If you love the bold, zesty flavors of Mexican street corn (elote), you’re in for a treat with this Mexican Street Corn Pasta. This dish brings together tender pasta, smoky roasted corn, tangy lime, creamy sauce, and a sprinkle of cotija cheese for a side or main course that feels like a fiesta on your plate.

Perfect for potlucks, weeknight dinners, or summer barbecues, this recipe is as easy to prepare as it is delicious. The creamy, spicy dressing hugs every noodle, while pops of cilantro and fresh lime keep things bright and fresh. It’s a mash-up that’s sure to become a crowd favorite.

What Kind of Pasta Should I Use?

Short pasta shapes work best here, like rotini, fusilli, penne, or macaroni. Their twists and ridges hold onto the creamy dressing and bits of corn, ensuring every bite is flavorful. Feel free to use what you have on hand – even bow ties or shells will do beautifully!

Ingredients for the Mexican Street Corn Pasta

Pasta: Acts as the hearty base, soaking up all the creamy, tangy flavors.
Roasted corn: The star ingredient, adding smoky sweetness and texture.
Cotija cheese: Brings a salty, crumbly finish that’s classic in elote.
Mayonnaise and sour cream: Create the rich, creamy dressing that coats the pasta.
Lime juice: Cuts through the richness with a fresh citrus zing.
Cilantro: Adds herbal brightness and a pop of green.
Chili powder or Tajín: For a touch of smoky heat and color.
Red onion (optional): Gives a slight sharp crunch.
Black beans (optional): For extra protein and heartiness.

How To Make the Mexican Street Corn Pasta

Step 1: Cook the Pasta

Boil your chosen pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking. Set aside.

Step 2: Prepare the Corn

Roast fresh or frozen corn in a skillet until slightly charred. This adds that signature smoky flavor. If you’re using canned corn, make sure to drain and pat it dry before toasting.

Step 3: Mix the Dressing

In a large bowl, combine mayonnaise, sour cream, lime juice, chili powder (or Tajín), salt, and pepper. Whisk until smooth and creamy.

Step 4: Combine Everything

Add the pasta, roasted corn, cotija cheese, chopped cilantro, red onion, and black beans to the dressing. Toss well until everything is evenly coated.

Step 5: Garnish and Serve

Top with extra cotija, more cilantro, a sprinkle of chili powder, and a squeeze of lime. Serve chilled or at room temperature.

Serving and Storing Mexican Street Corn Pasta

This pasta salad is best served cold or at room temperature, making it ideal for make-ahead entertaining. Store leftovers in an airtight container in the fridge for up to 3 days. If the pasta absorbs too much dressing overnight, just stir in a splash of lime juice or a spoonful of mayo before serving to revive the creaminess.

Frequently Asked Questions

How spicy is this dish?

It’s mildly spicy thanks to the chili powder or Tajín. You can adjust the heat by adding more or less, or even mixing in a dash of hot sauce.

Can I make this ahead of time?

Yes! It actually tastes better after chilling for an hour or two, letting the flavors meld.

What can I use instead of cotija?

Feta cheese is a great substitute with a similar salty tang, or you can skip the cheese for a dairy-free version.

Can I use a different protein?

Absolutely. Grilled chicken, shrimp, or even crispy tofu make excellent additions if you want to turn this into a main dish.

Is it gluten-free?

Use your favorite gluten-free pasta to make it fully gluten-free.

Want More Pasta Ideas?

If you love this Mexican Street Corn Pasta, check out these other mouthwatering creations:

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And let me know in the comments how yours turned out! Did you add chicken or extra veggies? Maybe tried it with feta? I love hearing your twists and tips. Questions are always welcome—let’s make cooking fun together!

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Mexican Street Corn Pasta

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Author: Kate Walton
Total Time: 30 minutes
Yield: 6 servings

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Description

A creamy, zesty pasta salad inspired by Mexican street corn (elote), perfect as a side dish or main course. Packed with roasted corn, cotija cheese, fresh lime, and a smoky chili-lime dressing, it’s a summer favorite you’ll make again and again.

Instructions

Cook pasta in salted water until al dente. Drain and rinse under cold water.
Roast corn in a skillet until slightly charred. Cool.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
Add pasta, corn, cotija, cilantro, red onion, and black beans. Toss to coat.
Top with extra cotija, cilantro, chili powder, and a squeeze of lime before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner