Mexican Street Corn Pasta Salad – Creamy, Zesty, and Ready in 20 Minutes

Mexican Street Corn Pasta Salad is the kind of side dish that disappears before you even sit down at the table. Inspired by the bold, tangy, creamy flavors of classic elote Mexican street corn. This pasta salad combines fire-roasted corn, tender rotini, crumbled Cotija cheese, and a lime-spiked creamy dressing that is completely addictive. It comes together in just 20 minutes and uses mostly pantry staples you probably already have on hand.

Love More Recipes? Try My BBQ Chicken Salad with Creamy Cilantro Dressing or this Mango Slaw Recipe next.

Why You’ll Love This Recipe

• Bold elote-inspired flavor — tangy lime, smoky corn, creamy dressing, and a little kick of chili powder
• On the table in 20 minutes — cook the pasta, mix the dressing, toss, done
• Mostly pantry ingredients — frozen corn, pasta, mayo, sour cream, lime, and spices
• Make-ahead friendly — it actually tastes better after sitting in the fridge for a bit
• Crowd-pleaser — it’s colorful, creamy, and hits every single flavor note

Equipment Needed

• Large pot for boiling pasta
• Colander
• Large mixing bowl
• Small bowl for dressing
• Whisk
• Box grater or zester (for lime zest)

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Ingredients You’ll Need

For the Pasta Salad:

• 12 oz rotini pasta (or any short pasta)
• 1 tbsp olive oil
• 2 cups fire-roasted corn (frozen or canned, drained)
• 1/2 cup Cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the Creamy Lime Dressing:

• 1/2 cup full-fat sour cream
• 1/3 cup mayonnaise
• Zest of 1 lime
• 2 tbsp fresh lime juice
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

Ingredient Notes

Fire-Roasted Corn: This is what makes the salad taste smoky and special rather than just like regular pasta salad. Look for it in the freezer aisle — most grocery stores carry it. Regular canned or frozen corn works in a pinch, but fire-roasted is worth seeking out.

Cotija Cheese: Salty, crumbly, and slightly dry, Cotija is the traditional topping for Mexican street corn. You can swap it for queso fresco (milder and creamier) or feta (tangier) if you can’t find Cotija at your store.

Mayo + Sour Cream Combo: The mayo delivers richness and creaminess while the sour cream brings a light tang. Using both gives you a dressing that’s full-bodied without being heavy — and it won’t taste like plain mayonnaise, promise.

Fresh Lime: Please don’t skip the fresh lime zest and juice — bottled lime juice just doesn’t deliver the same brightness. The zest especially adds a pop of citrus flavor that makes the whole dressing sing.

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of heavily salted water to a boil. Cook the rotini 1 minute shy of al dente according to package directions — it’ll continue softening as it chills. Drain and immediately toss with 1 tbsp of olive oil to prevent sticking, then spread it out on a sheet pan or large plate and pop it in the fridge to cool completely.

Step 2: Make the Dressing

In a small bowl, whisk together the sour cream, mayonnaise, lime zest, lime juice, garlic powder, chili powder, cayenne (if using), and a generous pinch of salt and pepper. Taste it — it should be tangy, a little spicy, and creamy. Adjust the lime or seasoning to your liking and set aside.

Step 3: Prep the Corn

If using frozen fire-roasted corn, thaw it completely and pat it dry with a paper towel — excess moisture will water down your dressing. If you want to take things up a notch, toss the corn in a dry skillet over high heat for 2–3 minutes to get some char on it. Totally optional but absolutely delicious.

Step 4: Toss Everything Together

Add the cooled pasta, corn, and most of the Cotija cheese to a large bowl. Pour about 3/4 of the dressing over everything and toss well to coat. Check the consistency — if it looks a little dry, add the rest of the dressing. Season with more salt and pepper as needed.

Step 5: Garnish and Serve

Transfer to a serving platter or bowl. Top with the remaining Cotija cheese, fresh cilantro, and a dusting of chili powder for color. Serve immediately, or cover and refrigerate for up to 4 hours before serving for even deeper flavor.

Pro Tips & Cooking Hacks

• Cool the pasta completely before adding dressing — warm pasta soaks up dressing too fast and the salad ends up dry.
• Reserve some dressing to stir in right before serving — pasta absorbs dressing as it sits in the fridge.
• Char the corn in a dry skillet for 2–3 minutes for extra smoky depth.
• Add jalapeño for heat — dice it fine and toss it in with the corn for a spicy kick.

Tips & Variations

Add Protein: Toss in diced grilled chicken, shrimp, or black beans to turn this side dish into a complete meal. It holds up beautifully either way.

Dairy-Free Version: Swap the sour cream and mayo for dairy-free alternatives and skip the Cotija. Use a squeeze of extra lime and a pinch of smoked salt to compensate for the missing tang.

Make Ahead: Assemble the salad up to 4 hours ahead, but keep a little extra dressing on the side. Give everything a good toss and drizzle in the reserved dressing right before serving to freshen it back up.

Serving Suggestions

This salad is a natural partner for anything off the grill — burgers, grilled chicken thighs, carne asada tacos, or BBQ ribs. [Internal link: Easy Grilled Chicken Thighs Recipe]

It also makes a fantastic potluck or picnic dish because it travels well and holds up for a few hours without getting soggy. Bring it in a sealed container and give it a toss when you arrive.

For garnish, set out extra lime wedges, sliced jalapeños, and a sprinkle of Tajín on the rim of the bowl for a festive touch. [Internal link: Easy Taco Night Spread]

Common Mistakes

• Adding dressing to hot pasta — it absorbs too much and you’ll end up with a dry salad. Always cool pasta first.
• Using bottled lime juice — fresh lime zest and juice is non-negotiable for that authentic elote flavor.
• Skipping the salt in the pasta water — bland pasta makes a bland salad, no matter how good your dressing is.
• Overdressing all at once — add most of the dressing, toss, taste, then add more if needed.

What to Serve With Mexican Street Corn Pasta Salad

Pair it with smoky grilled proteins — it’s especially great alongside grilled steak tacos, chicken fajitas, or a classic burger. The cool, creamy salad is a perfect contrast to anything hot off the grill.

For a full summer cookout spread, serve it alongside watermelon, chips and guacamole, and some cold drinks. It fits right in with any backyard fiesta. [Internal link: Easy Homemade Guacamole]

It’s also wonderful as a standalone lunch — just scoop a big bowl, grab a fork, and call it a day. Filling enough on its own, especially with some black beans stirred in.

Frequently Asked Questions

Can I use canned corn instead of frozen fire-roasted corn?

Yes! Drain it well and pat it dry. For extra flavor, char it quickly in a hot dry skillet for 2–3 minutes before adding it to the salad.

How long does this pasta salad keep in the fridge?

It keeps well for up to 3 days in an airtight container. Stir in a spoonful of sour cream or mayo before serving to freshen up the dressing.

What can I use instead of Cotija cheese?

Queso fresco is the closest substitute — milder and creamier. Crumbled feta works too and adds a similar salty, tangy note.

Is this recipe gluten-free?

Just swap in your favorite gluten-free pasta and you’re all set — everything else in the recipe is naturally gluten-free.

Can I make this without cilantro?

Absolutely. Fresh flat-leaf parsley makes a great substitute and keeps the bright green color without the divisive cilantro flavor.

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