Mexican Street Corn Pasta Salad – Easy Summer Recipe

Pasta Salad has always been my go-to when I need something quick, crowd-pleasing, and full of flavor. I first created this Mexican Street Corn Pasta Salad one summer night after grilling corn for tacos—and the smoky, creamy, tangy mix stuck with me. That evening, I tossed al dente rotini with sweet grilled corn, creamy lime dressing, juicy cherry tomatoes, buttery avocado, and salty cotija cheese. My signature touch? A dash of smoked paprika and a chill time that lets every bold flavor pop. Whether you call it a creamy elote pasta salad, a grilled corn pasta salad, or a zesty summer pasta side dish, it’s perfect for BBQs, potlucks, or easy weeknight dinners. It’s fresh, vibrant, and totally crave-worthy.

Here’s how to make this easy, flavor-packed pasta salad!

What Makes This So Irresistible

• ✅ Only 25 minutes to make – Perfect for weeknights or meal prep.
• ✅ Packed with flavor – Smoky, creamy, tangy, and a hint of spice.
• ✅ Fresh and colorful – With cherry tomatoes, avocado, and corn.
• ✅ Customizable – Add grilled chicken, black beans, or jalapeños!
• ✅ Perfect for any occasion – BBQs, potlucks, picnics, or just lunch.

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Ingredients for Mexican Street Corn Pasta Salad

Here’s everything you’ll need:

• 3 cups cooked rotini or cavatappi pasta (short pasta holds the dressing best)
• 2 cups corn (grilled, frozen, or canned—drained)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lime juice (fresh for best flavor)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/3 cup crumbled cotija cheese

Ingredient Notes & Swaps

• Gluten-free? Use a gluten-free pasta like quinoa or rice pasta.
• No cotija? Try feta or parmesan.
• No sour cream? Use Greek yogurt.
• Want heat? Add chopped jalapeños or hot sauce.

How to Make Mexican Street Corn Pasta Salad – Step by Step

Step 1: Cook the Pasta

Boil 3 cups of rotini or cavatappi pasta until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool.

Step 2: Prepare the Corn

If using fresh corn, grill or sauté until slightly charred. For canned or frozen corn, drain and sauté briefly for some color and texture.

Step 3: Make the Dressing

In a medium bowl, whisk together:

• 1/3 cup mayo
• 1/3 cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste

Mix until smooth and creamy.

Step 4: Assemble the Salad

In a large bowl, combine:

• Cooked pasta
• Corn
• Cherry tomatoes
• Diced avocado

Pour the dressing over the salad and gently toss to coat everything evenly.

Step 5: Garnish

Fold in chopped cilantro and sprinkle cotija cheese on top.

Step 6: Chill

Refrigerate for at least 30 minutes before serving. This allows the flavors to meld and intensify.

Pro Tips for the Best Pasta Salad

• Use short pasta with grooves like rotini—it holds the creamy dressing well.
• Char the corn slightly for that true elote flavor.
• Add lime zest to the dressing for extra zing.
• Prep ahead: Make the pasta and dressing in advance, but add avocado right before serving.
• Double the batch for BBQs and gatherings!

Best Ways to Serve Mexican Street Corn Pasta Salad

This pasta salad pairs perfectly with:

• Grilled meats like steak, chicken, or shrimp
• Tacos, especially carnitas or fish tacos
• As a taco topping or inside burritos
• With tortilla chips as a creamy corn salsa
• Or just enjoy it straight from the bowl!

📌 Pro tip: Serve in a colorful bowl and garnish with extra cilantro and cotija for a picture-perfect presentation.

Nutritional Information

Nutrient	Amount per serving (1/6)
Calories	345 kcal
Carbohydrates	35g
Protein	8g
Fat	20g
Fiber	4g
Sugar	3g

Note: Nutrition may vary based on brands used and portion size.

Storage & Leftovers

How to Store:

• Store leftovers in an airtight container in the fridge for up to 3 days.

Can You Freeze It?

• Not recommended due to the avocado and creamy dressing. It’s best enjoyed fresh.

Reheating Tips:

• Let it sit at room temp for 10 minutes, or give it a quick toss to redistribute the dressing.

Got Questions? We’ve Got You Covered

Can I make Mexican Street Corn Pasta Salad ahead of time?
Yes! Assemble everything except the avocado. Add it just before serving.

How long does this pasta salad last in the fridge?
It stays fresh for up to 3 days when stored in an airtight container.

What’s the best pasta for this recipe?
Rotini, cavatappi, or shells are ideal because they hold onto the dressing well.

Is there a vegan option?
Yes! Use vegan mayo, vegan sour cream, and skip the cheese—or use a plant-based alternative.

Can I add protein?
Absolutely! Add grilled chicken, shrimp, or black beans for a protein boost.

Craving More? Try These Flavorful Picks

• Easy Street Corn Chicken Rice Bowl Recipe
• Mexican Macaroni Salad Recipe | Easy Side Dish for BBQs
• Street Corn Chicken Rice Bowl – High Protein Dinner Recipe

Your Turn in the Kitchen!

Now that you know how to make the best Mexican Street Corn Pasta Salad at home, it’s time to give it a try. Whether you’re preparing a quick weekday lunch, impressing guests at a summer BBQ, or just craving something fresh and flavorful, this dish delivers.

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Savor the Ending

This Mexican Street Corn Pasta Salad isn’t just another side dish—it’s a vibrant, flavor-packed celebration in a bowl. It’s creamy, tangy, and layered with textures you’ll crave again and again. Perfect for your next cookout or weeknight dinner rotation, this pasta salad is about to become your new favorite.

Keep Cooking with Us for more crave-worthy dishes! 🍽️