I still make this street corn pasta salad when I want something colorful, fast, and unexpected on a weeknight table. It takes the bright char and tang of elote and folds it into pasta for a crowd-pleasing salad that’s perfect for potlucks, barbecues, or a quick lunch. The dressing is creamy, lime-forward, and lightly spiced — a simple swap that turns ordinary pasta into a summery side.
What makes this recipe special
This pasta salad borrows the best bits of Mexican street corn — sweet charred corn, chili, lime, and salty cheese — then pairs them with tender pasta, creamy avocado, and bright cherry tomatoes. It’s an easy way to get bold flavor without a lot of hands-on time.
- Quick: ready in about 30–40 minutes (including chilling).
- Flexible: works with fresh, frozen, or canned corn and whatever short pasta you have.
- Crowd-friendly: colorful, vegetarian, and kid-appealing, but sophisticated enough for dinner guests.
“We brought this to a summer BBQ and everyone kept asking for the recipe — fresh, tangy, and so easy to make.” — a regular at my backyard dinners
If you enjoy fresh summer salads, you might also like these ideas for best cucumber recipes for summer salads to pair with this dish.
How this recipe comes together
Think of the process in three simple stages: cook, mix, chill.
- Boil a short pasta until just tender, then cool it so the dressing clings instead of sliding off.
- Toss the pasta with the corn, tomatoes, red onion, cilantro, avocado, and salty feta.
- Whisk a quick mayo-lime dressing spiked with chili powder, combine everything, and let it rest in the fridge so flavors meld.
This short overview helps you gauge timing: while the pasta cooks, prep the veg and make the dressing. If you want a charred corn flavor, grill or sauté the corn while the pasta boils — it adds a toasty depth that lifts the salad.
What you’ll need
- 8 ounces pasta (fusilli, penne, or any short pasta) — whole wheat or gluten-free work fine.
- 2 cups sweet corn (fresh kernels, thawed frozen, or drained canned corn). For more smoky flavor, grill or char the corn.
- 1/2 cup cherry tomatoes, halved.
- 1/4 red onion, finely chopped.
- 1/4 cup fresh cilantro, chopped.
- 1 avocado, diced (toss with a little lime if prepping ahead).
- 1/4 cup feta cheese, crumbled (substitute cotija for a more authentic elote note).
- 1/4 cup mayonnaise (see tips for Greek yogurt or vegan mayo swaps).
- 2 tablespoons lime juice (fresh is best).
- 1 teaspoon chili powder (adjust to taste).
- Salt and pepper to taste.
Substitutions/notes: If you prefer less mayo, use half mayo and half plain Greek yogurt for tang and lower fat. Cotija or queso fresco are classic with elote flavors; use feta if you want a tangier, creamier cheese. For extra crunch, add toasted pepitas.
Step-by-step instructions
- Cook the pasta in a large pot of salted boiling water until al dente, following the package directions. Drain and rinse briefly under cold water to stop cooking and cool the pasta.
- In a large bowl, combine the cooled pasta, sweet corn, halved cherry tomatoes, finely chopped red onion, chopped cilantro, diced avocado, and crumbled feta. Toss gently so the avocado doesn’t mash.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated. Check seasoning and add more lime, salt, or chili powder if needed.
- Cover and chill in the refrigerator for at least 30 minutes to let the flavors marry. Serve cold or at a cool room temperature.
Best ways to enjoy it
- As a main: Serve alongside grilled chicken, shrimp, or black beans for a filling, balanced plate.
- As a side: This salad is a perfect BBQ companion — try it with smoky ribs or grilled corn on the cob for double corn delight.
- Plating ideas: Spoon into a shallow bowl, finish with an extra sprinkle of cilantro, crumbled feta, and a wedge of lime. For picnic-friendly servings, portion into individual containers.
- Salad bar pairing: Add this to a spread with leafy greens and something crunchy like a Brussels sprout kale apple salad with bacon for textural contrast.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Because the salad has mayonnaise and fresh avocado, eat within this window for safety.
- Avocado note: Avocado will brown over time. To minimize browning, toss the diced avocado with a little extra lime juice before mixing in, or add avocado just before serving if you plan to keep leftovers longer.
- Freezing: Not recommended. The mayo and fresh vegetables separate and become watery when frozen/thawed.
- Reheating: This salad is best served cold or at room temperature. If you want it slightly warm, remove the avocado and any fresh herbs, briefly warm the salad in the microwave (20–30 seconds), then stir in fresh avocado and cilantro.
Food safety reminder: Keep the salad refrigerated if not serving immediately and do not leave it at room temperature for more than two hours (one hour if above 90°F/32°C).
Pro chef tips
- Prevent a soggy salad: Rinse pasta under cold water after draining to stop cooking and remove excess starch — this helps the dressing cling without becoming gluey.
- Char your corn: For a smoky, authentic elote flavor, sauté corn in a hot skillet until browned or quickly grill it on high heat. Cut from the cob and add warm to the salad for an extra flavor layer.
- Dress lightly then adjust: Start with slightly less dressing, toss, taste, and add more if needed. The corn and feta already bring moisture and salt.
- Make-ahead tricks: Chop the vegetables and make the dressing up to a day ahead. Cook and cool the pasta, then store components separately. Assemble no more than a few hours before serving to keep avocado fresh.
- Dietary swaps: Use vegan mayonnaise and a dairy-free cheese to make this vegan; swap Greek yogurt for some or all of the mayo for tang and protein. For more inspiration, try topping with seasonal fruit like figs (see creative uses in this round-up of fig recipes and salads).
Creative twists
- Smoky grilled version: Grill the corn and toss with a teaspoon of smoked paprika instead of chili powder.
- Protein boost: Stir in canned black beans or charred shrimp for a heartier main.
- Southwest grain bowl: Replace pasta with cooked farro or quinoa for a nutty texture and make it gluten-free with quinoa or gluten-free pasta.
- Spicy kick: Add a diced jalapeño or a dash of cayenne for heat.
- Herby change-up: Use parsley or mint instead of cilantro for a different herb profile.
- Cheese swaps: Swap feta for cotija or add a dollop of crema for richness.
Your questions answered
Q: Can I use frozen corn?
A: Yes — thaw and drain frozen corn before using. If you want extra flavor, sauté the thawed corn in a hot skillet until lightly browned.
Q: How long does this pasta salad keep?
A: Stored in an airtight container in the refrigerator, it’s best eaten within 3–4 days. Because of the avocado and mayo, flavor and texture degrade after that.
Q: Can I make this ahead for a party?
A: Prep elements (cook pasta, make dressing, chop veg) a day ahead and keep them separate. Toss avocado in lime and add it just before serving, or add avocado at the last minute to avoid browning.
Q: What can I use instead of mayonnaise?
A: Plain Greek yogurt is an easy swap for a tangier, lighter dressing. For a vegan option, use a plant-based mayo.
Q: Will the pasta absorb the dressing and dry out?
A: If pasta is slightly undercooked (al dente) and cooled, it holds dressing better. Tossing when cool and chilling allows flavors to marry without the pasta getting dry.
Conclusion
If you want more takes on Mexican-inspired pasta salads, check this bright version at Mexican Street Corn Pasta Salad – Chelsea’s Messy Apron and another flavorful riff at Mexican Street Corn Pasta Salad – Midwest Foodie. Both are great for comparing techniques like charred corn or different dressings and can spark ideas to customize this recipe for your next cookout.
Mexican Street Corn Pasta Salad
Ingredients
Pasta and Vegetables
- 8 ounces pasta (fusilli, penne, or any short pasta) Whole wheat or gluten-free options work fine.
- 2 cups sweet corn Fresh kernels, thawed frozen, or drained canned corn. Grill or char the corn for more smoky flavor.
- 1/2 cup cherry tomatoes Halved.
- 1/4 cup red onion Finely chopped.
- 1/4 cup fresh cilantro Chopped.
- 1 each avocado Diced (toss with a little lime if prepping ahead).
- 1/4 cup feta cheese Crumble. Cotija can be used for a more authentic elote flavor.
Dressing
- 1/4 cup mayonnaise Greek yogurt or vegan mayo can be used as substitutes.
- 2 tablespoons lime juice Fresh is best.
- 1 teaspoon chili powder Adjust to taste.
- to taste none salt and pepper To taste.
Instructions
Cooking
- Cook the pasta in a large pot of salted boiling water until al dente, following the package directions. Drain and rinse briefly under cold water to stop cooking and cool the pasta.
Mixing
- In a large bowl, combine the cooled pasta, sweet corn, halved cherry tomatoes, finely chopped red onion, chopped cilantro, diced avocado, and crumbled feta. Toss gently so the avocado doesn’t mash.
- In a small bowl, whisk together mayonnaise, lime juice, chili powder, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated. Check seasoning and add more lime, salt, or chili powder if needed.
Chilling
- Cover and chill in the refrigerator for at least 30 minutes to let the flavors marry. Serve cold or at room temperature.
