This Mexican Street Corn Pasta Salad is a great side dish for Taco Night, Cinco de Mayo, or any weeknight. It’s creamy, delicious, and so easy to make!
Mexican Street Corn Pasta Salad Recipe
If you like Mexican street corn, then you’ll love this pasta salad. It’s a little spicy and totally delicious, with that same great flavor you’d expect.
Why you’ll love this Street Corn Pasta Salad recipe:
- FLAVORFUL: If you’re a fan of Elote, you’ll love the flavor of this pasta dish!
- EASY TO MAKE: Pasta salad is so easy to make. Toss the ingredients together and you’re good to go!
- CREAMY: The pasta is tossed in a chili lime mayo dressing that gives it a delicious creamy texture.
How to make Street Corn Pasta Salad
Be sure to see the recipe card below for full ingredients & instructions!
- Cook onion, garlic, and corn together in a skillet until the corn is blistered. Then set it aside and let it cool.
- Cook the pasta al dente, then set it aside and let it cool.
- To make the dressing, mix mayonnaise, sour cream, chili powder, cayenne pepper, lime juice, and salt & pepper.
- Then combine the pasta, corn, and dressing, and toss until evenly coated.
- Serve and enjoy!
What is street corn?
Mexican street corn (also called Elote) is a delicious street food that’s now become a popular side dish, appetizer, or snack. It’s grilled corn with a mayo sauce usually topped with chili powder, lime, and cheese.
How long does pasta salad with mayo last?
Generally, pasta salads with mayonnaise in them can be stored in the refrigerator 3-5 days. I recommend eating this dish within 3 days.
What’s in this Mexican street corn pasta salad?
Just like traditional Mexican street corn, in this pasta salad you’ll find corn, mayonnaise, chili lime, cotija cheese, and a few other ingredients.
If you’re looking for a few more things to add, try adding chicken, black beans, or jalapenos for a little more heat.
Should I serve this cold or warm?
This street corn pasta salad is best served slightly warm (room temperature) soon after making it.
While it tastes just as good served cold/chilled, the mayo dressing starts to dry out a little bit after being refrigerated (although that problem can be fixed!).
- After cooking the pasta, toss it with olive oil to keep it from drying out while it cools.
- It’s best served while still slightly warm.
- Store in an airtight container in the refrigerator up to 3 days.
- When serving after refrigeration, toss it with more lime juice, olive oil, or a little milk to loosen it up and get that creamy texture back.
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If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!