Dinner

Mexican Street Corn Pasta Salad Recipe

Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb. penne; Kosher salt (for pasta water); 2 tbsp. unsalted butter; 2 cups frozen or fresh corn; 1/2 cup mayonnaise; 1/3 cup Mexican crema or sour cream; 1 lime, juiced; 1 tsp. chili powder; 1/4 tsp. cayenne pepper; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/2 cup crumbled cotija or feta cheese; 1/4 cup finely chopped fresh cilantro

ByClara Bennett August 9, 2026August 9, 2026

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Introduction

This Mexican Street Corn Pasta Salad combines the smoky, spicy flavors of classic elote with tender pasta for a refreshing and satisfying dish. Perfect for summer gatherings or as a flavorful side, it’s easy to make and packed with vibrant ingredients.

A white bowl filled with creamy penne pasta mixed evenly with golden roasted corn kernels and small green herb pieces scattered on top. The pasta is coated in a smooth light orange sauce with a slightly grainy white cheese sprinkle softly covering the surface. A black spoon is partially immersed in the dish, and the bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. penne
2 tbsp. unsalted butter
2 cups frozen or fresh corn
1/2 cup mayonnaise
1/3 cup Mexican crema or sour cream
1 lime, juiced
1 tsp. chili powder
1/4 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
1/2 cup crumbled cotija or feta
1/4 cup finely chopped fresh cilantro

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente according to package directions. Drain and set aside.
Step 2: In a large skillet over medium-high heat, melt the butter. Add the corn and cook, stirring occasionally, until it’s blistered and slightly charred, about 5 to 8 minutes.
Step 3: In a medium bowl, whisk together mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, and cayenne pepper. Season the dressing with salt and freshly ground black pepper to taste.
Step 4: In a large bowl, combine the cooked pasta, blistered corn, crumbled cotija (or feta), and chopped cilantro. Pour the dressing over the salad and toss gently to coat evenly.
Step 5: Refrigerate the salad until ready to serve to allow flavors to meld. Serve chilled or at room temperature.

Tips & Variations

For extra smoky flavor, try grilling the corn instead of sautéing it in butter.
Use Greek yogurt in place of mayonnaise for a lighter dressing.
Add diced jalapeños or a dash of hot sauce for more heat.
Substitute cotija with feta for a similar salty tang if cotija is unavailable.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a splash of lime juice if it needs a fresh boost. This salad can be served chilled or at room temperature but avoid freezing as the texture will change.

How to Serve

The image shows a close-up of a creamy pasta dish with penne noodles coated in a pale, thick sauce. The pasta is mixed with yellow corn kernels and small green herb pieces scattered throughout. There are some toasted bits giving a slightly darker yellow-brown color, adding texture. Part of the pasta is lifted on a black spoon just above the wooden bowl filled with the same mixture. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn works wonderfully and adds great sweetness. Simply remove the kernels from the cob and cook them as described in the recipe.

Is this pasta salad suitable for meal prep?

Absolutely! It holds up well in the fridge and is perfect for making ahead. Just keep it chilled and toss gently before serving.

Clara Bennett