Mexican Street Corn Pasta Salad Recipe

So you’re craving something bold, zesty, and creamy, but you also don’t feel like standing in the kitchen for three hours? Same. Enter: Mexican Street Corn Pasta Salad—the dish that takes your taste buds straight to a fiesta without needing a plane ticket (or a sombrero).

This beauty combines all the goodness of Mexican street corn (aka elote) with the comfort of pasta salad. It’s basically what would happen if your favorite summer BBQ dish took a vacation to Mexico and came back with a tan and some extra spice.

Why This Recipe is Awesome

• It’s stupidly easy. Seriously, if you can boil water, you can make this.
• Flavor overload. Tangy lime, smoky chili powder, creamy mayo, salty cheese—it’s a whole party in one bowl.
• Crowd-pleaser. Bring it to a BBQ, picnic, or potluck, and watch it disappear faster than free samples at Costco.
• Make-ahead friendly. It actually tastes better after chilling, so you can prep it in advance and still look like a kitchen genius later.
• Save

Ingredients You’ll Need

Here’s your shopping list (don’t worry, it’s not scary):

• Pasta – Elbow macaroni, rotini, penne…whatever makes your carb-loving heart happy.
• Corn – Fresh off the cob (grilled if you’re fancy), frozen (because we’re all lazy sometimes), or canned (no judgment).
• Mayonnaise – The creamy base. Don’t skip it unless you enjoy sadness.
• Sour cream – For that tangy kick.
• Cotija cheese – Salty, crumbly goodness. Feta works if your store thinks Cotija is too “exotic.”
• Lime juice – Freshly squeezed, please. (Yes, bottled lime juice tastes like regret.)
• Cilantro – Optional if you’re one of those “cilantro tastes like soap” people.
• Chili powder – For that smoky, spicy edge. Paprika works too if you’re spice-shy.
• Garlic powder – Because garlic belongs in everything. Period.
• Salt & pepper – Duh.

Step-by-Step Instructions

1. Cook your pasta. Boil it until al dente (that’s Italian for “don’t make it mushy”). Drain and rinse with cold water.
2. Prep the corn. Grill it if you want smoky vibes. Otherwise, cook frozen corn in a skillet until slightly charred, or just open a can and call it a day.
3. Mix the dressing. In a big bowl, whisk together mayo, sour cream, lime juice, garlic powder, chili powder, salt, and pepper. Taste it—add more lime if you’re feeling zesty.
4. Assemble the salad. Toss pasta, corn, Cotija, and cilantro into the bowl with your dressing. Stir until everything is evenly coated in deliciousness.
5. Chill. Pop it in the fridge for at least 30 minutes so the flavors can mingle. (Yes, patience is required. Sorry.)
6. Serve. Garnish with extra Cotija, cilantro, and chili powder on top. Insta-worthy and edible.

Common Mistakes to Avoid

• Overcooking the pasta. Nobody wants mushy noodles in their salad. Stop cooking when they’re just tender.
• Using bottled lime juice. Please don’t—it tastes like sadness in a plastic bottle.
• Forgetting to chill it. Warm mayo-based pasta salad = questionable life choices.
• Drowning it in dressing. The pasta isn’t supposed to swim—it just needs a light coat.
• Skipping the cheese. Don’t you dare.

Alternatives & Substitutions

• Cheese swap: Feta or Parmesan if you can’t find Cotija. (But Cotija is best, IMO.)
• Mayo haters: Use Greek yogurt for a lighter, tangier version.
• Corn options: Grilled corn adds smoky flavor, but frozen corn is the lazy MVP.
• Herbs: Don’t like cilantro? Try parsley. It’s not the same, but it works.
• Spice level: Add jalapeños or hot sauce if you’re brave. Keep it mild if your taste buds are wimps.

FAQs

Can I make this ahead of time?

Absolutely! In fact, it’s better after chilling because the flavors have time to blend. Just don’t add extra toppings until serving.

Can I make it without mayo?

Technically, yes. But why rob yourself of creamy happiness? Use Greek yogurt or sour cream if mayo offends you.

What if I don’t have Cotija cheese?

No problem. Feta is the closest sub, or use Parmesan in a pinch. Just don’t tell a Mexican abuela you did that.

How long does it last in the fridge?

About 3–4 days, if it doesn’t get devoured before then. Keep it covered so it doesn’t turn into a science experiment.

Is this served warm or cold?

Cold. This is a pasta salad, not soup.

Can I add protein to make it a full meal?

Heck yes! Toss in grilled chicken, shrimp, or even black beans if you want to bulk it up.

Do I have to grill the corn?

Nope. It tastes amazing with grilled corn, but frozen or canned works fine. Don’t overcomplicate your life.

Final Thoughts

There you have it—your new go-to summer dish: Mexican Street Corn Pasta Salad. It’s creamy, zesty, and just spicy enough to keep things interesting. Best part? It looks like you put in way more effort than you actually did (my favorite kind of recipe).

So go ahead, whip up a big batch, and impress your friends, your family, or just yourself. Because honestly? You deserve delicious pasta salad any day of the week.

Now grab a fork, dig in, and let’s all pretend we’re at a sunny Mexican street market—minus the sunburn. 🌽✨

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