Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad takes everything I love about classic elote and transforms it into a creamy, tangy, colorful pasta salad. It always gets rave reviews every time I bring it to summer cookouts or family picnics, and it comes together much faster than you might expect. The mix of zesty dressing, sweet corn, salty cheese, and tender pasta is completely irresistible served chilled and makes leftovers a treat.

Even my pickiest niece took seconds when I first made this at a family barbecue. Now it is a recipe we all request for every holiday spread.

Ingredients

• Elbow macaroni: provides a sturdy yet tender base that holds the dressing well. Look for whole wheat or classic semolina for best results
• Corn kernels: add a sweet crunch. Fresh summer corn is wonderful but frozen and canned both work well. Go for non-GMO if possible
• Cherry tomatoes: offer juicy brightness. Choose vine or grape tomatoes for full flavor and vibrant color
• Red onion: brings a gently pungent crunch. Pick small to medium onions that feel firm and heavy for size
• Cilantro: infuses a fresh herbal zing and a burst of color. Bright green leaves with no wilting are ideal
• Crumbled cotija cheese: adds salty richness and authentic character. You can swap in feta for easier shopping
• Mayonnaise: creates that signature creamy texture. Use full fat for the richest result
• Sour cream: brings cool tang. Try Mexican crema or Greek yogurt for a lighter spin
• Fresh lime juice: lifts all the flavors. Use bright green, slightly soft limes for the juiciest squeeze
• Chili powder: spices things up with gentle heat and color. Smoked chili powder is especially nice if you want a savory depth
• Salt and pepper: help tie everything together. Freshly ground pepper is worth the little extra effort

Instructions

Cook the Pasta:

Bring a large pot of salted water to a vigorous boil. Add your elbow macaroni and stir often to keep it from sticking. Simmer about eight minutes until just al dente. Drain well and rinse under very cold water to halt cooking and make sure the pasta does not get sticky. Let it cool in the strainer while you prepare everything else

Prepare the Corn:

If you have fresh corn, cut the kernels off the cobs with a sharp chef’s knife—stand the cob upright in a big bowl and slice straight down to catch every kernel without a mess. For frozen corn, let it thaw completely and drain on paper towels. For canned, rinse really well to remove the brine. You want the corn sweet and crisp not watery

Mix the Dressing:

In a medium bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, salt, and pepper. Whisk briskly for a smooth and creamy dressing with no lumps. Give a quick taste and add a bit more chili or lime if you crave more kick

Combine Ingredients:

In your largest mixing bowl, tumble in the cooled macaroni, corn, cherry tomatoes, diced red onion, chopped cilantro, and most of the cotija cheese. Pour your creamy dressing over everything and use two big spoons to toss ever so gently until every piece is slicked and coated but nothing is mashed

Chill and Serve:

Transfer the salad to a serving dish and cover tightly. Chill in the refrigerator for at least half an hour so the flavors can mingle and mellow. Right before serving, taste again for salt and add more cotija and fresh cilantro for a final flourish. Serve cool and enjoy every creamy bite

The cotija cheese is my personal favorite ingredient. It adds the salty tang that reminds me of the times my grandmother would sprinkle it over fresh elote at family reunions in the park. Every time I crumble it into this salad, those happy summer memories come right back.

Storage Tips

Store your salad in an airtight container in the fridge. It keeps fresh for up to three days and actually tastes better after a few hours of chilling. If the salad becomes a little dry from sitting overnight, just stir in a tablespoon each of sour cream and lime juice to refresh the texture.

Ingredient Substitutions

No cotija cheese available Use feta or queso fresco for similar saltiness. Out of sour cream Try Greek yogurt or Mexican crema for a lighter version. Need to make it vegan Opt for vegan mayo and plant-based sour cream with a sprinkle of nutritional yeast instead of cheese. Gluten-free friends can enjoy it with their favorite certified gluten-free short pasta.

Serving Suggestions

Pile alongside spicy grilled chicken or steak. Spoon over a bed of arugula for a more nutrient-dense lunch. Wrap it in tortillas for a creative taco filling or a chilled lunchbox wrap. Scatter avocado cubes or pickled jalapenos on top for extra flavor.

Cultural or Seasonal Context

This salad draws on Mexican street food tradition mixed with American picnic classics. During summer I love grilling ears of corn just for this recipe—the char adds another layer of flavor reminiscent of street vendors in Mexico City. When corn is not in season, frozen sweet corn makes it accessible year round.

Seasonal Adaptations

Add diced red bell pepper when tomatoes are not at their peak. Top with grilled shrimp in spring for a lighter main dish. Use roasted poblano strips for a smokier winter adaptation. Juicy summer tomatoes boost flavor and color. Grilling your corn gives the salad next-level smokiness. Freshly squeezed lime always beats bottled for brightness.

Success Stories

One summer, my neighbor requested this salad for her birthday bash instead of a classic potato salad. It disappeared before the burgers were even ready and a couple guests asked for the recipe right at the table. I love watching kids dig in and declare it even better the second day.

Freezer Meal Conversion

While the base pasta salad is not freezer friendly due to the creamy dressing, you can prep individual components ahead. Cook pasta and portion it in bags, freeze corn if needed, and whisk up the dressing fresh when you are ready to assemble for the best taste and texture.

Making this Mexican Street Corn Pasta Salad never fails to bring a little fiesta to any meal. Whether you are feeding a big group or meal prepping for the week, it is a creamy, flavorful, and totally crowd-pleasing dish you will come back to over and over again.

Common Questions About Recipes

→ Can I prepare this dish in advance?

Yes, chilling ahead enhances the flavors. Store in the fridge and stir before serving for best freshness.

→ What pasta shapes work well?

Elbow macaroni, penne, rotini, or fusilli hold dressing nicely and blend well with the other ingredients.

→ How can I make it spicier?

Add diced jalapeño, serrano, or extra chili powder. Adjust spice to your preference for more heat.

→ Are there gluten-free options?

Use gluten-free pasta varieties made from rice, quinoa, or chickpeas for a gluten-free version of the salad.

→ Can I add extra protein?

Grilled chicken, shrimp, black beans, or chickpeas blend well and turn this salad into a satisfying meal.

→ What are serving suggestions?

Serve as a side for grilled meats, pack for picnics, use in wraps, or enjoy on greens for a main dish.