Mexican Street Corn Pasta Salad Recipe

If you’re looking for a show-stopping side that delivers serious flavor and a whole lot of fun, this Mexican Street Corn Pasta Salad is destined to be your new obsession! Imagine smoky-sweet roasted corn, tender noodles, vibrant jalapeño, and mountains of cheese, all tossed in a creamy, tangy dressing that makes every bite irresistible. It’s practically a party in a bowl, easy enough for weeknights but impressive enough to take center stage at any potluck or barbecue. Whether you’re a die-hard elote fan or just a pasta salad enthusiast, this recipe hits all the right notes with that classic crave-worthy street corn flair.

Ingredients You’ll Need

The magic of this Mexican Street Corn Pasta Salad is all in the harmony of simple, colorful ingredients that each bring something special to the table. From the creamy dressing to the rich cheeses and crunchy veggies, everything plays a key role in the final masterpiece.

• Trotolle pasta: Its hearty, twisty shape holds the creamy dressing perfectly and adds a playful texture in every forkful.
• Roasted corn (6 ears): Roasting brings out the natural sweetness and a bit of smoky flavor, which makes this salad truly unforgettable.
• Red onion (1/2 cup, diced): A splash of color and a bite of sharpness to balance out the richness of the dressing.
• Jalapeño pepper (1/2 cup, diced): Adds a mild kick and a pop of green; keep the seeds if you like it spicy!
• Finely shredded cheddar cheese (3/4 cup, divided): Offers creaminess and a little tang; save some for that glorious cheesy topping.
• Finely shredded Cotija cheese (3/4 cup, divided): This crumbly Mexican cheese brings salty, savory depth and an authentic street corn vibe.
• Mayonnaise (1/2 cup): Essential for velvety smoothness in the dressing.
• Sour cream (1/2 cup): Adds a subtle tang and makes the dressing extra rich.
• Lime (1, juiced): Fresh citrus cuts through the creaminess and brightens every bite.
• Tajín (1-2 teaspoons): This chile-lime seasoning is totally iconic, bringing a little zing and a hint of heat.
• Freshly snipped cilantro: A sprinkle of herbs for maximum freshness and an unmistakable aroma.
• Extra Tajín: Because you can never have too much of that zesty spice blend.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Start by boiling your trotolle pasta in a large pot of salted water. You want it cooked to that ideal al dente, with just enough bite to stand up to the creamy dressing. Once it’s ready, drain and rinse with cold water to stop the cooking and cool things down. Shake off any excess water and transfer it to a big mixing bowl—this will be your salad’s home!

Step 2: Roast and Add the Corn

Cut those roasted corn kernels right off the cob, letting their sweet, smoky aroma fill the room. Roasting is key; it intensifies the flavor and gives tiny charred bits that make this salad pop. Toss the kernels into your pasta bowl, letting the golden color shine through.

Step 3: Mix in the Veggies and Cheese

It’s time to build even more flavor! Add in the diced red onion and jalapeño pepper—these two add crunch and just enough heat. Next, sprinkle in half a cup each of shredded cheddar and cotija cheeses, reserving the rest for topping later. This layer is all about texture and a bold kick of savory, cheesy goodness.

Step 4: Whisk Together the Dressing

In a small bowl, whisk together your mayonnaise, sour cream, freshly squeezed lime juice, and Tajín. Start with 1 teaspoon of Tajín, then give it a taste—if you want more heat or zing, add a little extra. This creamy, tangy, spicy dressing is what gives this Mexican Street Corn Pasta Salad its signature flavor!

Step 5: Toss and Finish with Toppings

Pour that irresistible dressing over the pasta-corn mixture, and toss until everything is beautifully coated. Scatter the remaining cheddar and cotija cheeses on top, dust generously with extra Tajín, and shower with freshly snipped cilantro. Cover and chill until serving—this lets the flavors meld and makes it even more delicious!

How to Serve Mexican Street Corn Pasta Salad

Garnishes

Don’t underestimate the power of a gorgeous garnish! Sprinkle on even more fresh cilantro, extra cotija, and a hearty pinch of Tajín just before serving for irresistible color, aroma, and that signature zesty finish. A few lime wedges on the side make it feel extra festive and lets everyone squeeze on a fresh burst of acidity.

Side Dishes

This salad is a superstar at summer cookouts and pairs like a dream with grilled meats, smoky BBQ chicken, or juicy burgers. You can also serve it alongside tacos, carne asada, or even as a hearty vegetarian main with a side of tortilla chips for scooping.

Creative Ways to Present

For a playful touch, try serving your Mexican Street Corn Pasta Salad in small individual cups or layered glass jars—perfect for parties and easy for guests to grab. Garnish each portion with a mini lime wedge and sprig of cilantro for that wow factor. It also makes a stunning centerpiece when piled high in a colorful serving bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Pasta Salad stores beautifully! Transfer to an airtight container and keep it in the fridge for up to three days. The flavors continue to develop, making every bite even more irresistible the next day. Just give it a quick toss before serving to refresh the texture.

Freezing

While pasta salads generally aren’t freezer-friendly, especially with creamy dressings, you can freeze the cooked pasta and corn separately if you’re prepping in advance. Thaw and add the fresh ingredients and dressing just before serving for the best flavor and texture.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary! If you’d like to serve it with a warmer twist, you can let it sit out for 10-15 minutes before serving, giving it a gentle stir to ensure every bite is vibrant and creamy.

FAQs

Can I use frozen or canned corn instead of fresh roasted corn?

Absolutely! While roasted fresh corn provides the best flavor and texture, frozen or well-drained canned corn works when you’re short on time. For that signature smoky flavor, quickly char the corn in a dry skillet before adding it to your salad.

Is there a substitute for Cotija cheese?

Yes! Feta cheese is a great stand-in for Cotija if you can’t find it at your local market. It has a similar crumbly, salty profile that works beautifully in Mexican Street Corn Pasta Salad.

Can I make this ahead for a potluck?

Definitely! This salad actually tastes better when made a few hours in advance, as it gives the flavors a chance to mingle. Just wait to add the final garnishes until right before serving so everything stays fresh and vibrant.

How spicy is the finished salad?

The heat level is totally adjustable! Remove the seeds from your jalapeño for a milder flavor or add more Tajín if you want to spice things up. It’s easy to customize to your taste.

What if I don’t have trotolle pasta?

No worries! Any sturdy, short-cut pasta works well—think rotini, fusilli, or penne. The main thing is to use a shape that holds all those tasty dressing and veggie bits so nothing goes to waste.

Final Thoughts

Once you’ve tasted the colorful explosion of flavors in this Mexican Street Corn Pasta Salad, you’ll understand why it’s a family favorite! Whether you serve it at a backyard bash or whip up a batch for easy lunches, there’s something extra special about this dish. Don’t be surprised if friends instantly ask for the recipe—go ahead and share the love!

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