This Mexican Street Corn Pasta Salad is the ultimate summer salad, bright, zesty, and full of flavor! 🌽🍝 Made with grilled Mexican Street Corn, tender pasta, creamy dressing, and a kick of lime, it’s the perfect fusion of comfort food and vibrant street flavors. Whether you’re prepping for a BBQ, picnic, or weeknight dinner, this easy Corn Pasta Salad brings a fresh twist to your table. If you love Street Corn Pasta or need creative corn pasta ideas, this one’s a must-try. Quick, satisfying, and crowd-pleasing—summer never tasted so good!

What is Mexican Street Corn Pasta Salad?

Inspired by the beloved Mexican street food elote, this dish transforms grilled corn into a hearty, crowd-pleasing pasta salad. Tossed with a creamy lime dressing, cotija cheese, and a kick of chili, it offers the perfect balance of smoky, spicy, tangy, and savory. The pasta turns it into a filling main course or side that works beautifully for warm-weather gatherings.

Why You’ll Love This Mexican Street Corn Pasta Salad

The Mexican Street Corn Pasta Salad is a bold and delicious summer salad that brings together the best of Mexican street food and classic pasta salad. Here’s why this dish will become a summer staple:

Vibrant Flavors: Smoky grilled corn, tangy lime, and spicy chili powder create a fiesta of flavors in this Mexican Street Corn Pasta Salad.
Perfect for Summer: This chilled summer salad is refreshing and ideal for warm-weather gatherings like BBQs or picnics.
Versatile and Customizable: Add protein, swap veggies, or adjust the spice level to make this Mexican Street Corn Pasta Salad your own.
Make-Ahead Friendly: Prepare it in advance and let the flavors meld for an even tastier summer salad.
Crowd-Pleaser: Its creamy texture and bold taste make this Mexican Street Corn Pasta Salad a hit with guests of all ages.

Ingredients You’ll Need To Make This Summer Salad

Here’s what you’ll need to bring this flavorful summer salad to life:

12 oz pasta (fusilli, rotini, or bowtie work best)
4 ears of corn, grilled and kernels removed (or 3 cups frozen corn, thawed)
½ cup mayonnaise
½ cup sour cream
½ cup cotija cheese, crumbled
3 tbsp fresh lime juice
1 tsp chili powder
1 tsp garlic powder
½ cup chopped fresh cilantro
½ cup finely diced red onion
1 jalapeño, finely chopped (optional, for heat)
Salt and black pepper, to taste

Easy Substitutions & Tasty Variations

Want to tweak it to suit your preferences or pantry? Here are some smart swaps:

Substitutions:

Gluten-free pasta for a dietary-friendly option
Greek yogurt in place of mayo and sour cream for a lighter version
Feta cheese instead of cotija if it’s hard to find

Add-ins:

Protein: Toss in grilled chicken, shrimp, or black beans
Veggies: Add diced avocado, cherry tomatoes, or colorful bell peppers
Herbs: Try parsley or mint for a fresh twist

How to Make Mexican Street Corn Pasta Salad

Let’s break it down step-by-step so you can create the perfect salad with confidence.

1. Cook the Pasta

Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions.
Drain and rinse with cold water. Set aside.

2. Grill the Corn

Remove husks from fresh corn and grill over medium-high heat until lightly charred, about 10–15 minutes.
Let cool, then slice off the kernels.
(If using frozen or canned corn, lightly char in a dry skillet for that smoky flavor.)

3. Make the Creamy Dressing

In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and garlic powder.
Season with salt and black pepper.

4. Combine and Toss

Add the cooked pasta and corn to the bowl.
Stir in red onion, jalapeño, and half the chopped cilantro.
Toss until everything is evenly coated.

5. Garnish and Serve

Fold in cotija cheese.
Garnish with remaining cilantro and a sprinkle of chili powder.
Optional: Serve with lime wedges for an extra burst of freshness.

Tips for the Best Mexican Street Corn Pasta Salad

Don’t overcook the pasta – Keep it al dente for the best texture.
Char the corn properly – It adds that essential smoky flavor.
Start light on the dressing – You can always add more, but you can’t take it out.
Chill before serving – Let it rest in the fridge for 30 minutes so flavors meld.

Serving Suggestions

This Mexican Street Corn Pasta Salad is incredibly versatile. Here’s how to make it shine:

Pair with grilled meats: Think steak, chicken, or ribs.
Serve as a side or main: It’s hearty enough on its own or perfect as a companion dish.
Make it a party dish: Garnish with extra cotija and chili powder for a colorful presentation.

Frequently Asked Questions

Can I make this salad ahead of time?
Absolutely! It tastes even better after chilling for a few hours or overnight.

Can I use canned corn?
Yes. Drain it well and lightly char it in a skillet for that grilled flavor.

Is it freezer-friendly?
Not recommended. The texture of pasta and dressing doesn’t hold up after freezing.

Which pasta shape is best?
Short, twisty pastas like rotini or fusilli hold the dressing best.

How can I make it spicier?
Add more jalapeño or a pinch of cayenne pepper for extra heat.

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Conclusion

This Mexican Street Corn Pasta Salad is everything you love about a summer salad—fresh, bold, and full of satisfying textures. Whether you serve it at a weekend cookout or prep it for your weekday lunches, it’s sure to become a seasonal staple. Don’t be afraid to make it your own with your favorite add-ins or proteins. Try it once, and we guarantee it’ll be on repeat all summer long!