Name: Tasty Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 3 cups cooked pasta (elbow macaroni or rotini); 2 cups corn kernels (fresh, canned, or frozen); ½ cup mayonnaise; ½ cup sour cream or plain Greek yogurt; Juice of 2 fresh limes; 1 teaspoon chili powder; 1 teaspoon paprika; ½ teaspoon garlic powder; Salt and pepper, to taste; 4 slices turkey bacon, cooked and crumbled (optional); ½ cup crumbled cotija or feta cheese; ¼ cup chopped fresh cilantro; 2 green onions, finely chopped; ½ cup diced red bell pepper (optional)

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When I first made this Mexican Street Corn Pasta Salad, I was craving something bold, vibrant, and full of flavor—but also easy to throw together for a casual lunch or family gathering. I had just returned from a weekend market where I picked up some fresh sweet corn and a bunch of limes, and instantly I knew I wanted to make something that celebrated the zest and charm of Mexican street food. I’d seen versions of this salad on food trucks during past travels, always served with a squeeze of lime and sprinkled with chili. I wanted to bring those sunny, spicy, creamy flavors into my kitchen—and this recipe was born.

What I love most about this salad is how it captures the spirit of elote (Mexican street corn) but transforms it into something heartier and more filling. The mix of tender pasta with roasted corn, a tangy creamy dressing, and the bite of fresh herbs hits every note: sweet, savory, smoky, and a little bit spicy. Every time I serve this, it disappears fast—whether at potlucks, barbecues, or even as a quick weekday meal. It’s one of those recipes that feels like sunshine in a bowl.

Why you will love this recipe

You’ll fall in love with this Mexican Street Corn Pasta Salad for so many reasons. First, it’s bursting with flavor—the sweet roasted corn, creamy dressing, citrusy lime, and a hint of chili all blend together beautifully. It’s also the perfect make-ahead dish that tastes even better after the flavors have had time to mingle. The creamy dressing doesn’t get soggy, and the texture of the corn and pasta holds up wonderfully.

Versatile

This salad is incredibly versatile. You can serve it warm, cold, or at room temperature. It makes a satisfying side dish or even a light main course. Want to add grilled chicken for protein? Go ahead. Prefer a spicy kick? Toss in a chopped jalapeño or a dash more chili powder. You can even swap the pasta for whole wheat or gluten-free options if needed.

Affordable

Every ingredient in this salad is budget-friendly and easy to find. Canned or frozen corn works just as well as fresh if you’re short on time or cooking out of season. The other ingredients—pasta, mayonnaise, lime, spices—are likely already in your pantry. Yet despite being affordable, the final result feels festive and indulgent.

Ingredients for the recipe
– Pasta (elbow macaroni or rotini)
– Corn (fresh, canned, or frozen)
– Mayonnaise
– Sour cream or plain Greek yogurt
– Fresh lime juice
– Chili powder
– Garlic powder
– Paprika
– Salt and pepper
– Turkey bacon (optional, for added smokiness)
– Crumbled cotija or feta cheese
– Fresh cilantro
– Green onions or red onions (finely chopped)
– Diced red bell pepper (optional for color and crunch)

How to prepare this recipe

Preparing this Mexican Street Corn Pasta Salad is straightforward and satisfying. It’s a quick and easy dish that comes together in just a few steps, making it ideal for both busy weekdays and laid-back weekend gatherings. You’ll start by cooking the pasta, then roasting the corn to bring out its sweetness and charred flavor. After that, everything gets tossed together in a creamy, zesty dressing that ties all the ingredients into a harmonious, flavor-packed salad.

Step-by-step instructions for preparation

Cook the pasta
Begin by bringing a large pot of salted water to a boil. Add the pasta and cook it until it’s al dente, following the package directions. Once done, drain it and rinse under cold water to stop the cooking process. Let the pasta cool completely before combining it with the other ingredients.
Prepare the corn
If you’re using fresh corn, remove the husks and silks. Lightly brush the corn with oil and roast it over a hot grill or stovetop grill pan until it’s slightly charred and golden, turning frequently for even color. Let the corn cool slightly, then slice the kernels off the cob. If you’re using frozen corn, thaw it and roast it in a dry skillet over medium-high heat until golden. Canned corn can also be used—just make sure to drain it well and toast it slightly to develop flavor.
Make the creamy dressing
In a large mixing bowl, whisk together mayonnaise, sour cream (or plain Greek yogurt), freshly squeezed lime juice, chili powder, paprika, garlic powder, salt, and pepper. Adjust the seasonings to taste. The dressing should be creamy, tangy, and lightly spiced.
Mix the salad
Add the cooled pasta and corn kernels to the bowl with the dressing. Toss gently to coat everything evenly. Fold in chopped green onions, red bell pepper (if using), turkey bacon (cooked and crumbled), and half of the crumbled cheese.
Add the finishing touches
Once everything is well combined, sprinkle the remaining cheese and chopped fresh cilantro on top. Give the salad one final stir, then cover and refrigerate it for at least 30 minutes to let the flavors develop. You can also serve it immediately if you’re short on time, but chilling really enhances the taste.

Quick and easy

This recipe is designed for convenience. You can prep most of it ahead of time—cook the pasta and corn in advance, or even mix the dressing early so you only need to toss everything together before serving. With simple steps and easy-to-find ingredients, this salad is done in under 30 minutes, making it a practical solution for any meal.

Customizable

You can make this recipe your own in many ways. Don’t have cotija cheese? Use feta. Want more heat? Add a pinch of cayenne or some chopped jalapeños. Prefer a lighter version? Use Greek yogurt in place of sour cream and reduce the mayo. You can even add diced avocado for extra creaminess or swap the pasta for a whole grain version. If you need to make it vegetarian, just skip the turkey bacon—it’s still just as flavorful.

Popular with many people

One of the best things about this salad is that it’s universally loved. It combines comfort food familiarity with a burst of bold flavors, making it a hit at any gathering. Kids enjoy the creamy texture and cheesy topping, while adults appreciate the spice, tang, and fresh herbs. It’s the type of dish people ask for seconds of—and often the recipe too.

How to prepare this recipe

Step-by-step instructions for preparation

Cook the pasta
Begin by bringing a large pot of salted water to a boil. Add the pasta and cook it until it’s al dente, following the package directions. Once done, drain it and rinse under cold water to stop the cooking process. Let the pasta cool completely before combining it with the other ingredients.
Prepare the corn
If you’re using fresh corn, remove the husks and silks. Lightly brush the corn with oil and roast it over a hot grill or stovetop grill pan until it’s slightly charred and golden, turning frequently for even color. Let the corn cool slightly, then slice the kernels off the cob. If you’re using frozen corn, thaw it and roast it in a dry skillet over medium-high heat until golden. Canned corn can also be used—just make sure to drain it well and toast it slightly to develop flavor.
Make the creamy dressing
In a large mixing bowl, whisk together mayonnaise, sour cream (or plain Greek yogurt), freshly squeezed lime juice, chili powder, paprika, garlic powder, salt, and pepper. Adjust the seasonings to taste. The dressing should be creamy, tangy, and lightly spiced.
Mix the salad
Add the cooled pasta and corn kernels to the bowl with the dressing. Toss gently to coat everything evenly. Fold in chopped green onions, red bell pepper (if using), turkey bacon (cooked and crumbled), and half of the crumbled cheese.
Add the finishing touches
Once everything is well combined, sprinkle the remaining cheese and chopped fresh cilantro on top. Give the salad one final stir, then cover and refrigerate it for at least 30 minutes to let the flavors develop. You can also serve it immediately if you’re short on time, but chilling really enhances the taste.

Quick and easy

Customizable

Popular with many people

FAQs

Can I make this salad ahead of time?
Absolutely! This salad actually tastes better when it has time to chill in the fridge for at least 30 minutes to let the flavors meld. You can prepare it up to 24 hours in advance and keep it covered in the refrigerator.

What can I use instead of turkey bacon?
If you prefer, you can omit the turkey bacon or replace it with cooked chicken ham for a similar savory, smoky flavor.

Is this recipe gluten-free?
Not as written, since it uses regular pasta. However, you can easily substitute gluten-free pasta to make the salad gluten-free without changing the taste.

Can I use frozen or canned corn?
Yes, both work well. Just make sure to roast or toast frozen or canned corn to add some char and flavor similar to fresh roasted corn.

How spicy is this salad?
The recipe has a mild to moderate spice level from chili powder and paprika. You can adjust the heat by adding more chili powder, cayenne, or fresh jalapeños according to your taste.

Can I add protein to make it a complete meal?
Definitely! Grilled chicken, shrimp, or black beans are great additions to turn this salad into a filling main dish.

What kind of cheese should I use?
Traditionally, cotija cheese is used for its crumbly texture and salty flavor. Feta cheese is a good substitute if cotija is unavailable.