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Mexican Street Corn Pasta Salad Recipe

★★★★★

4.7 from 76 reviews
  • Author: Julian
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

This Mexican Street Corn Pasta Salad is a creamy, smoky, and flavorful dish inspired by classic elote. It features tender elbow macaroni or penne pasta combined with charred sweet corn, cotija cheese, fresh cilantro, lime juice, and a hint of spice from jalapeño and chili powder. Perfect as a side dish for BBQs, potlucks, or make-ahead lunches, this salad delivers a delightful burst of fresh and smoky flavors in every bite.

Ingredients

Scale

For the Pasta Salad

  • 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

  1. Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
  2. Cool Pasta: Drain the pasta and rinse under cold water until completely cooled. Set aside.
  3. Char Corn: 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.
  4. Season Corn: Remove the skillet from heat and stir in chili powder and smoked paprika. Let cool slightly.
  5. Combine Ingredients: In a large bowl, combine the cooled pasta, seasoned corn, mayonnaise, lime juice, cotija cheese, cilantro, and jalapeño if using.
  6. Toss Salad: Gently toss until evenly coated. Season with salt and black pepper to taste.
  7. Chill: Cover and refrigerate for at least 30 minutes before serving, allowing the flavors to meld.

Notes

  • Rinsing the pasta keeps the salad creamy and prevents it from absorbing too much dressing.
  • Feta cheese can be substituted for cotija cheese if needed.
  • Add extra lime juice just before serving to brighten the flavors.
  • This salad tastes even better after chilling for a few hours.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad, Side Dish
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Keywords: Mexican street corn, pasta salad, elote pasta salad, cotija cheese salad, charred corn salad, summer side dish, BBQ side, potluck salad

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Find it online: https://juliandempsey.com/mexican-street-corn-pasta-salad-recipe/