Perfect Mexican Street Corn Pasta Salad brings the smoky, tangy flavors of elote to a cool, creamy pasta format. Bright lime and cilantro lift the rich cotija and avocado, while crisp bell pepper and sweet corn add pop and texture. This salad tastes fresh, slightly smoky, tangy, and creamy — perfect for picnics, weeknight dinners, or a potluck.
If you love avocado in salads, you might also enjoy this crisp cucumber-tomato-avocado salad: Best Cucumber Tomato Avocado Salad.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 400 kcal
- Protein: 12 g
- Carbohydrates: 52 g
- Fat: 15 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 520 mg
Why Make This Perfect Mexican Street Corn Pasta Salad
This pasta salad is simple and fast, yet full of bold flavor. The creamy mayo-sour cream dressing with lime and chili powder mimics classic Mexican street corn while pasta adds heartiness. It’s colorful and pleasing to the eye: golden corn, red pepper, green cilantro and avocado, and white cotija. The textures pop — tender pasta, juicy corn kernels, creamy avocado, and crumbly cheese. Make it for a BBQ, potluck, or a quick weeknight side.
How to Make Perfect Mexican Street Corn Pasta Salad
Make sure the pasta is fully cooled before tossing with the dressing so the avocado stays fresh and the dressing clings properly. Use fresh corn if possible for the best sweet, fresh flavor; if using frozen, thaw and pat dry. Toasting or grilling fresh corn adds smoky depth. Salt cautiously if your cotija is salty.
Ingredients:
- 8 oz pasta (elbow or fusilli)
- 1 cup corn (fresh, frozen, or canned)
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup diced avocado
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Directions:
Step 1: Preparation
Cook the pasta according to package instructions in salted water until al dente (usually about 8–10 minutes). Drain well and rinse briefly under cold water to stop cooking. Let the pasta cool to room temperature on a baking sheet or in a bowl so it won’t wilt the avocado later.
Step 2: Mixing
In a large bowl, combine the cooled pasta, corn, diced red bell pepper, finely chopped red onion, diced avocado, chopped cilantro, and crumbled cotija cheese. Toss gently so the avocado stays in chunks and the ingredients are evenly distributed.
Step 3: Cooking
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth. Taste and adjust lime, chili, or salt — the dressing should be tangy with a gentle heat. (No stove required here; this step is about preparing the dressing.)
Step 4: Finishing
Pour the dressing over the pasta salad and toss gently to combine. Cover and chill for at least 30 minutes so flavors meld and salad firms up a bit. Before serving, give it a final gentle stir and adjust seasoning if needed. Sprinkle extra cotija and cilantro for garnish if desired.
How to Serve Perfect Mexican Street Corn Pasta Salad
Serve chilled or slightly cool. It pairs well with grilled chicken, tacos, or as a vibrant side at barbecues. Spoon into bowls for a casual meal or present in a wide dish for a potluck. Garnish with extra cilantro, a lime wedge, or a sprinkle of smoked paprika for added color and aroma. The salad tastes fresh, creamy, tangy, and slightly smoky.
How to Store Perfect Mexican Street Corn Pasta Salad
- Refrigerator: Store in an airtight container for up to 3 days. The avocado may darken; add fresh avocado right before serving if you prefer.
- Freezing: Not recommended — avocado and the mayonnaise-based dressing separate and become watery.
- Make-ahead tip: Mix everything except avocado and cilantro up to 24 hours ahead, then fold in avocado and cilantro just before serving.
Expert Tips for Perfect Perfect Mexican Street Corn Pasta Salad
- Use firm pasta shapes like fusilli or elbow so the dressing clings well.
- Grill or char fresh corn for smoky flavor — cut kernels off the cob after grilling.
- Chill the pasta fully before adding the dressing to keep avocado bright and fresh.
- If cotija is very salty, reduce added salt and taste before adjusting.
- Substitute Greek yogurt for sour cream for a tangier, lighter dressing.
- For extra heat, add a pinch of cayenne or chopped pickled jalapeños.
- To keep avocado from browning, toss it in a little lime juice before adding to the bowl.
Delicious Variations
- Spicy Version: Add 1–2 tablespoons chopped pickled jalapeños and 1/2 tsp cayenne.
- Tex-Mex Protein: Stir in black beans or grilled chicken for added protein.
- Vegan Option: Replace mayo and sour cream with vegan mayo and vegan yogurt; omit cotija or use a crumbly vegan cheese.
- Roasted Corn & Poblano: Roast poblano strips and mix in for smoky, mild heat.
- Baja Twist: Add a splash of tequila and swap cotija for queso fresco for a lighter salt profile.
Frequently Asked Questions
Q: Can I use frozen or canned corn?
A: Yes. Thaw frozen corn and pat it dry. For canned corn, drain and rinse to reduce sodium. Fresh corn has the best texture and sweetness, but frozen is a good convenient option.
Q: How do I prevent the avocado from turning brown?
A: Toss avocado with a little lime juice right after dicing to slow browning. Also, add avocado just before serving if storing the salad for more than a few hours.
Q: Can I make this salad ahead of time?
A: Yes — prepare up to 24 hours in advance but hold back the avocado and cilantro until serving. Mix the pasta, corn, veggies, cheese, and dressing ahead, then fold in avocado before serving.
Q: Is this salad suitable for picnics?
A: Yes, it travels well when chilled. Keep it in a cool container and add avocado just before serving for best texture and color.
Q: How can I make this healthier?
A: Use Greek yogurt instead of sour cream, swap half the mayonnaise for mashed avocado or extra yogurt, and use whole-wheat pasta for more fiber.
Q: What pasta shape works best?
A: Short, shaped pastas like fusilli, rotini, or elbow hold the dressing well and mix evenly with corn and vegetables.
Conclusion
This Perfect Mexican Street Corn Pasta Salad is bright, creamy, and full of texture — sweet corn, creamy avocado, tangy lime, and salty cotija come together in every bite. It’s easy to make, travels well, and can be adapted to suit dietary needs. For another take on creamy, avocado-forward salads, check out this inspired recipe from Midwest Foodie: Mexican Street Corn Pasta Salad – Midwest Foodie. Give this version a try — I hope it becomes a summer favorite in your rotation.
Print
Perfect Mexican Street Corn Pasta Salad
- Total Time: 25
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cool, creamy pasta salad inspired by the flavors of elote, featuring smoky corn, tangy lime, and fresh avocado.
Ingredients
- 8 oz pasta (elbow or fusilli)
- 1 cup corn (fresh, frozen, or canned)
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup diced avocado
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted water until al dente (about 8–10 minutes). Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, corn, bell pepper, onion, avocado, cilantro, and cotija. Toss gently.
- In a small bowl, whisk together mayo, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine. Cover and chill for at least 30 minutes before serving.
Notes
For optimal freshness, add avocado just before serving. Use fresh corn for the best flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg
