Creamy Mexican Street Corn Pasta Salad

Creamy Mexican Street Corn Pasta Salad is everything you love about elote, transformed into a refreshing, crowd-pleasing dish. With charred golden corn, tender rotini pasta, and a zesty chili-lime dressing, this recipe brings creamy, smoky, and tangy flavors together in every bite. Crumbled cotija cheese, fresh cilantro, and jalapeño add irresistible vibrancy and just the right amount of heat.

This pasta salad is inspired by the popular Mexican street snack “elote,” where roasted corn is coated with crema, lime, and spices. By combining these bold flavors with pasta, it becomes hearty enough for picnics, BBQs, or weeknight meals.

Because the flavors only deepen over time, this salad makes an ideal make-ahead dish. Whether served chilled straight from the fridge or at room temperature, it’s sure to impress. Prepare it once, and it will quickly become your most requested summer recipe.

Recipe Yield: 6 servings

INGREDIENTS

12 oz rotini pasta
3 cups corn kernels (fresh grilled, or frozen and thawed)
½ cup mayonnaise
½ cup sour cream
1 tbsp fresh lime juice
1 tsp lime zest
1 garlic clove, minced
1 tsp smoked paprika
1 tsp chili powder
½ tsp cayenne pepper (optional, for heat)
½ tsp salt
¼ tsp black pepper
½ cup crumbled cotija cheese (plus more for topping)
⅓ cup fresh cilantro, chopped
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Add the rotini and cook until al dente according to package directions. Drain, rinse with cold water, and set aside.

2. Char the corn:
If using fresh corn, grill or pan-sear the kernels over medium-high heat until lightly charred. If using frozen, quickly sauté in a dry skillet for 3–4 minutes until golden spots appear. Let cool slightly.

3. Make the dressing:
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, garlic, smoked paprika, chili powder, cayenne, salt, and black pepper until smooth and creamy.

4. Combine pasta and vegetables:
Add cooked pasta, charred corn, red onion, jalapeño, cilantro, and cotija cheese into the dressing. Gently toss until all the pasta is evenly coated.

5. Chill and serve:
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with extra cotija, cilantro, and a sprinkle of chili powder before serving.

Helpful Tips to Perfect This Recipe

Use the right pasta shape: Rotini or fusilli work best because their spirals hold onto the creamy dressing and bits of cotija cheese, ensuring every bite bursts with flavor.
Add freshness at the end: Sprinkle fresh cilantro and cotija right before serving to boost flavor and presentation while keeping the salad vibrant and inviting.
Make it ahead: This salad tastes even better after resting in the fridge for a few hours, so it’s a perfect make-ahead dish for summer parties and BBQs.

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