I’ve turned the bright, smoky flavors of elote into a creamy, crowd-pleasing pasta salad that’s perfect for potlucks and weekday dinners. This Mexican Street Corn Pasta Salad marries charred corn, tangy crema, feta (or cotija), and tender pasta for a dish that’s both comforting and fresh—I’ve made it dozens of times and never get tired of the contrast of textures. For a tangy corn-forward salsa you can serve alongside or on top, I sometimes pair it with a grilled corn salsa I developed for summer cookouts, which adds an extra punch of flavor grilled Mexican street corn salsa.
Why Make This Recipe
- It’s a flavor powerhouse: smoky charred corn, creamy dressing, bright lime, and chile heat create layers that keep every bite interesting.
- Easy to scale: it doubles or triples cleanly for picnics, potlucks, and weeknight leftovers.
- Balanced and satisfying: carbohydrates from pasta, fiber from corn and peppers, and protein if you add beans or chicken.
- Make-ahead friendly: the flavors meld beautifully overnight, so it’s perfect for prepping in advance.
- Personal insight: I love this salad because the charred corn keeps the dish from tasting heavy—every forkful still feels fresh even after a day in the fridge. I sometimes swap in fresh avocado and herbs inspired by an avocado-corn summer salad I like to make Avocado Corn Summer Salad.
Recipe Overview
- Prep time: 15 minutes (plus optional chilling)
- Cook time: 15 minutes (to char corn and cook pasta)
- Total time: about 30–45 minutes (including cooling or chilling)
- Servings: 6 as a side, 4 as a main
- Difficulty: Easy
- Method: Char or roast the corn, cook pasta al dente, toss with a creamy lime-chile dressing, and finish with cheese and cilantro.
My Experience Making This Recipe
When I first made this salad I tried boiling the corn, and it tasted flat—char is essential for the authentic flavor. I tested stovetop, broiler, and grill methods and found broiling or a hot cast-iron skillet gives consistent char when a grill isn’t available.
How to Make Mexican Street Corn Pasta Salad
Start by charring fresh corn kernels: brush ears with oil and broil 4–6 minutes per side under high heat (about 500°F) or cook on a hot grill until blackened in spots, then cut off the kernels. Cook 12–16 ounces of short pasta (penne, rotini, or shells) in salted water until al dente (check package; usually 8–10 minutes), drain and cool slightly. Whisk a dressing of 3/4 cup mayonnaise, 1/2 cup sour cream or Mexican crema, 2 tablespoons lime juice, 1 teaspoon chili powder, and salt to taste; toss pasta, warm corn, diced red pepper, chopped cilantro, and crumbled cotija or feta. Chill 30 minutes for best flavor, then top with extra cheese, a squeeze of lime, and a sprinkle of chili flakes before serving.
Expert Tips for Success
- Char for flavor: high, direct heat caramelizes the sugars in the corn and adds complexity—aim for dark brown/black flecks, not complete burning.
- Salt pasta water well: use about 1 tablespoon kosher salt per 4 quarts of water so the pasta itself is seasoned.
- Temper the dressing: if using cold crema/sour cream, whisk in a tablespoon of warm pasta water to loosen it and prevent clumping.
- Choose the right pasta: ridged or twisted shapes (rotini, fusilli) hold dressing and bits of corn better than smooth tubes.
- Equipment note: a cast-iron skillet or a hot grill gives the best char; for broiling, use a rimmed baking sheet and watch the corn closely.
How to Serve Mexican Street Corn Pasta Salad
- Serve chilled or at cool room temperature alongside grilled meats or fish for a summer feast.
- Top with extra cotija, chopped cilantro, and lime wedges for a fresh presentation.
- Make it a main: stir in 2 cups shredded rotisserie chicken or canned black beans for protein and heartiness. For a plated combo, this salad pairs well with lighter pasta salads like a classic ruby-style version I sometimes serve together Best Ruby Tuesday Pasta Salad.
- For parties, present it in a shallow bowl and garnish with roasted corn kernels and thinly sliced jalapeño for visual appeal.
Storage and Reheating Guide
Store the salad in an airtight container in the refrigerator for up to 3–4 days; the dressing and pasta will continue to absorb flavors but remain tasty. Do not freeze the dressed salad—the mayonnaise and crema separate on freezing. If you want to prep in advance, store charred corn and dressing separately for up to 2 days in the fridge; toss with freshly cooked pasta just before serving. To refresh chilled salad, let it sit at room temperature 15–20 minutes and stir in a splash of lime juice or a tablespoon of olive oil to brighten texture.
Recipe Variations
- Gluten-free: use a gluten-free short pasta (brown rice or chickpea) and cook according to package instructions.
- Dairy-free: swap mayo with vegan mayo and sour cream/crema with plain unsweetened dairy-free yogurt or coconut yogurt for tang.
- Spicy version: add 1 finely chopped chipotle in adobo or 1–2 teaspoons of hot sauce to the dressing for smokier heat.
- Protein boost: mix in 2 cups diced cooked chicken or a can of rinsed black beans; for a richer twist try crumbled chorizo when warm.
Nutritional Highlights
- Corn provides fiber and antioxidants like lutein. The dish supplies carbohydrates for energy and can offer protein when you add chicken or beans.
- Allergen note: contains eggs (mayonnaise) and dairy unless modified; pasta contains gluten unless you use a gluten-free variety.
- Portion guidance: as a side, aim for 3/4 to 1 cup per person; as a main with added protein, 1 1/2 cups is a reasonable serving.
Troubleshooting Common Issues
- Salad tastes bland: make sure to salt the pasta water and add enough lime and salt to the dressing; flavors often need a final tweak after chilling.
- Dressing is too thick: whisk in 1–2 tablespoons of reserved pasta water or lime juice to loosen and make it cling better.
- Corn isn’t charred enough: sear kernels in a very hot, dry skillet for 6–8 minutes, stirring occasionally, to get the desired color without overcooking.
Frequently Asked Questions
Q: Can I use frozen corn instead of fresh?
A: Yes—thaw and pat dry, then sauté in a hot skillet over medium-high heat for 6–8 minutes to develop color; it won’t get quite as smokey as fresh charred corn, but it works well and is convenient.
Q: How far ahead can I assemble this salad?
A: Fully dressed, it keeps well for 1–3 days in the fridge; store components separately (corn, pasta, dressing) for up to 2 days to keep textures bright if you need more lead time.
Q: What cheese is best if I can’t find cotija?
A: Feta is the best accessible substitute—crumbly, salty, and tangy. Queso fresco is milder but authentic if you can source it.
Q: Can I make this warm instead of chilled?
A: Yes—toss warm pasta with hot corn and the dressing right out of the pan, then serve immediately. Warm serving emphasizes creaminess, while chilled serving highlights the fresh, tangy notes.
For a creamy, play-on-classic pasta salad with bold, smoky corn notes, this Mexican Street Corn Pasta Salad is dependable, flexible, and packed with personality—perfect for feeding a crowd or elevating a simple weeknight meal. For a different party-friendly pasta spin, I sometimes combine elements from a big Mac–inspired pasta side for playful contrast Big Mac Pasta Salad.
Print
Mexican Street Corn Pasta Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy pasta salad featuring charred corn, tangy dressing, and fresh ingredients—perfect for potlucks and weeknight dinners.
Ingredients
- 4 ears of fresh corn, husked
- 12–16 ounces short pasta (penne, rotini, or shells)
- 3/4 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt, to taste
- 1 diced red pepper
- 1/4 cup chopped cilantro
- 1 cup crumbled cotija or feta cheese
Instructions
- Char the corn kernels by brushing ears with oil and broiling for 4–6 minutes per side or grilling until blackened. Cut off the kernels.
- Cook the pasta in salted water until al dente, usually 8–10 minutes. Drain and cool slightly.
- Whisk together the mayonnaise, sour cream, lime juice, chili powder, and salt to taste in a bowl.
- Toss the pasta, warm corn, red pepper, cilantro, and cheese with the dressing until evenly coated.
- Chill for 30 minutes before serving. Top with additional cheese, lime juice, and chili flakes, if desired.
Notes
For best flavor, allow the salad to chill for at least 30 minutes. Can serve with grilled meats, fish, or additional protein like chicken or beans.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Char, boil, mix
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg