Mexican Street Corn Pasta Salad: Your New Go-To Summer Obsession

Hey there! Ever find yourself craving those amazing flavors of Mexican street corn (elote, if we’re being fancy!), but maybe want something a bit more substantial than just a cob? Or perhaps you need a killer side dish that actually wows at the next backyard BBQ or potluck? Friend, let me introduce you to your new summer best friend: Mexican Street Corn Pasta Salad.

Imagine all that smoky, creamy, tangy, cheesy goodness of elote… but tossed with satisfying pasta and loaded with fresh ingredients. It’s cool enough for a hot day, packed with flavor to wake up your taste buds, and seriously easy to whip up, even on a busy weeknight. Plus, it travels like a dream and feeds a crowd. Seriously, what’s not to love?

Gather Your Flavor Bomb Squad (aka Ingredients):

The Pasta Base: 12 ounces (about 3-4 cups dry) of short pasta like rotini, fusilli, or farfalle. They hold onto the dressing perfectly!
The Star Corn: 4 cups fresh corn kernels (cut from about 4-5 ears) – or you can use frozen corn (thawed & patted dry) in a pinch. We’ll char it for that authentic street vibe!
The Creamy Dream Team: 1/2 cup good mayonnaise and 1/2 cup sour cream or Mexican crema (crema is slightly thinner and tangier – highly recommend!).
The Cheesy Crunch: 3/4 cup crumbled Cotija cheese (Feta works too, but Cotija is saltier and crumblier – it’s magic here!).
The Fresh Zing: A big handful (about 1/2 cup packed) of fresh cilantro, chopped. Don’t skip this!
The Aromatic Kick: 1/4 cup finely chopped red onion (soak it in cold water for 5-10 mins if you want it milder).
The Flavor Builders: 2 cloves garlic, minced super fine or pressed. 1 teaspoon chili powder (adjust for heat!), 1/2 teaspoon smoked paprika (key for that smoky depth!), 1/4 teaspoon ground cumin. Salt and freshly cracked black pepper to taste.
The Citrus Lifesaver: Juice of 1 large lime (about 2-3 tablespoons), plus extra wedges for serving. Zest it first if you want an extra pop!
The Optional (But Recommended!) Garnish: Extra Cotija, chopped cilantro, and maybe a sprinkle of chili powder or Tajín for serving.

Let’s Make This Party Happen!

Pasta Power: Grab your biggest pot, fill it with well-salted water, and bring it to a rolling boil. Cook your pasta according to the package directions for al dente – you want it to have a little bite, not be mushy! Drain it really well, give it a quick rinse under cool water to stop the cooking (and cool it down faster), and shake off every drop of water you can. Dump it into a huge mixing bowl – trust me, you’ll need the space!

Char That Corn! (The Secret Step!): While the pasta cooks, heat a large skillet (cast iron is awesome for this!) over medium-high heat. No oil needed! Toss in your fresh (or thawed, very dry) corn kernels. Let them sit without stirring for a minute or two until they start getting those beautiful dark golden-brown charred spots. Give them a stir, let them char some more. This takes maybe 5-7 minutes total. You want that smoky flavor! Once nicely charred, take the skillet off the heat and let the corn cool for a few minutes. (If using canned corn, just drain it super well and skip the charring – it won’t be quite the same, but still tasty!)

Mix the Magic Dressing: In a medium bowl, whisk together the mayonnaise, sour cream (or crema), lime juice, minced garlic, chili powder, smoked paprika, cumin, and a good pinch of salt and pepper. Taste it! Does it need more lime? A pinch more salt? Adjust it now – this is your flavor foundation!

The Grand Toss!: Add the slightly cooled charred corn, chopped red onion, chopped cilantro, and crumbled Cotija cheese to the bowl with the cooled pasta. Pour that delicious dressing you just made all over everything.

Fold it All Together: Grab a big spatula or spoon and gently, but thoroughly, fold everything together. You want every nook and cranny of pasta kissed by that dressing and loaded with corn and cheese. Be careful not to smash the Cotija too much.

Chill Out (Literally): Pop a lid on the bowl (or cover it tightly with plastic wrap) and let it chill in the fridge for at least 30 minutes. This is non-negotiable! It lets the flavors get to know each other, mellow out, and become absolute best friends. An hour is even better if you have time.

Serving Up Sunshine:

Right before serving, give your salad another gentle stir. Taste it again – sometimes it needs another little squeeze of lime juice or pinch of salt after chilling. This is where I always add extra lime juice – it just brightens everything up!

Spoon it into your prettiest serving bowl. Now, go wild with the toppings! Sprinkle generously with more crumbled Cotija cheese, a fresh shower of chopped cilantro, and maybe a light dusting of chili powder or Tajín for color and a little extra kick.

Keepin’ It Fresh:

Storage: This salad keeps brilliantly! Store any leftovers tightly covered in the fridge. It’s honestly even better on day two as the flavors meld.
Make-Ahead Magic: It’s a perfect make-ahead dish! Assemble it (minus the final garnish toppings) up to 24 hours in advance. Keep it chilled. Add your fresh Cotija and cilantro garnish right before serving for maximum freshness and color.

My Personal Touch:

Honestly? I live for the extra lime juice squeeze at the end. And sometimes, if I’m feeling extra fancy (or just really hungry!), I’ll dice up a ripe avocado and gently fold it in right before serving. Creamy heaven! This salad is so versatile and forgiving – don’t be afraid to make it your own.

This Mexican Street Corn Pasta Salad is pure summer joy in a bowl. It’s got crunch, creaminess, tang, smoke, and that irresistible salty-cheesy bite. It disappears fast at gatherings and makes even a simple Tuesday night feel special. Give it a whirl – I have a feeling it’s going to become a regular on your table! Let me know how yours turns out!