Dinner

Mexican Street Corn Pasta Salad Recipe

ByJulian Dempsey March 28, 2026March 28, 2026

Introduction

This Mexican Street Corn Pasta Salad is creamy, smoky, and bursting with fresh flavor. Inspired by classic elote, it pairs tender pasta with charred sweet corn, cotija cheese, lime, and a hint of spice. It’s an easy, crowd-pleasing side dish perfect for BBQs, potlucks, or make-ahead lunches.

A round white ceramic bowl filled with creamy macaroni pasta covered in a thick cheese sauce. The top layer has crumbled white cheese sprinkled evenly, with thin slices of green jalapeño peppers placed on top. Small orange spice bits are scattered lightly across the dish, adding color contrast. The macaroni pieces are coated in a smooth, shiny sauce that looks rich and inviting. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni or penne
3 cups sweet corn kernels (fresh or frozen)
3 tbsp butter
1 jalapeño pepper, seeded and minced (optional)
1/4 cup chopped fresh cilantro
1/2 cup crumbled cotija cheese
Salt and black pepper, to taste
For the dressing:

1/2 cup mayonnaise
Juice of 1 lime
1/2 tsp chili powder
1/4 tsp smoked paprika

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
Step 2: Drain the pasta and rinse under cold water until completely cooled. Set aside.
Step 3: In a large skillet over medium heat, melt the butter. Add the corn and cook for 8–10 minutes, stirring occasionally, until golden and lightly charred.
Step 4: Remove the skillet from heat and stir in chili powder and smoked paprika. Let cool slightly.
Step 5: In a large bowl, combine the cooled pasta, seasoned corn, mayonnaise, lime juice, cotija cheese, cilantro, and jalapeño if using.
Step 6: Gently toss until evenly coated. Season with salt and black pepper to taste.
Step 7: Cover and refrigerate for at least 30 minutes before serving.

Tips & Variations

Rinsing the pasta after cooking keeps the salad creamy and prevents it from absorbing too much dressing.
Feta cheese can be substituted for cotija if needed.
Add extra lime juice just before serving to brighten the flavors.
This salad tastes even better after chilling for a few hours.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Reheat is not necessary; serve cold or at room temperature. Stir gently before serving to redistribute the dressing and flavors.