SALADS

Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8 ounces elbow macaroni; 1 cup corn kernels (fresh, frozen, or canned); 1 cup cherry tomatoes, halved; 1/2 cup red onion, finely chopped; 1/2 cup cilantro, chopped; 1/2 cup cotija cheese, crumbled; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons lime juice; 1 teaspoon chili powder; Salt and pepper to taste

Chef Olivia

December 16, 2025
3 min read

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why make this recipe

This salad is fresh, bright, and easy. It mixes sweet corn, pasta, and a tangy lime dressing. You can make it fast for a weeknight or bring it to a picnic. If you like creamy pasta dishes, try this simple version to change things up.

introduction

Mexican Street Corn Pasta Salad brings the taste of elote (Mexican street corn) to a pasta salad. It uses corn, cotija cheese, lime, and a creamy dressing. You get crunchy corn, juicy tomatoes, and soft pasta in each bite. If you want a different creamy pasta idea, see this One-Pot Creamy Garlic Pasta for another easy dish.

how to make Mexican Street Corn Pasta Salad

Follow the steps below to make the salad. Cook the pasta, prepare the corn, mix the dressing, and toss everything together. Chill it so the flavors join.

Ingredients :

8 ounces elbow macaroni
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup cilantro, chopped
1/2 cup cotija cheese, crumbled
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1 teaspoon chili powder
Salt and pepper to taste

Directions :

Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
Pour the dressing over the pasta mixture and toss until well coated.
Chill in the refrigerator for at least 30 minutes to let flavors meld.
Serve chilled, with additional lime wedges if desired.

Mexican Street Corn Pasta Salad

how to serve Mexican Street Corn Pasta Salad

Serve this salad cold or slightly chilled. Add extra lime wedges on the side. It goes well with grilled chicken, fish, or tacos. For a heartier plate, you can serve it with a simple turkey pasta like Gordon Ramsay Ground Turkey Pasta on the side.

how to store Mexican Street Corn Pasta Salad

Cool the salad fully, then put it in an airtight container. Keep it in the fridge for 3 to 4 days. Stir before serving. Do not freeze; the dressing and cheese can change texture.

tips to make Mexican Street Corn Pasta Salad

Use grilled corn for a smoky taste.
Rinse the pasta with cold water to stop cooking and cool it fast.
Taste the dressing and add more lime or salt if you need brightness.
Make it a few hours ahead so the flavors blend well.
To add protein, mix in beans, grilled chicken, or shrimp.

variation (if any)

Spicy: add a pinch of cayenne or chopped jalapeño.
Veggie boost: add diced bell pepper or avocado right before serving.
Cheese swap: use feta if you cannot find cotija.
Vegan: use vegan mayo and a plant-based sour cream.

FAQs

Q: Can I use frozen corn?
A: Yes. Thaw and drain it, or warm it in a pan, then cool before adding.

Q: How long does it last in the fridge?
A: It lasts 3 to 4 days in an airtight container.

Q: Can I make this without mayo?
A: Yes. Use extra sour cream or plain Greek yogurt for a lighter dressing.

Q: Can I serve it warm?
A: You can, but it is best chilled or slightly cool so the flavors stand out.

Q: Is cotija cheese necessary?
A: No. Cotija adds a salty crumbly touch. Feta or queso fresco work too.