Mexican Street Corn Pasta Salad: Delicious in 45

Name: Mexican Street Corn Pasta Salad: Delicious in 45
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 8 oz rotini pasta; 2 cups corn (fresh or frozen, grilled); 1/2 cup mayonnaise; 1/4 cup sour cream; 1/2 cup cotija cheese, crumbled; 1/4 cup fresh cilantro, chopped; 1 green onion, sliced; 1 tbsp lime juice; 1 tsp chili powder; Salt and pepper to taste

by Jannet Lisa

7 de July de 2025

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Mexican Street Corn Pasta Salad is my absolute go-to for potlucks! I remember the first time I made it; I was so nervous bringing it to a friend’s BBQ. Would people even *get* the elote-inspired twist? Turns out, it was the first dish to disappear! Since then, I’ve tweaked it, adding a bit more lime here, a pinch more chili powder there, until it became *my* version of this classic. The creamy, tangy dressing, the sweet burst of grilled corn, and the salty cotija cheese—it’s a flavor explosion! This homemade pasta salad is like sunshine in a bowl, and my secret ingredient is always grilling the corn for that extra smoky depth. Here’s how to make this delicious summer salad. Let’s get cooking!

Why You’ll Love This Mexican Street Corn Pasta Salad

It’s bursting with sweet and savory flavors that’ll make your taste buds sing!
You can whip it up in under an hour – perfect for those last-minute gatherings.
This is the ultimate dish for potlucks and BBQs; trust me, it’ll be a crowd-pleaser.
It’s a vegetarian delight, packed with goodness and flavor.
Made with budget-friendly ingredients, so you won’t break the bank.
Super customizable to your taste – add more spice or cheese to your liking!
It’s both kid-friendly and adult-approved, making mealtime a breeze.

Ingredients for Mexican Street Corn Pasta Salad

8 oz rotini pasta (I love rotini because its spirals are *perfect* for grabbing all that yummy dressing!)
2 cups corn (Fresh off the grill is my fave, but frozen works too! Just make sure it’s grilled for that smoky elote flavor we’re after.)
1/2 cup mayonnaise (This is the creamy base that holds everything together. Don’t skimp!)
1/4 cup sour cream (Adds a little tang that balances the sweetness of the corn. Trust me on this one!)
1/2 cup cotija cheese, crumbled (Salty, crumbly, and oh-so-good! If you can’t find cotija, feta’s a decent swap.)
1/4 cup fresh cilantro, chopped (Adds a pop of freshness. I always use a generous amount!)
1 green onion, sliced (For a mild oniony bite. Slice it thin!)
1 tbsp lime juice (The acidity is key! It brightens up all the other flavors.)
1 tsp chili powder (Gives it that signature Mexican street corn kick. Adjust to your spice preference!)
Salt and pepper to taste (Because every great dish needs a little seasoning love!)

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta: Get a big pot of salted water roaring! Toss in your rotini pasta and cook it until it’s *al dente* – that’s about 8-10 minutes, but always check the package. Nobody wants mushy pasta! Drain it quick and rinse with cold water; this stops the cooking and keeps it from sticking. Set it aside to cool.
Step 2: Prepare the Corn: Now, if you’re using fresh corn, grill it! Get those kernels nice and charred; it’s where all that smoky flavor comes from. Let it cool just enough so you can handle it, then slice those kernels right off the cob. Frozen corn? Just thaw it and make sure to drain any extra water; we don’t want a watery salad!
Step 3: Make the Dressing: This is where the magic happens! In a bowl, whisk together the mayo, sour cream, lime juice, chili powder, salt, and pepper. Give it a good whisk until it’s smooth and creamy. Taste it! Does it need more lime? More spice? This is *your* dressing, so make it perfect.
Step 4: Combine the Ingredients: Grab your biggest bowl! Gently fold together the cooked pasta, that gorgeous grilled corn, crumbled cotija cheese, fresh cilantro, and sliced green onion. Pour that amazing dressing over everything and toss gently. Don’t overmix; we want everything to stay nice and pretty.
Step 5: Final Adjustments and Chill: Okay, taste it *again*! Does your Mexican Street Corn Pasta Salad need a little extra something? More salt? A squeeze of lime? Now’s the time to tweak it! Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. Trust me, chilling is key; it lets all those flavors get to know each other.
Step 6: Garnish and Serve: Ready to wow? Before serving, sprinkle your Mexican Street Corn Pasta Salad with extra cotija cheese, a little more chopped cilantro, and a pinch of chili powder. Serve it cold and get ready for the compliments! I like to add a lime wedge on the side; it’s just that extra bit of zing!

Pro Tips for the Best Mexican Street Corn Pasta Salad

Okay, friends, let’s talk pro-level tips to take your Mexican Street Corn Pasta Salad from “yum” to “OMG!” These are the little things I’ve learned that make a HUGE difference in flavor and texture. Trust me, they’re worth it!

What’s the secret to perfect Mexican Street Corn Pasta Salad?

Grilling the corn is crucial for that authentic elote flavor. That smoky sweetness? You just can’t get it any other way! No grill? No problem! Roast the corn in the oven until it’s slightly charred, or use a grill pan on your stovetop. I always char mine a little extra – it’s the best!

Can I make Mexican Street Corn Pasta Salad ahead of time?

YES! This is the *perfect* make-ahead dish! Actually, it gets even better as it sits, letting all those amazing flavors meld together. Just store it in an airtight container in the fridge. I often make it the night before a party – one less thing to worry about!

How do I avoid common mistakes with Mexican Street Corn Pasta Salad?

Whatever you do, don’t overcook the pasta! Mushy pasta is a big no-no. Cook it *al dente* – it should still have a little bite. Also, go easy on the dressing at first. You can always add more, but you can’t take it away! Nobody wants a soggy salad.

Best Ways to Serve Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is begging to be the star of your next BBQ or potluck! I always serve it chilled; it’s so refreshing on a hot day. It’s amazing with grilled chicken, fish tacos, or even a juicy steak. For my veggie-loving friends, I pair it with black bean burgers or colorful veggie skewers. Don’t forget to garnish with a sprinkle of extra cotija cheese and fresh cilantro! It adds that final touch of flavor and makes the presentation pop. Trust me, this homemade corn pasta salad is always a hit!

Nutrition Facts for Mexican Street Corn Pasta Salad

Serving Size: 1 cup
Calories: 350
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 400mg
Carbohydrates: 40g
Fiber: 3g
Sugar: 5g
Protein: 8g

This nutritional information is an estimate and may vary based on specific ingredients and preparation methods. I always tell people, it’s the *good* kind of salad, you know? Flavor-packed *and* relatively guilt-free!

How to Store and Reheat Mexican Street Corn Pasta Salad

Got leftovers? Lucky you! This Mexican Street Corn Pasta Salad keeps beautifully. Just pop it into an airtight container—I always use my trusty Tupperware—and stash it in the fridge. It’ll stay tasty for up to 3-4 days. I don’t recommend freezing it, though; that mayo-based dressing can get a little weird and separate. When you’re ready for round two, give it a good stir! If it seems a tad dry (sometimes the pasta soaks up the dressing), just add a dollop of fresh mayo or a squeeze of lime juice to liven it up. And remember, this is a *cold* salad, so no need to reheat it. Enjoy!

Frequently Asked Questions About Mexican Street Corn Pasta Salad

Got questions about this amazing Mexican Street Corn Pasta Salad? I got you! Here are some of the most common things people ask, plus my expert (ahem!) answers. I’m all about making cooking easy and fun, so let’s dive in!

Can I use a different type of pasta?

Absolutely! I love rotini for this, but honestly, any short pasta shape will work. Think elbow macaroni, shells, farfalle…whatever you’ve got in your pantry! It’s all about what you like.

Does the cooking time change based on the pasta shape?
Yep! Keep an eye on the package directions, because different pasta shapes cook at different rates. Always aim for *al dente* – nobody likes mushy pasta salad!

What if I don’t have cotija cheese?

Okay, cotija is the *real deal* for that authentic Mexican flavor, but I get it, it’s not always easy to find. Feta cheese or queso fresco are great substitutes! They’ll give you that salty, crumbly goodness you’re looking for.

Will the flavor change significantly with these substitutions?
A little, yeah. Feta is a bit tangier, and queso fresco is milder. But hey, it’s still gonna be delicious! Don’t sweat it too much.

Is this salad spicy?

That’s totally up to you! The chili powder is what brings the heat, so adjust it to your liking. Start with a teaspoon and taste as you go. If you’re a spice fiend, add a pinch of cayenne pepper for an extra kick!

Can I add other vegetables?
Heck yeah! Diced bell peppers, red onion, even some black beans would be amazing. Get creative! This Mexican Street Corn Pasta Salad is super customizable.

Mexican Street Corn Pasta Salad - detail 2

Variations of Mexican Street Corn Pasta Salad You Can Try

Okay, so you’ve nailed the original Mexican Street Corn Pasta Salad—now let’s get a little wild! Here are a few fun twists I love to play with. They’re all super easy and let you customize this amazing salad to fit your dietary needs and flavor cravings. Let’s experiment!

Vegan: Swap out the mayo and sour cream for your favorite vegan versions. There are some *seriously* good plant-based options out there now! And for the cotija? Look for a plant-based cheese alternative, or just skip it—it’ll still be amazing.
Gluten-Free: Simply use gluten-free pasta! There are tons of great brands available; just make sure to cook it *al dente* to avoid mushiness.
Spicy: Craving some heat? Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the dressing. Diced jalapeños are also a fantastic addition if you’re feeling brave! I sometimes add a drizzle of sriracha for that extra zing.
Grilled Vegetable: Take things up a notch by grilling other veggies alongside the corn! Bell peppers, zucchini, red onions—they all add a delicious smoky flavor and make the salad even heartier. This is a great way to use up whatever you have in the fridge.

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