If you want to bring the bold, vibrant flavors of elote straight to your table, this Mexican Street Corn Pasta Salad is going to become your new summer go-to! It’s creamy, zesty, a little smoky, and loaded with sweet corn and bright cilantro—the ultimate crowd-pleaser that vanishes in seconds at potlucks and barbecues.
Why You’ll Love This Recipe
- Fiesta in a Bowl: You get all the classic flavors of Mexican street corn—juicy sweet kernels, creamy dressing, zesty lime, and crumbly Cotija cheese—in every forkful, with a hearty pasta twist.
- Easy Crowd-Pleaser: No fancy equipment, no fuss—just toss together a few simple ingredients and you’ve got a dish everyone will rave about.
- Make-Ahead Friendly: This salad actually gets better as it sits, making it perfect for prepping in advance for parties, picnics, or busy weeknights.
- Super Versatile: Gluten-free, vegetarian, or spice lover? This recipe adapts beautifully to your needs and taste preferences.
Ingredients You’ll Need
Mexican Street Corn Pasta Salad shines thanks to a short list of fresh, flavorful ingredients. Each is carefully chosen to create a dish bursting with color, texture, and bold flavor—let’s walk through the essentials!
- Rotini pasta: The spiral shape captures every bit of the creamy, zesty dressing—use regular or gluten-free as needed.
- Olive oil: Keeps the pasta from sticking and adds a hint of richness to the salad.
- Frozen fire-roasted corn (or canned): Brings wonderful smokiness and juicy pops of sweetness; use canned or fresh in a pinch.
- Cotija or queso fresco cheese: The crumbly, salty finish that makes this salad irresistible—if you can’t find Cotija, feta works wonderfully too.
- Fresh cilantro: Adds that signature herbal freshness and gorgeous green color.
- Sour cream & mayonnaise: The creamy duo that creates the luscious, tangy dressing we all love.
- Chili powder, garlic powder, cayenne: These give the salad its warmth, a hint of smokiness, and a tiny kick—you control the spice!
- Fresh lime juice & zest: For vibrant, sunny citrusy brightness in every bite.
- Kosher salt & fresh cracked pepper: Take every flavor up a notch; don’t skimp, especially when salting the pasta water!
Variations
One of the best parts about Mexican Street Corn Pasta Salad is how easy it is to make it your own. Whether you want classic flavors, need to tweak for dietary needs, or just love to experiment, here are a few tasty ideas to try:
- Use fresh grilled corn: If sweet corn is in season, cut it straight off the cob (grilled for extra char!) for even more flavor.
- Make it spicy: Amp up the cayenne or add chopped jalapeños or chipotle peppers to the dressing for a fiery kick.
- Go dairy-free: Swap the sour cream and Cotija for vegan versions; coconut yogurt and vegan feta work surprisingly well!
- Add veggies: Toss in chopped red bell pepper, avocado, or cherry tomatoes for extra color and crunch.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook and Cool the Pasta
Bring a large pot of heavily salted water to a boil, add the rotini, and cook just until al dente—about 1 minute less than the package instructions. After draining, toss with a little olive oil and let it cool to room temperature, or chill it in the fridge if you’re pressed for time. This keeps your pasta bouncy and ready to soak up all that delicious dressing!
Step 2: Make the Creamy Dressing
In a medium bowl, whisk together the sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne, fresh lime zest, and juice. Don’t forget generous pinches of kosher salt and freshly cracked black pepper—taste and tweak the zing to your liking!
Step 3: Assemble the Salad
Grab your biggest bowl and combine the cooled pasta, fire-roasted corn (or the corn of your choice), tangy Cotija cheese, and plenty of chopped cilantro. This is where the magic happens!
Step 4: Toss Everything Together
Pour most of your creamy dressing over the pasta mixture and toss until everything is generously coated. Save a little dressing for later—it’ll take your presentation to the next level and keep things extra luscious.
Step 5: Serve and Garnish
Transfer your Mexican Street Corn Pasta Salad to a pretty platter or bowl, drizzle with the remaining dressing, and sprinkle with extra fresh cilantro. It’s almost too pretty to eat…almost!
Pro Tips for Making Mexican Street Corn Pasta Salad
- Salt Like the Sea: Moderately salting your pasta water is truly game-changing—don’t be shy! Well-seasoned pasta is the flavorful backbone of this salad.
- Perfect Al Dente: Avoid mushy noodles by setting your timer for 1 minute less than the lowest time on the package and taste-testing early. Trust me, it makes all the difference.
- Blender Hack for Make-Ahead: If prepping ahead, blend the Cotija cheese into the dressing. This keeps your pasta salad creamy and prevents it from drying out in the fridge.
- Fresh vs. Frozen Corn: When corn is in season, use it raw and straight off the cob! For smoky vibes year-round, fire-roasted frozen corn is perfection.
How to Serve Mexican Street Corn Pasta Salad
Garnishes
This salad truly comes alive with a flurry of fresh cilantro, extra Cotija cheese crumbles, and a dusting of chili powder or smoked paprika. For a crunchy finish, you can scatter over some toasted pepitas—your guests will swoon!
Side Dishes
Mexican Street Corn Pasta Salad is perfect next to grilled meats (think chipotle chicken or steak), tacos, burgers, or veggie skewers. It’s equally at home with a spread of enchiladas or simply as a vibrant potluck centerpiece.
Creative Ways to Present
Try scooping the salad into romaine lettuce cups or small mason jars for fun individual portions. Layer it in a trifle bowl to show off those colors, or pile it high in a rustic wooden bowl for serious wow factor—don’t forget that extra drizzle of dressing for shine!
Make Ahead and Storage
Storing Leftovers
Stash any leftovers in a tightly covered container in the fridge. The salad will keep beautifully for 3 to 4 days—the flavors actually get bolder and more delicious with a little time to mingle.
Freezing
Because of its creamy dressing and cheese, I don’t recommend freezing Mexican Street Corn Pasta Salad—the texture just doesn’t hold up once thawed. Luckily, it’s so tasty fresh, you’ll rarely have leftovers anyway!
Reheating
This salad is best enjoyed cold or at room temperature—simply give it a good stir before serving. If it seems a bit dry (which can happen as the pasta soaks up dressing), just add a splash more lime juice or a spoonful of mayo to liven things up.
FAQs
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Can I use fresh corn instead of frozen or canned?
Absolutely! Fresh corn, especially right off the cob, adds even more sweetness and crunch. You can use it raw (no need to cook) or grill it for extra smoky flavor—it’s delicious both ways.
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How can I make this Mexican Street Corn Pasta Salad ahead of time without it drying out?
If you’re prepping more than a few hours in advance, blend the Cotija cheese directly into the dressing, and only mix in about half the dressing with the salad at first. Save the rest to stir in right before serving for maximum creaminess.
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What can I use instead of Cotija cheese?
Feta cheese is a great substitute—it’s salty, crumbly, and tangy, just like Cotija. Queso fresco is delicious too, or you can use vegan feta if you need a dairy-free version.
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Is Mexican Street Corn Pasta Salad spicy?
The salad has just a gentle kick thanks to the cayenne and chili powder, but the heat is easy to adjust. Add more if you love it spicy, or keep things mild for sensitive palates.
Final Thoughts
If you’re longing for sunshine and flavor in every bite, give this Mexican Street Corn Pasta Salad a try! It’s impossible not to fall in love with its creamy, zesty, colorful goodness—so grab your bowl, your favorite festive platter, and get ready for rave reviews all around the table. Enjoy!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a delicious fusion of flavors, combining the essence of Mexican street corn with the heartiness of pasta salad. It’s creamy, zesty, and perfect for any gathering or potluck.
Ingredients
Salad:
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
Instructions
- Cook the pasta: Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature.
- Prepare the dressing: In a medium bowl, combine sour cream, mayo, olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, salt, and pepper.
- Combine ingredients: Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
- Add dressing: Pour most of the dressing over the pasta and toss until well coated.
- Serve: Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
Notes
- If making ahead, blend Cotija cheese with dressing to prevent drying out.
- Season pasta water well for flavor enhancement.
- Cook pasta until al dente to maintain texture.
- Use fresh corn on the cob if in season or leftover grilled corn for added flavor.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 285
- Sugar: 2.2 g
- Sodium: 150.1 mg
- Fat: 10.8 g
- Carbohydrates: 38.1 g
- Fiber: 1.8 g
- Protein: 8.8 g
- Cholesterol: 14.4 mg
