Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 ounces elbow macaroni; 1 cup corn kernels (fresh, frozen, or canned); 1 cup cherry tomatoes, halved; 1/2 cup red onion, finely chopped; 1/2 cup cilantro, chopped; 1/2 cup crumbled cotija cheese; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons lime juice; 1 teaspoon chili powder; Salt and pepper to taste

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Oh my gosh, you guys – Mexican Street Corn Pasta Salad is hands down my favorite thing to bring to summer potlucks! I still remember the first time I tried it at my cousin's backyard BBQ – one bite of that creamy, tangy, slightly spicy goodness and I was hooked. It's like someone took all the best parts of elote (you know, that amazing Mexican street corn with all the toppings?) and turned it into the most satisfying pasta salad ever.

What I love most is how it balances flavors – sweet corn, bright lime, rich cotija cheese, and just enough chili powder to give it a little kick. And the best part? It comes together in about 20 minutes flat. Whether you need a quick weeknight side or something impressive for a crowd, this dish delivers every time. Trust me, once you try this fusion of Mexican street food magic and classic pasta salad comfort, you'll be making it all summer long!

Why You’ll Love Mexican Street Corn Pasta Salad

Listen, I don’t throw around the word "perfect" lightly, but this pasta salad? It’s pretty darn close. Here’s why it’s about to become your new go-to:

It’s a flavor explosion – sweet corn, zesty lime, creamy dressing, and that chili powder kick? Yes please!
Ready in 20 minutes flat – because who has time for complicated recipes when you’re hungry?
Crowd-pleaser magic – I’ve never brought this to a gathering without someone asking for the recipe.
Customizable to your taste – want it spicier? Creamier? More lime-y? You do you!
Works hot or cold – perfect for picnics, potlucks, or sneaking spoonfuls straight from the fridge.

A Perfect Balance of Flavors

What makes this salad special is how all the flavors play together. The sweet corn pops against the tangy lime dressing, while the cotija cheese adds this salty richness that makes you keep going back for "just one more bite." And that sprinkle of chili powder? Just enough warmth to keep things interesting without setting your mouth on fire.

Quick and Easy to Prepare

Here’s the truth – I’m all about recipes that don’t make me sweat. While the pasta boils (10 minutes, folks!), you can chop the veggies and whisk the dressing. Then it’s just a quick toss and you’re done. Even on my busiest days, I can throw this together faster than my kids can say "What’s for dinner?"

Ingredients You’ll Need for Mexican Street Corn Pasta Salad

Okay, let’s talk ingredients – and don’t stress, because most of these are probably already in your kitchen or easy to find. Here’s what you’ll need to make this flavor-packed salad happen:

8 ounces elbow macaroni – or any small pasta you’ve got on hand. I’ve used shells in a pinch and it worked great!
1 cup corn kernels – fresh, frozen, or canned all work. If you’re feeling fancy, grilled corn takes it over the top.
1 cup cherry tomatoes, halved – I like the pop of color, but any ripe tomato works.
½ cup red onion, finely chopped – soak in cold water for 5 minutes if you want to tame the bite.
½ cup cilantro, chopped – don’t skip this! It adds such freshness.
½ cup crumbled cotija cheese – that salty, crumbly magic. Can’t find it? Feta works in a pinch.
¼ cup mayonnaise – the glue that holds this deliciousness together.
¼ cup sour cream – for that tangy creaminess we all love.
2 tablespoons lime juice – fresh squeezed if you can, it makes a difference!
1 teaspoon chili powder – adjust to your spice comfort level.
Salt and pepper to taste – because seasoning is everything.

Step-by-Step Instructions for Mexican Street Corn Pasta Salad

Alright, let's get cooking! This comes together so easily, you'll be shocked how much flavor we're packing into such simple steps. Here's exactly how I make it:

Cook the Pasta and Prep Ingredients

First, bring a big pot of salted water to a boil – make it as salty as the sea, that's my pasta secret! Toss in your elbow macaroni and cook according to the package directions (usually about 8-10 minutes). While that's bubbling away, use this time to prep your veggies. Halve those cherry tomatoes, finely chop the red onion (remember my soaking tip if you're onion-sensitive!), and give the cilantro a rough chop. If you're using frozen corn, now's a good time to thaw it under running water.

Make the Creamy Dressing

In a large mixing bowl (big enough to hold everything later), whisk together the mayonnaise, sour cream, lime juice, chili powder, and a good pinch of salt and pepper. Taste it – you should get that perfect balance of creamy, tangy, and slightly spicy. Want more lime? Add another squeeze! More kick? Dust in extra chili powder. This is your moment to make it yours.

Combine and Toss

Once your pasta's done, drain it well and let it cool for just a couple minutes – you don't want piping hot pasta melting your dressing. Add the slightly warm pasta to the bowl with your dressing, then toss in the corn, tomatoes, red onion, and most of the cilantro (save a little for garnish!). Gently mix everything until all those beautiful ingredients are evenly coated in that creamy dressing. The smell at this point? Absolutely heavenly.

Finish with Cheese

Here comes the grand finale! Just before serving, sprinkle that glorious crumbled cotija cheese all over the top. I like to be generous here – those salty little cheese crumbles are like edible confetti celebrating how delicious this salad is. Give it one last gentle toss if you want, or leave the cheese beautifully scattered on top for presentation.

Variations for Mexican Street Corn Pasta Salad

One of my favorite things about this recipe is how easily you can switch it up depending on what you're craving or what's in your fridge. Here are some of my go-to twists that keep this salad exciting every time I make it!

Spicy Kick Option

If you're like me and love turning up the heat, try adding a diced jalapeño (seeds and all for maximum fire!) when you mix in the other veggies. Or for an easier option, just stir in a teaspoon or two of your favorite hot sauce right into the dressing. My husband always adds extra chili powder and a dash of cayenne to his bowl – but fair warning, you might need an extra margarita to cool down!

Lighter Version

Want to lighten things up without losing that creamy goodness? Swap the mayo for plain Greek yogurt – I promise you won't miss it! You can also use reduced-fat sour cream or even skip the cheese (though I'll admit, that last one hurts my soul a little). Another trick? Double up on the veggies and use slightly less pasta to make it even more salad than pasta.

Other fun variations I've tried: tossing in diced avocado right before serving (game changer!), using grilled corn for that smoky flavor, or swapping cotija for crumbled feta when that's what I've got. The possibilities are endless – that's the beauty of this recipe!

Serving and Storage Tips for Mexican Street Corn Pasta Salad

Here's the thing about this pasta salad – it's delicious right after you make it, but it gets even better after chilling for an hour or two. The flavors really get to know each other in the fridge! I like to serve it in my prettiest bowl with an extra sprinkle of fresh cilantro and maybe a lime wedge on the side for that fancy touch. Perfect for picnics (just keep it cool!), BBQs, or honestly, straight from the container while standing in front of the fridge at midnight (no judgment here).

For storage, pop it in an airtight container in the fridge – it'll keep beautifully for about 3 days. The pasta might soak up some dressing overnight, so if it seems dry when you go to serve leftovers, just stir in a tiny bit of mayo or lime juice to bring it back to life. Unfortunately, I don't recommend freezing this one – the texture just isn't the same after thawing. But let's be real, leftovers rarely last that long in my house anyway!

Helpful Notes for Mexican Street Corn Pasta Salad

A few little tricks I've learned after making this a zillion times: If you really want to wow people, grill your corn first - those little charred bits add insane flavor! Just cut the kernels off the cob after grilling. Spice-wise, start with the 1 teaspoon chili powder and taste as you go - remember, you can always add more but you can't take it out. Want to lighten it up? I've used half mayo/half Greek yogurt before and it's still crazy good. And if cotija's hard to find, don't stress - feta or even grated Parmesan work in a pinch (though they're not quite the same magic).

Frequently Asked Questions About Mexican Street Corn Pasta Salad

I get so many questions about this recipe whenever I serve it - here are the answers to everything people ask me most!

1. Can I use frozen corn?
Absolutely! Frozen corn works great - just thaw it under running water first. I always keep some in my freezer for last-minute salad emergencies.

2. How long does this pasta salad keep in the fridge?
About 3 days in an airtight container. The flavors actually get better the next day, but the texture starts to change after day 3.

3. What if I can't find cotija cheese?
No worries! Feta is the closest substitute, though it's a bit tangier. Parmesan or even queso fresco would work in a pinch too.

4. Can I make this ahead of time?
Yes! In fact, I recommend making it at least an hour before serving so the flavors can mingle. Just hold back a little cheese for sprinkling fresh before serving.

5. Is there a way to make it gluten-free?
Totally! Just swap the regular pasta for your favorite gluten-free noodles - I've had great results with chickpea pasta too.

Final Thoughts on Mexican Street Corn Pasta Salad

Seriously, folks – if you take one recipe from my kitchen to yours this summer, make it this Mexican Street Corn Pasta Salad. It's got everything – the creamy, the crunchy, the tangy, the slightly spicy – all wrapped up in one ridiculously easy-to-make package. Whether you're feeding a crowd at your next BBQ or just treating yourself to something special on a Tuesday night, this salad never disappoints. The flavors are so vibrant, the prep is so simple, and that cotija cheese? Pure magic. So do yourself a favor – grab some corn, boil some pasta, and get ready to fall in love with every bite. Now go make it already – your taste buds will thank you!

Mexican Street Corn Pasta Salad Recipe