Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is the creamy summer salad you need to make for your next cookout! It is loaded with bold, delicious flavor from tangy lime, salty cotija cheese, and a creamy dressing you’ll want to drizzle on everything. It’s the ultimate easy side dish for summer barbecues, potlucks, and backyard fiestas.
This Mexican Street Corn Pasta Salad with Cotija and Lime is the kind of dish that steals the show at summer BBQs, Cinco de Mayo fiestas, and casual backyard potlucks. It’s creamy, zesty, and full of flavor — and best of all, it comes together in just about 30 minutes. Quick, easy, and totally crowd-pleasing!
This pasta salad is everything you love about elote (Mexican street corn) but with a twist — tender pasta shells, a creamy lime dressing, and all the bold flavors of chili, cilantro, and cotija. It’s great served chilled or at room temp, making it a no-fuss side that travels well, too!
Related: Taco Bar Side Dishes
Ang’s Recipe Tips
Keep that dressing dreamy, not drippy: If your salad sits too long, the dressing can get a little watery. The trick? Toss everything except the dressing together and mix it in just before serving. If you prep ahead, you can also reserve a little extra mayo or Greek yogurt to freshen it up.
No cotija? No problem: Cotija adds salty tang, but if you can’t find it, crumbled feta or even queso fresco will work in a pinch.
Get that char flavor with canned or frozen corn: You don’t need fresh corn to get a smoky flavor. Just drain canned corn (or thaw frozen) and pat it dry. This part is key, so don’t skip it! Toss the dry corn into a hot skillet with a little oil. Let it sit for a few minutes without stirring so it gets those gorgeous golden-brown spots.
Make Ahead and Storing
This pasta salad is fridge-friendly and perfect for prepping ahead!
Make ahead: Mix everything except the dressing and cheese up to 1 day in advance. Add those right before serving.
Storing leftovers: Keep in an airtight container in the fridge for up to 3 days. (These are my favorite airtight containers.)
Freshen it up: A quick stir and a squeeze of lime will revive it after sitting.
Serving Suggestions
This dish goes well with just about everything on the grill! Pair it with Grilled Chicken Thighs or Chicken Kabobs for a hearty dinner. It’s great for a summer cookout with juicy Butter Burgers or BBQ Ribs, too.
For a full meal, pile leftover grilled chicken or shrimp right on top of the salad and call dinner done!
This Mexican street corn pasta salad is awesome for summer potlucks and cookouts. I love serving it with other summery sides like Grilled Vegetables, Cowboy Baked Beans, and Watermelon Feta Salad.
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Mexican Street Corn Pasta Salad
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Ingredients
- 8 oz rotini pasta or any short pasta like elbows, penne, etc.
- ¼ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons lime juice about 1 large lime
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups corn kernels fresh, frozen, or canned but drained
- ½ cup Cotija cheese crumbled
- ¼ cup fresh cilantro chopped (or fresh parsley)
- 2 tablespoons green onions chopped
- 1 jalapeño sliced, for optional garnish
Instructions
- Cook the pasta according to the instructions on the package. Drain, rinse with cold water, and set aside.8 oz rotini pasta
- In a large mixing bowl, whisk together the dressing ingredients until creamy.¼ cup sour cream, ¼ cup mayonnaise, 2 tablespoons lime juice, ½ teaspoon chili powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- In a large skillet over medium high heat, heat the olive oil until it shimmers.1 tablespoon olive oil
- Pat the corn dry with paper towels (this will help it to ‘char’ in the pan).2 cups corn kernels
- Add the corn and cook for 3-5 minutes, stirring a couple times, until the corn starts to char slightly. Remove from the heat.
- Add the pasta, corn, and remaining ingredients and use a rubber spatula combine all the ingredients.½ cup Cotija cheese, ¼ cup fresh cilantro, 2 tablespoons green onions
- Garnish with jalapeños and additional fresh cilantro or parsley, if desired.1 jalapeño
- Serve immediately or chill for 1-2 hours in the fridge if you prefer a cold pasta salad.
Equipment
- Large bowl
Nutrition
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