This Mexican Street Corn Pasta Salad has been one of those dishes I reach for when I want something bright, slightly smoky, and utterly comforting. I first assembled these flavors on a summer afternoon when I had an abundance of sweet corn in the fridge and a craving for the tangy, creamy flavors of elote. The result was unexpectedly addictive: kernels charred until golden, folded through al dente pasta with a lime-forward mayonnaise dressing and a salty sprinkle of cotija. It quickly became a potluck favorite and a go-to side at backyard barbecues.

What I love most about this dish is its contrast of textures and flavors. The corn gives pops of natural sweetness and a charred, smoky edge; the pasta brings body and substance; the dressing offers brightness and creaminess; and the cotija lends a crumbly, briny finish. It’s flexible—swap the pasta shape, use frozen corn when summer isn’t cooperating, or make it spicier with more jalapeño. Every time I serve it, friends dig in, ask for seconds, and inevitably request the details so they can make it at home.

Ingredients

• Pasta (8 oz / about 2 cups dry): I use elbow macaroni or penne because both hold the dressing well. Choose a good-quality durum wheat brand (Barilla or De Cecco are reliable). Cook to al dente so the pasta keeps its shape when chilled.
• Corn (3 cups): Fresh kernels cut from about 4 medium ears are ideal for texture and sweetness; frozen sweet corn works perfectly off-season—just thaw first. When possible, look for sweet corn varieties like Silver Queen for a naturally sweeter bite.
• Butter (3 tbsp): Use unsalted butter so you can control seasoning. The butter helps the corn char evenly in the skillet and adds a toasty richness.
• Jalapeño (1, seeded and minced): Optional but recommended for a bright, vegetal heat. Remove seeds for milder heat; keep them if you want more kick.
• Cilantro (1/4 cup chopped): Fresh cilantro provides herbal lift. Look for bright green stems and leaves without wilting.
• Cotija (1/2 cup crumbled): A salty, crumbly Mexican cheese that finishes the salad. If you can’t find cotija, use feta as a substitute (note it’s a little tangier).
• Mayonnaise (1/2 cup): The base of the dressing—use full-fat mayo for the best mouthfeel. Hellmann’s/Best Foods are good single-bottle options.
• Lime juice (juice of 1 lime, about 2 tbsp): Freshly squeezed for brightness; bottled lime juice won’t deliver the same fresh acidity.
• Chili powder (1/2 tsp) and smoked paprika (1/4 tsp): These add warmth and a gentle smokiness—adjust chili powder to taste.
• Salt and black pepper: Season to taste; start conservatively because cotija is salty.

Instructions

Cook the pasta: Bring a large pot of well-salted water (about 1 tbsp salt per 4 quarts) to a rolling boil. Add 8 ounces of elbow macaroni or penne and cook according to package directions until just al dente—usually 7–10 minutes. Drain and rinse under cold water until the pasta is cool to the touch; this stops carryover cooking and helps the dressing cling without wilting the other ingredients. Drain thoroughly so the salad doesn't become watery. 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 (fresh or thawed). Leave the corn undisturbed for 1–2 minutes to allow browning, then stir occasionally until many kernels show golden, charred spots—about 8–10 minutes. The char creates the elote-like flavor base; don’t worry if some kernels blacken slightly—that's flavor. 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 hot corn. Toss to coat while the residual heat blooms the spices. Let the corn cool to room temperature so it won't wilt the cilantro or melt the cheese when combined. Make the dressing: In a large mixing bowl, whisk together 1/2 cup mayonnaise, the juice of 1 lime (about 2 tablespoons), and a generous pinch of salt and black pepper. Taste and adjust acidity or seasoning; I often add another 1/2 teaspoon of lime if I want more brightness. Combine everything: Add the cooled pasta and seasoned charred corn to the dressing. Fold in 1/2 cup crumbled cotija, 1/4 cup chopped cilantro, and the seeded, minced jalapeño if using. Gently toss until everything is evenly coated—use a rubber spatula to scrape the bowl so you don’t mash the corn or pasta. Chill and serve: Adjust salt and pepper, cover, and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at cool room temperature with an extra squeeze of lime and a sprinkling of cotija.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Because the pasta absorbs some dressing over time, give the salad a quick stir and a squeeze of fresh lime before serving to revive the flavor. Avoid freezing; thawing destroys the texture of mayonnaise and makes corn mealy. For transport to picnics, keep the salad chilled in a cooler and add the cotija just before serving to preserve its crumbly texture. Use glass or BPA-free plastic containers with tight seals to keep the aromas fresh.

Ingredient Substitutions

If cotija isn’t available, substitute crumbled feta at a 1:1 ratio—expect a tangier finish. For a lighter version, swap half the mayonnaise for plain Greek yogurt (use full-fat for creaminess) and reduce lime by a teaspoon to balance tang. To make it gluten-free, use gluten-free pasta shaped to capture the dressing (corn or rice-based works well). Smoky flavor can also come from a pinch of chipotle powder instead of smoked paprika. For a dairy-free alternative, omit cotija and use a sprinkle of toasted pumpkin seeds for crunch and salty contrast.

Serving Suggestions

This salad shines alongside grilled chicken, carne asada, or fish tacos. For a vegetarian plate, serve it with roasted sweet potatoes and sliced avocado or alongside black bean salads. Garnish with extra cotija, a drizzle of chipotle yogurt, or thinly sliced radish for crunch. For buffets, present it in a shallow bowl with lime wedges and chopped cilantro on the side so guests can season to taste. The color and texture make it an attractive accompaniment for summer spreads and holiday table rotations alike.

Cultural Background

The flavor profile is inspired by Mexican street corn (elote), a beloved street food that combines charred corn, crema or mayonnaise, lime, chili powder, and crumbly cheese. Turning those elements into a pasta salad bridges the nostalgic street-food taste with a familiar picnic format. Regional variations of elote include adding tajín for tangy spice or swapping cotija for queso fresco; this dish borrows those building blocks and adapts them for a family-friendly side that nods to Mexican culinary traditions without trying to replace the original street-side experience.

Seasonal Adaptations

In summer, use corn fresh from the farmers’ market and add diced ripe tomatoes and more fresh cilantro. In cooler months, frozen corn works fine—just make sure it’s fully thawed and patted dry. For winter comfort, stir in roasted poblano strips and swap lime for a splash of apple cider vinegar to change the brightness profile. Holiday gatherings welcome a version with roasted sweet potatoes and toasted pepitas folded in for extra heartiness and seasonal texture.

Meal Prep Tips

To meal-prep, cook the pasta and char the corn in advance; store them separately from the dressing for maximum freshness. Pack individual portions in meal-prep containers and add crumbled cotija just before eating. For weekly lunches, portion into four containers and keep lime wedges separately to squeeze over just before serving. If making ahead for a party, combine everything and refrigerate for 30–60 minutes so flavors marry, then give it a final toss right before guests arrive.

Whether you make this for a backyard barbecue, a weekday side, or a potluck, it’s a dish that rewards small techniques—char the corn well, use fresh lime, and be generous with cotija. Enjoy the bright, smoky flavors and make it your own.