Mexican Street Corn Pasta Salad

A vibrant, creamy pasta salad inspired by classic Mexican street corn (elote), bursting with sweet corn, tangy lime, cotija cheese, and a touch of spice. It's the perfect summer side dish for picnics or barbecues.

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This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.

• Heats evenly with no hot spots (huge for slow cooking)
• Non-reactive enamel interior — no seasoning required
• Perfect size for small households or side dishes
• Sturdy handles, easy to move from oven to table

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I first tried this salad at a family cookout, and it quickly became a favorite for everyone. The sweet charred corn and zesty lime dressing reminded me of sunny afternoons spent enjoying authentic street food with friends.

Ingredients

• Pasta: 340 g (12 oz) short pasta (rotini, fusilli, or penne)
• Corn: 3 cups fresh or frozen corn kernels (about 4 ears of corn)
• Vegetables & Herbs: 1 small red bell pepper, diced, 3 green onions, thinly sliced, 1/4 cup fresh cilantro, chopped, 1 small jalapeño, seeded and finely diced (optional)
• Dressing: 1/3 cup mayonnaise, 1/3 cup sour cream, 2 tablespoons fresh lime juice, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cumin, salt and black pepper, to taste
• Cheese: 100 g (about 3.5 oz) cotija cheese, crumbled (or feta as substitute)
• Garnish: Extra cilantro, lime wedges, chili powder (optional)

Instructions

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Cook Pasta:

Boil pasta in salted water until al dente. Drain and rinse with cold water. Set aside.

Char Corn:

Heat a large skillet over medium-high. Add corn kernels; cook, stirring, until charred in spots, about 5–6 minutes. Let corn cool.

Make Dressing:

In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until smooth.

Combine Ingredients:

Add cooked pasta, charred corn, red bell pepper, green onions, cilantro, and jalapeño to the bowl. Toss well to coat evenly with dressing.

Add Cheese:

Gently fold in crumbled cotija cheese, reserving a little for garnish.

Season and Garnish:

Taste and adjust seasoning. Serve chilled or at room temperature, garnished with extra cilantro, cotija, lime wedges, and chili powder.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

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My niece always requests this pasta salad for her birthday picnic, and she loves helping with the bright garnishes before serving. It's a dish everyone gets excited for at family gatherings.

Required Tools

Large pot, colander, large skillet, mixing bowls, chef's knife, cutting board

Allergen Information

Contains: Milk (cotija cheese, sour cream, mayonnaise may contain eggs). Check ingredient labels for egg and milk allergens.

Nutritional Information (per serving)

Calories: 370, Total Fat: 17 g, Carbohydrates: 47 g, Protein: 10 g

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Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

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This Mexican Street Corn Pasta Salad is sure to add color and flavor to any summer spread. Chill it and serve fresh for the best taste and texture.

Recipe FAQ

→ Can I use frozen corn instead of fresh?

Yes, fresh or frozen corn both work well. Char the kernels in a skillet for best flavor.

→ Is cotija cheese necessary?

Cotija adds authentic flavor, but feta can be substituted if needed for a similar salty, crumbly texture.

→ What type of pasta is best?

Short pasta shapes like rotini, fusilli, or penne hold the creamy dressing and mix-ins perfectly.

→ Can I make this ahead of time?

Prepare up to a day in advance; refresh with lime juice before serving to keep it bright and zesty.

→ How can I make this lighter?

Substitute Greek yogurt for sour cream or use light mayonnaise to reduce calories and fat content.

→ Is this dish vegetarian?

Yes, all ingredients are vegetarian. Check cheese and mayonnaise labels for vegetarian certification.