3 Mexican Street Corn Pasta Salad Ideas

If you love bold flavors, creamy textures, and summery comfort food, you need to try Mexican street corn pasta salad! Inspired by the popular Mexican dish elote, this zesty salad is the perfect mash-up of grilled corn, tender pasta, tangy lime, and chili-kissed goodness. It’s an easy side dish that steals the spotlight at BBQs, potlucks, or even your weeknight dinner table.

In this post, I’ll walk you through three delicious Mexican Street Corn Pasta Salad— from classic to spicy to a lighter, Greek yogurt version — all simple to make and packed with flavor. Plus, I’ll include nutrition info, storage tips, fun variations, and more to make your meal planning easy.

Let’s get cooking!

Essential Tools You’ll Need:

Before we jump into the recipes, here’s what you’ll want handy in the kitchen:

• Large pot (for pasta)

• Colander

• Mixing bowls

• Sharp knife and cutting board

• Grill or stovetop skillet (for corn)

• Measuring cups and spoons

• Spatula or large spoon

3 Mexican Street Corn Pasta Salad Ideas:

Explore three irresistible Mexican Street Corn Pasta Salad ideas that combine bold flavors, creamy textures, and a zesty kick. These easy-to-make salads are perfect for summer gatherings, BBQs, or a flavorful weeknight side.

Recipe 1: Classic Mexican Street Corn Pasta Salad

This is the beloved classic — creamy, cheesy, tangy, and smoky — everything you crave in a bite.

Ingredients:

• 8 oz elbow or rotini pasta

• 3 cups corn kernels (fresh, grilled, or frozen & thawed)

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1/2 tsp chili powder

• 1/2 tsp smoked paprika

• Juice of 1 lime

• 1/2 cup crumbled Cotija cheese

• 1/4 cup chopped cilantro

• Salt and pepper to taste

‍ Instructions:

1. Cook the pasta: Boil pasta in salted water according to package directions. Drain and rinse with cold water.

2. Grill the corn: If using fresh corn, grill it for a few minutes until slightly charred, then cut the kernels off the cob.

3. Make the dressing: In a large bowl, mix mayo, sour cream, lime juice, chili powder, paprika, salt, and pepper.

4. Assemble the salad: Add the cooled pasta, corn, cheese, and cilantro. Mix everything until well coated.

5. Chill & serve: Refrigerate for at least 30 minutes before serving cold.

Pro Tip:

Add a pinch of cayenne for extra heat or a splash of hot sauce if you love spice!

Recipe 2: Spicy Chipotle Mexican Street Corn Pasta Salad

Craving heat? This version of Mexican street corn pasta salad brings smoky chipotle vibes for a bold twist.

Ingredients:

• 8 oz penne or fusilli pasta

• 3 cups corn (grilled or pan-seared)

• 1/2 cup chipotle mayo (or regular mayo + 1 tbsp chipotle in adobo)

• 1/3 cup Greek yogurt or sour cream

• Juice of 1 lime

• 1/2 tsp garlic powder

• 1/2 tsp cumin

• 1/2 tsp cayenne pepper

• 1/3 cup Cotija or feta cheese

• 1/4 cup chopped scallions or red onion

• Fresh cilantro for garnish

‍ Instructions:

1. Cook the pasta and drain. Rinse under cold water to stop cooking.

2. Sauté or grill corn until slightly charred.

3. Make dressing: Whisk together chipotle mayo, yogurt, lime juice, and spices.

4. Combine: Toss pasta, corn, cheese, and onion with the dressing.

5. Garnish & chill: Sprinkle with cilantro and refrigerate for 20–30 minutes before serving.

Pro Tip:

For a smoky flavor boost, add a teaspoon of adobo sauce directly to the dressing.

Recipe 3: Lighter Greek Yogurt Mexican Street Corn Pasta Salad

Looking for a healthier take on the creamy classic? This version uses Greek yogurt for a lighter but still rich flavor.

Ingredients:

• 8 oz whole wheat pasta (any short variety)

• 2 1/2 cups corn

• 1/2 cup plain Greek yogurt

• 2 tbsp olive oil

• Juice of 1 lime

• 1/2 tsp paprika

• 1/2 tsp chili powder

• Salt and black pepper to taste

• 1/3 cup crumbled feta cheese

• 1/4 cup chopped green onions

• Fresh parsley or cilantro for topping

‍ Instructions:

1. Cook and cool pasta.

2. Sauté or grill corn if desired, or use thawed frozen corn for ease.

3. Whisk together Greek yogurt, olive oil, lime juice, and spices to form the dressing.

4. Mix pasta, corn, cheese, and onions. Stir in dressing.

5. Chill before serving and sprinkle with fresh herbs.

Pro Tip:

This version doubles as a high-protein lunch! Add grilled chicken for extra staying power.

Nutritional Info Per Serving:

(Approximate values based on 1 cup serving size)

Variations You Can Try:

Take your Mexican street corn pasta salad game to the next level with these easy add-ins or swaps:

• Add protein: Mix in grilled chicken, black beans, or shrimp for a heartier dish.

• Try other cheese: Crumbled feta, queso fresco, or shredded cheddar work well.

• Make it vegan: Use vegan mayo, dairy-free cheese, and skip the sour cream.

• Add crunch: Toss in chopped red bell pepper, jalapeños, or even crushed tortilla chips.

• Switch the pasta: Try gluten-free, chickpea pasta, or orzo for a twist.

How to Store Mexican Street Corn Pasta Salad:

Got leftovers? Here’s how to keep them fresh:

• Refrigerate: Store in an airtight container for up to 4 days.

• Avoid freezing: The creamy dressing doesn’t thaw well and can separate.

• Freshen it up: Stir in a bit more lime juice or yogurt before serving leftovers to refresh the flavor.

Save It on Pinterest!

Love this recipe? Save it now and come back anytime you need a quick and delicious side!

Takeaway:

Mexican street corn pasta salad is the ultimate summer side: creamy, smoky, tangy, and bursting with flavor. Whether you go with the classic version, a spicy chipotle twist, or a lighter Greek yogurt option, these recipes are sure to be a hit at any table.

They’re easy to prep, great for make-ahead meals, and endlessly customizable. Once you try them, you’ll want to make them on repeat — trust me!

Enjoy More: 3 Carrot Ribbon Salad

FAQs:

Q: Can I make Mexican street corn pasta salad ahead of time?
A: Yes! It tastes even better after chilling for a few hours. Just give it a good stir before serving.

Q: What type of pasta works best?
A: Short pasta like rotini, elbow, or penne holds the creamy dressing well and mixes easily.

Q: Can I use canned corn?
A: Definitely! Just drain it and give it a quick sauté or char it in a pan for flavor.

Q: Is Cotija cheese a must?
A: It’s traditional, but you can sub with feta or queso fresco if needed.

Q: How spicy is the chipotle version?
A: Medium spicy. You can adjust the heat by using less chipotle or skipping the cayenne.