Mexican Street Corn Pasta Salad (The BBQ Side Dish Everyone Begs For)
Everyone keeps asking me to bring this to potlucks, so here goes nothing. I’m basically the “mexican street corn pasta salad person” now at every summer gathering, which is honestly fine by me because it means I don’t have to think about what to make anymore.
But here’s the embarrassing truth. The first time I made mexican street corn pasta salad was a complete disaster. I threw it together for a Fourth of July party last year and used canned corn straight from the can—no charring, no nothing—and forgot the lime juice entirely. My husband took one bite and said “it tastes like… mayonnaise and sadness.” Harsh but fair.
After that humiliation, I spent the next three weekends perfecting this recipe. And now? People literally text me days before parties asking if I’m bringing “that corn pasta thing.” So yeah, I think I finally got it right.
Table of Contents
Why This Elote Pasta Salad Is Different
Look, I’m gonna be honest. Mexican street corn pasta salad is basically just elote (you know, that amazing grilled corn with mayo and cheese) but in pasta form. Which sounds simple until you realize that getting all those flavors to work together in a cold pasta salad is actually kind of tricky.
I think the key to the best mexican street corn salad is the char on the corn. Like, you NEED that smoky flavor or it just tastes like regular boring pasta salad with corn in it. I learned this after attempt number two when I used frozen corn without charring it. Better than canned, but still not it.
The other thing is the cotija cheese. Don’t skip it and definitely don’t substitute regular shredded cheese. I tried that once (because I couldn’t find cotija at my regular grocery store) and it was just wrong. Cotija has this salty, crumbly texture that’s essential. You can find it at most stores now in the specialty cheese section, or just go to a Mexican market—it’s like $3 and worth every penny.
Easy Mexican Street Corn Pasta Salad Ingredients
Alright, here’s what you need to make this homemade elote pasta salad. Most of this stuff is pretty straightforward, but there are a few non-negotiables:
For the Salad:
- 1 pound pasta (I use rotini because the spirals hold the dressing, but shells or bow ties work too)
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced (leave the seeds if you’re brave)
- 1/2 cup fresh cilantro, chopped
- 1 cup cotija cheese, crumbled
- 1 avocado, diced (add this right before serving)
For the Creamy Mexican Corn Pasta Salad Lime Dressing:
- 3/4 cup mayonnaise (I use Hellmann’s, no judgment)
- 1/2 cup sour cream or Mexican crema
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 teaspoons lime zest
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional—I always add it)
- Salt and pepper to taste
- Tajín for garnish (this is optional but makes it look so pretty)
Quick shopping note about the corn—fresh is best, but I’ve also used frozen fire-roasted corn in the winter and it works great. Just make sure it’s the fire-roasted kind! Regular frozen corn is too bland and wet.
Also about the jalapeño—I always seed mine because my kids are wimps about spicy food. But my neighbor adds two whole jalapeños with seeds and says it’s better that way. To each their own, I guess.
How to Make Mexican Street Corn Pasta Salad
Okay, deep breath. This looks like a lot of steps but it’s actually pretty straightforward once you get going.
Step 1: Cook your pasta according to the package directions in heavily salted water. Like, the water should taste like the ocean. This is important because pasta absorbs the salt as it cooks and it’s your only chance to season it from the inside. Drain it, rinse it under cold water to stop the cooking, and toss it with a tiny drizzle of olive oil so it doesn’t stick together. Set it aside to cool completely.
Step 2: Now for the corn—this is where the magic happens. If you’re using fresh corn, you have a few options. My favorite way is to grill it. Heat your grill to medium-high, brush the corn with a little butter or oil, and grill for about 10-12 minutes, turning occasionally, until you get those beautiful char marks. Let it cool, then cut the kernels off the cob.
If you don’t have a grill (or it’s winter and you’re not a psychopath who grills in the snow), you can char it in a cast iron skillet. Melt 2 tablespoons of butter over high heat, add the corn kernels, and cook for about 8-10 minutes without stirring too much. You want them to get those dark, caramelized spots. Season with a pinch of salt and pepper. Let it cool.
Pro tip I learned the hard way: Don’t touch the corn while it’s charring! I used to constantly stir it and wondered why it wasn’t getting those nice brown bits. You gotta leave it alone and let it do its thing.
Step 3: Make the dressing. In a medium bowl, whisk together the mayo, sour cream, lime juice, lime zest, chili powder, cumin, garlic powder, smoked paprika, and cayenne. Taste it and add salt and pepper. The key is—oh wait, I forgot to mention—the dressing should be slightly overseasoned on its own because the pasta will dilute it. So if it tastes almost too tangy or salty, you’re probably right on track.
Step 4: In a huge bowl (use your biggest one, I’m serious), combine the cooled pasta, charred corn, red onion, jalapeño, and most of the cilantro (save some for garnish because presentation matters, apparently).
Step 5: Pour the dressing over everything and toss it all together. Use tongs or a big spoon and really get in there to make sure every piece of pasta is coated. It’ll look like a lot of dressing at first, but the pasta absorbs it as it sits.
Step 6: Sprinkle the cotija cheese over the top and gently fold it in. Don’t add all of it—save some for garnish.
Step 7: Cover and refrigerate for at least 30 minutes. This step is important! The flavors need time to meld together. I usually make this in the morning for an evening party. Some people say it’s even better the next day, and honestly, they’re not wrong.
Step 8: Right before serving, dice your avocado and fold it in gently. Sprinkle with the remaining cotija, cilantro, and a dusting of Tajín if you have it. Squeeze a little extra lime juice over the top for brightness.
Tips for the Best Mexican Street Corn Pasta Salad with Cotija
After making this probably fifty times (I’m not exaggerating—I tracked it once), here’s what I’ve learned:
Don’t skimp on the char. Seriously. That smoky flavor is what makes this taste like actual street corn instead of just pasta with corn in it.
If the salad seems dry after it’s been in the fridge, that’s normal. Pasta absorbs liquid like crazy. Just mix in a little extra mayo and lime juice before serving. I keep a small bowl of extra dressing on hand for this exact reason.
This fresh corn pasta salad Mexican style is best served slightly chilled but not ice cold. If you’re serving it at a BBQ, take it out of the fridge about 15 minutes before serving so it’s not too cold.
You can make this vegan by using vegan mayo and skipping the cheese, but honestly I’ve never tried it so I can’t vouch for how good it is. My cousin did this for her vegan boyfriend and said it was “fine” which… doesn’t sound like a ringing endorsement.
Want to bulk it up? Add a can of black beans (drained and rinsed) or some diced grilled chicken. I’ve done both for when I’m serving this as a main dish instead of a side.
The jalapeño is adjustable. Start with half if you’re nervous about heat. You can always add more but you can’t take it out once it’s in there. (Trust me, I learned this at a kids’ birthday party. Oops.)
Why This Charred Corn Pasta Salad Works for Summer
This quick mexican street corn pasta salad has become my go-to for literally every summer event. Graduation parties? Check. Beach picnics? Check. Random Tuesday because it’s hot and I don’t want to cook? Also check.
What makes it perfect for summer is that it actually gets BETTER as it sits. Unlike some pasta salads that get all gloppy and sad, this one just keeps absorbing flavors and getting more delicious. I’ve served it up to 24 hours after making it and people still go crazy for it.
Plus it’s one of those recipes that looks way more impressive than the effort required. People always ask me how long it took to make and I’m like “uh… 30 minutes?” and they don’t believe me.
My sister-in-law who’s a notoriously picky eater and hates anything with mayo asked for the recipe after trying it at our Memorial Day BBQ. That’s when I knew I’d really nailed it.
Serving This Mexican Street Corn Salad BBQ Style
This corn salad with cotija cheese pairs perfectly with basically anything you’d grill. Burgers? Yes. Hot dogs? Yes. Grilled chicken? Absolutely. That random veggie kebab your vegetarian friend brought? Still yes.
I usually serve it in a big, pretty bowl with extra cotija and cilantro sprinkled on top and lime wedges on the side. People can squeeze more lime if they want it extra tangy.
At BBQs, I set it out with the other sides but keep it slightly away from the hot grill area so it doesn’t get warm. This is definitely a dish that should stay cool.
Leftovers keep for about 3 days in the fridge, though in my house they never last that long. Just give it a good stir before eating because the dressing settles at the bottom.
My Final Thoughts
So yeah, if you’re looking for a mexican street corn salad from scratch recipe that’s actually easy and doesn’t require you to buy seventeen specialty ingredients, this is it. It’s become such a staple in my summer rotation that I literally have all the ingredients on hand at all times from May through September.
People have started calling me two weeks before their parties to make sure I’m bringing it. My best friend literally said “I’m only inviting you for your corn pasta salad” which is rude but also… I get it. It’s that good.
Let me know if you try this! And seriously, if you have tips for making it even better (or a trick for keeping avocados from browning), drop a comment because I’m always looking to level up my game. 😊
Happy grilling (and pasta salad making)!
