There are some recipes that just feel like summer in a bowl, and this is one of them. It’s creamy, a little tangy, slightly smoky, and packed with sweet corn that pops in every bite.
I started making this when I wanted something that felt fun but still easy enough for a weeknight. Traditional street corn is amazing, but turning those same flavors into a pasta salad makes it way more shareable and honestly, way more practical.
The combination of fire-roasted corn, lime, creamy dressing, and salty cheese hits all the right notes. It’s the kind of dish people go back to for seconds without even thinking about it.
And the best part is that it comes together fast, with simple ingredients and zero stress. You can serve it at a cookout, bring it to a gathering, or just keep it in the fridge for a few days of very happy lunches.
Why This Pasta Salad Works So Well
What I love most is how the pasta soaks up all that bold street corn flavor. Instead of toppings sitting on the outside, every forkful is coated in creamy, zesty goodness.
The lime keeps it fresh, the crema smooths everything out, and the corn adds that natural sweetness that makes the whole dish feel balanced. It’s rich without feeling heavy, which is not always easy to pull off.
This is also one of those recipes that doesn’t demand perfection. A little extra cheese, more lime, or added spice just makes it your own.
Ingredients Needed for the Recipe
- Ditalini pasta – Small pasta shapes hold onto the creamy dressing so every bite is flavorful.
- Olive oil – Keeps the pasta from sticking together while it cools and adds a light finish.
- Fresh corn – The star ingredient, bringing sweetness and that classic street corn taste.
- Mayonnaise – Forms the creamy base of the dressing and gives the salad body.
- Mexican crema or sour cream – Adds tanginess and smooth richness to balance the mayo.
- Lime juice – Brightens everything and cuts through the creaminess.
- Garlic powder – Gives a subtle savory depth without overpowering the dish.
- Salt – Enhances all the flavors and keeps the salad from tasting flat.
- Cayenne pepper – Adds a gentle kick that you can adjust to your liking.
- Chopped cilantro – Brings freshness and a little earthy flavor to balance the richness.
- Cotija cheese – Salty, crumbly cheese that gives the salad its classic street corn finish.
- Chile lime seasoning – Sprinkled on top for a pop of citrusy spice and color.
How to make Mexican Street Corn Pasta Salad?
Step 1 – Cook the Pasta
Start by cooking the pasta in salted water until it’s al dente. You want it tender but still with a little bite so it doesn’t get mushy later.
Drain the pasta and toss it immediately with olive oil. This keeps everything loose and prevents that clumping that can ruin a pasta salad.
Step 2 – Let the Pasta Cool
Spread the pasta out in a large bowl and let it cool to room temperature. Warm pasta will melt the dressing, and we want it creamy, not oily.
If you’re short on time, you can pop it into the fridge for a few minutes. Just don’t forget about it.
Step 3 – Cook the Corn
Boil the corn until tender and bright, then let it cool enough to handle. Once it’s ready, slice the kernels off the cob.
You can also grill or sauté the corn if you want a deeper flavor. A little char adds something special that I really enjoy.
Step 4 – Make the Creamy Dressing
In a separate bowl, whisk together mayonnaise, crema, lime juice, garlic powder, salt, and cayenne pepper. Stir until smooth and fully combined.
Taste it at this point and adjust if needed. Sometimes I add an extra squeeze of lime because I like it punchy.
Step 5 – Combine Everything
Add the cooled pasta, corn kernels, cilantro, and cotija cheese into the bowl. Pour the dressing over the top and gently toss until evenly coated.
Take your time mixing so the pasta stays intact and everything gets covered in that creamy sauce.
Step 6 – Finish and Serve
Sprinkle extra cotija, cilantro, and chile lime seasoning over the top. That final layer gives it texture and a burst of flavor.
You can serve it right away or chill it for later. It actually gets even better after sitting for a bit.
Tips
- Use fresh corn when possible for the sweetest, most vibrant flavor.
- Let the pasta cool completely before mixing to keep the dressing creamy.
- Add cayenne slowly, tasting as you go, so the heat doesn’t overpower.
- If the salad sits in the fridge, stir in a splash of lime juice before serving to freshen it up.
- Don’t skip the cheese on top, it adds texture and that signature salty bite.
- Cut the corn kernels carefully so you keep them whole and juicy.
- Mix gently to avoid breaking the pasta or making the salad dense.
Easy Variations to Try
This recipe is flexible, which makes it great for using what you already have. I sometimes toss in black beans for extra heartiness and color.
Grilled chicken is another favorite addition when I want to turn it into a full meal. It blends beautifully with the creamy dressing and corn.
If you like more crunch, diced jalapeños or even a bit of crispy bacon work well. They add contrast without taking over the flavor.
You can also swap the pasta shape depending on what’s in your pantry. Short shapes like rotini or bow ties catch the dressing just as well.
Make-Ahead and Storage
This pasta salad is actually a dream to make ahead because the flavors settle and deepen over time. I usually prepare it a few hours early if I know I’ll be serving it later.
Store it in an airtight container in the refrigerator, where it will keep well for several days. Just give it a good stir before serving to bring everything back together.
If it seems a little thick after chilling, add a squeeze of lime or a spoonful of crema. That quick refresh makes it taste newly made again.
It’s one of those dishes that you’ll find yourself sneaking bites of straight from the fridge. Cold, creamy, and full of flavor, it never really lasts long.
Mexican Street Corn Pasta Salad Recipe
Description
This creamy and tangy Mexican street corn pasta salad has all the flavors of elote but in a quick and easy pasta salad. Fire-roasted corn, mayonnaise, crema, lime juice, cotija cheese, and pasta come together in 30 minutes. Inspired by both elotes and esquites, this recipe takes all those bold flavors and tosses them with pasta for a fun twist on a classic—perfect for cookouts, potlucks, or a vibrant weeknight side.
Ingredients
Instructions
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Cook the pasta to al dente according to package instructions. Drain and immediately toss with olive oil in a large bowl to prevent sticking. Allow to cool on the counter or in the fridge while preparing the corn.
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Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes or until tender and bright yellow. Transfer to a plate and cool until cool to the touch.See Notes for grilling or skillet methods
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Cut the corn kernels off the cob and place into a medium bowl.
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In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth and well combined.
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Add the mayonnaise sauce, cooked corn, cilantro, and cotija cheese to the bowl of cooled pasta. Gently toss together until everything is evenly coated and well combined.
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Top with additional cilantro, cotija cheese, and Tajín if desired. Serve immediately or refrigerate until ready to eat.
Nutrition Facts
Servings 8
Serving Size 1/8 of recipe
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 28gg44%
- Saturated Fat 8gg40%
- Trans Fat 0gg
- Cholesterol 35mgmg12%
- Sodium 420mgmg18%
- Potassium 280mgmg8%
- Total Carbohydrate 48gg16%
- Dietary Fiber 3gg12%
- Sugars 5gg
- Protein 12gg24%
- Calcium 10% mg
- Iron 6% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Corn options: Fresh corn is ideal, but you can substitute 2 cups canned or frozen (thawed) corn kernels.
- Adjust the heat: Omit cayenne for mild, or add more for extra kick. Chili powder works as a substitute.
- No cotija? Queso fresco or crumbled feta cheese make great alternatives.
- Grill the corn: For smoky flavor, brush ears with oil and grill over medium-high heat 2-3 minutes per side until charred.
- Skillet method: Cut kernels off cob, melt 2 tbsp butter in a skillet over medium-high heat, cook corn 5 minutes, stirring occasionally.
- Storage: Keep in an airtight container in the refrigerator for up to 5 days. Stir before serving.
- Make it a meal: Add shredded chicken, ground turkey, or black beans for extra protein.
- Brighten it up: Mix in diced avocado, bacon bits, or finely diced jalapeños for added flavor and color.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes! This salad actually benefits from chilling. Prepare up to 1 day in advance and store covered in the refrigerator. Add fresh toppings like cilantro, cotija, and Tajín just before serving for best texture and flavor.
What pasta shapes work best?
Any short pasta works great! Ditalini, rotini, bow-tie, shells, or elbow macaroni all hold the creamy sauce well. Just cook to al dente so it doesn't get mushy when chilled.
Is this recipe gluten-free or dairy-free?
As written, it contains gluten (pasta) and dairy (crema, cotija). For gluten-free: use certified GF pasta. For dairy-free: substitute vegan mayo, coconut cream or dairy-free sour cream, and a plant-based cotija-style crumble.
Can I use frozen corn?
Absolutely! Use 2 cups of frozen corn kernels. Thaw and pat dry, or cook directly in a skillet with a little butter for 5 minutes until tender and lightly browned.