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Bring the bold, smoky flavors of elote (Mexican street corn) to your next gathering with this irresistible Mexican Street Corn Pasta Salad! Combining grilled corn, creamy dressing, cotija cheese, and zesty lime, this dish is a refreshing twist on classic pasta salad—perfect for BBQs, potlucks, or summer dinners.
In this article, we’ll cover:
✔ Why This Salad Is a Must-Try
✔ Key Ingredients & Easy Swaps
✔ Step-by-Step Instructions
✔ Pro Tips for the Best Flavor
✔ Make-Ahead & Storage Tips
✔ Serving Suggestions & Variations
Let’s make this vibrant, crowd-pleasing dish!
Why You’ll Love This Mexican Street Corn Pasta Salad
🌽 Bold Elote Flavors – Smoky grilled corn, creamy dressing, and tangy lime just like authentic Mexican street corn.
🧀 Creamy & Crunchy – The perfect mix of textures from pasta, charred corn, and crumbled cotija.
🌶 A Little Spice, A Lot of Flavor – Jalapeño adds a kick, while smoked paprika deepens the taste.
🥗 Perfect for Crowds – Great for potlucks, BBQs, and meal prep—always a hit!
⏳ Quick & Easy – Ready in 30 minutes with minimal cooking.
Key Ingredients & Substitutions
The Essentials:
- Pasta (12 oz) – Rotini, penne, or shells work best. Use gluten-free if needed.
- Grilled corn (2 cups) – Freshly grilled (or charred in a skillet) for that authentic smoky taste. Canned or frozen corn works in a pinch!
- Mayo + sour cream (½ cup each) – The creamy base. Swap with Greek yogurt for a lighter version.
- Cotija cheese (½ cup) – Salty, crumbly, and essential! Feta is the best substitute.
- Jalapeño – For mild heat. Remove seeds to reduce spice.
- Lime juice (2 tbsp) – Brightens the dish. Freshly squeezed is best!
- Chili powder + smoked paprika – Adds depth and a touch of smokiness.
Optional Add-Ins:
- Cherry tomatoes – For freshness.
- Avocado – Creamy and delicious (add just before serving).
- Black beans – For extra protein.
- Tajín – Sprinkle on top for a tangy, spicy kick!
Step-by-Step Instructions
1. Cook the Pasta
- Boil pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
2. Grill the Corn
- Grill 4 ears of corn on medium-high until charred (~10-12 mins). Let cool, then slice off kernels.
- No grill? Use a skillet on high heat to char canned or frozen corn.
3. Make the Dressing
- In a large bowl, whisk together:
- Mayo + sour cream
- Lime juice
- Chili powder + smoked paprika
- Salt & pepper
4. Assemble the Salad
- Add to the dressing:
- Cooked pasta
- Grilled corn
- Cotija cheese, jalapeño, cilantro, red onion, tomatoes (if using)
- Toss gently until everything is coated.
5. Chill & Serve
- Refrigerate at least 30 minutes for flavors to meld.
- Garnish with extra cotija, cilantro, and lime wedges before serving.
Pro Tips for the Best Salad
✅ Don’t Overcook Pasta – Al dente holds up better in the salad.
🔥 Char the Corn Well – More char = more smoky flavor!
🧂 Season in Layers – Taste after mixing and adjust salt, lime, or spice.
🍋 Extra Lime = Extra Brightness – Squeeze fresh lime juice before serving.
Make-Ahead & Storage Tips
❄ Meal Prep Friendly – Stays fresh in the fridge for 3-4 days.
⏳ Best Served Chilled – Let it sit 30+ minutes before serving for maximum flavor.
🚫 Avoid Freezing – Dairy-based dressings don’t freeze well.
Serving Suggestions & Variations
How to Serve It:
🍗 With Grilled Meats – Perfect alongside chicken, steak, or shrimp.
🌮 Taco Night Side – Pairs great with carne asada or fish tacos.
🥑 As a Dip? – Serve with tortilla chips for scooping!
Fun Variations:
🧀 Extra Cheesy – Add pepper jack or queso fresco.
🥓 Bacon Lovers – Mix in crumbled bacon for a smoky crunch.
🌱 Vegan Version – Use vegan mayo, yogurt, and omit cheese (or use dairy-free feta).
Final Thoughts
This Mexican Street Corn Pasta Salad is a vibrant, creamy, and smoky dish that brings the flavors of street food to your table. Easy to make and always a crowd-pleaser, it’s the ultimate summer side!
Ready to try it? Grab your ingredients and make this fiesta in a bowl!
Love this recipe? Leave a comment and share your twist! 😍👇