Mexican Street Corn Pasta Salad Recipe

If you’re looking for a creamy, crave-worthy twist on classic pasta salad, you have to try this Mexican Street Corn Pasta Salad! It’s a fun, flavor-packed mash-up that delivers all the smoky, tangy, cheesy delight of elote (Mexican street corn) in a picnic-perfect bowl. With juicy corn, bright cilantro, chili-lime zing, and tender rotini, this salad absolutely steals the show at every summer barbecue, potluck, or regular Tuesday night.

Ingredients You’ll Need

You might be surprised at how just a handful of fresh, vibrant ingredients can make magic in this Mexican Street Corn Pasta Salad. Each one has its own important role—bringing creaminess, crunch, or that perfect hit of citrusy brightness that makes the whole dish sing.

• Rotini Pasta (16 oz.): Its spirals catch all the creamy dressing and kernels of corn—use your favorite short pasta if rotini isn’t on hand.
• Frozen Fire-Roasted Corn (4 bags) or Canned Corn (3 cans): Sweet, juicy, and smoky! Fire-roasted corn gives a wonderful depth, but drained canned corn is super convenient and tasty.
• Cotija or Queso Fresco Cheese (1 cup, crumbled): Cotija adds a salty, crumbly punch; queso fresco is milder but still delicious. Both give that classic street corn vibe.
• Freshly Chopped Cilantro (1/3 cup + garnish): Brings a burst of herby freshness that lifts every bite.
• Sour Cream (1 cup) & Mayonnaise (1/2 cup): Swirl together to make an ultra-creamy, tangy dressing that ties the salad together in pure comfort.
• Olive Oil (2 tablespoons + 2 teaspoons): For velvety texture in the dressing and to keep the pasta glossy and flavorful.
• Chili Powder & Cayenne Pepper: A little chili powder gives gentle warmth while cayenne adds a subtle kick—adjust to taste if you prefer it milder or bolder!
• Garlic Powder: Adds mellow, savory depth without overpowering the salad’s other bright flavors.
• Lime Juice (3 tbsp) & Zest (2 tsp): Lots of lime is the secret to making this salad impossible to stop eating—don’t skip the zest!
• Kosher Salt & Fresh Cracked Pepper: For seasoning pasta, veggies, and the dressing to absolute perfection.

Variations

One of the best things about Mexican Street Corn Pasta Salad is how endlessly customizable it is. Think of this as your flavor playground—switch it up to fit everything from dietary needs to what’s in your fridge!

• Fresh Corn on the Cob: When corn is at its peak, cut it straight from the cob—raw or grilled both taste absolutely incredible here.
• Make It Spicy: Add diced jalapeño, a sprinkle of hot smoked paprika, or an extra pinch of cayenne if you love a bigger kick.
• Protein Boost: Toss in grilled chicken, shrimp, or even black beans for a heartier main course option.
• Dairy-Free: Try vegan mayo and plant-based sour cream, plus a dairy-free cheese alternative for a totally plant-based salad.
• Switch Up the Herbs: No cilantro? Use fresh parsley or green onions for a different twist.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook and Cool the Pasta

Start by boiling your rotini in a big pot of generously salted water (think salty as the sea—it makes all the difference!). Cook just until al dente, so your pasta stays a little firm and never mushy. Drain, toss with olive oil, season with salt and pepper, and let it cool. Pop it in the fridge if you’re short on time—the colder, the better for soaking up that tangy dressing later.

Step 2: Whip Up the Creamy Dressing

In a medium bowl, stir together sour cream, mayo, olive oil, chili powder, garlic powder, a couple pinches of cayenne, fresh lime juice and zest, and a generous sprinkle of salt and pepper. Taste and tweak to your liking—you want it zippy, creamy, and just a touch spicy. This is where so much of the magic happens!

Step 3: Combine Pasta, Corn, Cheese, and Cilantro

Add your cooled pasta to a large bowl (the bigger, the better—give yourself room to toss!). Spoon in the cooked fire-roasted corn, add the crumbled Cotija, and sprinkle in the chopped cilantro. This colorful mix already smells amazing.

Step 4: Dress and Toss

Pour most of that luscious creamy dressing over the salad, holding some back for the finishing drizzle. Gently toss everything together until the pasta and veggies are completely coated—don’t be afraid to get in there and make sure every piece is glistening.

Step 5: Platter, Drizzle, and Garnish

Transfer to a serving dish, swirl the reserved dressing over the top, and finish with extra fresh cilantro and even a bit more Cotija, if you like. Your Mexican Street Corn Pasta Salad is now ready to shine at the table!

How to Serve Mexican Street Corn Pasta Salad

Garnishes

Make your salad irresistible with a final flurry of crumbled Cotija, extra cilantro, and maybe a sprinkle of chili powder or Tajín for color and gentle heat. Thin radish slices or finely chopped green onions also add crunch and color. Don’t be shy with those lime wedges—a little squeeze right before eating wakes up all the flavors!

Side Dishes

This pasta salad is amazing with grilled meats—think carne asada, chicken, burgers, or even BBQ pulled pork. It pairs phenomenally with fresh summer salads or a big pitcher of aguas frescas. For casual get-togethers, set it out with tortilla chips and guacamole for a flavor-packed feast.

Creative Ways to Present

If you want to go extra-festive, serve your Mexican Street Corn Pasta Salad in lettuce cups for fun, individual servings. Or, scoop into mini mason jars for a grab-and-go picnic treat. For big parties, a wide, shallow platter shows off all the color—just garnish generously before serving for maximum wow-factor.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Pasta Salad will keep beautifully in the refrigerator for up to 3 days. Store in an airtight container, and give everything a good stir before serving to redistribute the creamy dressing. If it looks a little dry, stir in a splash of extra sour cream or lime juice to revive it.

Freezing

While it’s technically possible to freeze, pasta salads with creamy dressings tend to lose their luscious texture after thawing. For best results, enjoy your salad freshly made or from the fridge within a few days. If you need to freeze, try keeping the dressing separate and mixing in after thawing for the best possible flavor and consistency.

Reheating

This recipe is a cold pasta salad at heart and is meant to be served chilled or at cool room temperature. No need to reheat! If you want to refresh it after storing, bring to room temp and stir well before serving. A little extra lime juice or mayo can perk it up if needed.

FAQs

Final Thoughts

There’s something magical about the way Mexican Street Corn Pasta Salad combines comfort, color, and bold flavor in every forkful. I hope you’ll give it a try next time you want to wow your friends, celebrate summer, or just treat yourself to an irresistible side that tastes like pure sunshine. Happy cooking—don’t be surprised if this becomes your new potluck favorite!

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