Do Share Recipe

Mexican Street Corn Pasta Salad Recipe: A Flavor-Packed You’ll Want to Make Again

I recently tried this Mexican Street Corn Pasta Salad recipe, and I just had to share it. It’s loaded with fresh veggies, creamy dressing, and bold spices—seriously, a total flavor bomb. If you love Elote (Mexican street corn), you’re going to go crazy for this salad.

Plus, it’s super easy to prep and perfect for gatherings. While making this, it reminded me how comforting and crowd-pleasing a Cowboy Butter Chicken Pasta Linguine Recipe can be too!

Ingredients You’ll Need

Let’s break down what you need and why each ingredient is important for making this dish pop with flavor.

4 cups cooked rotini pasta – I love rotini because the twists hold the dressing perfectly.
2 cups corn kernels – Fresh is best for flavor, but frozen or canned (drained) works too.
1 cup cherry tomatoes, diced – Adds a juicy burst and a splash of color.
1/2 red onion, finely chopped – For a sharp, crisp bite and vibrant color.
1 jalapeño, seeded and finely chopped – Adds just the right kick. Use more or less depending on your heat preference.
1/2 cup crumbled cotija cheese – Traditional and salty; feta is a good substitute if needed.
1/4 cup fresh cilantro, chopped – Brings bright, herbal flavor.
1/4 cup fresh parsley, chopped – Mild, fresh taste that complements cilantro.
1/4 cup green onions, chopped – For added crunch and a mild oniony note.

For the Creamy Dressing:

1/2 cup mayonnaise – Gives richness and creaminess.
1/2 cup sour cream – Adds tang and balances the mayo.
2 tbsp lime juice – Brightens up the entire salad.
1 tsp chili powder – Brings warmth and color.
1/2 tsp cumin – Earthy and smoky undertone.
1/2 tsp smoked paprika – Adds deep smoky flavor.
1/4 tsp garlic powder – Just enough to bring it all together.
Salt and pepper – To taste, of course!

Note: This recipe makes several servings, perfect for family dinners or parties!

Fun and Tasty Variations

Make this Mexican Street Corn Pasta Salad work for your taste and dietary needs. I’ve tried a few fun spins you might love—especially if you’re into creative dinner recipes.

Dairy-Free Option: Use dairy-free mayo and sour cream. Nutritional yeast can replace the cotija cheese.
Add Avocados: Creamy avocado chunks take this salad to the next level.
Spice it Up: Add chipotle powder or hot sauce for an extra bold bite.
Protein Boost: Toss in grilled chicken, black beans, or even crispy tofu.
Vegan Swap: Go vegan with plant-based mayo, sour cream, and cheese.

Cooking Time Breakdown

Here’s how quick and simple this dish is to pull together:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You’ll Need

Make the process easier with these kitchen essentials:

Large pot – For boiling the pasta.
Colander – To drain and rinse pasta.
Skillet or pan – Optional, for charring fresh corn.
Mixing bowls – For tossing the salad and mixing the dressing.
Knife and cutting board – For chopping all the veggies.
Whisk – Helps blend the dressing smoothly.
Serving spoon – To mix and serve the salad.

How to Make Mexican Street Corn Pasta Salad

This recipe is super easy to follow—perfect even if you’re new to cooking. Let’s walk through the steps to build this delicious dish from scratch.

Step 1: Cook the Pasta

Boil your favorite pasta according to the package instructions. I go for rotini because it holds the creamy dressing so well. Once it’s al dente, drain and rinse with cold water to cool it down quickly and stop the cooking.

Step 2: Prepare the Corn

If you’re using fresh corn, you can get that tasty char by cooking it in a dry skillet over medium-high heat for about 5-7 minutes. Just stir it occasionally. If you’re using frozen corn, make sure to thaw it. For canned corn, drain it well to avoid sogginess.

Step 3: Chop and Mix the Veggies

Grab a large mixing bowl and toss in the cooled pasta, corn, diced cherry tomatoes, red onion, chopped jalapeño, green onions, parsley, cilantro, and crumbled cotija cheese. This colorful mix already smells amazing!

Step 4: Make the Creamy Dressing

In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. The creamy, zesty blend brings all the ingredients together.

Step 5: Combine and Toss

Pour the dressing over your pasta salad and gently toss everything until it’s fully coated. It’s best to let it chill for at least 30 minutes, but you can serve it right away too.

Additional Tips for Making this Recipe Better

After making this several times, I’ve picked up a few tricks that make this dish even more delicious:

Chill the pasta first before mixing to prevent the dressing from getting watery.
Fresh lime juice gives a brighter flavor than bottled—totally worth it!
Don’t skip the jalapeño unless you really don’t like spice—it adds great balance.
Use fresh cheese like cotija or feta—pre-crumbled doesn’t taste as rich.
For better flavor, make it ahead and let it rest in the fridge for an hour.

How to Serve Mexican Street Corn Pasta Salad

This salad is already vibrant and inviting, but here’s how I like to serve it for that extra wow factor.

Spoon it into a large white serving bowl to make the colors pop. Top it with more crumbled cotija, a sprinkle of chili powder, and a squeeze of fresh lime. You can also add extra cilantro or green onions on top.

It pairs beautifully with grilled meats, tacos, or even alongside Keto Greek Meatballs Recipe for a flavor-packed meal.

Nutritional Information

Here’s a quick look at the nutrition per serving (varies slightly based on portion size):

Calories: ~350
Protein: ~9g
Carbohydrates: ~40g
Fat: ~18g

How to Store the Pasta Salad

Refrigerating: Store leftovers in an airtight container in the fridge. It stays fresh for about 3 days.
Freezing: Not recommended. The creamy dressing and fresh veggies won’t hold up well in the freezer.
Reheating: This dish is served cold, so no reheating needed—just give it a good stir before serving again.

Why You’ll Love This Recipe?

This salad is a hit every time I make it. Here’s why it’s worth keeping in your meal rotation:

Super easy to make – Comes together quickly with basic steps.
Crowd-pleaser – Great for potlucks, BBQs, or dinner parties.
Customizable – Easily swap in what you like or have on hand.
Deliciously bold – The smoky, creamy, and tangy flavors are addicting.
Vegetarian-friendly – Can be made vegan or dairy-free too!

Common Mistakes to Avoid for Better Results

Avoiding a few small missteps can make your salad perfect every time.

Overcooking the pasta – Mushy pasta ruins the texture.
Adding dressing to hot pasta – It will separate and become oily.
Skipping the chill time – Letting it rest lets the flavors develop.
Too much salt early on – Wait to season until after adding cheese.
Not draining the corn properly – Adds unwanted moisture to the salad.

More Info for Better Experience

If you’re hosting a cookout, this salad pairs great with grilled chicken, burgers, or tacos. You can also prep the components ahead of time and mix everything just before serving to keep it fresh. Feel free to double the recipe—it disappears fast!

Let this salad be your go-to when you need something quick, creamy, and packed with flavor. Whether it’s taco night or a summer party, this Mexican Street Corn Pasta Salad always brings big smiles.

Ben Carraoli