Mexican Street Corn Pasta

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If you’re craving a bold, creamy, and wildly satisfying twist on classic pasta salad, this Mexican Street Corn Pasta is the answer. Inspired by the vibrant flavors of elote, this dish brings together roasted corn, tender pasta, creamy chili-lime dressing, and all the fixings of your favorite summer street food.

Each bite bursts with the sweetness of corn, tangy lime, smoky paprika, and creamy cotija cheese. Toss in chunks of avocado, fresh cilantro, and a touch of jalapeño for some kick, and you’ve got yourself a next-level side dish or main that steals the spotlight at every cookout.

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What Kind of Pasta Works Best for Mexican Street Corn Pasta?

You want a pasta shape that holds onto sauce and bits of corn well. Short, ridged types like fusilli, rotini, or radiatori are perfect. They catch the dressing and crumbled cheese in every curve, giving you full flavor in every forkful.

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Ingredients for the Mexican Street Corn Pasta

• Corn (fresh or frozen) – This is the heart of the recipe. Roasted or grilled for that smoky char, corn gives sweet and toasty notes.
• Pasta (like rotini or fusilli) – These shapes hold the creamy dressing and little chunks of ingredients beautifully.
• Mayonnaise + Sour Cream – For the base of that irresistibly creamy, tangy dressing.
• Cotija Cheese – Crumbly and salty, it gives this dish authentic Mexican flavor.
• Lime Juice – Adds a bright, citrusy zip to balance out the richness.
• Garlic & Chili Powder – For smoky depth and warmth.
• Fresh Cilantro – Bright and herby, it lifts the whole flavor profile.
• Avocado – Creamy, buttery chunks add texture and richness.
• Jalapeño (optional) – For those who like a little heat.
• Black Beans – Add protein, color, and contrast.
• Crushed Red Pepper Flakes – A sprinkle for spice and visual flair.

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How To Make the Mexican Street Corn Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse with cold water to stop the cooking and cool the pasta. Set aside.

Step 2: Char the Corn

If using fresh corn, slice the kernels off the cob. Heat a skillet over medium-high heat and add a splash of oil. Cook the corn for 5-7 minutes until golden and slightly charred. If using frozen corn, thaw first and cook the same way.

Step 3: Make the Creamy Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic, and a pinch of salt. The dressing should be creamy with a citrusy kick.

Step 4: Combine the Ingredients

In a large mixing bowl, toss the cooled pasta with the charred corn, black beans, avocado, cotija cheese, and cilantro. Pour the dressing over and mix gently to coat everything evenly.

Step 5: Chill and Garnish

Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Just before serving, top with extra cotija, cilantro, crushed red pepper flakes, and sliced jalapeños if desired.

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How to Serve and Store Mexican Street Corn Pasta

This pasta is incredibly versatile—serve it chilled or at room temperature. It’s perfect as a side for grilled meats, tacos, or BBQ favorites, but hearty enough to shine as a standalone vegetarian main dish. Garnish with extra cotija and cilantro for a fresh finish.

To store, transfer the pasta to an airtight container and refrigerate for up to 3 days. If the salad gets a bit dry after chilling, stir in a spoonful of mayo or a splash of lime juice before serving to revive the creaminess.

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Frequently Asked Questions

Can I use canned corn instead of fresh or frozen?

Yes, but for best flavor, drain well and sear it briefly in a hot skillet to develop that roasted taste.

Is this recipe spicy?

Only mildly. The chili powder is subtle, but if you include jalapeños or extra red pepper flakes, it can be made spicier.

Can I make this ahead of time?

Absolutely! In fact, it tastes better after a few hours in the fridge. Just add avocado right before serving to keep it fresh.

What can I use instead of cotija cheese?

Feta cheese is a great substitute. It has a similar crumbly texture and salty tang.

Is it gluten-free?

It can be! Just swap the regular pasta for your favorite gluten-free version.

Can I add protein to make it a main dish?

Yes! Grilled chicken, shrimp, or even diced tofu would all be great additions.

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Want More Pasta Salad Ideas with a Twist?

If you’re into the bold flavors of this Mexican Street Corn Pasta, you’ll want to try these other flavor-packed dishes:

• Light Lemon Basil Pasta Salad with Chicken for a bright, zesty take on classic pasta salad.
• One Skillet Sweet Spicy Sticky Chicken Pasta that brings dinner drama with minimal cleanup.
• Creamy Cajun Shrimp Pasta for a spicy, creamy, crowd-pleasing comfort bowl.
• Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce when you want cozy meets gourmet.
• Super Crunch Salad if you’re feeling something green, colorful, and just as crave-worthy.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so it’s easy to find next time you’re craving creamy, spicy pasta salad goodness.

And if you made it, drop a comment and let me know how it went! Did you throw in some grilled shrimp? Skip the jalapeños? I love hearing how you make it your own. Got questions? Ask away—we’re here to cook better together.

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