Mexican Street Corn Pasta Salad

There’s something about the first bite of this Mexican Street Corn Pasta Salad that feels like sunshine in a bowl.

Picture tender pasta tangled with juicy corn, flecks of bright cilantro, creamy dressing, and a hint of smoky chili—cool, crisp, and bursting with flavor.

It’s a revitalizing, crowd-pleasing side that comes together fast enough for busy weeknights, yet feels special enough for gatherings and potlucks.

I first threw it together on a hectic Friday when friends dropped by unexpectedly.

I’d leftover corn, some pasta, and a few pantry staples.

Twenty minutes later, we were standing around the kitchen island, scooping big spoonfuls and laughing like it had been planned all along.

Since then, it’s been my go-to for easy entertaining, make-ahead lunches, and summer barbecues when I need something reliable and festive.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, tangy, smoky street-corn flavor in every bite
• Doubles easily for potlucks, cookouts, and casual entertaining
• Mixes up quickly with simple, affordable, easy-to-find ingredients
• Serves as a satisfying vegetarian main or hearty side dish
• Adapts effortlessly for make-ahead prep, leftovers, and flavor tweaks

Ingredients

• 12 ounces pasta shells, small — cook to al dente so they hold their shape
• 4 cups water — for boiling pasta; enough to keep noodles moving freely
• 1 tablespoon salt — for pasta water; seasons the noodles throughout
• 2 cups corn kernels, fresh or frozen — fresh is best, but frozen chars well from frozen
• 1 tablespoon olive oil — helps corn caramelize and char evenly
• 0.5 teaspoon smoked paprika — adds smoky depth to the corn
• 0.5 teaspoon chili powder — brings mild heat and color to the corn
• 0.25 teaspoon salt — seasons the corn as it cooks
• 0.5 cup mayonnaise — base of the creamy elote-style dressing
• 0.5 cup sour cream — adds tang and softens the richness of mayo
• 2 tablespoons lime juice, fresh — bright acidity to balance the creaminess
• 1 teaspoon lime zest — boosts citrus aroma without extra liquid
• 1 clove garlic, minced — fresh garlic gives classic street-corn punch
• 0.5 teaspoon chili powder — seasons the dressing with gentle heat
• 0.25 teaspoon ground cumin — adds warm, earthy background flavor
• 0.5 teaspoon salt — main seasoning for the dressing
• 0.25 teaspoon black pepper — a little bite to round out the flavor
• 0.5 cup cotija cheese, crumbled — salty, tangy cheese for authentic elote flavor
• 0.25 cup red onion, finely diced — sharp crunch and color contrast
• 0.25 cup cilantro, chopped — fresh herbal note that brightens the salad
• 1 jalapeño, seeded and finely diced — adjustable heat; leave seeds for spicier
• 0.5 cup cherry tomatoes, quartered (optional) — adds juiciness and sweetness
• 1 avocado, diced (optional) — creamy richness; add just before serving to avoid browning

Step-by-Step Method

Bring a large pot of water to a rolling boil. Salt it generously to season the pasta. Add the pasta shells and cook until al dente, following package directions.

Stir occasionally to prevent sticking. Drain in a colander, then rinse under cold water to stop cooking. Let it drain thoroughly so excess water doesn’t dilute the dressing.

Char the Corn

Heat olive oil in a large skillet over medium-high heat. Add corn kernels in an even layer. Sprinkle with smoked paprika, chili powder, and salt.

Cook, stirring occasionally, until the corn is lightly charred and fragrant, about 5–7 minutes. Avoid constant stirring to allow color to develop. Transfer to a plate to cool slightly.

Whisk the Dressing

Combine mayonnaise, sour cream, lime juice, and lime zest in a small mixing bowl. Add minced garlic, chili powder, cumin, salt, and black pepper.

Whisk until the mixture is completely smooth and creamy. Taste and adjust seasoning with more lime or salt if needed. Set aside so flavors start to meld while other ingredients cool.

Combine Pasta and Vegetables

Place the cooled, well-drained pasta into a large mixing bowl. Add the cooled charred corn, finely diced red onion, chopped cilantro, and diced jalapeño.

If using, add quartered cherry tomatoes. Toss gently to distribute ingredients evenly. Make certain the pasta is completely cool before adding so the vegetables stay crisp and fresh.

Dress and Chill the Salad

Pour the prepared dressing over the pasta mixture. Toss gently with a wooden spoon or spatula until everything is evenly coated. Fold in the crumbled cotija cheese.

Taste and adjust with extra salt, pepper, or lime juice. Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld.

Finish with Avocado and Garnishes

Just before serving, gently fold in the diced avocado, if using, to prevent it from mashing or browning early.

Sprinkle extra cotija cheese and chopped cilantro on top for a fresh, colorful finish. Serve the salad chilled or at cool room temperature. Toss once more right before serving to redistribute dressing and toppings.

Ingredient Swaps

• Cotija → Feta or grated Parmesan for similar salty, crumbly flavor.
• Sour cream → Greek yogurt; mayonnaise → more yogurt or a vegan mayo for a lighter or egg‑free version.
• Corn → Frozen or canned (well‑drained) corn if fresh isn’t available; still char it in a hot skillet.
• Cilantro → Flat‑leaf parsley if you dislike cilantro.
• Jalapeño → Serrano for more heat, or bell pepper for a mild, kid‑friendly option.
• Dairy‑free: Use vegan mayo and a dairy‑free sour cream or yogurt, and swap cotija for a vegan feta‑style cheese.

You Must Know

– Flavor Boost • If the corn tastes flat: keep it over higher heat until you see deep golden-brown spots on at least half the kernels and you smell a toasty, nutty aroma (usually 5–8 minutes).

Deeper color = more “street corn” flavor, not just warm sweetness.

– Troubleshoot • If the salad seems dry after chilling: stir in 2–3 tablespoons each of mayo and sour cream (or a splash of milk) right before serving.

Pasta keeps soaking up dressing in the fridge, especially after 2–3 hours, so a small “top‑off” brings it back to creamy.

– Avoid • Mushy or waterlogged pasta: pull the shells when they’re just barely al dente (usually 1 minute before package time), and shake them very dry after rinsing until no water drips.

Excess water thins the dressing and makes the shells break apart as they sit.

– Scale • For a crowd or a half-batch: all ingredients scale cleanly by weight/volume—double everything for ~12 servings or use 6 oz pasta and halve all other amounts for ~3 servings.

Keep tasting for salt and lime; when scaling up, you often need an extra ¼–½ teaspoon salt and 1–2 teaspoons lime juice beyond strict math.

– Make-Ahead • For next-day serving: keep avocado and ¼ of the cotija separate, and hold back about ⅓ cup of the dressing.

Chill the salad up to 24 hours, then add the reserved dressing, cheese, and fresh avocado 15–20 minutes before serving so it tastes bright and looks fresh instead of dull and stodgy.

Serving Tips

• Serve chilled in a large shallow bowl, garnished with extra cotija and cilantro.
• Pair with grilled chicken, steak, or shrimp for a complete summer meal.
• Offer lime wedges, hot sauce, and extra jalapeño on the side for customization.
• Spoon into individual cups or jars for easy potluck or picnic servings.
• Serve alongside tortilla chips; use the salad as a hearty, scoopable dip.

Storage & Make-Ahead

This salad keeps in the fridge for up to 3 days in an airtight container.

For best texture, add avocado and a little extra dressing just before serving.

You can fully assemble it a day ahead.

Freezing isn’t recommended, as the pasta, corn, and creamy dressing become mushy and watery.

Reheating

Reheat gently: in the microwave at 50% power, stirring often.

Or briefly on the stovetop with a splash of cream.

Avoid ovens and high heat to prevent curdling.

Elote-Inspired Summer Gatherings

Once your Mexican Street Corn Pasta Salad’s chilled and ready, it practically begs to be the centerpiece of an elote-inspired summer spread.

I set it out in a big, shallow bowl so the charred corn, cilantro, and cotija are on full display, then tuck lime wedges all around for squeezing.

To build the rest of the table, I like a simple grilled main—chicken, flank steak, or shrimp—seasoned with chili, lime, and garlic so the flavors echo the salad.

A platter of sliced watermelon, a bowl of tortilla chips with salsa, and maybe some grilled veggies round things out.

Keep drinks easy: cold beer, sparkling water, or a pitcher of limeade, and you’ve got a relaxed, sun-soaked elote moment.

Final Thoughts

Give this Mexican Street Corn Pasta Salad a try and see how quickly it disappears from the table.

Don’t be afraid to tweak the spice level, cheese, or mix-ins to make it your own—this recipe is super easy to customize.

Frequently Asked Questions

Can I Make This Pasta Salad Dairy-Free Without Losing Creaminess and Flavor?

You can, and you won’t miss the dairy. I’d use creamy avocado, vegan mayo, a splash of oat or cashew yogurt, extra lime, and smoky paprika; you’ll still get lush richness, bright tang, and deep flavor.

How Can I Safely Adjust Spice Levels for Kids and Sensitive Guests?

You can safely dial back heat by skipping jalapeño seeds, halving chili powder, then serving extra on the side. I’d cook mild, taste as I go, and keep a “spicy bowl” separate for adventurous eaters.

What Protein Add-Ins Work Best to Turn This Into a Full Meal?

I’d add grilled chile-lime chicken, smoky shrimp, or cumin‑rubbed steak strips. You could fold in black beans, too. I’d keep pieces bite‑size so every forkful catches pasta, corn, cheese, and juicy protein.

Is This Recipe Suitable for Gluten-Free Diets, and Which Pasta Shapes Work Best?

Yes, it’s easy to make gluten-free—just swap in certified GF pasta. I love short, ridged shapes like fusilli, rotini, or small shells; they hug the creamy sauce and catch those smoky corn bits beautifully.

How Do I Scale This Recipe for a Crowd or Large Potluck Event?

I’d simply multiply every ingredient by 3 for about 18 servings, then split into two big bowls. Chill it early, toss before serving, and keep extra lime, jalapeño, and cheese on the side for flair.