Mexican Street Corn Pasta Salad Recipe
If summer had a signature dish, it would absolutely be this Mexican Street Corn Pasta Salad. It takes all the delicious, bold flavors of elote—sweet corn, creamy tangy dressing, zesty lime, and plenty of fresh toppings—and tosses them with pasta to create the ultimate potluck side or light vegetarian meal. Bursting with color and texture, it’s a vibrant, feel-good dish that’s simple to throw together but guaranteed to impress.
Ingredients You’ll Need
The magic of this recipe is how every ingredient, while uncomplicated, adds its own pop of flavor or texture to the mix! Grab these essentials and get ready for a dish that sings with each bite.
- Pasta: Rotini or penne both catch the dressing beautifully for satisfying flavor in every forkful.
- Corn kernels: Fresh grilled corn adds smoky sweetness, but frozen and thawed corn works wonderfully in a pinch.
- Cherry tomatoes: They bring bursts of juicy freshness and lovely color contrast.
- Red onion: A little goes a long way for crunch and a hint of sharpness.
- Cotija cheese: This crumbly cheese brings a signature salty punch—feta is a good backup if cotija isn’t available.
- Fresh cilantro: Brings bright, herbaceous notes that taste like pure summer.
- Jalapeño (optional): If you like a little heat, finely mince it and scatter it in!
- Avocado: Creamy diced avocado takes this salad over the top.
- Mayonnaise (for dressing): Creates the creamy base that clings to every piece.
- Sour cream: Adds tang and rich texture to the dressing.
- Lime juice: Fresh lime perks up all the flavors and keeps things zesty.
- Chili powder: For that signature elote color and subtle warmth.
- Garlic powder: Mellow, savory depth without overpowering the salad.
- Cumin: Earthy and aromatic—classic in Mexican-inspired recipes.
- Salt: Enhances every element in the mix.
- Black pepper: Just a pinch for a little bite.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
Start by boiling your pasta of choice—rotini and penne both work perfectly. Follow package directions until the noodles are just al dente, then drain and rinse under cold water so the pasta stops cooking and cools down. This chill step is key to keeping your salad crisp and refreshing.
Step 2: Prepare the Salad Base
In your biggest salad bowl, bring together the cooked pasta, sweet corn (char it lightly on the grill if you want extra smoky flavor!), cherry tomatoes, diced red onion, crumbled cotija, fresh cilantro, jalapeño for a little kick (if you like things spicy), and diced avocado. Every ingredient adds its own layer of flavor, and you’ll already see a rainbow in the bowl.
Step 3: Whisk the Dressing
In a separate small bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, a sprinkle of salt, and black pepper. Whisk until silky smooth—this dressing is creamy and zesty with just the right balance of spice and tang to mimic classic Mexican street corn magic.
Step 4: Toss Everything Together
Pour the creamy dressing right over your pasta and veggie medley. Gently toss until every spiral or tube is luxuriously coated and the cheese, avocado, and corn are evenly distributed. Trust me, the salad gets more irresistible as the flavors mingle.
Step 5: Chill and Let the Flavors Meld
The hardest part—cover your bowl and pop it in the fridge for at least 30 minutes. This step lets the Mexican Street Corn Pasta Salad really come together, so every bite is creamy, tangy, and packed with summer flavor.
How to Serve Mexican Street Corn Pasta Salad
Garnishes
The finishing touches turn this salad into a feast for the eyes and the palate! Try a final dusting of crumbled cotija, an extra handful of fresh cilantro, and more chili powder or a squeeze of lime. A little hot sauce drizzle is also a fun way to let folks customize their bite.
Side Dishes
Mexican Street Corn Pasta Salad fits right into a spread of barbecue favorites, tacos, or grilled proteins. It shines alongside grilled chicken, steak, or shrimp, and is perfectly at home next to chips and guacamole for a summer fiesta. For a vegetarian meal, pair it with black bean burgers or spicy roasted cauliflower.
Creative Ways to Present
This salad has party potential! Try serving it in individual mason jars or small cups for picnics or potlucks. Build a “salad bar” where guests can add their own toppings—extra avocado, pickled jalapeños, or even tortilla strips for crunch. You can even stuff it into halved bell peppers for an edible, colorful bowl.
Make Ahead and Storage
Storing Leftovers
Mexican Street Corn Pasta Salad keeps like a dream in an airtight container in your refrigerator for up to 3 days. The lime in the dressing helps keep the avocado from browning, though for ultimate freshness, you can fold in the avocado just before serving if you know you’ll have leftovers.
Freezing
This is one dish best enjoyed fresh from the fridge! Freezing is not recommended—the creamy dressing and fresh toppings like avocado and tomatoes don’t thaw well and can end up mushy.
Reheating
No need to reheat—this salad is made for cool, crisp enjoyment. If it’s been in the fridge overnight, just give it a gentle toss before serving and check if it needs a squeeze of fresh lime or another sprinkle of cotija cheese to revive the flavors.
FAQs
Can I make Mexican Street Corn Pasta Salad in advance?
Absolutely! This salad is even better after chilling for a bit, so you can mix it up a few hours—or even a day—ahead. Just wait to add the avocado until right before serving for the freshest texture and color.
What kind of pasta works best?
Short, sturdy shapes like rotini, penne, or even shells work like a charm because they hold the creamy dressing and all the tasty add-ins so well. Feel free to use your favorite shape or whatever you have on hand!
Is there a dairy-free version of this salad?
You can swap in plant-based mayo and sour cream for a dairy-free dressing, and skip the cotija cheese or use a vegan alternative. The rest of the recipe stays the same, and you’ll still have an irresistible bowl of flavor.
How can I make this salad spicier?
Turn up the heat by using the seeds and membranes from the jalapeño, adding a dash of cayenne to the dressing, or even including some diced chipotle peppers in adobo sauce for a smoky punch. A drizzle of your favorite hot sauce on top works too!
Can I use canned corn instead of fresh or frozen?
Yes! Drain and rinse your canned corn thoroughly before adding to the salad. For an extra burst of flavor, sauté it in a dry skillet for a few minutes until it’s golden and a little bit charred—totally worth the tiny effort.
Final Thoughts
If you’re looking for a dish that captures summer in a bowl, you just have to give this Mexican Street Corn Pasta Salad a try. It’s as fun to make as it is to eat, and it never fails to wow a crowd. Don’t be surprised if you’re asked for the recipe at your next cookout—trust me, sharing is caring!
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Mexican Street Corn Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the essence of Mexican street corn with the convenience of a pasta salad. Creamy, tangy, and slightly spicy, it’s perfect for summer gatherings or as a side dish any time of year.
Ingredients
Pasta Salad:
- 12 ounces pasta (rotini or penne)
- 2 cups corn kernels (fresh, grilled, or frozen and thawed)
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 avocado, diced
Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Prepare Salad: In a large bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, cotija cheese, cilantro, jalapeño (if using), and avocado.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper until smooth.
- Combine: Pour the dressing over the pasta mixture and toss until well coated. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a smoky flavor, use grilled corn and char it lightly.
- You can substitute feta for cotija if needed.
- Add grilled chicken to make it a complete meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
