Mexican Street Corn Pasta Salad in 30 Minutes

Oh my gosh, you guys – if you love Mexican street corn as much as I do, you are going to flip for this Mexican Street Corn Pasta Salad! It’s like all the smoky, tangy, creamy magic of elote got cozy with perfectly al dente pasta, and let me tell you, they make the best pair.

I first threw this together for a backyard BBQ last summer when I needed something quick and crowd-pleasing, and now it’s my most-requested potluck dish. The bold flavors – that hit of chili powder, the pop of fresh lime, the crumbly cotija cheese – come together in minutes, and it’s just as delicious served chilled on a hot day or alongside grilled meats. Trust me, one bite and you’ll be hooked.

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Why You’ll Love This Mexican Street Corn Pasta Salad

This isn’t just another pasta salad – it’s a fiesta in every bite! Here’s why it’ll become your new go-to:

• Lightning fast – Ready in under an hour (most of that’s chilling time!), perfect for when hunger strikes unexpectedly
• Flavor bomb – Smoky paprika, tangy lime, and creamy cotija create that addictive street corn taste you crave
• Potluck superstar – Travels well and always disappears first from the buffet table (I speak from experience!)
• Totally yours – Swap in grilled corn, adjust the heat, or add avocado to make it your signature dish

Ingredients for Mexican Street Corn Pasta Salad

Here’s everything you’ll need to make this flavor-packed dish:

• 8 oz pasta (rotini or fusilli work great – something that catches the sauce)
• 2 cups corn kernels (fresh off the cob is magical, but frozen works in a pinch)
• 1/2 cup mayonnaise (the creamy base of our dressing)
• 1/4 cup sour cream (for that perfect tang)
• 1/2 cup cotija cheese, crumbled (don’t skip this – it’s the salty magic!)
• 1 tsp chili powder (adjust up if you like more heat)
• 1/2 tsp smoked paprika (this is what gives that incredible smoky depth)
• 1 lime, juiced (fresh squeezed makes all the difference)
• 1/4 cup cilantro, chopped (measure with your heart – I always add extra)
• 1/4 cup red onion, finely diced (soak in cold water for 5 minutes if you want to tame the bite)
• 1 jalapeño, seeded and minced (leave seeds in if you’re brave!)
• 1 clove garlic, minced (because everything’s better with garlic)
• Salt and pepper to taste

Ingredient Notes & Substitutions

Don’t stress if you can’t find cotija – feta makes a great stand-in (just use a bit less salt). For the corn, if you’ve got fresh ears, char them in a dry skillet first for incredible smoky flavor. Frozen corn? Just thaw and pat dry. Want to make it vegan? Swap the mayo for vegan mayo and skip the cheese (though you’ll miss that salty punch). Hate cilantro? Flat-leaf parsley works, but honestly, it won’t be quite the same. Gluten-free pasta works perfectly here too – just watch the cooking time! Looking for another quick and delicious recipe idea? Check out our Samyang Buldak Ramen Carbonara Recipe for a spicy fusion dish that’s sure to impress.

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How to Make Mexican Street Corn Pasta Salad

Alright, let’s get cooking! This Mexican Street Corn Pasta Salad comes together faster than you can say “¡delicioso!” Here’s how I make it:

1. Cook your pasta according to package instructions in salted boiling water – aim for al dente because nobody likes mushy pasta! Drain and let it cool while you prep everything else.
2. Make the magic dressing by whisking together mayo, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and pepper in a big bowl. Taste as you go – this is where you can adjust the tang or heat to your liking.
3. Toss it all together! Add the cooled pasta, corn, cotija cheese, cilantro, red onion, and jalapeño to the bowl with the dressing. Gently fold everything together until every noodle is coated in that creamy, zesty goodness.
4. The hardest part: Walk away! Let it chill in the fridge for at least 30 minutes (I know, torture!) This waiting time lets all those incredible flavors really get to know each other.

Pro Tips for the Best Mexican Street Corn Pasta Salad

Here are my secrets for next-level results:

• Char your corn in a dry skillet first – those little blackened bits add incredible smoky depth!
• Adjust the heat by starting with half the jalapeño, then adding more to taste after mixing.
• Don’t rush the chill time – honestly, I think leftovers taste even better the next day when flavors have fully melded.

Serving Suggestions for Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad shines bright on any table! I love serving it alongside grilled carne asada or juicy chicken thighs – the smoky flavors complement each other perfectly. For taco night? It’s the ultimate refreshing side to balance spicy fillings. Want to go all out? Top with extra crumbled cotija, a sprinkle of fresh cilantro, and lime wedges for that gorgeous finishing touch!

Storage & Reheating

This Mexican Street Corn Pasta Salad keeps beautifully in the fridge for 3-4 days – just pop it in an airtight container. I don’t recommend freezing it though – the dairy gets weird and the pasta turns mushy when thawed. The flavors actually deepen overnight, so leftovers might just be the best part! If it seems a little dry after chilling, just stir in a splash of lime juice or a dollop of mayo to bring it back to life. For more inspiration and trending recipe ideas, follow us on Pinterest where we share creative meals daily.

Mexican Street Corn Pasta Salad FAQs

Got questions about this Mexican Street Corn Pasta Salad? I’ve got answers – here’s everything people ask me when I bring this dish to parties:

Nutritional Information

Here’s the scoop on what’s in this Mexican Street Corn Pasta Salad (because we all like to know what we’re eating, right?). Per 1-cup serving, you’re looking at about 320 calories, with 18g fat (5g saturated), 35g carbs, and 8g protein. Remember, these are estimates – your exact amounts might vary slightly based on ingredient brands or how generous you are with the cotija cheese (no judgment here!). It’s got 3g fiber too, thanks to all those tasty veggies mixed in.

Alright, time to get cooking, my friend! I can’t wait for you to try this Mexican Street Corn Pasta Salad – it’s seriously going to become your new summer obsession. When you do make it (because you totally should!), snap a pic and tell me how it turned out. Did you add extra lime? Try it with grilled shrimp on top? Use a crazy fun pasta shape? I want to hear all your delicious tweaks in the comments below. Happy cooking, and may your pasta salad always be as bold and flavorful as your personality!