Tasty Mexican Street Corn Pasta Salad
I still remember the first time I tossed together this Mexican street corn pasta salad — the sweet char of roasted corn meeting tangy lime and creamy queso fresco felt like summer in a bowl. It’s an easy, colorful side that disappears fast at barbecues and potlucks, and it doubles as a light main when you want something fast and satisfying. If you like elote flavors but want something you can make ahead and feed a crowd, this is the recipe for you. For other bright, picnic-ready salads, I also like pairing it with lighter dessert salads like Apple Strawberry Cheesecake Fruit Salad.
Why you’ll love this dish
This pasta salad marries two crowd-pleasing ideas: the bold, smoky-sweet notes of Mexican street corn (elote) and the convenience of a pasta salad you can make ahead. It’s quick, budget-friendly, and flexible — perfect for weeknight dinners, potlucks, or summer cookouts. Vegetarians appreciate the protein from queso fresco and the filling carbs from pasta, while kids usually love the creamy dressing and sweet corn.
“A summer staple — smoky roasted corn, zesty lime, and creamy dressing. It was the hit of our last picnic.” — an enthusiastic backyard chef
How this recipe comes together
Quick overview of the process so you know what to expect:
- Boil pasta until al dente, drain, and cool.
- Combine cooled pasta with roasted corn, tomatoes, red onion, cilantro, and crumbled queso fresco.
- Whisk a simple creamy lime-chili dressing.
- Toss everything together and chill at least 30 minutes so flavors meld.
- Serve chilled or at cool room temperature.
What you’ll need
- 8 oz pasta (elbow or rotini) — rotini holds the dressing better; elbows are classic and quick.
- 2 cups roasted corn — fresh and charred on the grill or skillet; frozen thawed and pan-roasted works too.
- 1/2 cup red onion, diced — milder than yellow onion; soak in cold water 10 minutes if you want less bite.
- 1 cup cherry tomatoes, halved — sweet and juicy; substitute diced roma tomatoes if needed.
- 1/2 cup cilantro, chopped — optional if you dislike cilantro; parsley is a milder swap.
- 1/2 cup queso fresco, crumbled — cotija or feta can substitute (cotija is closest in flavor).
- 1/4 cup mayonnaise — use full-fat for best texture; Greek yogurt can cut fat and add tang.
- 1/4 cup sour cream — or use plain Greek yogurt to lighten the dressing.
- Juice of 1 lime — adds brightness; use more to taste.
- 1 tsp chili powder — smoked paprika plus a pinch of cayenne can step up smoke and heat.
- Salt and pepper to taste
Step-by-step instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside to cool.
- If using fresh corn, roast it over high heat on a grill or in a hot skillet until charred in spots, then cut kernels off the cob. If using frozen, cook and char briefly in a skillet for extra flavor.
- In a large mixing bowl, combine the cooled pasta, roasted corn, diced red onion, halved cherry tomatoes, chopped cilantro, and crumbled queso fresco. Toss gently.
- In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chili powder, and a pinch of salt and pepper. Taste and adjust seasoning.
- Pour the dressing over the pasta mixture and toss until everything is coated evenly. Refrigerate for at least 30 minutes to let flavors marry. Taste again before serving and adjust lime, salt, or chili powder if needed.
- Serve chilled or slightly cool. It keeps well and actually tastes better after an hour or two.
Best ways to enjoy it
This salad shines as a side at cookouts, with grilled chicken, or alongside tacos. For a heartier meal, serve it with black beans or grilled shrimp and a wedge of lime. Try plating it in a shallow bowl and finishing with an extra sprinkle of queso fresco and a squeeze of lime for visual appeal. For inspiration on complementary cold dishes, consider something sweet and creamy like Berry Fruit Cheesecake Salad for dessert.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. The dressing holds up well but the tomatoes and cilantro can soften over time; add a few fresh cilantro leaves before serving if needed.
- Freezing: Not recommended — the mayonnaise/sour cream dressing will separate when frozen and thawed.
- Serving leftover: No reheating necessary — serve cold or at room temperature. If it’s too thick after chilling, stir in a tablespoon of lime juice or a splash of milk to loosen it.
Helpful cooking tips
- Don’t overcook the pasta. Leave it slightly firm — it will absorb some dressing as it chills.
- Char the corn for authentic smoky flavor. If you don’t have a grill, use a heavy skillet and a bit of oil over high heat.
- Balance acidity and salt. Lime brightens the salad, but a little extra salt brings out the corn’s sweetness. Taste as you go.
- Make it ahead. The salad benefits from at least 30 minutes in the fridge, and it’s an ideal make-ahead for busy entertaining.
- Keep the textures lively: add crunchy pepitas or sliced radishes if you want contrast.
Creative twists
- Add protein: Toss in black beans, grilled chicken, or sliced avocado for a fuller meal.
- Spicy version: Fold in chopped pickled jalapeños or a dash of hot sauce.
- Dairy-free/vegan: Use vegan mayo and a plain unsweetened vegan yogurt; swap queso fresco for a sprinkle of toasted nutritional yeast and extra salt.
- Southwest bowl: Serve the salad over a bed of mixed greens and add cooked quinoa for another twist.
- Smoky chipotle: Replace some chili powder with chipotle powder or adobo for deeper heat and smokiness.
Your questions answered
Q: How long does this take to make?
A: Active time is about 20–25 minutes (mostly boiling and chopping). Plan at least 30–60 minutes total so the salad can chill and the flavors meld.
Q: Can I use canned or frozen corn?
A: Yes. Frozen corn works well — sauté it until charred for best flavor. Canned corn is okay but rinse well and consider briefly pan-roasting to develop flavor.
Q: Is it safe to make ahead?
A: Absolutely. Store in the fridge up to 3–4 days. Keep in a covered container and stir before serving. Don’t freeze — the dressing may separate.
Q: Can I swap mayo and sour cream for lighter options?
A: Use plain Greek yogurt to reduce fat and add tang. A half mayo/half yogurt blend keeps creaminess while cutting calories.
Q: Will the salad get soggy overnight?
A: Tomatoes and cilantro soften with time, but the pasta stays firm if not overcooked. To minimize sogginess, drain tomatoes on paper towels before adding or stir in fresh tomatoes right before serving.
Conclusion
If you love the idea of elote but want something you can make ahead and share, this Mexican street corn pasta salad is a reliable, flavorful choice. For more variations and inspiration, check out this similar take at Mexican Street Corn Pasta Salad – Chelsea’s Messy Apron and another crowd-pleasing version at Mexican Street Corn Pasta Salad – Midwest Foodie.
Mexican Street Corn Pasta Salad
Ingredients
Method
- Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and cool under cold water.
- If using fresh corn, roast it on a grill or in a skillet until charred, then cut kernels off the cob. For frozen corn, char briefly in a skillet.
- In a large bowl, combine cooled pasta, roasted corn, diced red onion, halved cherry tomatoes, chopped cilantro, and crumbled queso fresco. Toss gently.
- In a small bowl, whisk together mayonnaise, sour cream (or yogurt), lime juice, chili powder, and a pinch of salt and pepper. Taste and adjust seasoning.
- Pour the dressing over the pasta mixture and toss until everything is coated evenly. Refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled or at room temperature, adding additional lime juice or salt if needed.
