Mexican street corn pasta salad is a bold, creamy, and satisfying twist on the classic elote. I love tossing roasted corn with pasta, tangy lime dressing, and cotija cheese for a flavorful side or light main that’s perfect for potlucks, BBQs, or weeknight dinners.

Why I’ll Love This Recipe

I love how this salad blends sweet corn, smoky spices, and a creamy lime dressing with pasta for a dish that’s both comforting and refreshing. It’s easy to prep ahead, tastes great cold or at room temp, and always disappears fast at gatherings. Mexican street corn pasta salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (elbow, rotini, or bowtie)
Corn (grilled, roasted, or canned and drained)
Mayonnaise
Sour cream or Greek yogurt
Lime juice
Chili powder
Garlic powder
Cotija cheese (crumbled)
Fresh cilantro (chopped)
Salt
Black pepper
Optional: jalapeño (finely chopped), red onion, hot sauce

Directions

I cook the pasta according to package directions, then drain and rinse under cold water.
While the pasta cooks, I roast or grill the corn if using fresh. I let it cool and cut the kernels off the cob.
In a large bowl, I whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
I add the cooked pasta, corn, cotija cheese, cilantro, and any extras like jalapeño or red onion.
I toss everything together until evenly coated, then chill the salad for at least 20–30 minutes to let the flavors meld.
I garnish with extra cheese and cilantro before serving.

Servings and Timing

This recipe serves 6–8 people. Prep and cook time is about 25–30 minutes total.

Variations

I sometimes add black beans or avocado for extra protein and creaminess.
A pinch of smoked paprika or cumin adds more depth.
I’ve made it spicy by adding hot sauce or chopped chipotle peppers in adobo.
Swapping cotija for feta works if I don’t have cotija on hand.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I don’t reheat it—this salad is meant to be served cold or at room temperature. If it thickens in the fridge, I stir in a splash of lime juice or a spoonful of sour cream before serving. Mexican street corn pasta salad

FAQs

Can I make this salad ahead of time?

Yes, it actually tastes better after sitting for a bit. I make it a few hours in advance and chill it until ready to serve.

What if I can’t find cotija cheese?

I use feta as a substitute—it’s similarly salty and crumbly. Parmesan works in a pinch, too.

Do I have to use grilled corn?

Not at all. I use canned or frozen corn when I’m short on time. Roasting or grilling just adds more flavor.

Can I make it lighter?

Yes, I use Greek yogurt in place of sour cream and lighten the mayo amount. It still tastes creamy and rich.

Is it gluten-free?

Only if I use gluten-free pasta. Everything else in the recipe is naturally gluten-free.

Conclusion

Mexican street corn pasta salad is one of my favorite summer dishes. It’s creamy, tangy, and full of flavor with just the right amount of crunch and spice. Whether I’m serving it at a picnic or making it for lunch, it always brings bold flavor to the table.