Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a vibrant fusion of two beloved comfort foods—creamy pasta salad and smoky, tangy elote.
Sweet bursts of fresh corn mingle with tender pasta, crisp red onion, and crumbles of salty cotija, all enveloped in a zesty lime-kissed dressing with a gentle heat from Cholula. It’s a dish that balances richness with brightness, bringing a touch of summer sunshine to every bite.
Perfect for backyard cookouts, potlucks, or as a refreshing side, it captures the soul of Mexican street food while offering the heartiness of a pasta salad.
Why People Will Love Mexican Street Corn Pasta Salad:
A Flavor Explosion in Every Bite – Sweet, juicy corn meets tangy lime, smoky chili, and creamy dressing, creating layers of taste that keep your palate excited from the first forkful to the last.
Perfectly Balanced Textures – Tender pasta, crisp onion, crunchy corn kernels, and crumbled cotija cheese create a harmony of softness, bite, and creaminess.
Inspired by Street Food Magic – Captures the irresistible charm of authentic Mexican elote while transforming it into a hearty, crowd-pleasing pasta salad.
Customizable Heat Level – The gentle warmth from Cholula hot sauce can be dialed up or down to suit every spice preference.
A Feast for the Senses – Vibrant colors, fresh cilantro aroma, and the satisfying contrast of cool creaminess with a subtle fiery kick make it just as beautiful to look at as it is delicious to eat.
Key Ingredients:
Ditalini Pasta – Small, tube-shaped pasta that cradles the dressing perfectly, ensuring every bite is coated in creamy, tangy goodness.
Fresh Sweet Corn – Juicy, golden kernels that burst with natural sweetness, echoing the flavors of classic Mexican street corn.
Cotija Cheese – Crumbly, salty, and slightly tangy, this traditional Mexican cheese adds depth and a savory contrast to the sweet and spicy notes.
Fresh Cilantro – Bright, herbal, and fragrant, it cuts through the richness and leaves a fresh, lingering finish.
Cholula Hot Sauce – A warm, smoky heat with a whisper of vinegar that elevates the dressing without overpowering the palate.
Fresh Lime Juice – Zesty and vibrant, it awakens every flavor and keeps the salad tasting fresh and lively.
Expert Tips:
Char the Corn for Depth – Lightly grill or roast the corn before cutting off the kernels to add a smoky sweetness that mimics true street-style elote.
Season the Pasta Water Generously – Salt your boiling water well (like the sea) so the pasta itself is flavorful before it ever meets the dressing.
Dress While Slightly Warm – Toss the pasta with dressing while it’s just barely warm to help it absorb the flavors more deeply without wilting the fresh ingredients.
Balance the Heat – Start with less Cholula, taste, and gradually add more until the spice level matches your preference—it’s easier to add heat than to take it away.
Serve Chilled but Not Ice-Cold – Let the salad rest at room temperature for 10–15 minutes after chilling so the flavors can bloom and the dressing regains its silky texture.
Mexican Street Corn Pasta Salad
Ingredients
Salad
8 ounces (about 225 g) ditalini pasta or salad macaroni
4 fresh ears of corn, kernels removed (about 4 cups total)
¼ cup finely diced red onion
¼ cup cotija cheese, crumbled
2 tablespoons finely chopped fresh cilantro
Dressing
¾ cup mayonnaise
1–3 tablespoons Cholula hot sauce (adjust to desired heat level)
2–3 tablespoons freshly squeezed lime juice (about 1 large lime)
1 teaspoon granulated sugar
½–1 teaspoon kosher salt (to taste)
½ teaspoon freshly ground black pepper (to taste)
¼ teaspoon ground red chili powder
Instructions
Cook the Pasta
Bring a large pot of water to a boil, adding about 1 tablespoon of kosher salt to season it.
Cook the pasta according to the package directions until al dente.
Once cooked, drain in a colander and rinse thoroughly under cold water to stop the cooking process and cool the pasta.
Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, hot sauce, lime juice, sugar, ½ teaspoon salt, black pepper, and chili powder until smooth and well blended.
Combine Ingredients
Add the cooled pasta, fresh corn kernels, and chopped red onion to the bowl with the dressing.
Toss gently with tongs or a large spoon until everything is evenly coated.
Finish & Serve
Sprinkle the salad with crumbled cotija cheese and chopped cilantro.
Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
Serve immediately, or cover and refrigerate until ready to enjoy.
Important Notes When Making Mexican Street Corn Pasta Salad:
Freshness is Non-Negotiable – The corn, cilantro, and lime are the soul of this salad. Use corn that’s crisp and sweet, cilantro that’s fragrant, and limes that feel heavy for their size—each will leave an unmistakable imprint on the final dish.
Pasta Shape Matters – Small, tubular shapes like ditalini or salad macaroni are ideal because they hold both the dressing and the corn kernels in each bite. Larger shapes can throw off the balance of texture and flavor.
Temperature Controls Flavor – This salad tastes best when cool but not chilled to numbness; extreme cold mutes the spice, acidity, and creamy notes. Let it rest briefly after refrigeration before serving.
Salt Is a Layered Ingredient – You’ll season the pasta water, the dressing, and possibly the finished salad. Taste at each stage so you build seasoning in layers instead of dumping it all in at the end.
Dressing Adjustments Are Welcome – If serving later in the day or the next day, reserve a small amount of dressing to stir in just before serving. This refreshes the creaminess and restores the flavor punch.
How to Enjoy This Mexican Street Corn Pasta Salad After Cooking
Let the Flavors Settle
Once the salad is prepared, cover it and let it rest in the refrigerator for at least 30 minutes. This short pause allows the dressing to mingle with the pasta and corn, deepening the tangy-lime and smoky-chili flavors.
Serve at the Ideal Temperature
Remove the salad from the fridge about 10–15 minutes before serving. This slight warm-up revives the fragrance of fresh cilantro, loosens the creamy dressing, and awakens the full brightness of lime and spice.
Choose the Right Companion Dishes
Pair with smoky grilled meats, juicy barbecue chicken, or even simple seared fish to complement its creamy-spicy profile. For a lighter option, serve alongside grilled vegetables and fresh greens.
Garnish Just Before Serving
Sprinkle extra cotija cheese, a fresh squeeze of lime, and a final scattering of chopped cilantro at the last moment. This ensures a burst of freshness and visual appeal in every serving.
Embrace Its Versatility
Enjoy it as a side for summer gatherings, scoop it into lettuce cups for a fresh handheld treat, or even pack it into a tortilla wrap for a quick lunch. Its bold, creamy flavor travels well, making it perfect for picnics and potlucks.
Relish the Textural Journey
Savor the way each bite moves from tender pasta to juicy corn kernels, the crunch of onion, the creamy tang of dressing, and the gentle heat that lingers—like a slow sunset over a summer evening.
Nutrition Information:
For one serving of Mexican Street Corn Pasta Salad (based on 8 servings):
Calories: 235 kcal | Total Fat: 15.6 g | Saturated Fat: 3.2 g | Monounsaturated Fat: 4.5 g | Polyunsaturated Fat: 6.0 g | Cholesterol: 11 mg | Sodium: 370–450 mg (depending on added salt and hot sauce amount) | Total Carbohydrates: 21.8 g | Dietary Fiber: 2.6 g | Sugars: 3.9 g | Protein: 4.8 g
Frequently Asked Questions:
Can I make this salad ahead of time?
Yes. You can prepare it up to 24 hours in advance. For best texture, store the pasta salad and dressing separately, then combine them 30–60 minutes before serving to keep the salad creamy and fresh.
Can I use frozen or canned corn instead of fresh?
Absolutely. If fresh corn is unavailable, use frozen corn (thawed and patted dry) for a similar sweetness. Canned corn works too, but drain and rinse it well, then sauté or char it briefly to add depth.
How can I make this recipe lighter?
Swap half (or all) of the mayonnaise for plain Greek yogurt to reduce fat while keeping a creamy texture. You can also use whole wheat or high-protein pasta for added nutrition.
Is this salad vegetarian-friendly?
Yes. It contains no meat, but it does include dairy (cotija cheese). To make it fully vegan, replace cotija with a dairy-free cheese crumble and use vegan mayo.
How do I keep the pasta from becoming dry after refrigeration?
Pasta tends to absorb dressing over time. To refresh, stir in a spoonful or two of reserved dressing or a splash of lime juice just before serving.
Should I cook the corn before adding it to the salad?
For the most authentic street-corn flavor, yes—lightly grill, roast, or sauté the corn until it has a few charred spots. This caramelizes the sugars and adds a smoky depth. Raw sweet corn can be used for a fresher, crisper bite.
How do I prevent the pasta from sticking after cooking?
Drain it well, then rinse briefly under cold water to stop the cooking process and remove excess starch. Tossing it with a small amount of dressing while still slightly warm also helps prevent clumping.
Can I adjust the spice level without losing flavor?
Absolutely. Start with less Cholula and chili powder, then taste and build up slowly. If you want zero heat, replace the hot sauce with extra lime juice and a pinch of smoked paprika for flavor without spice.
When should I add the cheese and cilantro?
Add them at the very end—just before serving—to keep the cilantro vibrant and the cheese from dissolving too much into the dressing.
How can I keep the salad creamy if I’m making it several hours ahead?
Reserve a small portion of the dressing in a separate container. Right before serving, stir it in to refresh the creaminess and boost the flavor.