Can I use frozen corn for Mexican Street Corn Pasta Salad?

Yes! Frozen corn works great. Just toss it straight into the skillet—no need to thaw. It will char up nicely with a little patience.

What can I use instead of cotija cheese?

Feta is the easiest swap. It’s a bit saltier and tangier, but still gives you that crumbly, creamy bite.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Give it a stir before serving. If it seems dry, add a small spoonful of mayo or a squeeze of lime.

Can I make Mexican Street Corn Pasta Salad ahead of time?

Absolutely. In fact, it tastes even better after a few hours. If you’re making it a day ahead, you may want to freshen it with a little extra lime juice before serving.

Only if you want it to be. Skip the jalapeño for mild, or add it for a little kick. You’re the boss of your bowl.

Mexican Street Corn Pasta Salad: Irresistible 30-Minute Hit

Description

This Mexican Street Corn Pasta Salad is creamy, smoky, and bursting with fresh flavor. Inspired by classic elote, it combines tender pasta, charred sweet corn, cotija cheese, lime, and a hint of spice. It’s an easy, crowd-pleasing side dish that’s perfect for BBQs, potlucks, or make-ahead lunches.

Ingredients

Scale

For the pasta salad

8 oz elbow macaroni or penne
3 cups sweet corn kernels (fresh or frozen)
3 tbsp butter
1 jalapeño pepper, seeded and minced (optional)
1/4 cup chopped fresh cilantro
1/2 cup crumbled cotija cheese
Salt and black pepper, to taste

For the dressing

1/2 cup mayonnaise
Juice of 1 lime
1/2 tsp chili powder
1/4 tsp smoked paprika

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
Drain the pasta and rinse under cold water until completely cooled. Set aside.
In a large skillet over medium heat, melt the butter. Add the corn and cook for 8–10 minutes, stirring occasionally, until golden and lightly charred.
Remove the skillet from heat and stir in chili powder and smoked paprika. Let cool slightly.
In a large bowl, combine the cooled pasta, seasoned corn, mayonnaise, lime juice, cotija cheese, cilantro, and jalapeño if using.
Gently toss until evenly coated. Season with salt and black pepper to taste.
Cover and refrigerate for at least 30 minutes before serving.

Notes

Rinsing the pasta keeps the salad creamy and prevents it from absorbing too much dressing.

Feta cheese can be substituted for cotija if needed.

Add extra lime juice just before serving to brighten the flavors.

This salad tastes even better after chilling for a few hours.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad, Side Dish
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 4 g
Sodium: 360 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 35 mg