Mexican Street Corn Pasta Salad is what happens when classic elote meets a crowd-pleasing pasta salad — and the result is bold, creamy, smoky, and downright addictive. Inspired by the iconic Mexican street food sold by vendors across Mexico, this pasta salad captures everything people love about elote: charred corn, tangy lime, creamy dressing, salty cheese, and a gentle kick of chili.

This dish isn’t just a side — it’s a statement. Whether you’re serving it at a summer barbecue, potluck, picnic, or family dinner, Mexican street corn pasta salad instantly becomes the bowl everyone keeps coming back to. It’s comforting yet fresh, indulgent but balanced, and endlessly adaptable.

What really sets this recipe apart is how the pasta absorbs the creamy elote-style dressing, allowing every bite to deliver layers of flavor. The sweetness of corn, acidity of lime, richness of mayo and sour cream, and herbaceous punch of cilantro all come together in perfect harmony.

If you’re searching for a summer pasta salad recipe that feels exciting, colorful, and packed with personality, this is the one.

Why You’ll Love This Mexican Street Corn Pasta Salad

This recipe checks every box for a go-to warm-weather dish:

Packed with bold Mexican-inspired flavors
Creamy without feeling heavy
Easy to make ahead
Perfect for feeding a crowd
Customizable for spice level and dietary needs

Unlike traditional mayo-heavy pasta salads, this version is brightened with fresh lime juice and chili powder, keeping it lively and balanced. It pairs beautifully with grilled meats, tacos, burgers, or even as a standalone lunch.

Ingredients

Short pasta (rotini, fusilli, or shells)
Fresh corn on the cob (or frozen corn, thawed)
Mayonnaise
Sour cream or Mexican crema
Fresh lime juice
Lime zest
Garlic, finely minced
Chili powder
Smoked paprika
Salt
Black pepper
Red onion, finely diced
Cotija cheese, crumbled
Fresh cilantro, chopped
Optional: jalapeño, finely minced

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse briefly with cool water. Set aside.
While the pasta cooks, grill the corn over medium-high heat until lightly charred on all sides. Let cool slightly, then cut the kernels off the cob.
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, smoked paprika, salt, and black pepper until smooth.
Add the cooked pasta to the bowl and toss to coat evenly with the dressing.
Fold in the grilled corn, red onion, cotija cheese, and cilantro.
Taste and adjust seasoning with additional salt, lime juice, or chili powder as needed.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder just before serving.

The Cultural Inspiration Behind Elote

Elote is a beloved Mexican street food made from grilled corn slathered in creamy sauce, cheese, lime, and chili. It’s traditionally eaten straight off the cob, often standing curbside with corn juice dripping down your hands — messy, flavorful, and unforgettable.

This elote pasta salad takes those same elements and translates them into a shareable, picnic-friendly format. It’s a respectful nod to the flavors of Mexican cuisine while offering a creative fusion twist that fits seamlessly into modern home cooking.

Tips for the Best Results

Grill the corn if possible — the char adds essential smoky depth.
Salt your pasta water generously to build flavor from the start.
Chill before serving to let the dressing fully coat the pasta.
Use fresh lime juice, not bottled, for brightness.

Variations You’ll Love

Spicy Version: Add chipotle powder or diced jalapeño
Protein Boost: Mix in grilled chicken, shrimp, or black beans
Lighter Option: Use Greek yogurt in place of sour cream
Vegan Version: Use vegan mayo and dairy-free cheese

Serving Suggestions

Mexican Street Corn Pasta Salad pairs beautifully with:

Grilled chicken or steak
Tacos or quesadillas
Burgers and hot dogs
As a standalone lunch with avocado on top

It’s equally at home at backyard cookouts, holiday gatherings, or meal prep lunches.

Make-Ahead & Storage

This pasta salad can be made up to 24 hours in advance. Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving and refresh with a squeeze of lime if needed.

Final Thoughts

Mexican Street Corn Pasta Salad is proof that comfort food and bold flavor can coexist beautifully. Creamy, tangy, smoky, and fresh, it brings the spirit of elote straight to your table — no street cart required.

Once you make it, don’t be surprised if it becomes your most requested summer recipe.

Mexican Street Corn Pasta Salad

A creamy, zesty pasta salad inspired by Mexican elote, made with grilled corn, lime, cotija cheese, and chili spices.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Mexican

Calories: 320