This Mexican street corn pasta salad will be a hit at your next potluck. Loaded with fire roasted corn, fresh cilantro, creamy cotija cheese then tossed with a chili-lime dressing!

Mexican street corn pasta salad in a bowl.

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Street Corn Pasta Salad Recipe

If you are a fan of Mexican street corn and Mexican street corn salad yet still can’t get enough of this popular street food staple, then you are going to love this Mexican street corn pasta salad!

It’s got all the same flavors of Mexican elote from the fire roasted corn to the crema topping, but instead of eating it off the cob, it’s tossed with tender pasta and a tangy chili dressing for the most addictive pasta salad recipe that’s so good it went viral!

Ingredients Notes

Mexican street corn pasta salad ingredients.

Find the full printable recipe with specific measurements below.

  • Pasta: Ditalini is the best pasta for this pasta salad as it’s small shape is similar to the size of hte the corn so you can get a bit of each in each bite! You could use rotini, fusilli or even mini bowtie pasta if preferred.
  • Fire roasted corn: I used frozen corn but in the summer I prefer to use corn kernels from grilled corn! Canned corn can be used but is not my preference.
  • Cotija cheese: This salty cheese is a traditional ingredient used on Mexican street corn. Feta cheese is a good swap if you are unable to find it.
  • Mayonnaise: For the best creamy texture and flavor, use full fat mayo not miracle whip.
  • Sour cream: You can also use my cilantro lime crema or Mexican crema.
  • Fresh herbs: Freshly chopped cilantro adds fresh flavor and traditional southwest taste. If you do not like cilantro, use green onions instead.
  • Fresh lime juice: Lime zest and freshly squeezed lime juice add more flavor than the bottled stuff.
  • Chipotle peppers: This type of pepper has a deep smokey flavor which balances the rich flavors in the dressing with a small amount of heat. For a more mild flavor, use hot sauce or other Mexican spices like chili powder, cumin or cayenne pepper.

How to Make Mexican Street Corn Pasta Salad

Prep ingredients for the pasta salad including cooking pasta until al dente and sauteing corn in a skillet over medium heat with olive oil and garlic.

Showing how to cook Mexican street corn.

In a blender, add sour cream, mayonnaise, chipotle pepper in adobo sauce, lime juice, zest and salt. Blend until combined.

Showing how to make Mexican street corn pasta salad.

In a large bowl add drained pasta, corn, dressing, chopped cilantro and crumbled cotija cheese. Gently toss together to combine and serve immediately.

Mexican street corn pasta salad in a bowl.

Recipe Tips and Variations

  • Lime zest: Zest the lime first then squeeze fresh the lime juice. It’s easier that way!
  • Add-ins: Diced jalapeno, bacon, avocado, black beans and red onion or green onions. A sprinkle of Tajin seasoning is delicious sprinkled on top!
  • Make it a meal: Serve as a meatless meal or as a Mexican side dish to carne asada at your next potluck. Sometimes we even add grilled chicken into the salad!
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.
Mexican street corn pasta salad in a bowl.

More Mexican recipes with amazing Tex Mex flavor include restaurant style salsa, steak tacos and southwest pasta salad.

More Pasta Salad Recipes

Mexican street corn pasta salad in a bowl.

Mexican Street Corn Pasta Salad

5 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
This Mexican street corn pasta salad will be a hit at your next potluck. Loaded with fire roasted corn, fresh cilantro, creamy cotija cheese then tossed with a chili-lime dressing!
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Ingredients 

  • 16 ounces ditalini pasta , or mini bow tie
  • 2 Tablespoons olive oil
  • 12 ounces fire roasted corn
  • 3 cloves garlic, minced , about 2 teaspoons
  • ½ bunch cilantro , finely chopped
  • ⅓ cup cotija cheese , crumbled
  • salt and pepper , to taste

Chipotle Lime Dressing

  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • 3 limes , juiced (about 1/4 cup)
  • 1-2 chipotle peppers , packed in adobo sauce
  • ½ teaspoon salt

Optional toppings for garnish: Extra cotija and cilantro, jalapeno slices, sliced green onions, chopped avocado

Instructions

  • Cook pasta: In a large pot, boil water and cook 16 ounces ditalini pasta according to package directions. Be sure to salt the water!
  • Drain and cool pasta: Drain pasta and rinse with cold water to cool down the pasta.
  • Cook corn: Over medium heat, heat a large skillet and add 2 Tablespoons olive oil, 1 teaspoon salt and 12 ounces corn. Sauté for 2 minutes. Add 2 teaspoons garlic then cook for an additional 1 minute.
  • Make dressing: In a blender, blend 1/2 cup mayonnaise, add 1/3 cup sour cream, 1-2 chipotle peppers, 3-4 Tablespoons lime juice, zest of 1 lime, and 1/2 teaspoon salt. Blend well.
  • Assemble Salad: Add pasta (reserve about a cup), corn, dressing, 1/2 bunch chopped cilantro and 1/3 cup crumbled cotija cheese. Gently toss together and add more pasta if needed.
  • Serve: Add extra cilantro or cotija on top if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Saucy: If you prefer it saucy you can double the dressing so you can add more in. For less saucy, add reserved pasta. 
Spice it up: If you like a little extra heat add in 2-3 peppers. You can also add in some minced jalepeno and a dash of cumin. 
Make ahead: If you are making ahead, cover tightly and store in refrigerator but do not add dressing until right before serving.
Make it a meal! Mix in 1 cup black beans and 1 cup chopped grilled chicken, chopped brisket or bacon. For a fun crunch, add some Fritos corn chips.

Nutrition

Calories: 575kcal, Carbohydrates: 73g, Protein: 14g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 27mg, Sodium: 808mg, Potassium: 359mg, Fiber: 5g, Sugar: 6g, Vitamin A: 395IU, Vitamin C: 12mg, Calcium: 87mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.