This Mexican Street Corn Pasta Salad is a fresh, tangy twist on a classic summer favorite! Loaded with fire-roasted corn, crumbled Cotija cheese, and tossed in a creamy chili-lime dressing, it’s the perfect quick side dish for potlucks, BBQs, or weeknight dinners. Best of all? It comes together in just 20 minutes using mostly pantry staples!
Why You’ll Love This Recipe
- Big, bold flavor: Creamy, zesty, and just the right amount of spice.
- Pantry-friendly: Uses ingredients you likely already have on hand.
- Quick and easy: Ready in just 20 minutes from start to finish.
- Versatile: Swap in different cheeses or use grilled corn if it’s in season!
What Is Mexican Street Corn?
Elote, or Mexican street corn, is a popular street food served grilled on the cob, slathered with mayo or crema, and topped with Cotija cheese, chili powder, cilantro, and lime. This pasta salad is a fun, Midwest-inspired spin on the flavors of elote, tossed together with tender pasta in a creamy, smoky dressing.
Ingredients You’ll Need
For the Salad:
- 16 oz. rotini pasta – Or any short pasta like penne, fusilli, or shells.
- 2 tsp olive oil – To prevent sticking and add richness.
- 4 (10 oz.) bags frozen fire-roasted corn – Or 3 (15 oz.) cans of corn, drained.
- 1 cup Cotija or queso fresco – Crumbled. Feta works in a pinch.
- 1/3 cup fresh cilantro – Plus more for garnish.
For the Dressing:
- 1 cup sour cream – Full-fat for best flavor.
- ½ cup mayonnaise – Adds creaminess without being too heavy.
- 2 tbsp olive oil
- 1 tsp chili powder – Smoked paprika works if needed.
- ½ tsp garlic powder
- Pinch of cayenne pepper – Optional, for a little kick.
- 3 tbsp lime juice
- 2 tsp lime zest
- Kosher salt & freshly cracked black pepper
How to Make Mexican Street Corn Pasta Salad
- Cook the Pasta: Boil in well-salted water until al dente. Drain, toss with olive oil, salt, and pepper, then let it cool.
- Make the Dressing: In a bowl, mix sour cream, mayo, olive oil, lime juice and zest, chili powder, garlic powder, cayenne, salt, and pepper.
- Combine Everything: In a large bowl, mix the pasta, corn, Cotija, and cilantro. Pour in most of the dressing and toss to coat.
- Finish & Serve: Transfer to a serving platter, drizzle with the remaining dressing, and garnish with more cilantro.
Make-Ahead Tips
Want to prep this ahead of time? No problem! Just follow this tip:
- Blend the Cotija into the dressing using a blender or food processor. This helps prevent the cheese from soaking up too much moisture.
- Add dressing in two parts: Toss the salad with half the dressing when making it, and mix in the rest just before serving to keep it creamy and fresh.
Storage
- Fridge: Store leftovers in an airtight container for up to 1 week.
- To serve: Stir in a splash of lime juice or dressing if it seems dry, and season with salt and pepper to taste.
Recipe Tips for Success
- Salt the pasta water: Use 2–4 tablespoons of kosher salt per pot—it really boosts flavor!
- Don’t overcook the pasta: Cook just to al dente. Overcooked pasta gets mushy and doesn’t hold the dressing well.
- Fresh corn option: If corn is in season, cut it fresh from the cob or use leftover grilled corn for amazing flavor.