Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad has become my ultimate crowd-pleaser when I want something with bold flavor and effortless charm. This pasta salad blends the classic taste of elote with creamy dressing and bright vegetables for a dish that works for parties or a light summer dinner. Its lively color and creamy tang always draw friends back for seconds.

I first whipped this up for a potluck and have never left with leftovers. The mix of textures and flavors makes it irresistible.

Ingredients

• Eight ounces elbow macaroni: Choose a pasta shape that holds dressing and keeps its bite
• One cup corn kernels: Fresh sweet corn really shines but good quality frozen or canned work great
• One cup cherry tomatoes halved: Select ripe tomatoes for the best sweet and acidic note
• Half cup red onion finely chopped: Look for a brightly colored red onion with firm flesh for mild bite
• Half cup cilantro chopped: Use fresh cilantro leaves and avoid too many stems for brightness
• Half cup cotija cheese crumbled: Cotija brings creamy and salty flavor Try to buy a fresh block and crumble it yourself
• Quarter cup mayonnaise: Choose real mayo for the richest flavor or a quality plant-based version
• Quarter cup sour cream: Adds creaminess and tang Greek yogurt is a great substitute for a lighter version
• Two tablespoons lime juice: Always use fresh squeezed for the freshest punch
• One teaspoon chili powder: Use a mild to medium chili powder that is fresh and aromatic
• Salt and pepper: Choose sea salt and freshly cracked black pepper to balance the flavors and highlight freshness

Instructions

Cook the Pasta:

Boil a large pot of water with a generous pinch of salt. Add the elbow macaroni and stir occasionally. Cook for seven to nine minutes until just al dente the pasta should offer a little resistance when tasted. Drain the pasta in a colander and immediately rinse under cold running water until completely cool. This stops cooking and keeps the salad from turning sticky

Prepare the Corn:

If using fresh corn carefully slice kernels off the cob with a sharp knife standing the cob upright on a cutting board. For frozen corn thaw in advance. With canned corn drain and rinse well to remove extra salt. Pat kernels dry on a clean towel for best texture.

Mix the Dressing:

In a small mixing bowl whisk together mayonnaise sour cream fresh lime juice chili powder salt and pepper. Whisk thoroughly to a smooth consistency. Make sure the chili powder dissolves and the acid from lime is fully blended with the creamy ingredients.

Combine the Ingredients:

In a large salad bowl add the cooked pasta corn cherry tomatoes red onion cilantro and cotija cheese. Pour over the dressing and use a spatula or large spoon to fold gently from the bottom up. Toss until every piece is glossy and well coated with dressing.

Chill and Serve:

Cover your bowl with plastic wrap or a tight lid and place in the refrigerator for at least thirty minutes. This chilling time allows flavors to meld and pasta to soak up the dressing. When ready to serve give the salad one more gentle stir and taste for salt and pepper.

Cotija cheese is my not so secret ingredient for extra magic. It gives this salad a briny tang and creamy finish that my family now expects every summer. One bite and my niece announced she wanted it every holiday.

Storage Tips

Keep any leftovers sealed in an airtight container in the refrigerator for up to three days. If the salad starts to dry out simply stir in a splash of lime juice or a spoonful of sour cream to bring it back to life. Do not freeze as the pasta and dairy will change texture.

Ingredient Substitutions

Swap Greek yogurt for sour cream for added protein and less fat. Use feta cheese instead of cotija if you cannot find it but go light since it is saltier. Gluten-free pasta works well and adds even more texture. For vegan try plant-based mayo and cheese.

Serving Suggestions

This pasta salad shines as a side with grilled chicken or steak. Serve on a bed of romaine or arugula for a light lunch. Use as a filling tucked into warmed tortillas with avocado or bring extra lime wedges to the table for spritzing.

Cultural and Seasonal Notes

Inspired by elote which is grilled Mexican street corn slathered with mayo lime cotija and chili this pasta salad brings all those flavors in a format perfect for American tables. In peak summer use fresh sweet corn right off the cob for maximum flavor. During colder months or when grilling is not practical frozen or canned corn makes it an all-season favorite.

Seasonal Adaptations

Roast your corn in a dry skillet for a smoky twist Toss in diced bell peppers or jalapeño to fit what is in season Top with pepitas or toasted sunflower seeds for crunch

Success Stories

Friends have brought this to baby showers picnics and office potlucks with rave reviews every time. Even picky eaters are drawn in by the creamy dressing and vivid colors.

Freezer Meal Conversion

This salad does not freeze well in its completed form but you can pre-cook the pasta and freeze it tossed lightly in olive oil. Thaw and continue with adding fresh vegetables and dressing the day you want to serve.

Bring this vibrant salad to your next summertime gathering and watch it disappear quickly. Its bold flavors and creamy texture impress every time.

Common Questions About Recipes

→ Can I prepare this dish in advance?

Yes, assembling the salad ahead and chilling it enhances the flavors. Mix before serving for best texture.

→ What other pasta shapes can I use?

Short pasta varieties like rotini, penne, or fusilli hold dressings well and blend nicely with the ingredients.

→ How can I make it spicier?

Add diced jalapeños or a pinch of cayenne to the dressing for extra heat and depth of flavor.

→ Are there gluten-free options?

Substitute elbow macaroni with your favorite gluten-free pasta. Ensure other ingredients are gluten-free.

→ How can I add more protein?

Mix in grilled chicken, shrimp, black beans, or chickpeas for a heartier and more satisfying meal.

→ What are good garnish ideas?

Try extra cotija cheese, chopped cilantro, or fresh lime wedges to add flavor and visual appeal before serving.