Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 16 ounces ditalini pasta (or any small shape like shells, elbow macaroni, or bow-tie); 2 teaspoons olive oil; 4 medium ears of corn, husked; 4 tablespoons lime juice (about 2 limes); 1 cup mayonnaise; 1 cup Mexican crema or sour cream; ¾ teaspoon fine salt, plus more to taste; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper; 2 tablespoons chopped cilantro, plus more for topping; ½ cup crumbled cotija cheese, plus more for topping; Chile lime seasoning, like Tajín, for topping

Jump to Recipe· 4.3 from 4 reviews

I absolutely adore this Mexican Street Corn Pasta Salad Recipe because it captures all the rich, tangy, and smoky flavors of classic Mexican street corn but transforms them into a fun, creamy pasta salad. It’s one of those dishes I love making when I want something vibrant and full of personality that can easily feed a crowd or brighten up a weeknight dinner. Every bite is a delightful balance of zesty lime, smoky corn, piquant cotija cheese, and a touch of cayenne that keeps things exciting. This pasta salad really brings a party to your taste buds in the most comforting way.

Why You’ll Love This Mexican Street Corn Pasta Salad Recipe

What makes this recipe so special to me is the way it marries familiar flavors with a new format. Mexican street corn, or elote, is a beloved staple, but turning it into a pasta salad means you get that creamy, cheesy, tangy goodness in every forkful alongside tender pasta that carries each flavor perfectly. I love the contrast of textures: the slight crunch from fresh corn kernels and the creaminess of the mayo and crema sauce. It’s brightened with lime juice and fresh cilantro, making it feel lively and fresh every time I take a bite.

Aside from taste, I appreciate how easy this dish is to put together. The ingredients are simple and straightforward, yet they come together to create something that feels so much more elevated. It’s perfect for BBQs, potlucks, or just a casual evening when you want to impress your family without spending hours in the kitchen. This recipe stands out because it’s versatile, crowd-pleasing, and keeps well, which means you can make it ahead of time and focus on enjoying the moment with your guests.

Ingredients You’ll Need

The image shows several ingredients arranged on a white marbled surface. In the top right, there is a large bowl filled with creamy white mayonnaise with a smooth, thick texture. Below it, a white bowl holds yellow pasta shaped like small tubes. To the left of the pasta, a white bowl contains crumbly white cotija cheese. Near the center, there is a small wooden cup with bright green chopped cilantro. Two ears of corn with light yellow kernels and green husks lie diagonally across the image. Around these, smaller bowls hold various seasonings—one deep brown with olive oil, another with a mix of reddish and white powders labeled tajín and seasonings, and one bowl with smooth white Mexican crema. At the bottom right on a smaller white plate, halved bright green limes are placed. A woman's hand holds a wooden spoon filled with cilantro near the center. The whole setup has a fresh and clean look, with natural colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Mexican Street Corn Pasta Salad Recipe plays a key role in building the salad’s signature flavorful, creamy, and colorful profile. They’re easy to find and combine to create a dish that’s both satisfying and impressive.

16 ounces ditalini pasta: Small pasta shapes like ditalini hold the sauce beautifully and add a perfect bite-sized texture.
2 teaspoons olive oil: Keeps the pasta from sticking and adds a subtle richness.
4 medium ears of corn: Fresh corn is the star here, offering natural sweetness and crunch.
4 tablespoons lime juice: Adds zesty brightness that cuts through the creaminess.
1 cup mayonnaise: Contributes a smooth, creamy base for the dressing.
1 cup Mexican crema or sour cream: Brings a mellow tanginess and enriches the overall flavor.
¾ teaspoon fine salt: Balances and enhances all the flavors.
½ teaspoon garlic powder: Adds mild savory depth without overpowering.
¼ teaspoon cayenne pepper: Gives just the right amount of spicy kick.
2 tablespoons chopped cilantro: Offers fresh herbal notes and vibrant color.
½ cup crumbled cotija cheese: Provides a salty, crumbly texture that’s classic to Mexican cuisine.
Chile lime seasoning (like Tajín): Optional topping that adds tangy, spicy zing for extra flavor pop.

Directions

Step 1: Cook the pasta in boiling salted water according to package instructions until al dente, which usually takes about 8 to 10 minutes. Drain it well and immediately toss with olive oil in a large bowl so the pasta doesn’t stick together. Set it aside to cool, either at room temperature or in the fridge while you prepare the corn.

Step 2: Bring a large pot of water to a boil over high heat. Add the husked corn ears and cook for 5 minutes or until the kernels turn bright yellow and feel tender when pierced with a fork. Remove the corn from the water and place on a plate to cool until comfortable to handle.

Step 3: Once cool, carefully cut the kernels off the cobs with a sharp knife, keeping the kernels in a medium bowl. Be mindful to scoop all the juicy bits close to the cob.

Step 4: In a small bowl, whisk together the lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth and creamy. This dressing is where most of the magic happens.

Step 5: Add the prepared mayonnaise sauce, corn kernels, chopped cilantro, and crumbled cotija cheese to the bowl of pasta. Toss everything gently but thoroughly until every piece of pasta is coated and the ingredients are combined evenly.

Step 6: Transfer to a serving bowl and sprinkle a little extra cilantro, cotija, and chile lime seasoning like Tajín on top if you want that additional punch of flavor and color. Serve the salad immediately or refrigerate until ready to enjoy—it tastes fantastic chilled or at room temperature.

Servings and Timing

This Mexican Street Corn Pasta Salad Recipe yields about 8 generous servings, making it ideal for family gatherings or small parties. The prep time takes around 20 minutes, mostly for cooking pasta and corn and assembling the dressing. Cooking time is approximately 10 minutes for boiling the pasta and corn. Overall, you can have this dish ready to serve in about 30 minutes. If you prefer to chill it, allow at least 30 minutes of refrigeration to let the flavors meld nicely.

How to Serve This Mexican Street Corn Pasta Salad Recipe

A large white bowl filled with small yellow corn pieces mixed with small white cheese crumbles and green herbs spread evenly throughout. There are a few lime wedges placed on top of the corn mixture, adding a pop of bright green color. Some red chili powder is sprinkled over the dish, giving it a touch of red speckles. A wooden spoon with a white handle rests inside the bowl on the right side. In the background, there are small white bowls, one with lime wedges and one with a creamy white sauce, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I like serving this salad alongside grilled meats like chicken, steak, or shrimp because the creamy, zesty pasta salad balances the smoky char beautifully. It also pairs wonderfully with simple green salads or roasted vegetables for a complete, colorful plate. For casual get-togethers, it’s a fantastic side that holds its shape well on a buffet table without getting soggy.

When it comes to presentation, I love sprinkling extra cilantro and cotija on top just before serving—it adds freshness and an inviting pop of white that contrasts with the yellow corn and green herbs. A light dusting of Tajín seasoning gives it that signature tangy-spicy finish that makes people reach for seconds. I usually plate it in a shallow bowl for easy scooping and portion out around one cup per person.

For beverage pairings, this salad shines with crisp white wines like Sauvignon Blanc or uncomplicated Mexican beers. If you prefer non-alcoholic options, a sparkling lime agua fresca or a citrusy iced tea complements the bright flavors nicely. It’s perfect for warm weather occasions but also makes a fun twist for weeknight meals or holiday sides when you want a departure from the usual.

Variations

One of my favorite things about this Mexican Street Corn Pasta Salad Recipe is how adaptable it is. If you want to swap the pasta, bow-tie or elbow macaroni work great and add a slightly different mouthfeel. For a gluten-free option, just use your favorite gluten-free pasta and follow the same instructions.

If you’re looking to lighten the dish or go dairy-free, I sometimes replace the mayonnaise and crema with a vegan mayo and plain coconut yogurt or cashew crema. It changes the flavor slightly but keeps the creamy tangy texture that makes the salad so irresistible. For extra freshness, adding diced jalapeños or a bit of smoked paprika can amplify the smoky warmth without overpowering the original flavors.

When it comes to corn, I have grilled it before instead of boiling, which adds a lovely smoky char and deepens the flavor profile even further. If grilled corn is your preference, simply char the ears on the grill for about 10 minutes, turning frequently, before cutting off the kernels and proceeding with the recipe as written.

Storage and Reheating

Storing Leftovers

Leftover Mexican Street Corn Pasta Salad keeps wonderfully in an airtight container in the refrigerator for up to 3 days. I recommend using a glass or BPA-free plastic container with a secure lid to preserve the fresh flavors and prevent odors from mixing in your fridge. Before sealing, give the salad a gentle stir to keep ingredients evenly distributed.

Freezing

I don’t suggest freezing this pasta salad because the creamy dressing and fresh corn tend to break down in texture after thawing. The pasta can become mushy and the sauce separation might happen, which affects the overall enjoyment of the dish. It’s better to enjoy it fresh or refrigerated.

Reheating

This Mexican Street Corn Pasta Salad is best served cold or at room temperature rather than reheated. If you’d like to take the chill off, you can let it sit out on the counter for 15-20 minutes before serving. Avoid microwaving since it can change the texture of the corn and pasta, making it less pleasant. Just a gentle warming by allowing to come to room temperature preserves the salad’s bright flavor.

FAQs

Can I use frozen corn instead of fresh corn?

Absolutely! Frozen corn works well in this recipe if fresh corn isn’t available. Just thaw it thoroughly and drain any excess moisture before adding it to the salad. While fresh corn offers the best flavor and texture, frozen corn is a convenient alternative that still tastes delicious.

What can I substitute for Mexican crema?

If you can’t find Mexican crema, sour cream is a perfect stand-in with a similar tangy creaminess. You could also use Greek yogurt for a lighter option, though the flavor will be slightly less rich. Just make sure to adjust the seasoning if necessary to keep the balance.

How spicy is this salad?

The salad has a gentle kick thanks to the cayenne pepper and optional Tajín topping, but it’s not overwhelmingly spicy. You can easily adjust the heat level by reducing the cayenne or skipping the chile lime seasoning if you prefer milder flavors. It’s pretty customizable to your spice tolerance.

Can I prepare this salad in advance?

Yes! This salad actually benefits from some resting time in the fridge, ideally 30 minutes to an hour, so the flavors meld nicely. You can even make it the day before a gathering, just be sure to add the fresh cilantro and extra toppings right before serving for the best presentation and flavor.

Is this recipe kid-friendly?

Definitely! The creamy texture and mild flavors make it appealing to kids. If your children aren’t fans of spice, you can omit the cayenne pepper and Tajín to keep it very mild while still delicious. It’s a great way to introduce them to Mexican-inspired flavors in a fun and approachable way.

Conclusion

I hope you feel inspired to make this Mexican Street Corn Pasta Salad Recipe because it truly is a game-changer in the world of pasta salads. It’s bursting with flavor, incredibly easy to prepare, and flexible enough to fit many different occasions. Trust me, once you try it, it’ll become one of your go-to dishes for parties, family dinners, and any time you want to serve something fresh, comforting, and exciting. Give it a whirl—you’ll be hooked!