Creamy Mexican Street Corn Pasta Salad for Summer Gatherings (Print Version)

This vibrant Mexican Street Corn Pasta Salad brings all the tangy, smoky flavors you love from elote to your summer table. So easy and satisfying!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 30 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian (can be made gluten-free with GF pasta)

# Ingredients:

→ Pasta & Corn Base

01 - 12 oz small pasta shape (ditalini, elbows, or small shells)
02 - 3 cups frozen corn, thawed (or fresh corn kernels from 3-4 cobs)

→ Creamy Dressing Goodies

03 - 1/2 cup mayonnaise
04 - 1/2 cup sour cream or Mexican crema
05 - 3 tbsp fresh lime juice
06 - 1/2 cup cotija cheese, crumbled (plus more for garnish)

→ Flavor Boosters & Seasonings

07 - 1 tsp chili powder
08 - 1/2 tsp ground cumin
09 - 1/2 tsp garlic powder
10 - Salt and black pepper to taste

→ Fresh Finishes

11 - 1/4 cup finely diced red onion
12 - 1/4 cup fresh cilantro, chopped (plus more for garnish)
13 - 1 small jalapeño, finely diced (seeds removed for less heat, optional)

# Instructions:

01 - First things first, get a big pot of water boiling for your pasta. Salt it generously – I'm talking like the ocean here, hon! This is where your pasta gets its first layer of flavor, and it really makes a difference for this Mexican Street Corn Pasta Salad. Cook your ditalini (or whatever small pasta you chose) according to package directions until it's perfectly al dente. We don't want mushy pasta, ever! Once it's done, drain it well and give it a quick rinse with cold water to stop the cooking and cool it down. Set it aside while we get the other goodies ready.
02 - While your pasta is doing its thing, you can get ahead. If you're using frozen corn, just let it thaw. If you're feeling fancy and using fresh, go ahead and char it a bit on a hot skillet or grill, then slice it off the cob. Finely dice your red onion and jalapeño (remember to de-seed the jalapeño if you prefer less heat, or leave a few in like I do for a little extra oomph!). Roughly chop your fresh cilantro. Having everything prepped makes the assembly process so much smoother, honestly.
03 - Now for the heart of our Mexican Street Corn Pasta Salad! In a large bowl, whisk together your mayonnaise, sour cream (or crema), and fresh lime juice. It should be smooth and creamy, smelling wonderfully tangy. Next, crumble in about half of your cotija cheese, then stir in the chili powder, cumin, and garlic powder. Mix it all until it's beautifully combined and you can smell all those amazing spices mingling. Give it a taste – does it need a pinch more salt or a squeeze more lime? Trust your gut!
04 - Time to bring it all together! Add your cooled, drained pasta to the bowl with the creamy dressing. Then, toss in your corn, diced red onion, finely chopped jalapeño, and most of your fresh cilantro (save a little for garnish, because presentation matters, even for a casual pasta salad!). Gently fold everything together until every piece of pasta and corn is coated in that luscious, zesty dressing. This is where the magic happens, and you'll start to see it transform into that vibrant street corn color.
05 - This step is crucial, and honestly, it’s where I sometimes get impatient! Cover the bowl and pop your Mexican Street Corn Pasta Salad into the fridge for at least 30 minutes, but ideally an hour or two. This chilling time isn't just about making it cold; it allows all those incredible flavors to really meld and deepen. The pasta absorbs some of that amazing dressing, and the spices get a chance to bloom. It's tough, but resist the urge to dig in right away!
06 - When you're ready to serve, pull the salad out of the fridge. Give it another gentle stir. Sprinkle the remaining cotija cheese and fresh cilantro over the top. If you're feeling extra, a few lime wedges on the side for squeezing, or a drizzle of your favorite hot sauce, never hurt anyone! The finished salad should look vibrant, smell like a dream, and have that perfect balance of creamy, tangy, and spicy. It's ready to be the star of your table!

# Notes:

01 - Don't overcook your pasta; al dente is your friend, trust me on this.
02 - This salad actually tastes better the next day, so make it ahead for a party!
03 - No cotija? Feta works in a pinch, but the flavor profile shifts a bit, just a heads up.
04 - Serve chilled with a sprinkle of fresh cilantro and a lime wedge—makes it pop!

# Tools You'll Need:

01 - Large pot
02 - large mixing bowl
03 - whisk
04 - cutting board
05 - knife
06 - colander

# Nutrition Facts (Per Serving):

Calories: 350-450
Total Fat: 20-30g
Total Carbohydrate: 35-45g
Protein: 10-15g

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