Mexican Street Corn Pasta Salad

By Becky Hardin

Updated Jul 23, 2025

ShareJump to Recipe

I love serving this creamy and delicious Mexican Street Corn Pasta Salad as a side dish for taco night, Cinco de Mayo, or any weeknight when we’re craving something rich and tasty. It’s so easy to make this salad and leftovers taste great the next day.

Easy Street Corn Pasta Salad Recipe

This street corn pasta salad is filled with corn, cheese, a chili lime mayo dressing, and so much more. It’s a fun side dish or a simple lunch. My whole family enjoys this flavorful pasta salad.

I’ve added a touch of chili powder and cayenne pepper for a slight kick, but feel free to adjust the amounts to your preference. If you really want to take the heat up a notch, you can add chopped fresh jalapeños.

If you aren’t familiar, Mexican street corn (also called Elote or Esquites) is a delicious street food that’s now become a popular side dish, appetizer, or snack. It’s grilled corn with a mayo sauce, usually topped with chili powder, lime, and cheese. Though not traditional, I’ve added pasta so it has a little more substance. I also love to top mine with a sprinkling of fresh cilantro for a pop of freshness and flavor.

Recipe Card

Mexican Street Corn Pasta Salad Recipe

4.74 from 23 votes

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 4 bowls

Author: Becky Hardin

Print Rate Pin

This Mexican Street Corn Pasta Salad is a great side dish for taco night, Cinco de Mayo, or any weeknight. It's creamy, delicious, and so easy to make!

Step-by-step photos can be seen below the recipe card.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Ingredients 

1x2x3x

• ▢ 1 tbsp unsalted butter (⅛ stick)
• ▢ ¼ onion minced
• ▢ 1 clove garlic minced or pressed
• ▢ 2 cups canned corn (⅘ can)
• ▢ 8 oz. dried pasta (½ box), or any short noodle like fusilli, rotini, or penne, gluten free if needed
• ▢ 2 tbsp olive oil
• ▢ ¼ cup mayonnaise store-bought or homemade
• ▢ ½ cup sour cream
• ▢ 1½ tbsp freshly squeezed lime juice from about 1 lime
• ▢ ½ tsp chili powder or more to taste
• ▢ ⅛ tsp cayenne pepper
• ▢ kosher salt and freshly ground black pepper to taste
• ▢ 1 cup cotija cheese queso fresco or feta also work

Instructions 

• Add the butter to a large skillet set over medium heat. Once the butter is melted and sizzling, add the onion and garlic and sauté until soft and fragrant, then add in the corn, season with salt and pepper, and sauté for 6-7 minutes, or until blistered. Turn off the heat, transfer the corn to a clean bowl or plate and allow it to cool down to room temperature.
  1 tbsp unsalted butter, ¼ onion, 1 clove garlic, 2 cups canned corn
• Meanwhile, cook the pasta in salted water according to the package instructions (cook until al dente). Drain and toss with olive oil to keep it from drying out. Set aside and allow to cool down to room temperature.
  8 oz. dried pasta, 2 tbsp olive oil
• In a medium bowl, add the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt, and pepper. Mix until smooth. Taste and adjust seasonings if desired.
  ¼ cup mayonnaise, ½ cup sour cream, 1½ tbsp freshly squeezed lime juice, ½ tsp chili powder, ⅛ tsp cayenne pepper, kosher salt and freshly ground black pepper
• In a large salad bowl or baking dish, add the corn, pasta, and mayo dressing. Toss until everything is evenly coated, top with cheese and serve immediately while it's still warm.
  1 cup cotija cheese

Serving: 1bowlCalories: 596kcalCarbohydrates: 35gProtein: 15gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 64mgSodium: 2052mgPotassium: 318mgFiber: 2gSugar: 5gVitamin A: 973IUVitamin C: 5mgCalcium: 244mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Mexican Street Corn Pasta Step by Step

Cook onion and corn: Add 1 tbsp butter to a large skillet set over medium heat. Once the butter is melted and sizzling, add ¼ onion and 1 clove garlic and sauté until soft and fragrant, then add in 2 cups corn, season with salt and pepper, and sauté for 6-7 minutes, or until blistered. Turn off the heat, transfer the corn to a clean bowl or plate, and allow it to cool down to room temperature.

Cook pasta: Meanwhile, cook 8 oz. pasta in salted water according to the package instructions (cook until al dente). Drain and toss with 2 tbsp olive oil to keep it from drying out. Set aside and allow to cool down to room temperature.

Make the dressing: In a medium bowl, add ¼ cup mayonnaise, ½ cup sour cream, 1½ tbsp freshly squeezed lime juice, ½ tsp chili powder, ⅛ tsp cayenne pepper, kosher salt, and freshly ground black pepper. Mix until smooth. Taste and adjust seasonings if desired.

Combine everything: In a large salad bowl or baking dish, add the corn, pasta, and mayo dressing. Toss until everything is evenly coated, top with 1 cup cheese and serve immediately while it’s still warm.

How to Store

Store leftover street corn pasta salad in an airtight container in the refrigerator for up to 3 days. Enjoy at room temperature, slightly warmed, or cold straight from the refrigerator. I do not recommend freezing this pasta salad.

When serving after refrigeration, toss it with more lime juice, olive oil, or a little milk to loosen it up and get that creamy texture back.

What to Serve with Esquites Pasta Salad

Street corn pasta salad is delicious as a side dish for taco night or Cinco de Mayo! If I am keeping with a Mexican theme, I’ll serve it alongside a main like cilantro lime chicken, or hearty beef taquitos though it also works with chicken enchiladas, or baked chicken tacos.

more mexican street corn recipes

Street Corn Salsa

Mexican Street Corn Dip

Mexican Street Corn Chicken

Healthy Mexican Street Corn (Off the Cob)