This Mexican Street Corn Pasta Salad combines the bold flavors of elote—charred corn, tangy lime, smoky chili powder, and a creamy dressing—with tender pasta for a fresh, zesty, and easy-to-make dish perfect for any occasion.

If you love the bold, zesty flavors of Mexican street corn (elote) and the satisfying bite of pasta salad, this Mexican Street Corn Pasta Salad is the perfect dish for you! It takes all the classic flavors of elote—sweet charred corn, tangy lime, smoky chili powder, and creamy dressing—and combines them with tender pasta for a dish that’s both refreshing and satisfying. Whether you’re serving it as a side dish or meal-prepping it for an easy weekday lunch, this salad is guaranteed to be a crowd-pleaser.

One of the best things about this recipe is how versatile and customizable it is. You can control the heat level by adding or omitting jalapeño seeds, use fresh, canned, or frozen corn depending on what you have on hand, and even make it dairy-free with a few simple swaps. Plus, it’s easy to make ahead of time, which makes it perfect for potlucks, picnics, or busy weeknights when you need something quick and delicious.

The creamy dressing, made with a combination of Greek yogurt and mayonnaise, keeps things light while still delivering that rich, tangy flavor. A sprinkle of crumbled feta (or traditional cotija cheese) on top adds the perfect finishing touch. Serve it cold or at room temperature with a squeeze of fresh lime for extra brightness—either way, it’s sure to become a new favorite in your recipe collection!

What You’ll Need to Make Mexican Street Corn Pasta

Ingredients

Pasta Salad:

rotini pasta
corn kernels (fresh, canned, or frozen)
red onion
chopped cilantro
jalapeño

Dressing:

plain Greek yogurt
mayonnaise
lime juice
chili powder
paprika
cumin
garlic powder
salt and pepper, to taste

Optional Toppings:

crumbled feta cheese
Chili powder for garnish
Lime wedges

How to Make Mexican Street Corn Pasta

Start by boiling the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.

Sauté frozen or canned corn (drained and rinsed) in a skillet over medium.

Heat corn until lightly charred. If you want to use fresh corn, grill the cobs and cut off the kernels.

In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, paprika, cumin, garlic powder, salt, and pepper.

Dice the red onion and jalapeño. If you like a little heat, leave some of the seeds. Most of a jalapeño’s heat comes from the ribs and seeds. To adjust the spice level, use more or less of them.

To the dressing mixture, add the cooked pasta, corn, red onion, cilantro, and jalapeño and toss to combine.

Top Mexican Street Corn Pasta with feta cheese crumbles, sprinkle with chili powder, and serve with lime wedges for extra zest.

Chill in the fridge for 30 minutes to let the flavors meld, then serve cold or at room temperature.

FAQs for Mexican Street Corn Pasta

Can I make this pasta salad ahead of time?
Yes! In fact, it tastes even better after chilling for at least 30 minutes to let the flavors meld. If making it a day ahead, keep the toppings separate and add them just before serving.

Can I use a different type of pasta?
Absolutely! While rotini works well for holding the dressing, you can use penne, bowtie (farfalle), or even elbow macaroni.

Can I make this recipe dairy-free?
Yes! Swap the Greek yogurt and mayo for dairy-free alternatives and use vegan feta or omit the cheese.

Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt is thicker and tangier. If using regular yogurt, consider reducing the lime juice slightly to keep the dressing from becoming too thin.

How long does this pasta salad last in the fridge?
Store it in an airtight container for up to 3 days. If it thickens, add a splash of lime juice or a little more mayo before serving.

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