Mexican Street Corn Pasta Salad

Imagine a bowl filled with vibrant colors of charred corn, diced bell peppers, and cilantro tossed with al dente pasta, all coated in a tangy lime-chili dressing. This Mexican Street Corn Pasta Salad bursts with summer flavors and is a delight to both make and enjoy. Dive into this dish for a refreshing twist on traditional pasta salads. It’s versatile enough to accompany grilled meats or stand alone as a hearty vegetarian option. Whether for a picnic, potluck, or quick weeknight dinner, this salad promises to bring a taste of Mexico to your table.

Full recipe:

Ingredients:

• 8 oz. pasta (penne or fusilli)

• 2 cups corn kernels, fresh or frozen

• 1 red bell pepper, diced

• 1/2 red onion, finely chopped

• 1 jalapeño, seeded and minced

• 1/4 cup fresh cilantro, chopped

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/4 cup cotija cheese, crumbled

• 1 tablespoon olive oil

• Juice of 1 lime

• 1 teaspoon chili powder

• Salt and pepper to taste

Directions:

1. Cook pasta according to package instructions. Drain and set aside to cool.

2. In a large skillet, heat olive oil over medium-high heat. Add corn kernels and cook until lightly charred, about 5-6 minutes.

3. In a large mixing bowl, combine cooled pasta, charred corn, red bell pepper, red onion, jalapeño, and cilantro.

4. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.

5. Pour dressing over the pasta salad and toss gently to combine.

6. Sprinkle crumbled cotija cheese on top before serving.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 350 kcal | Servings: 4 servings

The Origin and Inspiration Behind the Dish

Mexican Street Corn, or Elote, is a beloved staple of Mexican street food culture. Traditionally, it’s a simple yet vibrant dish of grilled corn slathered in mayonnaise or crema, sprinkled with cotija cheese, chili powder, and a squeeze of lime. This humble street snack has won hearts worldwide for its combination of smoky, creamy, spicy, and tangy flavors.

This pasta salad takes the core components of Mexican Street Corn and marries them with the texture and heartiness of pasta. The result? A fusion dish that’s refreshing, filling, and bursting with bold, authentic flavors. It’s a modern twist that honors tradition while introducing an entirely new way to enjoy those iconic ingredients.

Why This Recipe Works

This dish balances flavor, texture, and ease like few others. The creamy dressing made from mayonnaise and sour cream creates a luscious coating for the pasta. The lime juice adds brightness, while the chili powder brings just enough heat. Cotija cheese lends a salty, tangy bite that completes each forkful. And let’s not forget the star—charred corn—which adds a smoky sweetness that ties everything together.

It’s a flavor-packed recipe that’s easy to prepare, travels well, and can be enjoyed warm or chilled. Whether served at a backyard barbecue, weekday lunch, or festive gathering, it consistently stands out and pleases a crowd.

Health Benefits and Nutrition

While rich in flavor, this pasta salad also has several health perks when consumed as part of a balanced diet:

• Corn is a good source of fiber and antioxidants like lutein and zeaxanthin, which support eye health.

• Red bell peppers are high in vitamin C and contain beneficial plant compounds that support the immune system.

• Cilantro adds not only flavor but also nutrients like vitamin K and trace minerals.

• Jalapeños provide capsaicin, a compound that may help boost metabolism and reduce inflammation.

• Pasta, especially when using whole grain or gluten-free versions, provides sustained energy from complex carbohydrates.

This salad is vegetarian-friendly, and with minor adjustments (using vegan mayo and cheese), it can easily be made vegan as well.

Customizations and Variations

One of the beauties of this recipe is its versatility. Here are some ways to switch it up:

• Make it spicier by leaving the seeds in the jalapeño or adding hot sauce to the dressing.

• Add protein by mixing in grilled chicken, black beans, or shrimp.

• Use different cheeses like feta if cotija isn’t available.

• Swap the pasta with chickpea or lentil pasta for a higher protein, gluten-free alternative.

• Make it vegan by using plant-based mayo, sour cream, and vegan cheese alternatives.

This dish adapts effortlessly to dietary needs and personal preferences while maintaining its irresistible flavor profile.

Perfect for All Occasions

Whether it’s a potluck, picnic, or quick weekday dinner, Mexican Street Corn Pasta Salad fits the bill. It holds up well in the fridge and tastes just as delicious the next day, making it an excellent choice for meal prep. Its visual appeal, with vibrant colors and varied textures, makes it a showstopper on any table.

Because of its flavor intensity and ease of preparation, it’s also a favorite among home cooks and food bloggers. In fact, it’s been featured in countless summer recipe round-ups for good reason—it’s a guaranteed hit!

Tips for Best Results

To elevate this dish, keep the following tips in mind:

• Char the corn properly: If you’re using fresh corn, grill it until you get that lovely char. If using frozen corn, toast it in a dry skillet over high heat.

• Cool the pasta completely before mixing it with the dressing to prevent it from absorbing too much moisture.

• Season well: Don’t be shy with salt, pepper, or chili powder. It’s essential for bringing out all the flavors.

• Let it rest: For best flavor, allow the salad to chill for at least 30 minutes before serving. This helps the flavors meld beautifully.

Why You’ll Keep Coming Back to This Recipe

There are pasta salads, and then there’s Mexican Street Corn Pasta Salad. It’s unforgettable. The first bite delivers the perfect balance of creaminess, spice, tang, and sweet corniness, and it keeps you coming back for more.

This recipe isn’t just tasty—it’s approachable, customizable, and crave-worthy. It brings excitement to your meal routine and is something you’ll feel proud to serve to guests or family. Even picky eaters can find something to love in this dish.

Sustainability and Seasonality

This salad is a great example of seasonal eating. Corn is at its peak in the summer months, making this an ideal dish to showcase fresh produce. By sourcing locally grown corn, bell peppers, and herbs, you support local farmers and enjoy better flavor while reducing your environmental footprint.

Storage and Leftovers

Mexican Street Corn Pasta Salad keeps well in an airtight container in the refrigerator for up to 3–4 days. In fact, many say it tastes even better the next day, once the ingredients have had time to meld. It’s great eaten cold, but you can also let it sit at room temperature for 15 minutes before serving to bring out more of the flavors.

Avoid freezing this salad, as the dressing may separate and the texture of the pasta and veggies will change.

Conclusion

Mexican Street Corn Pasta Salad is the ultimate combination of easy, delicious, and satisfying. It’s a clever twist on two classic comfort foods—street corn and pasta salad—and proves that when flavors from different cultures collide, the results can be magic. This dish celebrates Mexican street food in a new, exciting way that’s sure to become a staple in your home. Whether you’re cooking for your family, entertaining guests, or simply want something bold and refreshing, this recipe delivers every time. Ready to add this to your recipe rotation? One bite and you’ll understand why this salad is more than a side—it’s a main event.