Name: Mexican Corn Pasta Salad Recipe Bursting With Flavor
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 8 oz cooked pasta (elbow, rotini, or shells); 1½ cups corn (grilled or canned & drained); ¼ cup red onion, thinly sliced; ¼ cup chopped cilantro; ½ cup crumbled cotija or feta cheese; Juice of 1 lime; ⅓ cup mayonnaise; ⅓ cup sour cream or Greek yogurt; 1 tsp chili powder; ½ tsp smoked paprika; 1 clove garlic, minced; Salt & black pepper to taste; Optional: diced jalapeños, cherry tomatoes, or avocado cubes

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If there’s one dish that screams summer in my kitchen, it’s this vibrant Mexican Corn Pasta Salad. The moment I tasted it, I knew I had to share it with you. It’s creamy, zesty, and bursting with bold flavors that remind me of warm evenings and backyard laughter.

As a busy mom myself, I totally get the need for quick, flavorful meals that don’t skimp on satisfaction. Whether you’re hosting a cookout, packing lunch, or shaking up your weeknight routine, this street corn inspired salad hits all the right notes—and it comes together in just 20 minutes!

Why You’ll Love This Mexican Corn Pasta Salad

This Mexican Corn Pasta Salad is like a little fiesta in a bowl—easy to make, wildly flavorful, and ready in a flash. It’s the kind of creamy summer side dish that saves the day when you’re juggling a million things. With tangy lime, smoky corn, and a spicy mayo twist, it transforms everyday ingredients into something totally crave-worthy. Bonus: even picky eaters come back for seconds!

Ingredients Mexican Corn Pasta Salad

This Elote pasta salad uses pantry staples and fresh ingredients to build layers of flavor in every bite. Below is a breakdown of what you’ll need—full measurements are at the bottom of the post and ready for printing.

Pasta: I usually reach for rotini or elbow noodles—they hold the creamy dressing like little flavor pockets. Shells work beautifully too.
Corn: Grilled corn is magic here. But canned or frozen (thawed and drained) works in a pinch. Char it in a skillet for that bold flavor corn recipe vibe.
Red onion: Thinly sliced for a sharp, crisp bite. It adds color and a little zing.
Cilantro: Fresh cilantro brings brightness and a pop of green. If you’re not a fan, parsley can sub in.
Cotija or feta cheese: Crumbly, salty, and rich—this adds that classic street corn flair. Feta is a great stand-in if cotija is hard to find.
Lime juice: Fresh-squeezed is best for that zippy, citrusy tang that ties everything together.
Mayonnaise: The creamy base of the spicy mayo pasta salad dressing. It makes everything luscious and smooth.
Sour cream or Greek yogurt: Either one adds tang and creaminess. Greek yogurt gives a lighter, protein-packed twist.
Chili powder & smoked paprika: These spices add warmth, smokiness, and just the right kick of heat.
Garlic: A small clove goes a long way—fresh and minced for depth of flavor.
Salt & pepper: Adjust to taste; they help everything pop.
Optional add-ins: Diced jalapeños for heat, cherry tomatoes for sweetness, or avocado cubes for creamy richness. Totally customizable!

This creamy summer side dish is flexible and forgiving—use what you have and make it your own!

How to Make Mexican Corn Pasta Salad

Step 1 – Cook the Pasta

Bring a pot of salted water to a rolling boil, then toss in your favorite pasta—elbows, rotini, or shells all work great.

Cook just until al dente; you want a little bite left. Drain and rinse under cold water to stop the cooking and cool it down fast.

Step 2 – Char the Corn for Bold Flavor

If you’re using fresh corn, grill or pan-sear it until it’s lightly charred. That caramelized smokiness is what makes this a bold flavor corn recipe.

No fresh corn? Canned or frozen will do—just drain and give it a quick sauté in a dry pan to bring out that toasty flavor.

Step 3 – Make the Spicy Mayo Dressing

In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper.

This is the heart of the spicy mayo pasta salad—it’s creamy, tangy, and just the right amount of heat.

Taste and tweak as needed. I sometimes sneak in a pinch of cayenne when I’m feeling bold!

Step 4 – Combine Ingredients in a Large Bowl

In a big mixing bowl, toss together the cooled pasta, charred corn, red onion, chopped cilantro, and crumbled cheese.

This combo is like a flavor explosion waiting to happen. It already smells amazing!

Step 5 – Toss and Chill the Street Corn Inspired Salad

Pour the creamy dressing all over and stir gently to coat every piece. You want that spicy, zesty goodness in every bite.

Pop the bowl in the fridge for 15 to 30 minutes. This lets the flavors mingle and deepen—totally worth the wait.

Before serving, sprinkle with extra cheese or a dash more chili powder if you’re feeling fancy. This easy cookout pasta salad is ready to shine!

Tips for Success

Cook the pasta just until al dente—it holds up better in creamy dressings without turning mushy.
Char the corn, even if it’s canned. A quick sear in a dry skillet adds loads of smoky flavor.
Let the salad chill before serving. Just 15–30 minutes helps the flavors meld beautifully.
Don’t skip the lime juice—it brightens everything and balances the creamy richness.
Taste as you go. Spice levels and saltiness can vary, so adjust to your liking.

Equipment Needed

Large pot: For boiling your pasta—any sturdy pot will do.
Colander: To drain and rinse the pasta quickly.
Skillet or grill pan: Ideal for charring corn and unlocking that smoky depth.
Mixing bowls: One large for tossing the salad, one small for whisking the dressing.
Whisk or fork: To blend the creamy dressing until smooth.
Chef’s knife and cutting board: For slicing and dicing veggies and herbs with ease.

Variations

Vegan version: Swap out the mayo and sour cream for plant-based alternatives, and use vegan feta or skip the cheese altogether. Still creamy, still dreamy!
Protein boost: Add grilled chicken, shrimp, or black beans to turn this creamy summer side dish into a hearty meal.
Low-carb twist: Trade pasta for cooked cauliflower florets or spiralized zucchini for a lighter, veggie-packed version.
Extra heat: Stir in diced jalapeños, hot sauce, or a dash of cayenne to dial up the spice factor in your spicy mayo pasta salad.
Tex-Mex flair: Add black beans, bell peppers, and a sprinkle of taco seasoning for a fun southwestern spin.
Sweet + spicy combo: Toss in grilled pineapple chunks or mango for a juicy contrast to the smoky corn and zesty dressing.
Cheese swap: Try queso fresco or shredded pepper jack for a different cheesy vibe—each one brings its own personality to this Elote pasta salad.
Herb alternative: Not a cilantro fan? Use fresh parsley or green onions for a milder green garnish.

Serving Suggestions

Pair this Mexican Corn Pasta Salad with grilled meats like steak, chicken, or shrimp for a complete meal.
Serve it in a big bowl topped with extra cheese and lime wedges for a festive touch.
Chilled lemonade or a light Mexican beer makes the perfect refreshing drink alongside.
Stuff leftovers into lettuce cups or tortillas for a fun lunch twist the next day.

Frequently Asked Questions (FAQs)

Q: Can I make this Mexican Corn Pasta Salad ahead of time?

A: Absolutely! In fact, I think it tastes even better after it chills for a bit. I usually make it the night before a cookout or busy weekday, and it holds up beautifully in the fridge for up to 3 days. Just give it a stir before serving—maybe a squeeze of lime or an extra sprinkle of cheese to freshen it up. It’s a dream meal-prep dish!

Q: What’s the best type of pasta to use for Elote pasta salad?

A: I love using rotini, elbows, or small shells because they really grab onto that creamy dressing. Their little nooks catch all the flavor, making every bite of this street corn inspired salad sing. If you only have penne or bowties, they’ll work too—just aim for a short pasta that holds up well in a chilled salad.

Q: Is this recipe spicy, and can I adjust the heat?

A: It has a gentle kick, thanks to the chili powder and smoked paprika in the spicy mayo pasta salad dressing. But don’t worry—you’re in control of the heat! Want more fire? Toss in some diced jalapeños or a dash of hot sauce. Prefer it mild? Skip the extras and go easy on the chili powder. It’s totally customizable.

Q: Can I make this into a vegan creamy summer side dish?

A: Yes, and it’s surprisingly easy! Just swap the mayo and sour cream for your favorite plant-based versions, and use vegan feta or skip the cheese altogether. The result is still creamy, tangy, and delicious—a perfect vegan twist on this bold flavor corn recipe.

Q: How can I serve this as an easy cookout pasta salad?

A: This dish was made for cookouts! Serve it chilled in a big bowl with a sprinkle of cotija and fresh cilantro on top. It pairs like a charm with burgers, grilled chicken, or veggie kebabs. Want to be extra? Set up a toppings bar with avocado, jalapeños, and lime wedges so guests can customize their own bowl.

Final Thoughts

There’s something magical about a dish that brings people together, and this Mexican Corn Pasta Salad does exactly that. It’s a creamy summer side dish with personality—spicy, tangy, and full of sunshine in every bite. Whether I’m making it for a last-minute dinner or a backyard bash, it never fails to impress. And the best part? It’s simple, satisfying, and totally make-ahead friendly. If you’re craving bold flavor and easy prep, this Elote pasta salad is your new go-to. Trust me—once you try it, you’ll be hooked. Happy cooking, and don’t forget to share a spoonful of joy!

Mexican Corn Pasta Salad Recipe Bursting With Flavor