Dinner

Mexican Street Corn Pasta Salad Recipe

Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 16 ounces ditalini pasta (or any shape like shells, elbow macaroni, or bow-tie); 2 teaspoons olive oil; 4 medium ears of corn, husked; 4 tablespoons lime juice (about 2 limes); 1 cup mayonnaise; 1 cup Mexican crema (or sour cream); ¾ teaspoon fine salt, plus more to taste; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper; 2 tablespoons chopped cilantro, plus more for topping; ½ cup crumbled cotija cheese, plus more for topping; Chile lime seasoning (like Tajín, for topping)

ByMaya Arden November 2, 2025November 2, 2025

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Introduction

Mexican Street Corn Pasta Salad is a vibrant twist on the classic elote, combining tender pasta with sweet corn, creamy dressing, and tangy spices. It’s a refreshing and flavorful dish perfect for summer barbecues or weeknight dinners.

A large white bowl filled with a creamy mix of small pasta tubes and yellow corn kernels, lightly coated in a white sauce. The pasta and corn are scattered with white crumbly cheese and chopped green herbs. There are pieces of charred corn mixed in for a touch of brown. Two lime wedges rest on top of the mixture near the side. A wooden spoon with a light handle is placed inside the bowl on the right side. The bowl sits on a white marbled surface with a small bowl of white cheese and lime wedges nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces ditalini pasta (or any shape like shells, elbow macaroni, or bow-tie)
2 teaspoons olive oil

4 medium ears of corn, husked
4 tablespoons lime juice (about 2 limes)

1 cup mayonnaise
1 cup Mexican crema (or sour cream)

¾ teaspoon fine salt (plus more to taste)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper

2 tablespoons chopped cilantro (plus more for topping)
½ cup crumbled cotija cheese (plus more for topping)
Chile lime seasoning (like Tajín, for topping)

Instructions

Step 1: Cook the pasta to al dente according to package instructions. Drain and immediately toss with olive oil in a large bowl to prevent sticking. Let it cool on the counter or in the fridge while you prepare the corn.
Step 2: Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes or until tender and bright yellow. Remove and let cool until comfortable to handle.
Step 3: Cut the corn kernels off the cob and place them in a medium bowl.

Step 4: In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.
Step 5: Add the mayonnaise sauce, cooked corn, chopped cilantro, and cotija cheese to the bowl with pasta. Toss gently to combine all ingredients evenly.
Step 6: Top the salad with extra cilantro, cotija cheese, and a sprinkle of chile lime seasoning like Tajín. Serve immediately or refrigerate until ready to eat.

Tips & Variations

For a smoky flavor, grill the corn instead of boiling before cutting off the kernels.
Substitute Mexican crema with sour cream or Greek yogurt for a lighter dressing.
Add diced jalapeño or chopped green onions for extra heat and crunch.

Use your favorite pasta shapes to change up the texture and look of the salad.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it chills. Before serving, give it a gentle toss and add a little fresh lime juice or mayonnaise if it seems dry. It’s best enjoyed cold or at room temperature.

How to Serve

A large white bowl filled with a mix of small pasta shells and yellow corn kernels, topped with crumbled white cheese, chopped green herbs, and sprinkled with red chili powder. Lime wedges rest on top and within the mix, adding a fresh green pop of color. A wooden spoon with a white handle is partially dipped into the bowl on the right side. In the background, a white plate holds lime wedges, and a small bowl contains a creamy beige sauce, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, thaw and drain the frozen corn before cooking or grilling. It works well but fresh corn provides the best sweetness and texture.

How do I prevent the pasta from becoming mushy?

Cook the pasta just until al dente and toss it immediately with olive oil to keep it from sticking. Cooling the pasta quickly also helps maintain its texture.