This Mexican Street Corn Pasta Salad combines smoky grilled corn, creamy dressing, tangy lime, and cotija cheese tossed with tender pasta. A flavorful, make-ahead side dish perfect for summer BBQs, potlucks, and warm-weather gatherings.

Side angle of easy dinner idea with corn and cilantro in white bowl.

MEXICAN STREET CORN PASTA SALAD

This Mexican Street Corn Pasta Salad takes everything you love about elote — smoky grilled corn, creamy sauce, tangy lime, salty cheese, and a little spice — and tosses it with tender pasta for the ultimate summer side dish.

It’s bright, zesty, and packed with flavor, making it the perfect dish for BBQs, potlucks, or just eating straight from the bowl in your kitchen.

If you love Mexican food you may also enjoy my Cajun Shrimp Tacos With Cilantro Lime Sauce or my Easy Pico De Gallo Recipe.

SIMPLE INGREDIENTS YOU NEED FOR THE MEXICAN STREET CORN PASTA SALAD

You will need the following ingredients listed below to make the delicious pasta salad (the exact measurements, nutritional facts and full recipe are in the printable recipe card at the bottom of this post):

Pasta – Short shapes like rotini, penne, or shells hold the dressing best.
Corn – Fresh grilled corn on the cob is best, but frozen or canned corn works too.
Black beans
Cherry tomatoes
Mayonnaise – The creamy base for that classic street corn flavor.
Sour cream or Greek yogurt – Adds tang and lightens the dressing.
Creamy Cotija cheese – Salty, crumbly, and perfect for this dish; feta cheese works in a pinch.
Lime juice + zest – For brightness and zing.
Chili powder – Adds warmth and a pop of color; sub with smoked paprika if you want less heat.
Ground paprika
Cumin
Fresh cilantro – For that fresh, herby finish.
Salt & black pepper – To taste.
Optional – green onions, olive oil, bell peppers, black beans, fresh parsley, other fresh herbs, garlic powder, etc.

HOW TO MAKE THE MEXICAN STREET CORN SALAD

Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
Grill or char the corn until golden and slightly smoky. Then place in a large bowl. Add in black beans, halved cherry tomatoes, cilantro, green onions and cojita cheese.
Make the dressing by whisking together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, paprika, cumin, salt and black pepper until smooth.
Combine the cooked pasta with the corn and black bean mixture. Pour the dressing over top and toss until everything is well coated.
Taste and adjust seasoning if needed — add more lime, cheese, or chili powder to suit your preference.
Chill before serving for at least 30 minutes to let the flavors mingle.

TIPS AND TRICKS FOR BEST RESULTS

Use fresh corn if possible — grilling it adds extra flavor, but you can also roast or sauté frozen corn for a quick option.
Make ahead: This pasta salad tastes even better after sitting in the fridge for a few hours.
Want it spicier? Add a chopped jalapeño, dash of cayenne, or hot sauce.
Keep it vegetarian: Use plant-based mayo and skip the cotija or swap for a dairy-free cheese.
Serve chilled or at room temp — both work perfectly for summer gatherings.

STORAGE

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, and if it seems a little dry, mix in a splash of lime juice or a small spoonful of mayo to bring back the creaminess.

This dish is best served cold, making it perfect for quick lunches or grab-and-go sides throughout the week.

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Mexican Street Corn Pasta Salad

Prep Time10

Cook Time7

Total Time7

Course: Dinner

Cuisine: Mexican

Servings: servings

Calories: 427kcal

Author: Bailey Campbell

Ingredients

2 cups uncooked chickpea pasta
1 can corn 341g
1 can black beans 491g
2 pint cherry tomatoes halved
½ cilantro bunch
3 green onion sprigs
¾ cup cojita cheese
½ cup mayo
2 tbsp fresh lime juice
½ tsp chili powder
¼ tsp ground paprika
¼ tsp cumin
salt + black pepper

Instructions

Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
Grill or char the corn until golden and slightly smoky. Then place in a large bowl. Add in black beans, halved cherry tomatoes, cilantro, green onions and cojita cheese.
Make the dressing by whisking together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, paprika, cumin, salt and black pepper until smooth.
Combine the cooked pasta with the corn and black bean mixture. Pour the dressing over top and toss until everything is well coated.
Taste and adjust seasoning if needed — add more lime, cheese, or chili powder to suit your preference.
Chill before serving for at least 30 minutes to let the flavors mingle.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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