Mexican Street Corn Pasta Salad brings together the smoky, creamy, and tangy flavors of classic elote and esquites in a fresh, herb-packed pasta dish. This bold salad features charred corn, cotija cheese, Mexican crema or sour cream, lime juice, and jalapeño juice, creating a creamy dressing that clings beautifully to every bite. Cilantro and fresh lime brighten the flavor, while ditalini pasta matches the corn’s size and texture for a balanced, satisfying forkful.
The recipe even reuses boiled corn cobs in the pasta water, adding depth and reducing waste. Best of all, Mexican Street Corn Pasta Salad is grill-optional, comes together in under 30 minutes, and is completely vegetarian-friendly-making it the perfect summer cookout side.
Easy Mexican Street Corn Pasta Salad Recipe
Ingredients
Method
- Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let cool, then cut off the cob.
- Canned or Frozen (Charred): Melt 2 tbsp butter in a hot pan. Add corn and cook for 10 minutes, stirring now and then, until browned. Season with salt and pepper. Let cool.
- Pre-roasted Canned Corn: Drain two cans and toss them in.
- Frozen Corn (No Charring): Add to boiling pasta for the last minute of cooking.
- Storage: Best fresh! If making ahead, store salad and dressing separately. Add cheese, bacon, and avocado just before serving
Table of Contents
Table of Contents
Why I Love Making Mexican Street Corn Pasta Salad All Summer Long
A Cookout Favorite, Reinvented
Mexican Street Corn Pasta Salad is one of those dishes that hits every craving-creamy, smoky, tangy, and totally satisfying. The first time I made it, I had a little leftover grilled corn and half a box of pasta. I figured, why not bring two of my favorite sides together in one bowl?
One bite in, I knew I had something special. The charred corn added sweetness and depth, while the creamy lime dressing coated every piece of pasta like magic. Toss in some cotija cheese, fresh cilantro, and a dash of chili-lime seasoning, and you’ve got a salad that people don’t just eat-they talk about it.
Now, I make Mexican Street Corn Pasta Salad every chance I get. It’s the perfect side for BBQs, potlucks, or just a weeknight dinner when I want something fresh but hearty. It’s the perfect side for your next batch of Mexican Street Corn Tacos.
Street Corn Flavor, But Make It Pasta
What makes Mexican Street Corn Pasta Salad so special is how easily it balances bold flavors. You’ve got the creaminess from Mexican crema or sour cream, heat from jalapeño juice or chili powder, and brightness from fresh lime. Ditalini or small shells hold onto that dressing beautifully, and the cotija gives a sharp, cheesy finish.
The best part? You don’t need a grill. A hot skillet gives the corn perfect char. In just 30 minutes, you’ve got a crowd-pleasing side dish that works warm, chilled, or somewhere in between.
It’s simple, flexible, and full of flavor-just the way summer cooking should be.
To keep your pasta salad fresh and flavorful, avoid these common mistakes outlined by Bon Appétit.
What You Need to Make the Best Mexican Street Corn Pasta Salad
Core Ingredients That Build Big Flavor
The beauty of Mexican Street Corn Pasta Salad is how simple the ingredient list is-and how each element pulls its weight. At its core, you’ll need:
- Corn – Fresh, frozen, or canned. Roasted or charred brings out sweet, smoky notes.
- Pasta – Short shapes like ditalini, elbows, or shells work best.
- Mexican crema or sour cream – For the creamy base.
- Mayonnaise – Acts as a creamy binder that coats the pasta evenly
- Lime juice – Adds zing and balance.
- Cotija cheese – Crumbly, salty, and essential for that street corn flavor.
- Chili powder or Tajín – Delivers bold flavor with a hint of heat and a bright, eye-catching finish.
- Cilantro – Brightens the whole dish.
You can also stir in diced jalapeños, red onions, or even black beans to bulk it up. The dressing comes together in a bowl-no blender or food processor needed.
Easy Substitutions and Smart Swaps
Can’t find cotija? Feta is a great backup-it’s crumbly and sharp. Parmesan works in a pinch, especially if you’re looking for something nutty and salty.
For a vegan version of Mexican Street Corn Pasta Salad, use plant-based mayo, dairy-free sour cream, and skip the cheese or use a vegan alternative. Want it spicier? Add jalapeño brine or cayenne pepper. Want it tangier? A splash of white vinegar can add more bite.
This recipe is endlessly adaptable, but the combination of roasted corn, creamy lime dressing, and tender pasta is what makes Mexican Street Corn Pasta Salad so memorable every time.
Conclusion
Mexican Street Corn Pasta Salad takes everything you love about elote-creamy dressing, smoky corn, and bold seasoning-and folds it into a satisfying pasta dish that’s easy enough for a weeknight but impressive enough for a cookout. It’s adaptable, make-ahead friendly, and bursting with fresh flavor in every bite.
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Whether you’re serving it chilled on a summer evening or making it the star side dish at your next BBQ, this pasta salad will quickly become a staple in your warm-weather recipe rotation. Trust me-your guests will ask for seconds and the recipe.
Storage Tips and Mexican Street Corn Pasta Salad FAQs
Make Ahead, Store Smart, Serve Chilled or Warm
One of the best parts about Mexican Street Corn Pasta Salad is how beautifully it holds up. You can prep it a day in advance, and the flavors only get better as they sit. Store the finished salad in an airtight container in the fridge for up to 3 days. If it thickens too much, just stir in a splash of lime juice or a spoonful of sour cream before serving.
While it’s meant to be served cold or at room temperature, you can enjoy it warm right after making it. Just avoid reheating it too aggressively, as the creamy dressing can separate under high heat.
Mexican Street Corn Pasta Salad FAQs
What are the ingredients for Mexican street corn?
Classic Mexican street corn includes corn on the cob, mayonnaise or crema, lime juice, cotija cheese, chili powder or Tajín, and chopped cilantro.
Can you use Cotija cheese on pasta?
Yes! Cotija adds a salty, crumbly texture that works beautifully in Mexican Street Corn Pasta Salad-it mimics the role of parmesan in traditional Italian pasta dishes.
What is a substitute for Cotija cheese in Mexican street corn?
If cotija isn’t available, try feta for a similar saltiness and texture. Parmesan or queso fresco are also good backups.
What is the red powder they put on street corn?
That iconic red dust is usually Tajín, a blend of chili powder, lime, and salt. You can also make your own with smoked paprika, cayenne, and lime zest.
