This Mexican Street Corn Pasta Salad is creamy, tangy, a little smoky, and packed with fresh corn flavor!

Classic Street Corn Flavor with a Creamy Pasta Twist!

If you love Mexican Street Corn, this Mexican Street Corn Pasta Salad is about to become your new go-to side dish! It takes everything you love about elote – sweet corn, creamy dressing, lime, chili, and salty cheese – and tosses it with tender pasta for a dish that’s bold, fresh, and incredibly satisfying!

Why this Recipe Works:

• Captures Classic Street Corn Flavor in Every Bite – Sweet corn, creamy dressing, lime juice, chili, and salty cheese recreate the bold, smoky flavor of Mexican Street Corn without needing a grill.
• Hearty & Scoopable – The pasta turns traditional elote into a filling, potluck-friendly dish that holds up well on buffets and BBQ tables.
• Corn Stays Sweet & Crisp – Using fresh or well-drained corn prevents the salad from becoming watery while keeping that signature street-corn sweetness.
• Perfect for Make Ahead Meals – I love how the flavors get even better as it chills, making it ideal for prepping ahead of parties, picnics, or busy weeknights.

Going to a picnic? Everyone loves Creamy Cucumber Pasta Salad, Macaroni Salad, and Pesto Tortellini Pasta Salad, too!

Ingredients You’ll Need for the Salad:

• 16 oz Rotini Pasta (Cooked & Drained) – Serves as the hearty base, with its twists holding onto the creamy dressing and corn in every bite.
• 2 tsp Olive Oil – Lightly coats the noodles to prevent sticking and adds a subtle richness.
• 4 (10 oz) bags Frozen Fire-Roasted Corn – Adds sweet, smoky flavor that mimics class Mexican street corn without grilling.
• 1 cup Queso Fresco Cheese (Crumbled) – Brings a mild, salty creaminess that balances the tangy dressing.
• 1/3 cup Fresh Cilantro (Chopped) – Adds freshness and a bright herbaceous note that lifts the whole salad.

And the Dressing:

• 1 cup Sour Cream – Forms the tangy, creamy base inspired by traditional elote toppings.
• 1/2 cup Mayonnaise – Adds richness and helps the dressing coat the pasta evenly.
• 2 tbsp Olive Oil – Smooths the dressing and enhances mouthfeel.
• 1 tsp Chili Powder – Gives warm, earthy spice associated with street corn flavor.
• 1/2 tsp Garlic Powder – Adds subtle savory depth without overpowering the salad.
• Few Pinches of Cayenne Pepper – Provides a gentle heat that can be adjusted to taste.
• 3 tbsp Lime Juice – Brightens the dressing with fresh acidity.
• 2 tsp Lime Zest – Intensifies citrus flavor for a bold, fresh finish.

How to Make Mexican Street Corn Pasta Salad

1. Cook 16 oz rotini pasta according to package directions. Toss with 2 tsp olive oil and set aside to cool to room temperature.
2. In a medium bowl, whisk together 1 cup sour cream, 1/2 cup mayonnaise, 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp garlic powder, a few pinches of cayenne pepper, 3 tbsp lime juice, and 2 tsp lime zest until well combined.
3. Toss the cooled noodles, 4 (10 oz) bags thawed fire-roasted corn, 1 cup crumbled Queso Fresco cheese, and 1/2 cup freshly chopped cilantro in the dressing until coated evenly.

More Pasta Salad Recipes:

• Pesto Tortellini Pasta Salad
• Ranch Pasta Salad
• 25 Cold Pasta Salads
• Creamy Cucumber Pasta Salad
• Macaroni Salad