Perfect Mexican Street Corn Pasta Salad

I thought I knew everything about pasta salad until I tried Mexican street corn for the first time. It was at a food truck in my neighborhood, and I couldn’t stop thinking about those smoky, creamy, tangy flavors for weeks.

That’s when it hit me—why not turn all those amazing street corn flavors into a pasta salad? Regular pasta salad is fine, but it can be pretty boring. This version takes all the best parts of elote and mixes them with tender pasta for a side dish that actually gets people excited.

What Kind of Corn Should I Use?

You’ve got a few good options when it comes to corn for this pasta salad. Fresh corn cut straight from the cob will give you the sweetest flavor and best texture, especially if you can find it during peak summer season. Frozen corn kernels are my go-to year-round option since they’re picked at peak ripeness and work just as well – just make sure to thaw them completely and pat dry before cooking. Canned corn can work in a pinch, but be sure to drain and rinse it well since it tends to be a bit mushier and saltier than fresh or frozen. Whatever type you choose, cooking the corn in butter with those spices really brings out that authentic Mexican street corn flavor.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Pasta: Elbow macaroni and penne work great, but you can use any short pasta like rotini, shells, or bow ties. They all hold the creamy dressing well.
• Cotija cheese: If you can’t find cotija, crumbled feta or queso fresco make good substitutes. In a pinch, freshly grated parmesan works too, though it’ll taste a bit different.
• Fresh corn: Frozen corn works just as well – just thaw it first and pat dry. Canned corn is okay too, but drain and rinse it well to remove excess sodium.
• Mayonnaise: You can replace half the mayo with sour cream or Greek yogurt for a tangier flavor and lighter texture. Mexican crema is another great option if you can find it.
• Cilantro: Not a cilantro fan? Try chopped green onions or fresh parsley instead. You’ll lose that authentic Mexican street corn flavor, but it’ll still taste good.
• Smoked paprika: Regular paprika works fine, or you can use a pinch of cayenne pepper for more heat instead of the smoky flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Mexican street corn pasta salad is overcooking the pasta, which turns it mushy and ruins the texture – cook it just until al dente since it will continue to soften slightly as it sits with the dressing.

Another common error is not properly charring the corn, so make sure to let those kernels get golden brown and slightly caramelized in the butter for that authentic street corn flavor.

Don’t add the lime juice and mayonnaise dressing while the pasta is still hot, as this can cause the mayo to separate and create an unappetizing texture – let everything cool to room temperature first.

For the best results, taste and adjust your seasoning at the end, adding more lime juice for brightness or extra chili powder for heat, and remember that this salad actually tastes better after sitting in the fridge for a few hours so the flavors can meld together.

What to Serve With Mexican Street Corn Pasta Salad?

This pasta salad is perfect for summer cookouts and pairs beautifully with grilled meats like chicken, steak, or pork chops since the creamy, tangy flavors complement smoky barbecue really well. I love serving it alongside other Mexican-inspired dishes like tacos, quesadillas, or even simple grilled fish with a squeeze of lime. For a complete backyard spread, try it with some black bean burgers or grilled shrimp skewers, and don’t forget to have some tortilla chips and guacamole on the side. The pasta salad also works great as a side dish for any casual gathering where you want something filling but not too heavy.

Storage Instructions

Refrigerate: This pasta salad actually gets better after sitting in the fridge for a few hours! Store it in an airtight container in the refrigerator for up to 4 days. The flavors really meld together nicely, making it perfect for meal prep or bringing to potlucks the next day.

Make Ahead: You can totally make this pasta salad a day ahead of time – it’s one of those dishes that tastes even better the next day. Just give it a good stir before serving since the dressing might settle a bit. If it looks a little dry after sitting, add a squeeze of fresh lime juice to brighten it up.

Serve Cold: Mexican street corn pasta salad is best enjoyed chilled straight from the fridge. Let it sit out for about 10-15 minutes before serving if you want to take the chill off. Give it a quick toss and maybe sprinkle on some extra cotija cheese and cilantro to make it look fresh again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 35-45 g
• Fat: 75-90 g
• Carbohydrates: 210-230 g

Ingredients

For the pasta salad:

• 8 oz elbow macaroni or penne
• 3 cups sweet corn kernels (fresh or frozen)
• 1 jalapeño pepper, seeded and minced (optional)
• 3 tbsp butter
• 1/4 cup chopped cilantro leaves
• 1/2 cup crumbled cotija cheese

For the dressing:

• 1/2 cup mayonnaise
• Juice from 1 lime
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste

Step 1: Cook and Cool the Pasta

• 8 oz elbow macaroni or penne
• salt and black pepper, to taste

Bring a large pot of salted water to a boil.

Add the elbow macaroni or penne and cook according to the package instructions until al dente.

Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down completely.

Set aside.

Step 2: Char the Corn

• 3 tbsp butter
• 3 cups sweet corn kernels (fresh or frozen)

Melt the butter in a large skillet over medium heat.

Add the sweet corn kernels and cook, stirring occasionally, until the corn becomes charred and golden, about 8-10 minutes.

This will give the salad a nice smoky flavor.

Step 3: Season the Charred Corn

• 1/2 tsp chili powder
• 1/4 tsp smoked paprika

With the skillet off the heat, add the chili powder and smoked paprika to the charred corn.

Stir well so the spices coat the corn evenly, then allow the mixture to cool slightly before combining with other ingredients.

Step 4: Mix Pasta Salad Ingredients

• cooked and cooled pasta from Step 1
• seasoned charred corn from Step 3
• 1/2 cup mayonnaise
• juice from 1 lime
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro leaves
• 1 jalapeño pepper, seeded and minced (optional)

In a large mixing bowl, combine the cooked and cooled pasta (from Step 1), the seasoned charred corn (from Step 3), mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro leaves, and minced jalapeño if you want a kick.

Gently toss everything together until well combined.

I like to add a little extra lime juice for even more brightness.

Step 5: Season, Chill, and Serve

• salt and black pepper, to taste

Season the salad with salt and black pepper to taste.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled and enjoy.

Perfect Mexican Street Corn Pasta Salad

Delicious Perfect Mexican Street Corn Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 1700 kcal

Ingredients

  

For the pasta salad:

• 8 oz elbow macaroni or penne
• 3 cups sweet corn kernels (fresh or frozen)
• 1 jalapeño pepper, seeded and minced (optional)
• 3 tbsp butter
• 1/4 cup chopped cilantro leaves
• 1/2 cup crumbled cotija cheese

For the dressing:

• 1/2 cup mayonnaise
• juice from 1 lime
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• salt and black pepper, to taste

Instructions

 

• Bring a large pot of salted water to a boil. Add the elbow macaroni or penne and cook according to the package instructions until al dente. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down completely. Set aside.
• Melt the butter in a large skillet over medium heat. Add the sweet corn kernels and cook, stirring occasionally, until the corn becomes charred and golden, about 8-10 minutes. This will give the salad a nice smoky flavor.
• With the skillet off the heat, add the chili powder and smoked paprika to the charred corn. Stir well so the spices coat the corn evenly, then allow the mixture to cool slightly before combining with other ingredients.
• In a large mixing bowl, combine the cooked and cooled pasta (from Step 1), the seasoned charred corn (from Step 3), mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro leaves, and minced jalapeño if you want a kick. Gently toss everything together until well combined. I like to add a little extra lime juice for even more brightness.
• Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.