Mexican Pasta Salad

Easy Street Corn Pasta Salad — Creamy Mexican Elote Style is my go to move when I need something that feels fun, filling, and a little special, without turning my kitchen into a disaster zone. You know those days when you want a side dish for a cookout, a quick lunch for the week, and something your friends will actually ask you for the recipe of? This is that dish. It’s creamy, a little smoky, a little tangy, and it has that sweet pop from corn that makes every bite feel like summer. I started making it after one too many bland pasta salads at parties, and honestly, I haven’t looked back. Let’s make it the easy way, with simple ingredients and big flavor.

Why You’ll Love this Easy Elote Pasta Salad

This is one of those recipes that hits the sweet spot between comfort food and party food. It tastes like Mexican street corn, but you can scoop it up with a fork and it holds up really well in the fridge.

Here’s why I keep coming back to it:

It’s quick. Once the pasta is cooked, the rest is basically stirring and tossing.

It’s flexible. You can make it mild or spicy, add protein, or sneak in extra veggies.

It travels well. Potluck friendly, picnic friendly, desk lunch friendly.

It tastes better after a little chill time. The flavors mingle and it gets even creamier.

If you love the whole street corn vibe, you might also like this classic take on elote for snacking: easy Mexican street corn. I make that when I want the straight up corn on the cob experience, but this pasta salad is the “feed a crowd” version.

What You Need to Make this Mexican Street Corn Pasta Salad

I’m keeping this ingredient list realistic. Nothing weird, nothing you can only find in one fancy aisle. The magic is in the combo.

Ingredients list (simple and practical)

• Pasta: short shapes work best like rotini, shells, or elbows
• Corn: grilled corn is amazing, but canned or frozen works too
• Mayonnaise: for that creamy base
• Sour cream or Greek yogurt: adds tang and keeps it from feeling heavy
• Lime juice: don’t skip it, this wakes everything up
• Chili powder: classic elote flavor, and it’s easy
• Smoked paprika (optional): gives a subtle smoky taste if your corn isn’t grilled
• Garlic: fresh minced or garlic powder, both are fine
• Cotija cheese: the traditional choice, but feta is a good swap
• Cilantro: for freshness, unless you’re not a fan, then skip it
• Red onion: just a little bite and crunch
• Jalapeno (optional): if you want heat
• Salt and pepper: to pull it all together

A quick corn note: if you have time to char your corn in a hot skillet for a few minutes, it adds that street corn feeling fast. If I’m in a hurry, I use drained canned corn and I’m not ashamed of it.

Also, if you’re into other creamy pasta salad situations, this one is a fun cousin with a totally different flavor profile: creamy ranch taco pasta salad. It’s another easy crowd pleaser.

How To Make this Easy Elote Pasta Salad

This is the part where you realize it’s basically a “cook pasta, stir sauce, toss everything” kind of recipe. My favorite kind.

Step by step (no stress)

1) Cook the pasta. Boil it in salted water until it’s just tender. Don’t overcook, because it keeps softening as it sits in dressing. Drain and rinse with cool water so it stops cooking and doesn’t glue itself together.

2) Prep the corn. If you’re using frozen corn, thaw it and pat it dry. If you want that charred taste, toss the corn into a hot skillet for 3 to 5 minutes until you see golden spots. If you’re using grilled corn, cut it off the cob.

3) Stir up the creamy dressing. In a big bowl, mix mayo, sour cream or Greek yogurt, lime juice, chili powder, a pinch of smoked paprika if using, garlic, salt, and pepper. Taste it right now. Adjust lime or chili powder until you like it.

4) Toss it all together. Add pasta, corn, chopped red onion, cilantro, and jalapeno if you’re using it. Mix gently so the pasta doesn’t break.

5) Add cheese last. Stir in cotija or feta, saving a little for the top. This makes it look extra nice with almost no effort.

6) Chill if you can. Even 30 minutes helps. If it thickens up too much in the fridge, stir in a spoonful of sour cream or a tiny splash of milk and you’re back in business.

“I brought this to a neighborhood BBQ and people literally scraped the bowl. Someone asked if it was from a restaurant. It’s the lime and cotija combo, I swear.”

If you want a slightly lighter but still super flavorful version, I’ve also enjoyed making a more veggie forward corn salad on hot days. This one is great when you want crunch: fresh and flavorful Mexican corn salad.

Other Variations to Try

I love the original version, but I also love how easy it is to tweak. This Easy Street Corn Pasta Salad — Creamy Mexican Elote Style can handle your creativity, so use what you’ve got.

Make it spicy: Add extra jalapeno, a pinch of cayenne, or a little hot sauce in the dressing.

Add protein: Grilled chicken, rotisserie chicken, or black beans are all solid. If you’re meal prepping, chicken makes it feel like a full lunch instead of “just a side.”

Make it extra crunchy: Toss in diced bell pepper or chopped romaine right before serving.

Swap the pasta: Use chickpea pasta or whole wheat if that’s your thing. Just cook it carefully so it doesn’t get mushy.

More smoky flavor: Use chipotle powder or a spoon of chopped chipotles in adobo. Go slow, it gets intense fast.

And if you’re in a corn mood and want something warm and cozy later in the week, this is a comfort food favorite: deliciously easy creamy chicken corn chowder recipe. It’s like the cold weather cousin to this pasta salad.

What Should I Serve with this Elote Pasta Salad

This is the kind of side dish that plays well with a lot of mains. I usually serve it when I’m grilling, but it’s also great for easy dinners when you don’t want to think too hard.

• Burgers or hot dogs: it replaces boring pasta salad in the best way
• Grilled chicken or steak: the lime and chili combo loves anything smoky
• Taco night: it’s a fun side instead of chips and salsa
• BBQ sandwiches: creamy meets tangy, always a win
• Veggie skewers: especially if you char zucchini and peppers

One more real life tip: if you’re serving this outside and it’s hot, keep it in a bowl nested over ice. It helps it stay fresh and creamy without getting weird.

Common Questions

Can I make this the night before?

Yes, and it’s actually better that way. Just save a little cheese and cilantro to add right before serving so it looks fresh.

What if I can’t find cotija cheese?

Feta is the easiest swap. It’s slightly different, but still salty and creamy, and it works great in Easy Street Corn Pasta Salad — Creamy Mexican Elote Style.

Do I have to grill the corn?

Nope. Charring it in a skillet is fast, and even plain canned corn can taste good once it’s mixed with lime, chili powder, and creamy dressing.

How long does it last in the fridge?

About 3 days in a sealed container. If it dries out a bit, stir in a spoonful of sour cream or mayo to bring it back.

Can I make it without mayo?

You can use all Greek yogurt or a mix of yogurt and sour cream. It will be tangier and a little less rich, but still totally tasty.

A little pep talk before you make it

If you’re tired of the same old potluck sides, this is your sign to switch it up. Easy Street Corn Pasta Salad — Creamy Mexican Elote Style gives you that creamy, tangy, chili lime flavor without a lot of work, and it always gets attention on the table. If you want to compare versions, I’ve read through 20-Minute Creamy Street Corn Pasta Salad – Midwest Foodie and it’s a great quick reference for timing, and Creamy Mexican Street Corn Pasta Salad – Inspiralized is another fun take with its own twist. Make it once, taste and adjust the lime and chili powder to your liking, and you’ll have a side dish you can rely on all summer. Let me know if you make it for a party, because I’m betting you’ll come home with an empty bowl.