Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Mexican-inspired
Ingredients: 1 lb pasta; 3 ears corn, roasted; 1 lime; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 tbsp Tajín seasoning; 1 jalapeño, diced; 1/2 cup red onion, diced; 1 cup shredded cheddar cheese; 1/2 cup cotija cheese, crumbled; fresh cilantro, for garnish; lime wedges, for serving

This Mexican Street Corn Pasta Salad combines roasted corn, two cheeses, and a creamy Tajín-lime dressing for a tangy, herbaceous side dish that holds up well at potlucks and barbecues.

🌍Mexican-inspired 🏷️Pasta salad 🏷️Mexican street corn 🏷️Elote 🏷️Corn salad Summer salad

🏷️

🏷️Potluck

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TikTok

Total

30 min

Servings

8

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb pasta
3 ears corn, roasted
1 lime
1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp Tajín seasoning
1 jalapeño, diced
1/2 cup red onion, diced
1 cup shredded cheddar cheese
1/2 cup cotija cheese, crumbled
fresh cilantro, for garnishoptional
lime wedges, for servingoptional

12 Ingredients

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Instructions

1
Boil 1 pound of pasta according to package directions. Drain and rinse with cold water to cool it down.
2
Cut the kernels off the roasted corn cobs. Juice one lime and set aside.
3
In a small bowl, prepare the dressing by combining mayonnaise, sour cream, the fresh lime juice, and Tajín seasoning. Mix until smooth and set aside.
4
In a large bowl, combine the cooled pasta, corn kernels, diced jalapeño, diced red onion, shredded cheddar cheese, and crumbled cotija cheese.
5
Pour the creamy dressing over the salad ingredients and mix everything together until well combined.
6
Refrigerate the pasta salad until you are ready to serve.
7
Garnish with extra Tajín, extra cheese, and freshly chopped cilantro before serving. Serve with lime wedges on the side.

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Tips & Notes

Pro tips

Char the corn kernels in a dry skillet over medium-high heat for 2–3 minutes before tossing into the salad—this deepens the flavor beyond simply roasting.
Whisk sour cream and mayo together first, then add lime juice and Tajín to prevent the dressing from breaking and ensure even seasoning.
Cool the pasta completely before mixing with the dressing to avoid wilting the jalapeño and red onion.
Taste and adjust Tajín to your spice tolerance; it intensifies as the salad sits.

Substitutions

Sour cream → Greek yogurt (tangier, slightly less creamy)
Tajín → Chili powder + lime zest + a pinch of cumin (approximates the seasoning blend)
Cotija → Crumbled feta cheese (more acidic, similar texture)
Cheddar → Monterey Jack (milder, slightly creamier melt)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days; the pasta will absorb dressing over time, so plan to serve within 24 hours for best texture.

Common Questions

Can I make this pasta salad ahead of time?

Yes. Assemble it up to 4 hours ahead; add the dressing just before serving to keep the pasta from absorbing too much liquid and becoming mushy.

What can I use instead of cotija cheese?

Crumbled feta cheese is the closest substitute in tang and texture. Queso fresco works if you prefer milder flavor.

Can I use fresh corn instead of roasted?

Yes, but roasted corn develops deeper sweetness and char. If using fresh, blanch and cool first, or char it in a skillet for 4–5 minutes.

How do I adjust this for a crowd?

Double the pasta and all ingredients proportionally. Mix dressing separately and add gradually to avoid over-dressing.

Is this gluten-free?

Only if you swap regular pasta for gluten-free pasta. All other ingredients are naturally gluten-free; check Tajín seasoning label for cross-contamination.