Mexican Street Corn Pasta Salad
I remember the first time I tossed a bowl of Mexican street corn into a pile of pasta: the charred-sweet kernels, the tang of lime, and the salty crumble of queso fresco made a weekday dinner feel like a fiesta. This Mexican Street Corn Pasta Salad is a bright, family-friendly dish that doubles as a picnic star and a weeknight crowd-pleaser. It’s quick to pull together, keeps well, and brings the familiar flavors of elote to a creamy pasta base.
Why you’ll love this dish
This pasta salad takes everything great about Mexican street corn — smoky roasted corn, creamy lime dressing, fresh cilantro — and makes it portable. It serves well for potlucks, barbecue side dishes, and lunches that need to travel. It’s also flexible: swap yogurt for sour cream to lighten it, or add a protein to make it a main.
“A perfect summer side — smoky corn and lime make it irresistible. My whole family asked for seconds.”
How this recipe comes together
A quick overview so you know what to expect: boil the pasta until just al dente and cool it to stop cooking. Roast or char your corn for flavor. Mix the cooled pasta with fresh vegetables, cilantro, and queso fresco. Whisk a simple mayo‑and‑sour cream dressing with lime and chili powder, toss everything together, chill briefly, and serve. If you want a simpler start, try an easy weeknight version that skips the charring step.
Gather these items
- 8 oz pasta (elbow or rotini)
- 2 cups roasted corn (fresh or thawed frozen)
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/2 cup queso fresco, crumbled (feta or cotija as substitutes)
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or plain yogurt for a lighter option)
- Juice of 1 lime (about 2 tablespoons)
- 1 tsp chili powder
- Salt and pepper to taste
Notes and substitutions: use rotini if you like more nooks for dressing. For a tangier bite, swap half the mayo for Greek yogurt. For more smoky depth without a grill, char frozen corn briefly in a hot skillet. For extra ideas on ingredient swaps, see these ingredient swap ideas.
How to prepare it
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
- Char the corn: heat a skillet or preheat a grill on high. Roast fresh corn until it has dark spots, then slice kernels off the cob. If using frozen, thaw and toss in a hot skillet until slightly browned. Cool.
- In a large bowl, combine the cooled pasta, roasted corn, diced red onion, halved cherry tomatoes, chopped cilantro, and crumbled queso fresco. Toss gently to combine.
- In a small bowl, whisk together mayonnaise, sour cream (or yogurt), lime juice, chili powder, and a pinch of salt and pepper. Taste and tweak acidity or seasoning.
- Pour the dressing over the pasta mixture. Toss until everything is evenly coated. Refrigerate at least 30 minutes to let flavors meld.
- Taste before serving and adjust lime, salt, or chili powder as needed. Serve chilled or slightly cool.
How to plate and pair
Serve this salad in a shallow bowl with an extra sprinkle of queso fresco and a lime wedge. It pairs beautifully with grilled meats—carne asada or chicken—alongside warm tortillas. For lighter meals, scoop it onto butter lettuce cups, or serve it as a colorful side at picnics and potlucks. A crisp lager or a citrusy white wine complements the lime and chili notes.
Storage and reheating tips
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors continue to meld in the fridge; if the pasta absorbs too much dressing, stir in a tablespoon of mayo or a splash of lime before serving. Freezing is not recommended — the texture of the fresh vegetables and dairy changes on thawing. Always refrigerate within two hours of making and discard any leftovers left out at room temperature longer than that.
Pro chef tips
- Salt the pasta water well — it’s your first chance to season the pasta.
- Cool the pasta quickly under cold running water to prevent overcooking and clumping.
- Char the corn on very high heat for the most authentic smoky flavor. A cast-iron skillet works great.
- Crumble queso fresco just before serving to keep it light and fluffy.
- Make ahead: assemble minus the queso and chill; add cheese and extra cilantro just before serving. For additional techniques and timing tips, check out more tips.
Flavor swaps
- Vegan: use vegan mayo and a dairy-free yogurt; replace queso fresco with crumbled tofu or a vegan cheese.
- Spicy: add 1/2 tsp cayenne or a few dashes of hot sauce to the dressing.
- Protein boost: add grilled shrimp, cubed grilled chicken, or black beans for a heartier bowl.
- Smokier: stir in a teaspoon of smoked paprika or use chipotle in adobo in the dressing for a deeper, smoky heat.
Your questions answered
Q: Can I use frozen corn?
A: Yes. Thaw and cook briefly in a hot skillet to get some char for flavor. Frozen corn works well and keeps the recipe quick.
Q: How long does the salad keep?
A: Stored in an airtight container, it stays good 3–4 days in the fridge. Add fresh queso and cilantro right before serving for best texture.
Q: Can I make this ahead for a party?
A: Yes — make the salad up to 24 hours ahead, but hold off on crumbling the queso fresco until serving to keep it light.
Q: How do I prevent soggy pasta?
A: Rinse the pasta under cold water after draining to stop cooking and remove surface starch. Toss with a tiny drizzle of oil if storing before mixing with dressing.
Q: What if I don’t have queso fresco?
A: Cotija or crumbled feta are great substitutes. Each has a slightly different saltiness; taste before adding extra salt.
Conclusion
If you like a side that’s both comforting and bright, this Mexican Street Corn Pasta Salad hits the mark. For a slightly different take and extra photos of the finished dish, check out this version at Mexican Street Corn Pasta Salad – Chelsea’s Messy Apron. For additional variations and serving ideas, see Mexican Street Corn Pasta Salad – Midwest Foodie. Enjoy — and don’t be surprised if it disappears fast at your next gathering.
Mexican Street Corn Pasta Salad
Ingredients
Main Ingredients
- 8 oz pasta (elbow or rotini) Use rotini for more nooks for dressing.
- 2 cups roasted corn (fresh or thawed frozen) Char frozen corn briefly in a hot skillet if using.
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/2 cup queso fresco, crumbled Feta or cotija can be used as substitutes.
Dressing Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or plain yogurt for a lighter option)
- Juice of 1 lime Juice of 1 lime (about 2 tablespoons)
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
- Char the corn: heat a skillet or preheat a grill on high. Roast fresh corn until it has dark spots, then slice kernels off the cob. If using frozen, thaw and toss in a hot skillet until slightly browned. Cool.
Mixing
- In a large bowl, combine the cooled pasta, roasted corn, diced red onion, halved cherry tomatoes, chopped cilantro, and crumbled queso fresco. Toss gently to combine.
- 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 as needed.
- Pour the dressing over the pasta mixture. Toss until everything is evenly coated. Refrigerate for at least 30 minutes to let flavors meld.
Serving
- Taste before serving and adjust lime, salt, or chili powder as needed. Serve chilled or slightly cool.
