If summer had a signature dish, this would be it. Mexican street corn pasta salad blends the bold, smoky charm of elote with the creamy satisfaction of cold pasta salad. Think juicy charred corn, a punchy lime-chili dressing, and cotija crumbles all tossed with ditalini, aka pasta that holds flavor like a pro.
Whether you’re prepping for a potluck or just craving a bright, no-fuss side, this street corn pasta salad brings fiesta-level energy to any table. Ready to make your new go-to summer dish?
Table of Contents
Ingredients You’ll Need
You don’t need a pantry full of exotic items to pull this off, just a handful of bold, simple ingredients that work harder than they look. This isn’t your average macaroni salad with a couple of veggies thrown in. Every item here plays a role, from texture to tang.
The Essentials:
• Ditalini pasta – Tiny tubes that trap dressing perfectly. Short pasta shapes like elbow or bowtie can work, but ditalini? Gold standard.
• Fresh corn kernels – Sweet, juicy, and slightly charred for that unmistakable street corn vibe. (Frozen works in a pinch, just defrost and dry well.)
• Garlic & jalapeño – Bring heat and depth. Mince both for an even flavor spread.
• Sour cream & mayonnaise – The creamy duo that gives the dressing its luxurious texture.
• Fresh lime juice – Zesty, bright, and totally necessary. Skip the bottle, fresh makes a difference.
• Chili powder – Smoky warmth that ties everything together.
• Cotija cheese – Salty and crumbly, the MVP of street corn. Substitute with queso fresco or feta if needed.
• Cilantro & scallions – Bring freshness and snap to balance the richness.
Pantry Optional, But Nice to Have:
• Olive oil (to coat pasta)
• Extra chili powder (for garnish)
• Hot sauce (for kick)
• Salt & black pepper (to balance it all out)
How to Make Mexican Street Corn Pasta Salad
This recipe is deceptively easy. Even if you’ve never charred corn or made a homemade dressing before, you’re covered. Everything comes together in under 30 minutes, and it tastes like you spent hours.
Step 1: Cook the Pasta
Boil ditalini (or your pasta of choice) until al dente, firm but not chalky. Drain and rinse with cold water to stop the cooking. Toss with a tiny bit of olive oil to prevent sticking. Set aside.
Step 2: Char the Corn
In a hot skillet or cast iron pan, add corn with a light coating of oil. Stir occasionally until you see golden, toasted bits, about 5-7 minutes. Toss in the garlic and jalapeño in the last 60 seconds for extra sizzle.
Step 3: Make the Dressing
Whisk together sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth. Don’t be afraid to taste-test here, this dressing sets the tone.
Step 4: Mix & Build
In a large bowl, combine pasta, charred corn mix, dressing, cotija cheese, chopped cilantro, and scallions. Fold gently so everything’s evenly coated without smashing the pasta.
Step 5: Chill or Serve
It’s ready to eat immediately, but chilling for 30 minutes lets flavors deepen. Just before serving, sprinkle with extra chili powder or more cotija if you’re feeling generous.
Make It Your Way: Substitutions & Variations
There’s no one way to elote, or to this pasta salad. Whether you’re dealing with dietary preferences, limited pantry options, or just want to experiment, this recipe has plenty of wiggle room without losing its soul.
Swap the Pasta
• Bowtie (Farfalle) – Holds dressing well, great for visual appeal.
• Elbow macaroni – A classic sub with a nostalgic feel.
• Shells – Perfect for scooping up creamy corn goodness.
Tip: Whatever shape you choose, avoid long noodles, they don’t carry the dressing nearly as well.
Shake Up the Flavor
• Cheese options – Try queso fresco, feta, or even grated parmesan for different levels of saltiness and texture.
• No mayo? Use plain Greek yogurt or a mix of sour cream and olive oil.
• Heat levels – Add hot sauce or chipotle powder if you want a kick. Skip the jalapeño entirely for a mellow version.
• Extra crunch? Toss in diced red bell pepper, toasted pepitas, or crispy tortilla strips.
Fiesta-Style Twists
• Add black beans or grilled chicken for a more filling version
• Fold in avocado just before serving
• Try with smoked paprika for a different flavor profile
Tips to Elevate Flavor & Texture
Even simple recipes deserve small upgrades that push them from good to why didn’t I make a double batch? Here are a few tricks to help your Mexican street corn pasta salad hit that next-level mark, no culinary degree required.
Flavor Forward Moves
• Char with confidence: Don’t just warm the corn, let it get some serious color. Those caramelized bits add depth that boiled corn never will.
• Balance your acid: Lime juice adds brightness, but don’t overdo it. Too much can overpower the other ingredients. Start with less; taste and adjust.
• Salt in layers: Season the pasta water, the dressing, and the final mix. Each step matters.
Texture Tips
• Al dente always: Overcooked pasta turns mushy in a cold salad. Rinse with cold water right after cooking to lock in the texture.
• Add last-minute crunch: Fresh herbs, scallions, or even crushed tortilla chips should go in right before serving to stay crisp.
Bonus: Let it sit for 15-30 minutes before serving. The flavors deepen, the dressing settles, and the whole thing just gets. better.
What to Serve With Mexican Street Corn Pasta Salad
This pasta salad isn’t just a side—it’s a vibe. But pairing it with the right main dish or occasion? That’s how you build a meal people talk about. Whether you’re firing up the grill or setting the table for a casual dinner, this salad plays well with others.
Perfect Pairings
• Grilled meats – Think steak, chicken thighs, or BBQ ribs. The smoky char matches the corn perfectly.
• Tacos or quesadillas – Especially anything cheesy or spicy. This salad cools it down while keeping the flavor going.
• Burgers or sliders – For a more all-American picnic twist.
• Roasted veggies – Cauliflower, zucchini, or sweet potatoes round out a plant-based meal.
When to Serve It
• Potlucks or BBQs – Travels well, tastes even better cold.
• Weeknight dinners – It comes together fast, and leftovers are magic.
• Picnics or outdoor parties – No fussy reheating, no stress.
Pro tip: Make it the night before and store in an airtight container. The flavor only gets bolder by the hour.
Conclusion
So, what makes Mexican street corn pasta salad the MVP of warm-weather dishes? It’s bold, creamy, tangy, and has just enough heat to keep your fork going back for more. It’s flexible, great for BBQs, lunchboxes, or solo fridge raids, and endlessly riffable, depending on your mood or what’s in your kitchen.
Maybe it’s the smoky corn. Maybe it’s the zesty lime. Or maybe it’s that magic combo of creamy dressing and chewy pasta that just works. Whatever it is, this dish doesn’t just fill a plate, it delivers flavor, story, and a little bit of joy.
Try it once, and don’t be surprised if it ends up in your regular rotation. And hey, if it becomes the one dish your friends always ask you to bring? That’s no accident.
Mexican Street Corn Pasta Salad
Ingredients
Main Ingredients
- 2 cups ditalini pasta
- 1 tbsp olive oil for coating pasta
- 3 cups corn kernels fresh, canned, or frozen
- 2 cloves garlic minced
- 0.5 jalapeño minced, seeds removed if desired
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 1 lime juice of about 3 tablespoons
- 1 tsp chili powder + extra for garnish
- 0.25 cup cotija cheese crumbled
- 1 bunch cilantro roughly chopped
- 3 scallions thinly sliced
- salt and black pepper to taste
Instructions
- Cook ditalini pasta in salted boiling water until al dente. Drain, rinse under cold water, and toss with olive oil. Set aside.
- In a hot skillet, char the corn in a little oil until golden. Add garlic and jalapeño, cook for 1 more minute, then remove from heat.
- Whisk together sour cream, mayo, lime juice, chili powder, salt, and pepper to create the dressing.
- In a large bowl, combine pasta, charred corn mixture, cotija, cilantro, and scallions. Add the dressing and toss to coat evenly.
- Serve immediately or chill for 30 minutes. Garnish with extra chili powder or cotija before serving.
Notes
FAQs
Can I use canned corn instead of fresh?
Yes, absolutely. Just drain it well and dry it with paper towels before toasting in a skillet. While fresh corn gives a juicier, crisper bite, canned works great in a pinch, especially outside corn season.
How long does this pasta salad last in the fridge?
Stored in an airtight container, it holds up beautifully for 3-4 days. For best texture, keep the dressing separate until just before serving, especially if making ahead.
Is this gluten-free?
Not by default, since it uses regular pasta. But you can easily make it gluten-free by swapping in a GF pasta (corn or rice-based varieties work well).
What if I don’t like cilantro?
Totally fine, just skip it or sub with chopped parsley for a milder herbal note.
Can I make it vegan?
Yes! Use vegan mayo and sour cream, and skip or sub the cotija with a dairy-free cheese or nutritional yeast.
