Mexican Street Corn Pasta

This Mexican street corn pasta salad transforms the iconic flavors of elote into a crowd-pleasing dish that works equally well for potlucks, barbecues, and weeknight dinners. The combination of charred corn, tangy cotija cheese, and a creamy chili-lime dressing creates a perfect balance of flavors that's both familiar and exciting.

I first made this salad for a neighborhood cookout last summer, and it disappeared before any other dish on the table. Now it's requested at every gathering, and my family asks for it regularly as a side with grilled chicken or on its own for lunch.

Ingredients

• Rotini or penne pasta: Provides the perfect nooks and crannies for capturing the creamy dressing and small bits of vegetables
• Corn kernels: The star of the show. Fresh corn charred in a skillet gives the most authentic flavor, but frozen works wonderfully in the off-season
• Red onion: Adds a sharp bite and beautiful color contrast. Look for firm onions with shiny, crackly skin
• Cilantro: Brings freshness and that distinctive Mexican flavor profile. Use both leaves and tender stems for maximum flavor
• Cotija cheese: A dry, crumbly Mexican cheese that's similar to feta but with a milder flavor. If you can find authentic cotija, it really elevates the dish
• Jalapeño: Offers customizable heat. Remove seeds and membranes for mild flavor or keep them for extra spice
• Mayonnaise: Creates the creamy base for the dressing. Choose a high-quality version for best results
• Sour cream: Adds tanginess and lightens the dressing. Full-fat provides the best flavor, but light works too
• Chili powder: Brings that classic street corn flavor. Look for Mexican-style chili powder for authenticity
• Lime juice: Brightens everything with its acidity. Always use fresh lime juice rather than bottled

Step-by-Step Instructions

Cook the pasta:

Bring a large pot of heavily salted water to a boil. Add pasta and cook until just past al dente since pasta firms up when chilled. Drain thoroughly and rinse under cold water to stop the cooking process and remove excess starch. This prevents the pasta from becoming gummy in the salad.

Char the corn:

If using fresh corn, cut kernels from the cob. Heat a skillet over medium-high heat until quite hot, then add corn in a single layer without stirring for 1-2 minutes until the bottoms develop some charred spots. Toss and continue until about 30% of the kernels have some char marks. For frozen corn, thaw completely and pat dry before charring. For canned corn, drain well and pat dry before toasting briefly.

Make the dressing:

In a bowl, combine mayonnaise, sour cream, minced garlic, chili powder, and lime juice. Whisk until completely smooth. Season with salt and pepper, starting with about 1/4 teaspoon of each, then adjust to taste. The dressing should be tangy and well-seasoned as it will coat all the other ingredients.

Combine the salad:

In your largest mixing bowl, add the cooled pasta, charred corn, diced red onion, chopped cilantro, crumbled cotija cheese, and jalapeño if using. Gently toss to distribute everything evenly before adding the dressing.

Dress the salad:

Pour about 3/4 of the dressing over the salad ingredients and fold gently with a spatula to coat everything evenly. Add remaining dressing as needed, keeping in mind the pasta will absorb some dressing as it sits.

Chill and serve:

Cover the salad and refrigerate for at least 15-30 minutes before serving. This allows the flavors to meld together and the dressing to slightly penetrate the pasta.

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The chili powder is really the secret ingredient that makes this dish special. I discovered its transformative power when I accidentally doubled the amount in one batch, and everyone raved about the enhanced flavor. Now I always add a generous sprinkle right before serving for that authentic street corn experience.

Make-Ahead Tips

This pasta salad actually improves with a little time in the refrigerator. The flavors meld beautifully when made up to 24 hours in advance. If preparing more than a few hours ahead, reserve some of the dressing and a sprinkle of the cotija cheese to refresh the salad just before serving. The pasta will absorb some of the moisture while sitting, so having extra dressing on hand keeps everything perfectly creamy.

Customization Options

The beauty of this recipe is how adaptable it is to personal preferences and dietary needs. For a lighter version, swap half the mayonnaise for Greek yogurt. To add more protein, mix in diced grilled chicken or black beans. Vegetable additions like diced bell peppers, cherry tomatoes, or avocado chunks work beautifully. For a gluten-free version, simply use your favorite gluten-free pasta and double-check your cotija cheese and mayonnaise labels.

Serving Suggestions

This versatile pasta salad pairs wonderfully with grilled proteins like chicken, steak, or shrimp. It's substantial enough to be a main dish for lunch when served on a bed of greens or with a slice of crusty bread. For an authentic Mexican-themed meal, serve alongside grilled carne asada or chicken tinga. I love to finish the presentation with an extra sprinkle of cotija, a dusting of chili powder, and some lime wedges for guests to add their own finishing touch.

Cultural Context

This pasta salad draws inspiration from elote, the beloved Mexican street food of grilled corn on the cob slathered with mayonnaise, cotija cheese, lime, and chili powder. Street vendors throughout Mexico serve this iconic treat, often on a stick for easy eating while walking. This pasta salad version celebrates those same vibrant flavors but transforms them into a fork-friendly dish that travels well to gatherings. While not traditionally Mexican, it honors the flavor combination that has made elote a beloved street food classic.

Frequently Asked Questions

→ What type of pasta works best?

Rotini and penne are ideal due to their texture and ability to hold the creamy dressing. You can also use bow-tie or small shells as alternatives.

→ Can I use canned corn?

Yes, drained and lightly toasted canned corn works well. For added flavor, fresh or frozen corn charred in a skillet is recommended.

→ Is cotija cheese necessary?

Cotija cheese adds a tangy, salty kick, but you can substitute it with feta or Parmesan for a similar flavor.

→ How spicy is the dish?

The jalapeño adds a mild heat. Adjust the amount or omit it entirely to suit your heat preference.

→ Can this dish be made ahead of time?

Yes, prepare the salad in advance and chill for up to a day. Add garnishes like extra cilantro and cheese right before serving for the best presentation.