Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is my go-to for summer cookouts and family picnics. It merges the creamy, zesty thrill of elote with the comfort of pasta salad for a dish that is bright, colorful, and impossible to stop eating. This recipe has earned me more recipe requests than anything else on my table and quickly became the dish my cousins expect whenever we get together.

I first stumbled into making this on a whim before a big family barbecue and ended up with an empty bowl and zero leftovers. Now my nieces beg me to bring it every Fourth of July.

Ingredients

• Elbow macaroni: provides the hearty pasta base and holds the creamy dressing well look for a bronze-cut or whole wheat if you like a bit more bite
• Corn kernels: give sweetness and crunch fresh in season is ideal but frozen and canned work in all months
• Cherry tomatoes: halved add juicy bursts of flavor and a deep color
• Red onion: finely chopped brings crunch and a gentle sharpness pick a firm onion for crisp texture
• Cilantro: chopped brings brightness and grassy freshness always use fresh vibrant green bunches
• Crumbled cotija cheese: offers salty tangy richness buy blocks and crumble them yourself for best flavor
• Mayonnaise: creates a creamy base rich and tangy use full-fat for best texture
• Sour cream: adds smoothness and balances mayo’s tang opt for thick and full-fat varieties
• Lime juice: brings a citrusy zing freshly squeezed is key for sparkle
• Chili powder: offers gentle warmth and earthiness use a high-quality chili powder or blend your own
• Salt and pepper: help sharpen all the flavors always season to taste

Step-by-Step Instructions

Cook the Pasta:

Cook elbow macaroni in a large pot of salted water just until al dente which usually takes seven to nine minutes. Immediately drain and rinse the pasta under cold water to stop further cooking and prevent sticking. Let it cool in a colander.

Prepare the Corn:

If using fresh corn slice the kernels carefully off the cob with a sharp knife. For frozen corn thaw fully and pat dry to avoid excess moisture. For canned corn drain well and rinse to remove brine. Set the prepared corn aside.

Mix the Dressing:

In a small bowl whisk mayonnaise sour cream lime juice chili powder salt and pepper until completely smooth. Taste and adjust seasoning for your perfect level of tang and spice.

Combine Ingredients:

In a roomy mixing bowl put the cooled macaroni corn halved cherry tomatoes finely chopped red onion chopped cilantro and crumbled cotija cheese. Pour the creamy dressing over everything and gently toss with a large spoon so all pieces are evenly coated but not broken apart.

Chill and Serve:

Cover the salad and transfer to the refrigerator for at least thirty minutes to let the flavors meld and the pasta soak up the dressing. Before serving give it a gentle toss and taste for salt or more lime juice as needed.

Pin

My favorite part of this recipe is how the cotija cheese melts just a little into the warm pasta if you toss it while the noodles are still a touch steamy. My dad’s favorite memory is me teaching my youngest cousin to whisk the dressing and her making a giant mess that had us all laughing.

Storage Tips

This salad stores best in an airtight container and stays fresh in the fridge for up to three days. Stir gently before serving to redistribute the dressing which may settle as it sits. If the salad seems a little dry after chilling a splash of lime juice or a spoonful of mayo can perk it up. I usually keep lime wedges on the side for spritzing leftovers to brighten the flavors.

Ingredient Substitutions

If cotija is hard to find try feta for a similar salty bite. Swap elbow macaroni for rotini penne or small shells if that is what you have in the pantry. For extra creaminess sub Greek yogurt for some or all of the sour cream. Vegans can use plant-based mayo a coconut-based yogurt and a vegan feta or skip the cheese entirely. Add diced avocado or jalapeno for tang or heat.

Serving Suggestions

This pasta salad shines alongside grilled chicken steak or shrimp. For a lighter lunch scoop it onto a bed of romaine or arugula. It makes a flavorful filling in wraps or is lovely tucked into lunchboxes. Pair it with watermelon slices for a true summer meal. If you want extra crunch top with homemade tortilla strips right before serving.

Pin

A Bit of Cultural Context

Mexican Street Corn Pasta Salad draws inspiration from elote found at street stalls throughout Mexico where corn is charred then slathered in creamy sauce chili and lime. Adding pasta turns those flavors into an easy all-in-one dish perfect for potlucks and picnics. Like many fusion dishes it lets you enjoy vibrant traditions while fitting everyday routines.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, preparing the salad a few hours or a day in advance helps the flavors meld beautifully. Keep it refrigerated in an airtight container and stir gently before serving.

→ What pasta works best for this dish?

Elbow macaroni is traditional, but short pasta like rotini, penne, or fusilli are good alternatives. Cooking pasta al dente ensures the best texture.

→ How can I add more heat to this salad?

Include diced jalapeños or serrano peppers, increase chili powder in the dressing, or add a dash of hot sauce or cayenne pepper to taste.

→ Is it possible to make a gluten-free version?

Yes, substitute elbow macaroni with gluten-free pasta such as rice, quinoa, or chickpea-based varieties. Ensure all other ingredients are also gluten-free.

→ What protein options can enhance this salad?

Grilled chicken, sautéed shrimp, black beans, chickpeas, or diced tofu can be mixed in to turn it into a more filling dish.