Name: Mexican Street Corn Pasta Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 ounces small pasta (like elbow or rotini); 3 cups cooked corn kernels (from fresh, frozen, or canned); 1/2 cup mayonnaise; 1/4 cup sour cream or Mexican crema; 1/4 cup fresh lime juice; 1/2 cup crumbled cotija cheese, plus more for garnish; 1/4 cup chopped fresh cilantro, plus more for garnish; 1/4 cup finely diced red onion; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Hey guys! Okay, so let me tell you about this Mexican Street Corn Pasta Salad. It’s seriously my absolute favorite thing to make the second corn season rolls around. Remember that trip I took down south a few years back? (The one where I totally underestimated how much sunscreen I needed? Yeah, that one!) Anyway, I ate street corn almost every single day. It was magical. I came home and immediately thought, ‘How can I put that flavor on *everything*?’ And that, my friends, is how this pasta salad happened. It’s got all those creamy, tangy, spicy vibes you love form elote, but in a cool, scoopable form. Perfect for potlucks or just, you know, eating straight outta the bowl while standing in the kitchen.

Why I Keep Making This Stuff

Honestly? Because it disappears! Like, lightning fast. I make this when I need a reliable side dish for a BBQ, or sometimes, let’s be real, I just make a big batch and eat it for lunch all week. My family goes crazy for this because it’s got that perfect balance of sweet corn, smoky spice, creamy dressing, and a little tang. It’s just *happy* food, you know? (And it totally makes me feel fancy even though it’s ridiculously easy.) I used to stress about getting the corn *just right*, like perfectly charred, but I’ve chilled out and realized even non charred corn is delicious in this.

Gather ‘Round, Let’s Talk Ingredients

Here’s what you’ll need to whip up this magic. Don’t worry if you’re missing one or two things; we can usually make it work!

Pasta: About 8 12 ounces of a fun shape. Rotini, cavatappi, farfalle (bow ties) work great ’cause they hold the dressing. Or heck, just use elbow macaroni if that’s all ya got!
Corn: 3 4 cups worth. Fresh is best, hands down. Cut it right off the cob after cooking (I boil or grill mine). BUT, if you’re in a hurry, frozen corn kernels, thawed, work totally fine. Canned? Meh, it’s okay in a pinch, but try for fresh or form the freezer bag.
Cotija Cheese: About 1/2 cup, crumbled. This salty, crumbly cheese is essential for that street corn flavor. If you absolutely can’t find it, a crumbly feta cheese is your next best bet, though it’s tangier.
Mayonnaise: 1/2 cup. Use good quality mayo! It makes a difference. I tend to use Hellmann’s, but really, whatever you like is peachy keen.
Sour Cream or Mexican Crema: 1/4 cup. Crema is traditional and a bit thinner and richer, but sour cream is perfectly fine and way easier to find for most folks.
Lime Juice: 2 3 tablespoons. Freshly squeezed is a MUST here. Bottled just doesn’t cut it for that bright zing.
Chili Powder: 1 teaspoon.
Smoked Paprika: 1/2 teaspoon. Adds a nice smoky depth.
Cumin: 1/4 teaspoon.
Garlic: 1 clove, minced. Or half a teaspoon of garlic powder if you’re feeling lazy. (No judgment!)
Cilantro: 1/4 cup, chopped. If you’re one of those folks who thinks cilantro tastes like soap, just leave it out or swap it for fresh parsley, but it won’t be quite the same.
Red Onion or Scallions: 1/4 cup, finely diced red onion or sliced scallions. Gives it a little bite. Scallions are milder if you’re not a huge raw onion fan.
Jalapeño (Optional): Half a small one, finely minced. For a little heat! Ribs and seeds removed unless you like it extra spicy.
Salt and Black Pepper: To taste, of course!

Let’s Get Cooking (or Mixing!)

Cook the Pasta: Get a big pot of salted water boiling. Cook your pasta according to the package directions until it’s al dente (still has a little bite). Don’t overcook it! Nobody wants mushy pasta salad. Drain it really well and rinse it under cold water to cool it down fast. This stops it from cooking and keeps it from sticking together.
Prep the Corn: While the pasta cooks, if you’re using fresh corn on the cob, cook it however you like (boil for 5 minutes, grill till slightly charred – grilling adds amazing flavor!). Let it cool a bit then carefully cut the kernels off the cobs. If using frozen, just thaw it.
Make the Dressing: In a large bowl (big enough to hold everything), whisk together the mayonnaise, sour cream or crema, fresh lime juice, chili powder, smoked paprika, cumin, and minced garlic. Season with a pinch of salt and pepper. This is where I usually sneak a taste to make sure it’s got enough limey tang!
Combine Everything: Add the cooled, drained pasta, the corn kernels, crumbled cotija cheese, chopped cilantro, and diced red onion (and jalapeño, if using) to the bowl with the dressing.
Mix it Up: Gently fold everything together until the pasta and corn are completely coated in that creamy, dreamy dressing. Don’t worry if it looks a bit thick at this stage – it always does!
Chill Time: This is maybe the most important step, actually, I find it works better if you give it at least 30 minutes in the fridge for the flavors to meld. An hour is even better. It lets all those delicious tastes get to know each other.

Little Bits I Learned Along the Way

So, I’ve messed this up a time or two. Here’s what I figured out: Don’t skip cooling the pasta completely. If it’s warm, it melts the cheese weirdly and the dressing gets… not right. Also, fresh lime juice? Totally non negotiable. And taste the dressing *before* you add the pasta. It’s way easier to adjust the seasoning then.

Trying Different Things

I’ve played around with this a bit. Adding black beans or diced bell peppers can be good, adds more texture and color. I also tried adding cooked, crumbled chorizo once, which was interesting, but honestly, it kind of overpowered the street corn vibe. Stick to the core ingredients for the best results, I think.

Tools You’ll Need

Just your basic kitchen stuff: a big pot for pasta, a colander, a large mixing bowl, a whisk, maybe a cutting board and knife for the veggies. Oh, and a citrus juicer is handy for that lime, but hey, just squeezing with your hand works too, just watch out for seeds!

Keeping It Fresh

Pop any leftovers into an airtight container in the fridge. It’s great the next day, sometimes even better! (Though honestly, in my house it never lasts more than a day!) I’ve kept it for up to 3 days successfully.

How I Like to Serve It

This is the ultimate side dish for anything grilled – chicken, steak, burgers. It’s also fantastic with carnitas tacos or chicken enchiladas. Sometimes I just eat a big bowl for lunch. Add a little extra sprinkle of cotija and a cilantro sprig on top for pretty! And maybe a extra squeeze of lime right before serving.

Pro Tips (So You Don’t Make My Mistakes!)

I once tried rushing the chilling step and regretted it because the flavors weren’t as vibrant. Give it time in the fridge. Also, don’t add all the cheese at once; save some for topping! And if it seems a little dry after chilling (the pasta can soak up dressing), stir in another spoonful of mayo or a tiny bit more lime juice.

Questions You Might Have Asked Me

Can I make this ahead? Oh totally! It’s actually *best* made a few hours ahead of time or even the day before so the flavors can really hang out together. Just give it a good stir before serving and maybe loosen it up with a splash more lime juice or mayo if needed.

What kind of pasta is best? Anything that grabs onto the sauce! Rotini, shells, farfalle – they all work great. Just avoid really long, thin pastas like spaghetti; it gets messy!

Is it spicy? As written, not really, just flavorful from the chili powder. If you like heat, definitely add the jalapeño. You could also add a pinch of cayenne pepper to the dressing. Or even a dash of your favorite hot sauce right before serving! My brother always adds extra heat.

Can I use Greek yogurt instead of sour cream? Yeah, you can! It’ll be a bit tangier and lighter. I’ve done that when I was out of sour cream and it was still yummy.

Where can I find cotija cheese? Most larger grocery stores have it now, usually near the feta or other Mexican cheeses. If not, check a Latin American market; they’ll definitely have it. You can even get it delivered!

So there you have it! My beloved Mexican Street Corn Pasta Salad. Give it a whirl and let me know what you think!

Mexican Street Corn Pasta Salad

Share