Perfect Mexican Street Corn Pasta

This hearty Mexican Street Corn Pasta Salad brings all the vibrant flavors of elote (Mexican street corn) to a refreshing pasta dish that's perfect for potlucks, barbecues, or weeknight dinners. The combination of charred sweet corn, tangy lime, and creamy dressing creates a satisfying meal that captures the essence of street food in a convenient, crowd-pleasing format.

I first made this pasta salad for a neighborhood block party where it disappeared within minutes. Now it's requested at every summer gathering, and I've perfected the ratio of charred corn to creamy dressing for the ultimate flavor explosion.

Ingredients

• Elbow macaroni or penne shorter pasta shapes catch the creamy dressing in their nooks and crannies
• Sweet corn kernels the star ingredient adds sweetness and texture look for fresh corn in summer or use frozen in off seasons
• Butter creates beautiful caramelization on the corn don't substitute oil as the flavor won't be the same
• Cotija cheese this crumbly Mexican cheese adds authentic salty notes substitute feta if cotija is unavailable
• Mayonnaise forms the creamy base for the dressing choose a quality brand for best flavor
• Fresh lime juice brightens the entire dish always use freshly squeezed for vibrant flavor
• Chili powder adds warmth without overwhelming heat look for pure chili powder without added salt
• Smoked paprika delivers crucial smoky depth that mimics traditional grilled elote
• Fresh cilantro provides fresh herbal notes and color chop just before using for best flavor
• Optional jalapeño adds customizable heat remove seeds and membranes for milder flavor

Step-by-Step Instructions

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until just al dente usually 8 to 9 minutes. The pasta will continue absorbing flavors from the dressing so slightly undercook it for the perfect final texture. Drain thoroughly and rinse under cold water immediately to halt cooking and remove excess starch.

Char the corn

Melt butter in a large skillet over medium heat until it begins to foam but not brown. Add corn kernels in a single layer without overcrowding the pan. Let corn sit undisturbed for 2 to 3 minutes before stirring to develop char marks. Continue cooking for another 5 to 7 minutes until corn develops a beautiful golden color with some charred spots. The aroma should become intensely sweet and nutty.

Season the corn

Remove the skillet from heat to prevent burning the spices. Sprinkle chili powder and smoked paprika directly over the hot corn and stir continuously for 30 seconds to toast the spices and coat the corn evenly. This step blooms the spices and intensifies their flavor. Allow the seasoned corn to cool for about 15 minutes before assembly.

Assemble the salad

In a large mixing bowl combine cooled pasta with the charred corn mixture. Add mayonnaise and lime juice drizzling slowly while folding gently with a rubber spatula. Fold in the crumbled cotija cheese fresh cilantro and minced jalapeño if using. Continue folding until all ingredients are evenly distributed but not mashed or broken.

Chill and serve

Season thoroughly with salt and freshly ground black pepper tasting as you go. Remember that the pasta will absorb flavors as it sits. Cover the bowl with plastic wrap directly touching the surface of the salad to prevent drying. Refrigerate for at least 30 minutes though 2 hours is ideal for flavor development. Stir gently before serving and top with additional cotija and cilantro for presentation.

Bookmark

The charred corn is really what makes this dish special. The first time I made it my daughter asked for a bowl of just the seasoned corn before I could even mix the salad. Now I always make extra charred corn to snack on while preparing the rest of the dish.

Make It Your Own

This pasta salad welcomes adaptations based on what you have available. Try adding diced avocado just before serving for creaminess or black beans for added protein. Diced red bell pepper adds beautiful color and sweet crunch. For a lighter version substitute half the mayonnaise with Greek yogurt which adds a pleasant tanginess. The recipe scales easily for larger crowds just maintain the ratio of pasta to corn and dressing.

Storage and Serving

This pasta salad keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually continue to develop overnight making it an excellent make ahead option. If the salad seems dry after refrigeration simply stir in a tablespoon of mayonnaise and a squeeze of fresh lime juice to refresh it. For the best flavor allow the salad to sit at room temperature for about 15 minutes before serving to take the chill off.

Traditional Inspiration

This pasta salad draws inspiration from elote a beloved Mexican street food of grilled corn slathered with mayonnaise crema cheese chile powder and lime. Street vendors throughout Mexico prepare this treat on the cob or as esquites where the corn is cut off the cob and served in cups with the same delicious toppings. This pasta salad adaptation makes the flavors more accessible for serving a crowd while maintaining the authentic flavor profile that makes elote so irresistible.

Recipe Q&A

→ Can I use frozen corn instead of fresh?

Yes, both fresh and frozen corn work perfectly in this dish. If using frozen, there's no need to thaw it first—simply add it directly to the hot skillet with butter and cook until charred and golden.

→ What can I substitute for cotija cheese?

If you can't find cotija cheese, feta makes an excellent substitute as it has a similar crumbly texture and salty flavor. Parmesan or queso fresco can also work in a pinch, though the flavor profile will be slightly different.

→ How long will this pasta salad keep in the refrigerator?

This pasta salad will keep well in an airtight container in the refrigerator for up to 3-4 days. The flavors often develop and improve overnight, making it an excellent make-ahead dish.

→ Can I make this dish spicier?

Absolutely! For additional heat, leave some of the seeds in the jalapeño or add a pinch of cayenne pepper to the dressing. You could also drizzle with hot sauce before serving.

→ Is there a way to make this dish vegetarian?

This dish is already vegetarian as written. For a vegan version, substitute the butter with olive oil or plant-based butter, use vegan mayonnaise, and replace the cotija cheese with a dairy-free alternative or nutritional yeast for a cheesy flavor.

→ What can I serve with this pasta salad?

This versatile dish pairs wonderfully with grilled proteins like chicken, fish, or shrimp. It also makes a great side for tacos, enchiladas, or fajitas. For a complete meal on its own, consider adding black beans or grilled chicken directly to the salad.