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Mexican Street Corn Pasta Salad

Mexican street corn pasta salad combines charred sweet corn and a smoky chili-lime creamy dressing with tender rotini and cotija cheese. It’s tossed fresh for a potluck-ready side with classic elote flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Rotini or elbow pasta
  • 12 oz rotini or elbow pasta
Sweet corn kernels
  • 3 cup corn kernels (fresh, frozen, or canned — charred preferred)
Creamy chili-lime dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 zest of 1 lime
Toppings and mix-ins
  • 0.5 cup cotija cheese, crumbled (plus extra for topping)
  • 0.33 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely diced
  • 1 Tajín or extra chili powder, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook and cool the pasta
  1. Cook the rotini or elbow pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
Char the corn
  1. Heat a cast iron skillet over high heat. Add the corn with no oil and cook undisturbed for 2–3 minutes until charred.
  2. Stir the corn and continue cooking for another 2 minutes until more charred. Remove from heat and let cool.
Make the chili-lime dressing
  1. Whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
Toss and finish
  1. Add cooled pasta, charred corn, red onion, jalapeño, cilantro, and lime zest to the dressing. Toss until everything is evenly coated.
  2. Fold in the cotija cheese (1/2 cup). Taste and adjust salt, lime, or chili powder as needed.
  3. Transfer to a serving dish and top with extra cotija, a dusting of Tajín, and fresh cilantro sprigs. Serve immediately or refrigerate for up to 2 hours, then toss again before serving if chilled.

Notes

For best char, use a hot, dry skillet and avoid moving the corn for the first 2–3 minutes. Refrigerate covered up to 2 days; texture firms slightly after chilling—toss before serving. Freezing isn’t recommended because the creamy dressing can break. Dietary swap: use a plant-based mayonnaise and sour cream to keep it dairy-free (flavor will be slightly different).