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Perfect Mexican Street Corn Pasta Salad with creamy dressing, lime, and grilled corn.

Perfect Mexican Street Corn Pasta Salad — A Creamy, Flavor-Packed Summer Favorite

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This Perfect Mexican Street Corn Pasta Salad is a creamy, tangy twist on the famous Elote (Mexican street corn).
It combines smoky grilled corn, tender pasta, and a zesty lime dressing for a refreshing side dish that’s perfect for BBQs, picnics, or summer potlucks.

 

Every bite bursts with flavor — creamy, spicy, sweet, and smoky all at once.
If you love Elote, you’ll adore this pasta version that’s easy to make ahead and impossible to resist!

  • Total Time: 1 hour 5 minutes
  • Yield: 6–8 1x

Ingredients

Scale

For the Salad

  • 3 cups cooked pasta (rotini, bowtie, or cavatappi)

  • 2 ½ cups grilled corn kernels (fresh or frozen)

  • 1 cup black beans, rinsed and drained

  • ½ cup crumbled Cotija cheese (or feta)

  • 1 jalapeño, seeded and minced

  • ¼ cup red onion, finely chopped

  • ½ cup fresh cilantro, chopped

  • 1 ripe avocado, diced

  • 4 slices cooked bacon, chopped (optional but delicious!)

For the Dressing

  • ½ cup mayonnaise

  • ¼ cup sour cream or Greek yogurt

  • 2 tbsp fresh lime juice

  • 1 tsp lime zest

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • ½ tsp ground cumin

  • 1 garlic clove, minced

  • Salt and pepper to taste

  • Optional: 1 tsp hot sauce or Sriracha for heat

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.

  2. Add pasta and cook until al dente according to package directions.

  3. Drain, rinse with cold water, and set aside.

Step 2: Grill or Roast the Corn

  1. Brush corn with a little olive oil and grill over medium-high heat for about 8–10 minutes, turning occasionally until charred.

  2. Let cool slightly, then slice kernels off the cob.
    No grill? Sauté frozen corn in a hot skillet until golden brown.

Step 3: Make the Dressing

  1. In a bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, paprika, cumin, garlic, salt, and pepper.

  2. Adjust seasoning to taste — add extra lime juice for tang or hot sauce for spice.

Step 4: Combine Everything

  1. In a large mixing bowl, toss together pasta, corn, black beans, onion, jalapeño, and half the cheese.

  2. Pour the dressing over and mix until fully coated.

  3. Gently fold in avocado and cilantro.

Step 5: Chill and Serve

  1. Cover and refrigerate for at least 30 minutes before serving.

  2. Top with remaining Cotija cheese and a sprinkle of chili powder.

  3. Garnish with lime wedges and fresh cilantro.

Notes

  • Storage: Keep refrigerated for up to 3 days in an airtight container.

  • Serving: Great served cold or at room temperature.

  • Make-Ahead: Prep the dressing and grill the corn a day early; assemble before serving.

 

  • Substitutes: Cotija → feta | Greek yogurt → sour cream | Rotini → bowtie pasta

  • Author: chef agh
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

Find it online: https://www.gremdo.com/perfect-mexican-street-corn-pasta-salad/