Mexican Street Corn Pasta Salad

Creamy Mexican street corn pasta salad with golden sautéed corn, cotija, cilantro, and a bold chili-lime dressing. An easy, make-ahead side dish that holds up well for game day, potlucks, and parties.

Course Side Dish

Cuisine Mexican-Inspired

Keyword corn pasta salad, creamy pasta salad, elote pasta salad, game day pasta salad, Mexican pasta salad, Mexican street corn pasta salad, street corn pasta salad

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 360kcal

Author Cathy Pollak

Equipment

Pasta Pot For boiling the pasta.
Colander To drain and cool the pasta thoroughly.
large skillet For sautéing the corn until golden and blistery.
mixing bowls (large an small). For assebling the salad, for whisking the dressing.
whisk To fully emulsify the dressing.

Ingredients

2 cups (200 g) dry rotini pasta
1 tbsp (15 ml) avocado oil or any oil
3 cups (~340 g / 12 oz) frozen corn
½ cup (120 g) mayonnaise
¼ cup (60 g) full-fat sour cream
½ tsp (6 g) chili powder
½ tsp (3 g) garlic powder
¼ tsp (4 g) paprika
⅛ tsp (2 g) ground cumin
1-2 limes juiced
⅛ tsp (1 g) table salt
⅛ tsp (2 g) black pepper
3 green onions sliced
½ cup (15 g) fresh cilantro
⅓ cup (35 g) crumbled cotija cheese
1 cup (170g) black beans drained and rinsed

Instructions

Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain the pasta, rinse under cold water to stop the cooking, and drain well. Transfer the cooled pasta to a large serving bowl and set aside.
2 cups (200 g) dry rotini pasta
While the pasta cooks, prepare the remaining ingredients. Heat the oil in a skillet over medium heat. Add the corn and cook for 5 to 7 minutes, stirring occasionally, until the corn is heated through and lightly golden. Transfer the cooked corn to the bowl with the pasta.
1 tbsp (15 ml) avocado oil, 3 cups (~340 g / 12 oz) frozen corn
In a small mixing bowl, combine the mayonnaise, sour cream, chili powder, garlic powder, paprika, ground cumin, lime juice, salt, and black pepper. Whisk until smooth and fully combined.
½ cup (120 g) mayonnaise, ¼ cup (60 g) full-fat sour cream, ½ tsp (6 g) chili powder, ½ tsp (3 g) garlic powder, ¼ tsp (4 g) paprika, ⅛ tsp (2 g) ground cumin, 1-2 limes, ⅛ tsp (1 g) table salt, ⅛ tsp (2 g) black pepper
Add the green onions, cilantro, cotija cheese, and black beans to the pasta and corn mixture. Pour the dressing over the salad and gently toss until evenly coated.
3 green onions, ½ cup (15 g) fresh cilantro, ⅓ cup (35 g) crumbled cotija cheese, 1 cup (170g) black beans
Sprinkle additional corn, green onions, cilantro, and cotija cheese over the top, if desired. Serve immediately or refrigerate until ready to serve.

Notes

Rinse the pasta well so it stays light and doesn’t absorb too much dressing.
Let the corn get lightly golden for deeper flavor.
Taste the dressing before mixing and adjust the lime to your liking.
Toss gently so the pasta stays intact and evenly coated.
This salad holds up well and tastes better after a short chill.

If you’re making this Mexican street corn pasta salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

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