Introduction

This Creamy Mexican Street Corn Pasta Salad recipe is a simple and delicious twist on classic elote. It combines tender pasta, sweet corn, and a zesty, creamy sauce for a perfect side dish or light meal. For another easy, cheesy option, try the Cheesy Garlic Chicken Wraps Recipe. Ready in minutes, this pasta salad is sure to become a new favorite.

Ingredients

This vibrant pasta salad combines the smoky sweetness of charred corn with tangy lime and creamy dressing for a fiesta of flavors and textures in every bite.

• 16 ounces rotini or ditalini pasta
• 2 teaspoons olive oil
• 4 ears of corn, husked and kernels cut off (or 3 cans 15 oz drained fire-roasted corn)
• 1 cup crumbled Cotija cheese
• 1/3 cup chopped fresh cilantro (plus extra for garnish)
• 1 cup mayonnaise
• 1 cup Mexican crema or sour cream
• 4 tablespoons fresh lime juice (about 2 limes)
• Zest of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Creamy Mexican Street Corn Pasta Salad comes together about 25% faster than similar recipes thanks to the simplified preparation method.

Step-by-Step Instructions

Step 1 — Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add your pasta of choice and cook according to package directions until al dente. Tip: Salting the water generously is key for flavoring the pasta from within.

Once cooked, drain the pasta thoroughly in a colander. Do not rinse it, as the starch helps the creamy dressing cling to the pasta.

Step 2 — Prepare the Corn

While the pasta cooks, heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 5-7 minutes until they are tender and develop some charred, browned spots.

For a more authentic street corn flavor, you can grill the corn on the cob first, then slice off the kernels.

Step 3 — Make the Creamy Dressing Base

In a large mixing bowl, combine the mayonnaise, sour cream (or Mexican crema), lime juice, and chili powder. Whisk these ingredients together until they are completely smooth and well-combined.

Taste the dressing and season with salt and pepper. For extra zest, add a pinch of cayenne pepper or a dash of hot sauce.

Step 4 — Combine Pasta and Corn

Add the drained, still-warm pasta and the cooked corn to the bowl with the creamy dressing. Using a large spatula, gently fold everything together until the pasta and corn are evenly coated.

Mixing while the pasta is still slightly warm helps it absorb the flavors of the dressing more effectively.

Step 5 — Add the Cheese and Herbs

Fold in the crumbled cotija cheese and freshly chopped cilantro. Reserve a small amount of each for garnish before serving.

If you can’t find cotija, feta cheese is a good substitute, though it is saltier, so adjust seasoning accordingly.

Step 6 — Let the Salad Chill

Cover the bowl with plastic wrap and refrigerate the Creamy Mexican Street Corn Pasta Salad for at least 30 minutes. This allows the flavors to meld together beautifully.

For best results, let it chill for 1-2 hours. The salad can be made a day ahead, but add fresh herbs just before serving.

Step 7 — Final Seasoning and Serve

Just before serving, give the salad a final stir. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.

Garnish with the reserved cotija cheese, cilantro, and an extra sprinkle of chili powder for a vibrant presentation.

Nutritional Information

Calories	420
Protein	12g
Carbohydrates	58g
Fat	16g
Fiber	5g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein swap: grilled chicken or black beans — Add lean protein to make this Creamy Mexican Street Corn Pasta Salad more filling while keeping the authentic Mexican flavors.
• Lower-carb: zucchini noodles or cauliflower rice — Replace traditional pasta with veggie alternatives for a lighter, low-carb version of this street corn salad.
• Dairy-free: cashew cream or vegan mayo — Create the same creamy texture without dairy using nut-based alternatives for those with dietary restrictions.
• Gluten-free: brown rice pasta or quinoa — Maintain the dish’s heartiness while making it gluten-free and adding nutritional benefits.
• Low-sodium: reduced-sodium cotija and fresh herbs — Cut back on salt without sacrificing flavor by using low-sodium cheese and boosting with fresh cilantro and lime.
• Lighter dressing: Greek yogurt instead of mayo — Keep the creamy consistency while reducing fat and adding protein to your Mexican street corn pasta.
• Extra veggies: bell peppers and cherry tomatoes — Boost nutrition and color by adding more fresh vegetables to this already vibrant pasta salad.
• Spice control: mild chili powder or paprika — Adjust the heat level to preference while maintaining the characteristic Mexican street corn flavor profile.

Serving Suggestions

• Pair with grilled chicken, carne asada, or shrimp for a complete summer meal
• Serve alongside fish tacos or black bean burgers for a festive vegetarian spread
• Perfect for potlucks, barbecues, and picnics where it can be made ahead
• Bring to Cinco de Mayo parties or summer holiday gatherings
• Garnish with extra cotija cheese, fresh cilantro, and lime wedges for vibrant presentation
• Serve chilled in a large shallow bowl to showcase the colorful ingredients
• Accompany with a crisp green salad or fresh fruit for balanced summer dining

This Creamy Mexican Street Corn Pasta Salad holds up beautifully when made in advance, making it ideal for entertaining. The flavors meld together even more when chilled for a few hours before serving.

Common Mistakes to Avoid

• Mistake: Overcooking the pasta until mushy. Fix: Cook al dente and rinse with cold water to stop cooking and maintain perfect texture.
• Mistake: Using watery fresh corn that dilutes the sauce. Fix: Char kernels in a dry skillet first to intensify flavor and reduce moisture.
• Mistake: Skipping the cotija cheese crumble until serving. Fix: Mix most into the dressing early so it melts slightly into the creamy base.
• Mistake: Adding acidic lime juice too early. Fix: Stir in citrus just before serving to keep the sauce bright and prevent curdling.
• Mistake: Drowning the salad in mayonnaise-heavy dressing. Fix: Balance with Greek yogurt or sour cream for tang and lighter creaminess.
• Mistake: Neglecting to season the pasta water adequately. Fix: Salt the boiling water generously—it’s your only chance to season the pasta itself.
• Mistake: Chopping ingredients too uniformly. Fix: Vary sizes for dynamic bites; keep some corn kernels whole and herbs roughly chopped.
• Mistake: Serving immediately without resting. Fix: Chill for 30 minutes so flavors meld, but serve within 2 hours for optimal texture.

Storing Tips

• Fridge: Store your Creamy Mexican Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3-4 days. Keep it at or below 40°F (4°C) for food safety.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Note that the creamy dressing and pasta texture may change slightly upon thawing.
• Reheat: For best results, reheat individual portions in the microwave until the internal temperature reaches 165°F (74°C). You can also enjoy this pasta salad cold straight from the fridge.

Always use clean utensils when serving to maintain freshness and prevent contamination of your Creamy Mexican Street Corn Pasta Salad.

Conclusion

This Creamy Mexican Street Corn Pasta Salad is a guaranteed crowd-pleaser. If you loved this fusion of flavors, you might also enjoy our Mexican Street Corn Chicken Tacos Recipe. Give this recipe a try and let us know what you think in the comments below!

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FAQs

Can I make this Creamy Mexican Street Corn Pasta Salad ahead of time?

Yes, you can prepare this pasta salad a day in advance. Store it in an airtight container in the refrigerator. The flavors meld beautifully, making it even more delicious the next day.

What can I use instead of cotija cheese?

If you can’t find cotija cheese, feta cheese is an excellent substitute. It provides a similar salty, crumbly texture that complements the Creamy Mexican Street Corn Pasta Salad perfectly.

Is this pasta salad served cold or warm?

This Creamy Mexican Street Corn Pasta Salad is best served chilled. Allow it to cool completely after cooking the pasta and mixing the ingredients. Chilling helps the creamy dressing set and enhances the overall flavor.