cotija? Use crumbled feta or queso fresco instead.
Lighten It Up: Swap the mayo and sour cream with plain Greek yogurt for a healthier, protein-packed dressing.
Spice Level: Start by adding the jalapeño without the seeds. For a spicier flavor, add a pinch of cayenne pepper or stir in the seeds.
Add-Ins: Bulk it up with cooked chicken, black beans, or diced avocado—so good!
No Cilantro? No problem—just skip it or use fresh parsley instead.
How to Make Creamy Street Corn Pasta Salad
Want the quick version? Here’s how it comes together—full recipe below!
- Cook the Pasta: Boil in salted water until al dente, then rinse with cool water to stop the cooking.
- Char the Corn: In a hot skillet with olive oil, cook the corn until lightly charred. Set aside to cool.
- Make the Dressing: Whisk together mayo, sour cream, garlic, lime juice, chili powder, smoked paprika, salt, and pepper.
- Mix and Chill: Toss the pasta, corn, cotija, cilantro, green onions, and jalapeño with the dressing. Chill for 15–30 minutes before serving.
Pro-Tips for the Best Pasta Salad
- Don’t Overcook the Pasta: Cook your pasta just until al dente. Mushy pasta can fall apart when you mix everything together.
- Rinse Your Pasta: Rinsing the pasta in cool water after cooking does two things: it stops the cooking process immediately, and it washes away excess starch, which helps prevent the salad from becoming gummy.
- Zest the Lime: Before you juice your lime, use a microplane to zest it. Adding a teaspoon of lime zest to the dressing will give it an extra pop of bright, citrusy flavor.
- Let It Rest: Letting the salad chill for at least 15-30 minutes before serving allows the pasta to absorb the dressing and the flavors to meld together for a much tastier result.
Frequently Asked Questions (FAQs)
Absolutely! Just substitute your favorite gluten-free short pasta and prepare it according to the package directions.
Short pasta shapes with ridges or curves are ideal because they hold the creamy dressing so well. Ditalini, rotini, small shells, or fusilli are all excellent choices.
Oh, yea, simply add a protein. Grilled shredded chicken, seasoned ground turkey, or a can of rinsed black beans are all great options to make it more filling.
Craving More? Try These Recipes
If you tried this Mexican Street Corn Pasta Salad Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 8 ounces rotini or elbow pasta
- 3 cups fresh corn kernels about 4 ears
- 1 tablespoons olive oil
- ½ cup mayonnaise
- ½ cup sour cream
- 1 clove garlic, finely minced
- 1 lime, juiced
- ½ teaspoon chili powder
- salt and pepper to taste
- ½ cup cojita or feta cheese, crumbles
- ½ cup chopped fresh cilantro or parsley
- ½ cup chopped green onions
Instructions
- Boil the pasta in salted water until al dente. Drain and rinse under cool water. Set aside to chill in the fridge.
- Heat olive oil in a skillet over medium-high heat. Add the corn and cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred. Let cool.
- In a small bowl, whisk together the mayonnaise, sour cream, garlic, lime juice, chili powder, paprika, salt and pepper.
- In a large bowl, combine the pasta, corn, cheese, cilantro, and green onion. Pour the dressing over the pasta mixture and stir everything together until the pasta is well coated. Taste and adjust the seasoning if needed.
- Cover and refrigerate for 15 – 30 minutes before serving for the best flavor. Garnish with cilantro and paprika before serving if you'd like.
What is Mexican Street Corn? (The Story of Elote & Esquites)
Let’s discuss the inspiration behind this dish. Mexican Street Corn, known as elote, is a true culinary icon. Traditionally, it’s a whole corn on the cob, grilled or boiled, then slathered in a creamy mixture of mayonnaise and crema, sprinkled with cotija cheese, dusted with chili powder, and finished with a generous squeeze of lime juice. You might also see it served as esquites, where the corn kernels are cut from the cob and served in a cup with all the same delicious toppings.
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