Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 16 oz. rotini pasta; 2 teaspoons olive oil; 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained; 1 cup crumbled Cotija or queso fresco cheese; 1/3 cup freshly chopped cilantro + more for garnish; 1 cup sour cream; 1/2 cup mayonnaise; 2 tablespoons olive oil; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; a couple pinches cayenne pepper; 3 tablespoons lime juice; 2 teaspoons lime zest; Kosher salt; fresh cracked pepper

If you’re craving a zesty, crowd-pleasing side that instantly channels the flavors of Mexican street food, you’ll fall head-over-heels for this Mexican Street Corn Pasta Salad. It’s creamy, tangy, packed with sweet, fire-roasted corn, and has just the right kick to keep things interesting—all tossed with tender pasta and plenty of fresh cilantro. Trust me, this is one dish that disappears fast at potlucks and backyard BBQs!

Why You’ll Love This Recipe

Bold, Street Corn Flavor: This salad captures the delicious chili-lime punch of authentic elote, right down to the creamy, cheesy dressing.
Easy Prep for Big Crowds: Whip up a generous batch in just 20 minutes—perfect for gatherings, potlucks, or weekday lunches.
Make-Ahead Friendly: The flavors get even better after a chill in the fridge, making it an ideal prep-in-advance dish.
Showstopper Colors & Texture: Every bite bursts with sweet corn kernels, fresh herbs, and tangy cheese all tied together by spirals of pasta!

Mexican Street Corn Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

This Mexican Street Corn Pasta Salad is all about simple ingredients coming together for maximum impact! Each item brings something essential—sweetness, tang, creaminess, or crunch—that creates a salad greater than the sum of its parts.

Rotini pasta (16 oz.): The spirals are just right for holding onto all that luscious, creamy dressing—plus they’re fun to eat!
Olive oil: A light drizzle keeps the pasta separate and silky, and adds a subtle richness.
Frozen fire-roasted corn (4 bags, 10 oz. each) or canned corn (3 cans, 15 oz. each, drained): Use frozen for a smoky flavor, or canned for convenience—either way, corn is the star here.
Cotija or queso fresco (1 cup, crumbled): This salty, crumbly cheese is what gives the salad that unmistakable, authentic elote vibe.
Freshly chopped cilantro (1/3 cup + more for garnish): Cilantro brings loads of bright, herby freshness.
Sour cream (1 cup): The base of the creamy dressing, lending tang and body.
Mayonnaise (1/2 cup): Makes the sauce extra luscious and melds all the flavors together.
Olive oil (2 tbsp.): Adds a bit more richness to the dressing and helps everything blend well.
Chili powder (1 tsp.): Classic elote spice for warmth and color.
Garlic powder (1/2 tsp.): Easy-peasy way to layer savory depth.
Cayenne pepper (a couple pinches): For just the right touch of heat—feel free to adjust to your liking!
Lime juice (3 tbsp.) & Lime zest (2 tsp.): Both juice and zest crank up the citrusy zip so the salad is never flat.
Kosher salt & fresh cracked pepper: The final touch to make all the flavors sing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This is truly the kind of recipe meant for riffing, so don’t be afraid to shake things up! Whether you’re cooking around allergies, dietary restrictions, or simply want to play with flavor, there’s plenty of room to make this Mexican Street Corn Pasta Salad your own.

Add Veggies: Toss in diced red bell pepper, jalapeños, or chopped scallions for extra crunch and color.
Make It Vegan: Use plant-based mayo and vegan sour cream, and swap the Cotija for a dairy-free cheese or sprinkle of nutritional yeast.
Turn Up the Heat: Mix in finely diced fresh jalapeño or a few dashes of hot sauce for a spicy twist.
Protein Boost: Add shredded rotisserie chicken, grilled shrimp, or black beans to turn this salad into a satisfying main.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook & Cool the Pasta

Fill a big pot with salted water and cook your rotini pasta according to package directions until perfectly al dente—soft with a little bite. After draining, toss it with a couple teaspoons of olive oil and a shower of salt and pepper to keep it from sticking. Let it cool to room temperature on a tray, or speed things up by popping it in the fridge for a few minutes while you prep the other ingredients.

Step 2: Blend the Creamy Dressing

In a medium mixing bowl, whisk together the sour cream, mayo, a little more olive oil, chili powder, garlic powder, cayenne, lime zest and juice, plus a good pinch each of salt and cracked pepper. It should be smooth, tangy, and just slightly spicy—go ahead and sneak a taste test!

Step 3: Assemble with Corn, Cheese & Cilantro

Grab a large salad bowl and add the cooled pasta, cooked (and cooled) fire-roasted corn, crumbled Cotija or queso fresco, and your generous handful of fresh cilantro. Everything will start looking bright and colorful at this point—so satisfying!

Step 4: Dress & Toss

Pour most of your prepared dressing over the pasta mixture and, using tongs, gently toss everything together until the corn, cheese, and herbs are beautifully coated. Save a little dressing for drizzling on top when serving to really highlight those creamy flavors.

Step 5: Garnish & Serve

Spoon the salad onto a serving platter and finish by drizzling with the reserved dressing. Top it all off with another flurry of chopped cilantro and maybe a sprinkle of extra Cotija—your Mexican Street Corn Pasta Salad is officially ready to steal the show!

Pro Tips for Making Mexican Street Corn Pasta Salad

Corn Matters Most: For maximum flavor, use frozen fire-roasted corn if you can—it packs a smoky char that’s just unbeatable. If using canned, a quick sauté in a dry skillet wakes up those flavors!
Pasta Temperature Trick: Let the pasta cool to at least room temperature before tossing with dressing to prevent everything from soaking up and becoming dry.
Dressing Reserve: Hold back a bit of dressing for a final drizzle right before serving—it keeps the salad looking and tasting extra luscious.
Cilantro Finish: Chop cilantro just before using to keep its flavor and color ultra-fresh—nobody wants bruised, limp herbs!

How to Serve Mexican Street Corn Pasta Salad

Garnishes

Finish your Mexican Street Corn Pasta Salad with an extra sprinkle of Cotija cheese, a shower of fresh cilantro, and an extra pinch of chili powder for color. If you’re feeling a little extra, thinly sliced jalapeños or lime wedges on the side look gorgeous and add even more zing.

Side Dishes

This salad plays beautifully with grilled meats—think chicken, steak, or shrimp. It’s also a winning partner for tacos, barbecue, or anything smoky and charred, and it absolutely rocks alongside burgers or veggie skewers.

Creative Ways to Present

Try serving up individual portions in small mason jars or pretty glasses for an adorable picnic or party presentation. For potlucks, heap it high on a colorful platter and garnish with big cilantro sprigs—and a few slices of fresh lime for that “wow” factor!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Pasta Salad keeps beautifully in an airtight container in the fridge for up to 3 days. In fact, the flavors meld and deepen—the corn infuses the dressing, and everything gets even tastier by day two!

Freezing

While freezing isn’t recommended for this salad (dairy tends to separate and pasta can get mushy), you can freeze the charred corn separately and add it to a fresh batch whenever the craving hits.

Reheating

No reheating needed—this salad is meant to be served cold or at cool room temperature. If the pasta has soaked up some dressing during storage, a quick toss with a tablespoon or two of milk, sour cream, or more lime juice brings it right back to life.

FAQs

Can I use fresh corn instead of frozen or canned in this salad?

Absolutely! Freshly grilled or roasted corn on the cob brings incredible flavor and a touch of smokiness to the salad. Just cut the kernels off the cob and let them cool before adding to the mix.
Is this Mexican Street Corn Pasta Salad spicy?

The salad has a gentle kick from cayenne and chili powder, but you can control the heat by adding more or less spice to your liking. For extra spice, add sliced jalapeños or hot sauce.
What’s the best pasta shape for this recipe?

Rotini is perfect because its spirals trap the creamy dressing and bits of corn, but penne, fusilli, or shells also work well if that’s what you have on hand.
How far ahead can I make Mexican Street Corn Pasta Salad?

You can prep this salad up to a day in advance! Wait to add that final drizzle of dressing and fresh cilantro until just before serving for the best flavor and texture.

Final Thoughts

If you love big, bold flavors and easy prep, you owe it to yourself to make this Mexican Street Corn Pasta Salad for your next gathering (or just your own lunch rotation!). It’s a colorful, unforgettable twist on classic comfort food, and one taste is all it takes to convert nearly anyone into a mega-fan. Go ahead—grab a fork and dig in!