Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is my secret weapon for picnic season or any potluck table. It takes all the best flavors of elote—sweet corn, creamy dressing, a touch of heat and lime—and tosses them with pasta for a super satisfying, colorful dish. Every time I serve it, someone asks for the recipe.

I remember making this for a summer barbecue at my neighbor’s house. People scooped it up before the main course was even ready. Now my daughter always wants to help me toss in the cotija cheese at the end.

Ingredients

• Elbow macaroni: Choose a short pasta that holds dressing well and look for bronze cut pasta for the best texture
• Corn kernels: Fresh corn has a natural sweetness but frozen or well drained canned corn work in a pinch
• Cherry tomatoes: Halved for juicy pops of flavor and vibrant color pick ripe ones for extra sweetness
• Red onion: Finely chopped to add sharpness and crunch soak in water if you want a milder taste
• Cilantro: Chopped for a fresh herby note choose bright green leaves and avoid wilted stems
• Cotija cheese: Crumbled for that classic salty tang try feta as a backup if needed
• Mayonnaise: The creamy base blends best with full fat versions
• Sour cream: Adds extra silkiness Greek yogurt can be substituted for a lighter choice
• Lime juice: Brightens everything up look for plump limes and roll them before juicing
• Chili powder: Adds mild heat and smokiness choose fresh chili powder or try a dash of smoked paprika
• Salt and pepper: Rounds out the flavors and brings out the natural sweetness of the vegetables use freshly ground black pepper for the best kick

Instructions

Prep the Pasta:

Bring a big pot of well salted water to a rolling boil. Add the elbow macaroni and cook until just al dente about 8 minutes depending on the brand. Drain the noodles and rinse them under cold water to stop cooking and keep them from clumping. Shake off excess water.

Prepare the Corn:

If using fresh corn stand the cob upright and slice off kernels with a sharp knife. For frozen let it thaw completely and pat dry. If using canned drain and rinse well to remove extra salt.

Mix the Dressing:

In a small bowl whisk together mayonnaise sour cream lime juice chili powder salt and pepper until you have a smooth creamy dressing with the perfect tang.

Combine the Salad:

In a large mixing bowl add the cooled pasta corn cherry tomatoes red onion cilantro and cotija cheese. Pour the dressing over everything. Use a big spoon to gently toss until every little noodle and veggie is glossy and coated.

Chill and Serve:

Cover the bowl and chill in the refrigerator for at least 30 minutes. This step helps all the flavors become friends. Before serving give the salad another good toss and taste to check the seasoning. Serve it nice and cold.

Cotija cheese is my personal favorite in this salad and always reminds me of the street snacks at summer fairs with my cousins. Sometimes I sneak a little extra sprinkle on top just for the nostalgia.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to three days. If the salad thickens up after chilling stir in a splash of milk or lime juice to loosen it back up. Avoid freezing as the veggies lose texture and dressing can separate.

Ingredient Substitutions

Feta cheese works when cotija is not available and adds a similar briny taste. Greek yogurt easily replaces sour cream for a tangy touch with less fat. Use gluten free pasta if you want to make this dish celiac friendly. Black beans or grilled chicken are great ways to boost the protein for a heartier meal.

Serving Suggestions

This pasta salad makes a fun side for grilled meats or tacos. I love scooping it with tortilla chips for parties as a chunky dip. It is also tasty tucked into tortillas with greens for an easy wrap lunch. Serve with wedges of lime for guests who love extra zing.

Cultural Context

Inspired by elote Mexican street corn combines smoky sweet and creamy elements. This recipe brings those classic flavors to a picnic format making them easy to share with a crowd. Though not traditional the salad format is perfect for summer meals and casual gatherings.

Seasonal Adaptations

Use fresh grilled corn in late summer for extra smoky depth. Add diced avocado if you want more creaminess in the spring. Stir in roasted bell peppers for added sweetness in the fall.

This salad is always a hit at gatherings and comes together with very little fuss. Make it once and it is sure to become a favorite for any occasion.

Your Recipe Questions Answered

→ Can I prepare this pasta salad in advance?

Yes, chilling in the fridge for a few hours deepens the flavors and keeps the texture fresh. Stir before serving.

→ What pasta shapes work well for this dish?

Elbow macaroni is classic, but rotini, penne, or fusilli also hold the creamy dressing and veggies nicely.

→ How can I add more spice?

Add diced jalapeños, extra chili powder, or a touch of hot sauce to heat things up to your liking.

→ Is this salad suitable for gluten-free diets?

Simply use gluten-free pasta and check that all other ingredients, like dressings, are gluten-free as well.

→ How can I add protein for a heartier option?

Mix in grilled chicken, shrimp, black beans, or chickpeas to boost protein and create a more filling meal.

→ Can I make it vegan?

Use plant-based mayo, sour cream, and vegan cheese to create a delicious dairy- and egg-free version.