Mexican Street Corn Pasta Salad

This 20-minute Mexican street corn pasta salad is everything I love about elote. It's loaded with fire-roasted corn, tangy lime, creamy dressing, and salty cotija cheese, then tossed with pasta for an easy side dish. Bright, zesty, and totally made for summer cookouts!

My husband spent a year living in Mexico during high school, and one of his favorite memories was eating elote from street vendors. When we traveled to Mexico together many years later, he introduced me to the dish, and I was instantly hooked!

What is Elote (Mexican Street Corn)?

Elote is a classic Mexican street food made with grilled corn on the cob that's slathered in a creamy sauce, sprinkled with cotija cheese, chili powder, and fresh lime. The flavors are tangy, sweet, and slightly spicy.

My Favorite Pasta Salad for a Crowd

This cold pasta salad with corn and chili-lime flavors is a Tex-Mex inspired twist on classic Mexican street corn. My favorite BBQ pasta salad is easy to make ahead of time and guaranteed to be a crowd-pleaser at your next taco night or summer cookout.

Elote pasta salad is inspired by the traditional dish, but turns it into a cold, creamy side dish that's perfect for a BBQ or potluck.

Ingredient Notes

Each ingredient plays a role in building that creamy, tangy, chili-lime flavor.

• I prefer to use rotini pasta because the spiral shape holds onto the creamy dressing. Farfalle is another good option.
• Fire-roasted corn gives this Mexican street corn pasta salad its signature taste. I use fire-roasted frozen corn, but you can also grill fresh corn on the cob or make my charred corn recipe using canned corn.
• Cotija is a Mexican cheese with a salty, crumbly texture. If you can't find cotija cheese, I suggest using feta cheese. Queso fresco is another good option, but it has a much milder flavor.
• During my recipe development phase, I learned through trail and error that a mix of both sour cream and mayo is the best base for the dressing because it provides a Mexican crema flavor.

How to Make Mexican Street Corn Pasta Salad

This street corn pasta salad comes together in a few simple steps.

Step 1: In a large pot, salt water and bring to a boil. Cook pasta according to the package instructions.

While the pasta is cooking, in a large bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper.

Step 2: Drain the pasta when it has finished cooking and allow it to cool slightly for a couple minutes before adding it to the bowl with the dressing. Toss until evenly coated.

Step 3: Stir in the corn, cotija cheese, and fresh cilantro until well combined.

Step 4: Cover the bowl and let the pasta salad chill it in the refrigerator for at least 30 minutes to let the flavors meld.

I like to sprinkle additional cotija cheese and cilantro on top as a garnish before serving.

Tips for the Best Elote Pasta Salad

Char the corn for smoky flavor. Traditional elote gets its signature flavor from grilled corn with lightly charred edges. If you're using fresh corn, cook it in a hot skillet or on the grill until it develops golden brown spots. Even frozen corn can benefit from a quick sauté in a hot pan to create that smoky, slightly caramelized flavor that makes street corn so irresistible.

Salt the pasta water well. Well-seasoned pasta is the foundation of a great pasta salad. Add a generous pinch of salt to the boiling water before cooking the pasta so it absorbs flavor as it cooks.

Let the pasta salad chill before serving. After mixing everything together, refrigerate the pasta salad for at least 30-60 minutes. This resting time allows the creamy dressing, lime, and spices to soak into the pasta and corn so every bite is packed with flavor.

Add fresh lime juice right before serving. A final squeeze of lime just before serving brightens the entire dish. The acidity balances the creamy dressing and makes the flavors taste fresh and vibrant.

Serving Suggestions

I like to serve Mexican corn pasta salad with my grilled southwest burger and an Aperol margarita to keep the fiesta theme going strong.

This pasta salad also shines at summer cookouts and backyard BBQs. Pair it with grilled meats or smoky mains like oven braised brisket and sides like baked beans with beef and Southern mustard potato salad for a Texas-inspired spread.

Make Ahead and Storage

You can prepare the roasted corn pasta salad up to 1 day in advance and store it covered in the refrigerator.

Before serving, give it a good stir and taste for seasoning. For the freshest flavor, wait to add extra lime juice, cotija cheese, and cilantro until just before serving.

Store leftovers it in an airtight container in the fridge for up to 4 days. Since the dressing is made with sour cream and mayonnaise, it's best to avoid leaving it at room temperature for more than 2 hours to prevent spoilage.

More Summer BBQ Side Dishes

If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!