Mexican Street Corn Pasta Salad: A Fiesta in Your Bowl!

Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 ounces about 225g rotini or fusilli pasta; 2 cups cooked corn kernels (fresh, canned, or frozen); 1 red bell pepper (diced); 1/2 cup red onion (finely chopped); 1/4 cup fresh cilantro (chopped); 1/4 cup mayonnaise; 1/4 cup sour cream; 1/4 cup crumbled cotija cheese (or queso fresco); 2 tablespoons lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; Lime wedges (for serving); Cilantro (optional); Cotija cheese (optional)

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Whether you need a quick weeknight dinner or a flavorful side dish for your next gathering, this easy corn pasta salad is guaranteed to be a hit.

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Mexican Street Corn Pasta Salad with rotini, corn, red bell pepper, cotija cheese, cilantro, and a lime wedge, served in a white bowl.

Mexican Street Corn Pasta Salad combines the flavors of elote, a classic Mexican street food, with pasta to create a hearty dish. It features rotini or fusilli pasta, corn, red bell pepper, red onion, and cilantro tossed in a creamy dressing of mayonnaise, sour cream, lime juice, chili powder, and smoked paprika, finished with cotija cheese.

The recipe takes about 25 minutes to prepare and benefits from chilling for at least one hour before serving. Leftovers keep for up to three days, making it suitable for meal prep. Common substitutions include Greek yogurt for mayonnaise, queso fresco or feta for cotija, and parsley in place of cilantro.

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Why You’ll Love This Mexican Corn Pasta Salad

Flexible and customizable
Quick and easy – ready in under 30 minutes
Perfect for make-ahead meals
Creamy, tangy, and full of bold flavor
Great for BBQs, picnics, and potlucks

Other names you might see:

You might also hear this delicious dish referred to as:

Elote pasta salad
Mexican corn pasta salad
Street corn macaroni salad
Southwest corn pasta salad

Mexican Street Corn Pasta Salad in a white bowl, garnished with a lime wedge, with red bell pepper, red onion, and limes in the background.

What Is Mexican Street Corn Pasta Salad?

Mexican street corn pasta salad is a fusion of elote (Mexican street corn) and classic pasta salad. Traditional elote features grilled corn coated in a creamy, tangy sauce with lime, chili, and cheese. This recipe combines those bold flavors with pasta to create a hearty and refreshing dish.

What makes this easy Elote Pasta Salad recipe healthy?

This Mexican Street Corn Pasta Salad packs a nutritional punch with fresh veggies and a lighter dressing. The corn provides fiber, while the bell pepper and red onion add a dose of vitamins. Swapping in Greek yogurt for some of the mayonnaise can make it even healthier, without sacrificing any of the creamy goodness.

RELATED: Heart Healthy Mexican Bean Salad – This Heart Healthy Mexican Bean Salad is not only a delicious addition to any meal but is also a nutritious powerhouse that will leave you feeling satisfied and energized. With its simple ingredients and bold flavors, it’s easy to see why this salad has become a favorite among salad lovers everywhere.

Mexican Street Corn Pasta Salad with rotini, corn, red bell pepper, cilantro, and cotija cheese, garnished with a lime wedge.

Why you’ll love this simple Elote Pasta Salad recipe

Quick and Easy: Ready in just 25 minutes!
Flavorful: Each bite is a fiesta of flavors.
Versatile: Perfect as a side dish or a main meal.
Make-Ahead Friendly: Tastes even better after chilling.
Crowd-Pleaser: Ideal for BBQs, picnics, and potlucks.

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Ingredients you’ll need for this make ahead summer pasta salad

Ingredients for Mexican Street Corn Pasta Salad: rotini pasta, corn, red bell pepper, red onion, cilantro, limes, mayonnaise, sour cream, cotija cheese, chili powder, and smoked paprika.

For the Pasta salad

8 ounces (about 225g) rotini or fusilli pasta
2 cups cooked corn kernels (fresh, canned, or frozen)
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped

For the dressing

1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled cotija cheese (or queso fresco)
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste

Optional garnishes:

Lime wedges (for serving)
Additional cilantro and cheese for garnish (optional)

Be sure to check out the full ingredient list and printable recipe in the recipe card below.

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How to make Mexican Street Corn Pasta Salad (Step-by-step)

Cook the Pasta: Follow package instructions to cook the pasta until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.

Combine Ingredients: Add the cooked corn, diced red bell pepper, chopped red onion, and chopped cilantro to the bowl with the pasta. Toss gently to combine.

Rotini pasta, corn, cilantro, diced red bell pepper, and chopped red onion arranged separately in a glass mixing bowl before tossing.

Make the Dressing: In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until smooth.

Creamy chili-lime dressing with smoked paprika whisked together in a glass bowl.

Mix it All Together: Pour the dressing over the pasta mixture and toss until everything is evenly coated. Gently fold in the crumbled cotija cheese.

Crumbled cotija cheese being folded into rotini pasta salad with corn, red bell pepper, red onion, and cilantro in a glass bowl.

Chill and Serve: Cover and refrigerate for at least 1 hour before serving. Garnish with additional cilantro and cotija cheese if desired. Serve with lime wedges on the side.

A plate of Mexican Street Corn Pasta Salad with rotini, corn, red bell pepper, and cilantro, garnished with a lime wedge.

Make this Elote Pasta Salad, then check out my Creamy Shrimp Pasta Salad and more of my pasta salad recipes.

Pro Tips for the best Elote Pasta Salad

Char the corn (grill or pan roast) for authentic street corn flavor
Add dressing in stages if making ahead to keep it creamy
Chill before serving to let flavors develop
Use fresh lime juice for the best taste

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Tips, Frequently Asked Questions and Substitution Ideas

Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.

Can I use frozen corn for MExican Street Corn Pasta Salad?

Yes, just thaw it first.

Is there a substitute for cotija cheese?

Queso fresco or feta cheese work well.

Can you make this pasta salad ahead of time

Absolutely! It tastes even better after the flavors meld together in the fridge.

What if I don’t like cilantro?

Substitute with fresh parsley or leave it out entirely.

How to store leftovers of Mexican Street Corn Pasta Salad

Store any leftovers in an airtight container in the refrigerator. This salad will stay fresh for up to 3 days, making it a great option for meal prepping your lunches.

PRO TIP

Before serving leftovers, add a splash of lime juice or a spoonful of dressing to freshen it up.

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Mexican Street Corn Pasta Salad in a white bowl with a wooden spoon, topped with cotija cheese, cilantro, and a lime wedge.

What Makes This Recipe Better Than Others?

No grill required (but optional for flavor boost)
Ready in just 25 minutes
Balanced creamy + tangy dressing
Easily customizable for different diets

This easy Mexican street corn pasta salad is the ultimate summer recipe—fresh, creamy, and packed with bold flavors. Whether you’re heading to a BBQ or meal prepping for the week, this elote-inspired pasta salad is guaranteed to become a go-to favorite.