Mexican Street Corn Pasta Salad: 6 Easy Steps to Happiness

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If summer had an official dish, I’m pretty sure it would be Mexican Street Corn Pasta Salad. Bright, zesty, and packed with creamy goodness, this recipe takes everything you love about classic elote (Mexican street corn) and transforms it into a hearty, crowd-pleasing pasta salad. It’s the kind of dish that makes people hover by the bowl at cookouts, secretly hoping no one else notices how much they’re scooping onto their plate.

And the best part? It’s easy. Like, make-it-on-a-Tuesday-evening easy. Which means you can serve this on a busy weeknight, or double the recipe and bring it to your next BBQ, potluck, or family gathering. Either way, you’ll get that magical “you made this?!” moment.

Why You’ll Love This Mexican Street Corn Pasta Salad

Easy Prep: Most of the work is just boiling pasta and stirring things together.
Fresh & Flavorful: Sweet corn, tangy lime, creamy dressing, and that sprinkle of cotija cheese? Chef’s kiss.
Make-Ahead Friendly: This salad tastes even better after chilling, so it’s perfect for prepping ahead of time.
Versatile: Adjust the spice, swap in Greek yogurt, or toss in jalapeños if you like a little kick.

Ingredients You’ll Need

Here’s everything you’ll need to whip up this flavor-packed dish:

8 ounces elbow macaroni
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cilantro, chopped
1/2 cup crumbled cotija cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1 teaspoon chili powder
Salt and pepper, to taste

✨ Optional tweaks: Swap sour cream with Greek yogurt for a lighter touch, or add diced jalapeños if you like some heat.

Step-by-Step Preparation of Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (about 7–9 minutes). Drain, rinse under cold water, and set aside.

Step 2: Prep the Corn

Fresh corn: Cut kernels off the cob.
Frozen corn: Thaw.
Canned corn: Drain and rinse.
Any option works beautifully.

Step 3: Make the Dressing

Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth. This creamy base ties the whole dish together.

Step 4: Combine Everything

In a large bowl, toss together pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese. Pour over the dressing and stir gently until evenly coated.

Step 5: Chill & Serve

Cover the salad and refrigerate for at least 30 minutes. When ready to serve, stir, taste, and adjust seasoning if needed.

Tips for the Best Mexican Street Corn Pasta Salad

Make it ahead: This salad tastes even better the next day once the flavors mingle.
Serving suggestion: Top with extra cotija, cilantro, and a sprinkle of chili powder for presentation.
Storage: Keep in an airtight container in the fridge for up to 3 days. It’s a great lunchbox option, too.
Kid-friendly tweak: If onions feel too strong, swap them for green onions for a milder crunch.

My Little Story Behind This Dish

The first time I made this salad was on a week when everything felt like a blur—work deadlines, school activities, and that mountain of laundry staring me down. I needed something quick but fun for dinner. This recipe came through like a champ. My kids loved it (they called it “cheesy corn pasta”), and I loved that I could make it ahead of time. Now it’s one of those recipes I turn to when I want a guaranteed win without overthinking dinner.

Creamy Mexican Street Corn Pasta Salad with rotini pasta, corn, bell peppers, and cilantro in a black bowl. — A hearty bowl of Mexican Street Corn Pasta Salad made with rotini, fresh veggies, and a zesty, creamy lime-chili dressing.

FAQs About Mexican Street Corn Pasta Salad

Can I use feta instead of cotija?

Yes! Feta has a similar salty, crumbly texture and works perfectly if cotija isn’t available.

Can I make this ahead of time?

Absolutely. In fact, I recommend it—the flavors develop beautifully after a few hours in the fridge.

Can I serve this warm?

You can, but it’s traditionally served chilled. If you prefer it warm, skip rinsing the pasta in cold water and toss everything together right away.

A Fresh Take on Comfort Food

If you’ve been looking for a dish that’s equal parts fresh, creamy, and satisfying, this Mexican Street Corn Pasta Salad is your answer. Whether it’s a backyard BBQ, a weeknight side, or your new go-to lunch, this recipe delivers big flavor with minimal effort. And honestly? Don’t be surprised if it becomes the salad your friends start requesting on repeat.

More Recipes You’ll Love

If you enjoyed this Mexican Street Corn Pasta Salad, here are a few other dishes you might want to try next:

For another fresh, vibrant pasta dish, check out this Fall Pasta Salad—perfect for transitioning from summer to autumn flavors.
If you’re craving more cozy Mexican-inspired comfort food, this Mexican Street Corn White Chicken Chili is a must-try.
Keep the street corn theme going with a twist by making this creamy and flavorful Mexican Chicken Street Corn Soup.
And for a fun, party-style recipe that’s as indulgent as it is creative, you’ll love these Bundt Pan Nachos—a guaranteed crowd-pleaser.