Mexican Street Corn Pasta Salad

Apr 21

Written By Ginna

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 10 minutes

I absolutely love corn and pasta, so naturally this Mexican street corn pasta salad is right up my alley. It’s creamy, a little tangy, and has just enough texture to keep every bite interesting. It’s creamy, a little smoky, a little tangy, and has that same flavor you get from elote, just turned into something you can scoop and bring to a party.

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The corn is really what makes this. I like to let it get a little char in the pan so it picks up that roasted flavor you usually get from street corn. It adds depth and keeps it from tasting flat.

The dressing is a mix of mayo, lime, chili powder, and a little garlic. It coats everything without being too heavy, and the lime keeps it bright.

This holds up really well in the fridge, which makes it perfect for a Cinco de Mayo spread. You can make it a few hours ahead and it actually tastes better once everything sits together.

Ingredients

🍽️ Servings: 4–6 • 🔥 Calories/Serving: 420 • 💪 Protein/Serving: 12g

For the pasta salad

8 oz short pasta (rotini or shells)
2 cups corn (fresh, frozen, or canned, drained)
1 tbsp olive oil
½ cup red onion, finely diced
½ cup cotija cheese, crumbled
¼ cup chopped cilantro

For the dressing

½ cup mayonnaise
2 tbsp sour cream
2 tbsp fresh lime juice
1 tsp chili powder
½ tsp smoked paprika
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper

Steps

Step 1

Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking.

Step 2

Heat olive oil in a large pan over medium-high heat. Add the corn and cook for 5 to 7 minutes, stirring occasionally, until lightly charred in spots. Remove from heat and let cool.

Step 3

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

Step 4

Add the cooled pasta, charred corn, red onion, cotija cheese, and cilantro to the bowl.

Step 5

Toss everything together until evenly coated. Taste and adjust salt or lime as needed.

Step 6

Chill for at least 30 minutes before serving. This helps the flavors come together and the dressing thicken slightly.

Make it your own!

🌶 Add Heat: Toss in diced jalapeño or a drizzle of hot sauce if you want a little kick.
🍗 Make it a Meal: Add grilled chicken or shrimp to turn this into a full lunch.
🥑 Add Avocado: Fold in diced avocado right before serving for extra creaminess.
🧀 Swap the Cheese: Feta works if you can’t find cotija. It gives a similar salty bite.