Mexican Street Corn Pasta

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Bring the vibrant flavors of the street right to your table with this Mexican Street Corn Pasta. Creamy, zesty, and loaded with bold ingredients, this dish transforms a summer classic into a hearty, satisfying pasta salad. It’s perfect for potlucks, backyard barbecues, or a flavorful weeknight side dish that everyone will rave about.

Every bite bursts with juicy corn, tangy cotija, spicy jalapeño, and fresh cilantro, all tossed with tender pasta and a luscious crema dressing. Whether you’re feeding a crowd or keeping it all to yourself, this recipe is a guaranteed hit and will make you feel like you’re basking in the sun at a Mexican plaza.

Why You’ll Love This Mexican Street Corn Pasta

This dish is a fresh take on elote, bringing all the irresistible flavors of Mexican street corn into a pasta form that’s creamy and indulgent. You’ll love how easy it is to prepare while still looking and tasting impressive. The combination of textures—creamy, crunchy, cheesy—is simply unforgettable. Plus, it’s versatile enough to serve warm, cold, or at room temperature, making it the ultimate picnic and party dish.

What Kind of Pasta Works Best for Mexican Street Corn Pasta?

For this recipe, short pasta shapes like rotini, fusilli, or penne work best because they hold onto the creamy dressing and bits of corn beautifully. You want a pasta that has lots of little grooves or twists to catch all that delicious flavor. Avoid long noodles like spaghetti or fettuccine, as they don’t mix as well with the chunky ingredients.

Ingredients for the Mexican Street Corn Pasta

Pasta is the foundation of this dish, giving it heartiness and structure to hold the creamy dressing and mix-ins. Corn is the star ingredient, adding sweetness and a smoky flavor if you char it beforehand. Cotija cheese brings a salty, tangy note that’s signature to Mexican street corn. Mayonnaise and sour cream create the luscious, velvety dressing that coats every bite. Lime juice brightens the flavors and balances the richness. Jalapeño adds a kick of heat, while red onion and fresh cilantro add color and freshness. Black beans are optional but great for a little extra protein and texture.

How To Make the Mexican Street Corn Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse with cool water to stop the cooking. Set aside.

Step 2: Prepare the Corn

If using fresh corn, grill or sauté the kernels until slightly charred for extra flavor. You can also use canned or frozen corn and lightly toast it in a skillet.

Step 3: Make the Dressing

In a large bowl, whisk together mayonnaise, sour cream, lime juice, a pinch of chili powder, and salt until smooth and creamy.

Step 4: Combine Everything

Add the cooked pasta, corn, black beans, diced red onion, jalapeño, and most of the cotija cheese to the bowl with the dressing. Toss gently to coat everything evenly.

Step 5: Garnish and Serve

Sprinkle with fresh cilantro, extra cotija, and a little more chili powder if desired. Serve immediately or chill for an hour to let the flavors meld before serving.

Watch Out for These Mistakes While Cooking

It’s easy to overcook your pasta, leaving it mushy instead of perfectly al dente, so keep a close eye and test for doneness early. Another common mistake is adding hot pasta to the creamy dressing, which can cause it to separate — be sure your pasta is cooled before tossing. Using too much lime juice can overwhelm the flavors, so start small and adjust. Finally, don’t forget to season generously with salt and chili powder to bring out the best in all the ingredients.

How to Serve and Store This Mexican Street Corn Pasta

This dish serves about 6 to 8 people as a side and around 4 as a main course. It’s perfect for summer gatherings or as a meal-prep option for busy weeks. Serve it chilled or at room temperature, making it easy to transport. Store any leftovers in an airtight container in the refrigerator for up to 3 days. If it seems a little dry after chilling, stir in an extra spoonful of mayo or sour cream to freshen it up.

What to Serve With Mexican Street Corn Pasta?

Grilled Chicken

Juicy grilled chicken pairs beautifully with the creamy pasta for a complete meal.

Carne Asada

Slices of marinated beef add a smoky, savory complement to the tangy salad.

Fish Tacos

The zesty, creamy pasta makes a fun and flavorful side to fresh fish tacos.

BBQ Ribs

The sweetness and spice of ribs are balanced perfectly with this creamy, refreshing pasta.

Avocado Salad

A simple avocado salad keeps things light and refreshing alongside the rich pasta.

Tortilla Chips & Salsa

Add a crunchy, salty bite to contrast the creamy pasta.

Grilled Veggies

Seasonal grilled vegetables work well if you want to keep it vegetarian-friendly.

Want More Pasta Ideas with a Twist?

If you love this Mexican Street Corn Pasta, you’ll definitely want to try some of these other creative pasta dishes:

• Creamy Tuscan Sausage Pasta for a rich, comforting meal.
• Cheese Shrimp Penne Pasta with Spinach for a seafood and greens twist.
• One-Pot Creamy Beef and Garlic Butter Pasta when you crave savory and hearty.
• Garlic Butter Steak Tips with Cheesy Rigatoni for a steakhouse-inspired dinner at home.
• Baked Ziti with Ground Beef and Ricotta for a comforting classic.

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And let me know in the comments how yours turned out. Did you use fresh grilled corn or canned? Did you add extra spice or keep it mild?

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other cook smarter.

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Conclusion

Mexican Street Corn Pasta is a fun, flavorful dish that brings summer street food vibes to your kitchen. It’s creamy, tangy, and bursting with fresh ingredients, making it perfect for any occasion. Try it at your next cookout or potluck and watch it disappear!

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