This Mexican street corn pasta salad is one of those recipes I discovered on a lazy summer afternoon when I had a bag of frozen corn, a box of elbow macaroni, and a craving for the bright, smoky flavors of elote. It quickly became the dish I bring to potlucks and family barbecues because it travels well, holds up at room temperature, and gets more interesting the longer it sits. The first time I served it, my neighbor asked for the recipe before the bowls were even empty; the combination of charred kernels, creamy lime-mayo dressing, and salty crumbled cotija creates a balance that feels indulgent yet fresh. I love this version because it’s flexible: you can use fresh corn if you find it at the farmer’s market, or excellent frozen kernels when summer produce isn’t available. The texture is what hooks me—the al dente pasta provides a soft, starchy backbone while the charred corn pops with sweetness and a pleasant chew. The jalapeño adds an optional green heat that wakes up the dressing without overwhelming it. Every batch I make sparks comments about how it tastes both familiar and new, and it’s become our go-to side for tacos, grilled chicken, or a casual picnic.

Ingredients

• Elbow macaroni or penne (8 oz): Choose a sturdy pasta that holds dressing well; I prefer elbow or short penne. Barilla or De Cecco cook reliably to al dente and are widely available.
• Sweet corn kernels (3 cups): Fresh off the cob is best when in season—cut 4 to 5 ears of corn. Frozen kernels work excellently and save time; thaw and pat dry before charring.
• Butter (3 tablespoons): Use unsalted butter and adjust salt later. Butter helps the corn caramelize and adds richness; olive oil is an alternative for a dairy-free swap.
• Jalapeño (1, seeded and minced, optional): Adds a fresh, grassy heat. Leave seeds in for more spice or omit entirely for a milder dish.
• Cilantro (1/4 cup, chopped): Pick fresh, bright leaves—cilantro brings an herbal lift that pairs with lime and cotija.
• Cotija cheese (1/2 cup, crumbled): This crumbly Mexican cheese adds salty, tangy notes. Queso fresco is milder; Parmesan is a nontraditional backup if needed.
• Mayonnaise (1/2 cup): The creamy base that binds the salad; full-fat mayo gives the best mouthfeel. For a lighter version, use half mayo and half Greek yogurt.
• Lime juice (juice from 1 lime): Fresh lime is essential—bottled lacks the bright citrus snap that ties the flavors together.
• Chili powder (1/2 teaspoon) and smoked paprika (1/4 teaspoon): These provide the warm, smoky backbone that echoes classic street corn.
• Salt and black pepper: Season to taste; kosher salt works well for even seasoning.

Instructions

Cook the pasta: Bring a large pot of well-salted water to a rolling boil. Add 8 ounces of elbow macaroni or penne and stir occasionally to prevent sticking. Cook according to package directions until al dente—usually 8 to 10 minutes. Drain in a colander and rinse thoroughly under cold water to stop cooking and cool the pasta quickly; this also helps the dressing cling to the noodles better. Char the corn: Heat a large skillet over medium-high heat and add 3 tablespoons of butter. When the butter foams, add 3 cups of corn kernels in a single layer as much as possible. Let the corn sit undisturbed for 2 minutes to develop color, then stir occasionally until many kernels are golden and lightly charred, about 8 to 10 minutes total. The Maillard reaction from charring intensifies the corn’s sweetness—don’t rush this step. Season the corn: Remove the skillet from the heat and immediately sprinkle 1/2 teaspoon chili powder and 1/4 teaspoon smoked paprika over the warm corn. Toss so the spices coat the kernels; residual heat blooms the spices and deepens the smoky notes. Allow the mixture to cool slightly before combining to prevent the dressing from thinning. Make the dressing: In a large mixing bowl, whisk together 1/2 cup mayonnaise, the juice from 1 lime, a pinch of salt and pepper, and an extra teaspoon of lime juice if you prefer more brightness. Taste and adjust seasoning—the dressing should be tangy and slightly creamy to complement the sweet corn. Assemble: Add the cooked and cooled pasta to the bowl with the dressing, then fold in the charred corn, 1/2 cup crumbled cotija cheese, 1/4 cup chopped cilantro, and the minced jalapeño if using. Gently toss until everything is coated; if the salad looks dry, add a tablespoon of olive oil or another squeeze of lime. Chill and serve: Season with salt and black pepper to taste, cover, and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a final toss and add a little extra cotija and cilantro as garnish.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 3 to 4 days. Use glass or BPA-free plastic containers with tight-fitting lids to preserve flavor and prevent the mayo dressing from picking up other fridge odors. If you’ve added avocado, plan to eat within 24 hours for best texture. To reheat, serve chilled or at room temperature—if you prefer it slightly warm, gently toss in a pan over low heat for a few minutes, but avoid prolonged heating which can separate the dressing. Look for signs of spoilage like sour smell or off texture before serving.

Ingredient Substitutions

If you need to adapt ingredients, there are straightforward swaps that keep the spirit of the dish. Replace mayonnaise with half mayonnaise and half plain Greek yogurt to cut fat and add tang. For dairy-free versions skip cotija and sprinkle with toasted pumpkin seeds or a light dusting of nutritional yeast for savory notes. Use canned sweet corn drained and patted dry only in a pinch; it will be less crunchy. For a smoky flavor without charring, stir in 1/2 teaspoon smoked paprika and 1 teaspoon chipotle in adobo; however, the fresh char adds caramelized sweetness you can’t fully replicate.

Serving Suggestions

Serve this alongside grilled meats like carne asada, chicken skewers, or fish tacos—the salad’s brightness and creaminess balance rich proteins. For a vegetarian plate, pair with black bean patties or smoky roasted sweet potatoes. Garnish with extra cotija, chopped cilantro, and lime wedges for squeezing. For a picnic, pack in a shallow container and top with cilantro at the last minute to keep herbs vibrant. I often plate it in a large shallow bowl for family dinners so people can help themselves and add extra lime at the table.

Cultural Background

This dish is inspired by Mexican elote—grilled corn slathered with crema, lime, chili powder, and cotija. Elote is a beloved street food throughout Mexico, often sold from carts and enjoyed with friends. Transforming elote into a pasta salad is a Mexican-American interpretation that keeps the original flavors while adding the comforting, familiar texture of pasta. It showcases how traditional elements travel and adapt, creating new dishes that pay homage to their roots.

Seasonal Adaptations

In summer use fresh corn cut from the cob for the sweetest results; char on a gas grill for extra smoke if the weather allows. In cooler months rely on frozen kernels—thaw and dry them first to get a better sear. For a winter variation add roasted poblano peppers and swap lime for a touch of apple cider vinegar to complement the deeper flavors of winter produce. Holiday versions can include roasted sweet potatoes and pepitas to make the salad heartier for festive spreads.

Meal Prep Tips

Prepare the corn and pasta up to a day in advance and store separately in airtight containers. Whisk the dressing and store it in a small jar; when ready to serve, combine everything and add cilantro and cotija just before leaving the house to preserve freshness. For lunches, portion into 4 containers and top with a lime wedge—this keeps well and tastes fresh for workday meals. Use shallow containers to help the salad cool quickly after cooking and reduce time in the danger zone.

This Mexican street corn pasta salad is a simple, satisfying bridge between comfort food and vibrant, fresh flavors. Whether you make it for a family dinner, a potluck, or meal prep, it’s reliable, adaptable, and always a hit. Try it once and I think it will earn a spot in your regular rotation.