If you’re looking for the ultimate summer side dish, this Mexican Street Corn Pasta Salad is it! Inspired by classic elote (Mexican grilled corn), this salad is creamy, tangy, a little spicy, and full of fresh flavors. It’s like summer in a bowl!
This recipe takes everything you love about Mexican street corn juicy sweet corn, creamy dressing, lime juice, a hint of chili, and fresh cilantro and tosses it with tender pasta. Throw in some avocado and cherry tomatoes for extra texture, and you’ve got a crowd-pleasing dish for BBQs, potlucks, or easy lunches.
Why You’ll Love This Mexican Street Corn Pasta Salad
- Quick and easy to make—ready in about 20 minutes
- Full of creamy, zesty, and slightly spicy flavors
- Uses simple pantry and fresh ingredients
- Perfect as a side dish or light lunch
- Great for meal prep and leftovers
What Does It Taste Like?
This salad is bold and bright! You’ll get sweetness from the corn, creaminess from the dressing, tanginess from lime juice, and a little kick of spice from chili powder. The avocado adds richness, while the pasta gives it a hearty base. It’s the kind of dish that keeps you coming back for more.
Benefits of This Recipe
- Vegetarian-friendly
- High in fiber and healthy fats (thanks to avocado)
- Versatile—you can add protein or extra veggies
- Perfect for summer gatherings
- Stays creamy without getting soggy
Ingredients for Mexican Street Corn Pasta Salad
- 8 oz rotini pasta (or any short pasta)
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/3 cup crumbled cotija cheese or feta
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Optional add-ins:
- Jalapeño slices for extra heat
- Grilled chicken or shrimp for protein
- Black beans for extra fiber
Tools You’ll Need
- Large mixing bowl
- Spoon or spatula
- Pot for boiling pasta
- Knife and cutting board
Ingredient Additions and Substitutions
- Swap cotija for feta or queso fresco
- Use whole wheat pasta for extra fiber
- Add diced red onion for more bite
- Use frozen corn if fresh isn’t available
- Make it vegan with plant-based mayo and cheese
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook pasta according to package directions. Drain and rinse with cold water to cool.
Step 2: In a large bowl, combine cooked pasta, corn, cherry tomatoes, avocado, cilantro, and cheese.
Step 3: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
Step 4: Pour the dressing over the salad and toss gently to coat.
Step 5: Taste and adjust seasoning. Serve immediately or chill in the fridge for 15-20 minutes before serving.
What to Serve with This Salad
- Grilled chicken, steak, or shrimp
- BBQ sandwiches or burgers
- Tortilla chips and guacamole
- Fresh fruit or watermelon slices
Tips for Success
- Don’t overcook the pasta—al dente works best.
- Add the avocado last to keep it from getting too soft.
- For extra flavor, use grilled corn if possible.
- Chill the salad for 15-20 minutes to let the flavors meld.
Storage Instructions
- Store leftovers in an airtight container for up to 3 days.
- Add fresh avocado right before serving if making ahead.
- Stir before serving to refresh the dressing.
General Information
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4-6
Frequently Asked Questions
Can I make this ahead of time?
Yes! Just leave out the avocado until serving time.
Is it spicy?
It has a mild kick from the chili powder, but you can adjust the spice level.
Can I use canned corn?
Absolutely! Drain it well before using.
What’s the best cheese to use?
Cotija is traditional, but feta or queso fresco works too.
Conclusion
This Mexican Street Corn Pasta Salad is creamy, zesty, and packed with flavor. It’s the perfect side dish for summer BBQs, potlucks, or weeknight dinners. Once you try it, you’ll be making it all season long!
If you loved this, check out:
- Creamy Southwest Pasta Salad
- Avocado Black Bean Salad
- Easy Grilled Corn on the Cob
Nutritional Information (Per Serving, Approximate)
Calories: 320
Protein: 9g
Carbs: 34g
Fat: 18g
Fiber: 5g
Sodium: 320mg
Mexican Street Corn Pasta Salad: A Creamy, Zesty Twist on a Summer Favorite
- Total Time: 20 minutes
- Yield: 4-6 servings
Description
Mexican Street Corn Pasta Salad is a creamy, zesty twist on the classic elote. Loaded with corn, avocado, cherry tomatoes, cheese, and a tangy chili-lime dressing, it’s the perfect side dish for summer BBQs, potlucks, or easy lunches.
Ingredients
– 8 oz rotini pasta
– 1 1/2 cups corn (fresh, frozen, or canned)
– 1 cup cherry tomatoes, halved
– 1 avocado, diced
– 1/4 cup fresh cilantro, chopped
– 1/3 cup crumbled cotija cheese or feta
– 1/4 cup mayonnaise
– 1/4 cup sour cream or Greek yogurt
– 2 tablespoons lime juice
– 1/2 teaspoon chili powder
– Salt and pepper to taste
Optional:
– Jalapeño slices
– Grilled chicken or shrimp
– Black beans
Instructions
1. Cook pasta according to package directions. Drain and rinse under cold water.
2. In a large bowl, mix together pasta, corn, tomatoes, avocado, cilantro, and cheese.
3. In a small bowl, whisk mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
4. Pour dressing over salad and toss gently to combine.
5. Chill for 15-20 minutes or serve immediately.
Notes
Use grilled corn for extra flavor if you have it.
Add avocado just before serving to keep it fresh.
Use feta or queso fresco if cotija isn’t available.
For meal prep, keep dressing separate until ready to serve.
Adjust chili powder to taste for more or less heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
Keywords: mexican street corn pasta salad, creamy pasta salad, elote pasta salad, corn pasta salad, summer side dish, easy pasta salad, potluck recipe, vegetarian pasta salad
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