Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad – Creamy, Zesty & Perfect for Summer!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Author: Luna | Best Recipes Evere

Why You’ll Love This Recipe

This Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on the classic Elote – the beloved Mexican grilled corn. It’s creamy, zesty, and mildly spicy with the perfect balance of textures and flavors. Made with fusilli pasta, sweet corn, Cotija cheese (or Feta), black beans, red bell peppers, and a homemade chili-lime dressing, this salad is guaranteed to impress at any potluck, BBQ, or weeknight dinner.

Ingredients

For the Pasta Salad:

  • 8 oz (225 g) fusilli or bowtie pasta (farfalle), cooked al dente and cooled
  • 3 ears fresh corn (grilled or boiled), or 1½ cups canned/drained corn
  • 1 red bell pepper, diced
  • 1 cup black beans, drained and rinsed
  • 3 green onions, thinly sliced
  • ½ cup Cotija cheese, grated (or Feta as substitute)
  • ¼ cup fresh cilantro, chopped

For the Creamy Chili-Lime Dressing:

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • Juice of ½ a lime (about 1–2 tablespoons)
  • 1–2 tablespoons Sriracha, to taste
  • 1 teaspoon chili powder
  • ⅛ teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper, to taste
  • Optional: 1–2 teaspoons water or extra lime juice to thin, if needed

Instructions

1. Cook the Pasta

Bring a pot of salted water to a boil. Cook pasta until al dente, about 8 minutes. Drain, rinse with cold water, and set aside to cool.

2. Grill or Cook the Corn

  • Grilled Method (Recommended):
    Remove husks and silk from fresh corn. Brush lightly with olive oil and grill over medium-high heat for 10–15 minutes, turning occasionally, until charred. Let cool, then cut kernels off the cob.
  • Boiled Method:
    Boil corn in water for 5–7 minutes. Drain, cool, and cut kernels off the cob.
  • Shortcut: Use canned corn (drained) if in a hurry.

3. Prepare the Dressing

In a small bowl or mason jar, whisk together mayonnaise, Greek yogurt, lime juice, Sriracha, chili powder, cayenne, salt, and pepper until smooth.

4. Assemble the Salad

In a large mixing bowl, combine:

  • Cooked pasta
  • Corn kernels
  • Red bell pepper
  • Black beans
  • Green onions
  • Cotija cheese
  • Fresh cilantro

Pour dressing over the salad and toss to coat evenly. Adjust seasoning with additional lime juice, salt, or cayenne to taste.

Tips & Variations

  • Make Ahead: Combine all ingredients except dressing and refrigerate up to 2 days. Add dressing just before serving.
  • Add Protein: Top with grilled chicken, shrimp, or steak to make it a full meal.
  • Make It Spicier: Add jalapeño slices or extra cayenne for heat lovers.
  • Dairy-Free Option: Use vegan mayo and dairy-free yogurt; skip cheese or use a plant-based alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, keep dressing separate if making in advance.

Serving Suggestions

This street corn pasta salad pairs beautifully with:

  • Grilled meats (chicken thighs, steak, shrimp)
  • Spicy BBQ ribs or wings
  • Fresh fruit skewers and lemonade for a summer feast!

Frequently Asked Questions

Can I make this gluten-free?
Yes! Substitute regular pasta with your favorite gluten-free pasta, such as chickpea or lentil pasta.

What if I can’t find Cotija cheese?
Feta cheese is a great substitute and offers a similar salty, crumbly texture.

Can I use frozen corn?
Absolutely. Thaw and sauté or grill lightly for best flavor.

More Summer Salad Recipes You’ll Love

  • Creamy Avocado Pasta Salad
  • Chickpea Cucumber Tomato Salad
  • Grilled Peach and Arugula Salad with Goat Cheese

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