Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie); 2 teaspoons olive oil; 4 medium ears of corn, husked; 4 tablespoons lime juice (about 2 limes); 1 cup mayonnaise; 1 cup Mexican crema, or sour cream; ¾ teaspoon fine salt, plus more to taste; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper; 2 tablespoons chopped cilantro, plus more for topping; ½ cup crumbled cotija cheese, plus more for topping; Chile lime seasoning, like Tajín, for topping

Jump to Recipe· 4.3 from 14 reviews

If you love the vibrant, creamy flavors of Mexican street corn but want a fun twist that’s perfect for picnics, potlucks, or weeknight dinners, then you absolutely must try this Mexican Street Corn Pasta Salad Recipe. It captures all the smoky, tangy, and spicy notes of elote in a luscious pasta salad that’s colorful, satisfying, and incredibly easy to throw together. The combination of tender pasta, sweet corn, zesty lime, and salty cotija cheese creates a dish that’s bursting with flavor in every bite. Trust me, this salad will quickly become a go-to favorite whenever you crave a little bit of fiesta on your plate.

Ingredients You’ll Need

A close-up view inside a large stainless steel pot filled with light yellow ditalini pasta pieces cooking in clear boiling water, with steam rising softly above. A wooden spoon with dark and light brown tones is partially submerged on the right side, gently moving the pasta in the water. The small tube-shaped pasta pieces are uniform in size and scattered evenly throughout the pot. The scene is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple but essential ingredients that each bring a unique element to the dish—texture from the pasta, sweetness from the corn, creaminess from the mayo and crema, and that signature kick from spices and fresh cilantro. Let’s break down what makes this salad so special:

16 ounces ditalini pasta: Small pasta shapes like shells or bow-ties work great for holding the creamy dressing.
2 teaspoons olive oil: Added to warm pasta to prevent sticking and add a subtle richness.
4 medium ears of corn, husked: Fresh corn is key for that sweet crunch, but frozen can work too in a pinch.
4 tablespoons lime juice: Bright and tangy, lime juice ties all the flavors together with a fresh zing.
1 cup mayonnaise: Provides that luscious, creamy base that coats every bite deliciously.
1 cup Mexican crema or sour cream: Adds a cool, slightly tangy smoothness distinct from mayo.
¾ teaspoon fine salt: Enhances all the flavors without overpowering; adjust to taste.
½ teaspoon garlic powder: Brings a savory depth that complements the sweetness of the corn.
¼ teaspoon cayenne pepper: Adds a gentle heat that wakes up the palate.
2 tablespoons chopped cilantro: Fresh, bright herbaceous notes to finish the salad beautifully.
½ cup crumbled cotija cheese: Salty and crumbly cheese that delivers that classic Mexican street corn flavor.
Chile lime seasoning (like Tajín): Optional but highly recommended for a final spicy, zesty sprinkle on top.

How to Make Mexican Street Corn Pasta Salad Recipe

Step 1: Cook the pasta

Begin by boiling your ditalini or preferred pasta in salted water until it’s perfectly al dente, usually about 7 to 9 minutes depending on the shape. The key is not to overcook, so the pasta holds up well after mixing. Once drained, immediately toss the pasta with olive oil while it’s still warm. This little step prevents clumping and adds a subtle richness that lays the foundation for the creamy dressing to cling to every piece.

Step 2: Prepare the corn

While the pasta cooks, bring a large pot of water to a rolling boil. Submerge the husked corn ears for about 5 minutes or until tender and vibrantly yellow. Once cooked, transfer the ears to a plate and allow them to cool just enough to handle safely. Then, carefully slice the kernels off the cob and collect them in a medium bowl. Fresh corn is what gives this salad its sweet crunch, so try to avoid canned corn if possible for the best texture and flavor.

Step 3: Whisk the dressing

In a small bowl, combine the lime juice, mayonnaise, Mexican crema (or sour cream), garlic powder, salt, and cayenne pepper. Use a whisk to blend until smooth and creamy. This dressing is the heart of the Mexican Street Corn Pasta Salad Recipe—it balances tangy, spicy, and savory flavors that elevate every spoonful.

Step 4: Toss everything together

Add the cooled pasta, fresh corn kernels, chopped cilantro, and crumbled cotija cheese to a large mixing bowl. Pour the dressing over it all and gently toss until every noodle and kernel is luxuriously coated. This is where all the distinct flavors come together, harmonizing into one irresistibly tasty pasta salad.

Step 5: Top and chill

For the finishing touch, sprinkle extra chopped cilantro, more cotija cheese, and a dusting of chile lime seasoning like Tajín over the top. This step not only enhances the flavor but adds a pop of color and texture. You can serve the salad immediately, though chilling it in the refrigerator for a couple of hours allows the flavors to meld beautifully.

How to Serve Mexican Street Corn Pasta Salad Recipe

A white bowl filled with creamy Mexican street corn pasta, made of small tubular pasta mixed with yellow corn kernels and topped with crumbled white cheese and green herbs. The dish has a light red spice sprinkled on top and a few green lime wedges placed inside the bowl. A wooden spoon with a white handle is resting on the right side inside the bowl. The bowl is placed on a white marbled surface with blurred bowls of sauce and lime wedges in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the salad is delicious as-is, some extra garnishes take it over the top. Fresh cilantro leaves give a burst of herbal brightness, additional cotija cheese amps up the salty creaminess, and a sprinkle of chile lime seasoning adds that addictive tangy heat. These little extras make your presentation pop and the flavors shine even more vibrantly.

Side Dishes

This pasta salad pairs wonderfully with grilled meats like chicken or steak, making it a perfect companion for summer barbecues. It’s equally fabulous alongside tacos, quesadillas, or even as a hearty side for roasted vegetables. The creamy, zesty, and savory notes cut through rich dishes beautifully, creating a balanced meal.

Creative Ways to Present

Want to impress? Serve your Mexican Street Corn Pasta Salad Recipe in colorful individual cups or mason jars for a festive, portable option perfect for parties. You can also spoon it into hollowed-out mini bell peppers or avocado halves for a fun twist. For a casual dinner, serve it in a large vibrant bowl and let everyone dig in family-style.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well for up to 3 days in an airtight container in the refrigerator. Because of the creamy dressing and fresh corn, the flavors only deepen after a few hours of resting, though the texture of the pasta softens slightly. Give the salad a gentle toss before serving to redistribute the dressing.

Freezing

This salad is best enjoyed fresh or refrigerated rather than frozen. Freezing will alter the texture of both the pasta and the cream-based dressing, causing water separation and mushiness upon thawing. If you want to prepare components ahead, cook and freeze the pasta and corn separately, but toss everything together just before serving.

Reheating

Since this is a cold pasta salad, reheating isn’t necessary or recommended. If you prefer it slightly less chilled, let it sit at room temperature for 10 to 15 minutes before serving to allow the flavors to open up without losing that creamy freshness.

FAQs

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works well when fresh corn isn’t available. Simply thaw it and drain well before adding to the salad. The flavor profile will remain delicious, although fresh corn gives a slightly sweeter, crunchier bite.

What can I substitute for Mexican crema?

If you can’t find Mexican crema, sour cream is an excellent substitute. It adds a similar tang and creaminess, keeping the dressing luscious and smooth.

Can I make this recipe vegan?

Yes! Use vegan mayonnaise and a plant-based sour cream substitute, then skip or replace cotija cheese with a vegan cheese or nutritional yeast for that cheesy flavor. The salad will still be tasty but with a different twist.

How spicy is the salad? Can I adjust the heat?

The cayenne pepper and chile lime seasoning add a mild to moderate kick, but you can easily adjust or omit these ingredients to suit your spice preference. Adding more cayenne will bring extra heat, while leaving it out makes for a milder dish.

What pasta shapes work best for this salad?

Small pasta shapes that hold the dressing well are ideal, such as ditalini, elbow macaroni, shells, or bow-tie. Avoid overly large or flat noodles because they can be harder to coat evenly and don’t provide the same fun texture contrast.

Final Thoughts

This Mexican Street Corn Pasta Salad Recipe is one of those rare dishes that feels like an instant classic. It’s so easy to make, yet packed with layers of flavor and texture that keep you coming back for more. Whether you’re feeding a crowd or just want a vibrant, flavorful side to brighten your meal, this salad is a winner every time. I can’t wait for you to try it and add your own twist—enjoy every delicious bite!