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5 Flavor-Packed Reasons to Make Mexican Street Corn Pasta Salad Today

A vibrant bowl of Mexican Street Corn Pasta Salad with grilled corn, black beans, tomatoes, red onion, avocado, cotija cheese, and fresh cilantro, garnished with lime wedges.

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Mexican Street Corn Pasta Salad combines the bold, smoky flavors of elote with creamy pasta salad for a vibrant, crowd-pleasing dish perfect for summer gatherings.

Ingredients

  • Pasta (rotini, penne, or bowties) – provides hearty texture and holds dressing well.
  • Fresh corn (grilled or roasted) – brings smoky sweetness and classic street corn flavor.
  • Cotija cheese – adds salty, crumbly richness.
  • Mayonnaise – creates a creamy base for the dressing.
  • Sour cream – balances richness with tangy flavor.
  • Lime juice – brightens the dressing and enhances other flavors.
  • Chili powder – adds warmth and a mild kick.
  • Garlic powder – provides subtle depth of flavor.
  • Fresh cilantro – adds herbal brightness and color.
  • Green onions – offers a mild onion bite and color contrast.
  • Salt and pepper – essential for balanced seasoning.

Instructions

  1. Cook pasta until al dente; drain and cool.
  2. Grill or roast fresh corn and cut kernels off the cob.
  3. Crumble cotija cheese; chop green onions and cilantro.
  4. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper to make the dressing.
  5. Toss cooled pasta with grilled corn, cotija cheese, green onions, and cilantro.
  6. Pour dressing over the salad and mix gently until combined.
  7. Taste and adjust seasoning if needed.
  8. Garnish with extra cotija cheese and cilantro.
  9. Chill for 10 minutes to set before serving.

Notes

  • Use grilled frozen corn for convenience if fresh is unavailable.
  • Substitute feta cheese if cotija is unavailable.
  • Add diced avocado for creaminess.
  • Stir in black beans for added protein and texture.
  • Top with crumbled bacon for a smoky twist.
  • Spice it up with diced jalapeños or hot sauce.

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