To make this Mexican street corn pasta salad, you’ll need pasta, fresh corn, lime juice, mayonnaise, Mexican crema (or sour cream), cotija, cilantro, and a little chile-lime seasoning. That’s it.
If you’ve ever had elote from a street cart—sweet corn slathered in creamy sauce,
bright with lime, dusted with chile and cheese—you already know why this works.
We’re just tossing those same flavors with pasta and calling it a side dish. (Or dinner. No judgment.)
It’s quick, it’s make-ahead friendly, and it has that creamy-tangy-spicy thing going on that makes people hover around the bowl at barbecues. Serve it cold from the fridge or slightly cool from the counter. Either way, it disappears fast.
For Mexican Street Corn Pasta Salad
- Ditalini Pasta – Small, tender pasta that holds onto the creamy dressing in every bite. You can swap in shells, elbow macaroni, or bow-tie if that’s what you have.
- Olive Oil – Tossed with the warm pasta to keep it from sticking together as it cools.
- Fresh Corn – The star of the dish. Sweet, juicy kernels bring that classic street corn flavor and texture.
- Lime Juice – Adds brightness and balances the richness of the creamy ingredients. Freshly squeezed makes a big difference here.
- Mayonnaise – Creates the rich, creamy base for the dressing.
- Mexican Crema (or Sour Cream) – Adds tang and smoothness, giving the salad its signature elote-style flavor.
- Salt – Enhances all the flavors and ties everything together.
- Garlic Powder – A simple way to add savory depth without overpowering the dish.
- Cayenne Pepper – Brings a gentle heat. You can adjust it up or down depending on your spice preference.
- Cilantro – Adds freshness and a pop of color throughout the salad.
- Cotija Cheese – Salty, crumbly cheese that gives this pasta salad its authentic street corn vibe.
- Chile Lime Seasoning (like Tajín) – Sprinkled on top for a final burst of tangy heat and flavor.
Creamy Mexican Street Corn Pasta Salad
A creamy pasta salad inspired by classic Mexican street corn—sweet corn kernels, tangy lime, a touch of heat, and plenty of cheese all tossed with tender pasta for an easy crowd-pleasing side.
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PinServings: 8
Notes
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 Tajiín, for topping
- Prepare the pasta according to the package directions, cooking until al dente. Drain well, then place in a large bowl and toss with the olive oil so the noodles don’t clump together. Let cool at room temperature or refrigerate while you work on the corn.
- Fill a large pot with water and bring to a boil over high heat. Add the corn and cook for 5 minutes, until tender and vibrant yellow. Remove to a plate and let sit until cool enough to handle. (See Notes for other cooking options.)
- Slice the kernels from the cobs and transfer them to a medium bowl.
- In a separate small bowl, whisk together the lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.
- Add the dressing, corn kernels, cilantro, and cotija cheese to the cooled pasta. Stir until everything is evenly coated.
- Finish with extra cilantro, additional cotija cheese, and a sprinkle of Tajín, if desired. Serve right away or chill until ready to serve.
- Corn: Fresh corn delivers the best flavor, but you may substitute 2 cups of canned or frozen (and thawed) sweet corn kernels.
- Cayenne: Adjust the heat level to your liking by reducing or increasing the cayenne pepper.
- How to grill corn: For a smoky flavor, brush each ear with vegetable oil and grill over medium-high heat for 2–3 minutes per side, until cooked through with light charring.
- How to cook corn in a skillet: Cut kernels from the cob. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the corn and sauté, stirring occasionally, for 5 minutes.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Fresh corn is ideal, though canned or frozen (thawed) corn works in a pinch.
- Modify the spice level by adjusting the cayenne pepper.
- If cotija isn’t available, substitute queso fresco or crumbled feta cheese.
- Any pasta shape can be used—ditalini, bow-tie, elbow macaroni, or rotini are all excellent options.
- To make it more filling, add shredded chicken, ground chicken, or ground turkey.
- Stir in black beans for a plant-based protein boost.
- For extra flavor and color, try mixing in diced avocado, or finely chopped jalapeños.
- Boiling: Great for peak-season fresh corn that’s naturally sweet.
- Grilling: Adds char and smokiness. Brush with oil and grill over medium-high heat for 2–3 minutes per side.
- Skillet: Especially convenient for canned or frozen kernels. Melt 2 tablespoons butter in a large skillet over medium-high heat, add corn, and cook for 5 minutes, stirring occasionally.
- Can I Make This Pasta Salad Ahead of Time?
Yes! In fact, it tastes even better after the flavors have had time to mingle. You can make it a few hours ahead or the day before. Just give it a good stir before serving and add a fresh sprinkle of cotija and cilantro on top. - Can I Use Canned or Frozen Corn?
Absolutely. If fresh corn isn’t available, use 2 cups of canned (drained) or frozen (thawed) sweet corn. It’s still delicious and saves time.
- How Do I Keep the Pasta from Sticking Together?
Toss the pasta with olive oil right after draining. This simple step keeps the noodles from clumping while they cool and makes mixing everything together much easier. - What If My Salad Looks Dry?
If it thickens up in the fridge, stir in a small spoonful of mayo, crema, or even a squeeze of lime juice to freshen it up. It should be creamy and well-coated, not dry. - Can I Add Protein or Extra Mix-Ins?
Yes! Add shredded chicken, black beans, or even diced avocado to make it more filling. This recipe is very forgiving and easy to customize based on what you have on hand.
