Street Corn Pasta Salad

This street corn pasta salad brings the bold, crave-worthy flavor of Mexican-style elote straight to your dinner table—with a twist.

Instead of being slathered on a cob, the corn is tossed with pasta, creamy dressing, zesty lime, and cotija cheese for a crowd-pleasing side that disappears fast.

I first made this salad for a backyard BBQ, and everyone went back for seconds (some for thirds!). It’s one of those dishes that feels indulgent, yet fresh and bright with every bite.

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It’s the ultimate summer side—easy to prep, loaded with texture, and ready to complement grilled meats, tacos, or burgers. It holds up well at room temperature and tastes just as good chilled the next day, making it ideal for potlucks or packed lunches.

Why This Pasta Salad Works So Well

What makes this pasta salad special is the balance of smoky, creamy, tangy, and savory elements that hit all the right notes. You get the signature flavor of Mexican street corn in a cold pasta format that’s both comforting and refreshing.

• Sweet corn is lightly charred for a smoky depth that mimics grilled elote.
• Creamy dressing made with mayo, sour cream, lime, and spices coats each piece without being heavy.
• Cotija cheese adds a salty, crumbly bite that cuts through the richness.
• Chili powder and fresh cilantro bring a pop of flavor and color.
• It’s a dish that tastes complex but comes together fast—perfect for busy weeks or casual entertaining.

Main Ingredients You’ll Need

This recipe sticks to fresh, bold ingredients without overcomplicating things. Here’s what goes into it:

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• Corn Kernels – Fresh is best, but canned or frozen work too (just make sure to char them).
• Pasta – Short shapes like rotini or bowtie hold the dressing well.
• Mayonnaise & Sour Cream – The creamy base that gives it that signature elote richness.
• Cotija Cheese – Crumbly and salty, it’s essential for authentic flavor.
• Lime Juice – Brightens the dressing and cuts through the creaminess.
• Chili Powder or Tajín – For heat and smokiness.
• Fresh Cilantro – Adds freshness and a pop of color.
• Red Onion – Thinly sliced or finely chopped for crunch and contrast.

How to Make Street Corn Pasta Salad

You won’t need much time or skill to whip this up—it’s as easy as boil, toss, and chill.

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• Cook the Pasta – Boil until just al dente, then drain and cool under cold water to stop the cooking.
• Char the Corn – Use a grill pan or skillet to lightly brown the kernels for added flavor.
• Mix the Dressing – In a large bowl, combine mayo, sour cream, lime juice, chili powder, and salt.
• Combine Everything – Toss pasta, corn, onion, and cilantro in the dressing until coated.
• Finish with Cotija – Crumble cheese over the top and mix lightly.
• Chill or Serve – Let it sit in the fridge for 15-30 minutes to meld the flavors, or serve right away.

Every bite delivers a cool, creamy crunch with a kick of spice and tang. It’s rich, yet balanced enough to serve with grilled meats, sandwiches, or tacos.

Great Dishes to Pair with Street Corn Pasta Salad

This bold, flavorful side works well with all kinds of main courses.

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Dish	Why It Works
Grilled Chicken Thighs	A juicy, smoky main balances the creamy, tangy salad.
BBQ Ribs	The rich, sweet BBQ sauce pairs perfectly with chili-lime flavor.
Black Bean Burgers	A plant-based option that adds protein without overpowering.
Tacos (Chicken, Beef, or Veggie)	Echoes the Mexican flavor profile of the salad.
Steak Fajitas	Adds a creamy contrast to the bold, grilled flavors.
Pulled Pork Sandwiches	The salad’s brightness cuts through the richness of pork.

Storage Tips for Maximum Freshness

This pasta salad stores well, making it perfect for leftovers or prepping ahead of time.

• Refrigerate in an airtight container for up to 4 days.
• Stir before serving if it’s been sitting—add a little more lime juice or sour cream to refresh the texture.
• Avoid freezing, as the creamy dressing and pasta won’t hold up well once thawed.

Helpful Tips for the Best Results

A few small tweaks can take this salad from good to great:

• Use freshly squeezed lime juice—it makes a big difference in taste.
• Don’t overcook the pasta or it’ll get mushy when dressed.
• Char the corn well to get that true street corn flavor.
• Let it rest for at least 15 minutes in the fridge before serving for better flavor development.
• Add jalapeños if you want more heat, or chopped avocado for creaminess.

FAQs

1. Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works well and adds a tangy flavor with extra protein.

2. What kind of corn is best?

Fresh grilled corn is best, but canned or frozen can work—just dry it first and char it in a skillet.

3. Can I make this ahead of time?

Definitely. Just store in the fridge and stir again before serving. It may need a splash of lime or more dressing.

4. Is this salad gluten-free?

Only if you use gluten-free pasta. Everything else is naturally gluten-free.

5. What can I use instead of cotija?

Feta is the best substitute—it’s salty, crumbly, and easy to find.

This street corn pasta salad brings the magic of elote to your table in a way that’s easy, delicious, and perfect for sharing. Whether you serve it at a cookout, potluck, or family dinner, it’ll be the first bowl to empty.