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Mexican Street Corn Pasta Salad

Mexican street corn pasta salad with charred corn, cotija cheese, and a tangy chili-lime dressing. Rotini or elbow pasta is cooked al dente, then tossed into a creamy, smoky elote-style bowl with jalapeño and avocado.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 25 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 12 oz rotini or elbow pasta
  • 3 cup corn kernels fresh, frozen, or canned — charred if possible
  • 0.5 red onion finely diced
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro roughly chopped
  • 2 jalapeños thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp fresh lime juice about 2 limes
  • 1 tsp lime zest
  • 2 tbsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp hot sauce optional
Garnish
  • extra cotija cheese
  • chili powder dusted on top
  • lime wedges
  • fresh cilantro sprigs

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta and char the corn
  1. Bring a large pot of salted water to a boil, then cook the rotini or elbow pasta according to package directions until al dente. Keep it at a steady boil and start checking 1–2 minutes before the timer finishes.
  2. Drain the pasta and rinse under cold water to stop cooking, then set it aside in a large bowl. Let it drain well so the salad dressing doesn’t get watered down.
  3. Heat a cast iron skillet or grill pan over high heat, then add the corn kernels (no oil needed) and cook undisturbed for 2–3 minutes until deep golden-brown char marks appear. You should see dark char spots form as the corn dries slightly.
  4. Toss the corn and char for another 1 minute, then set aside to cool slightly. This helps the corn stay flavorful without melting the dressing later.
Make the chili-lime dressing
  1. In a small bowl, whisk together the mayonnaise and sour cream until smooth. Whisk until no streaks remain, then add the remaining liquids and seasonings.
  2. Whisk in the fresh lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and hot sauce until fully combined. Taste and adjust seasoning to your preference.
Assemble the Mexican street corn pasta salad
  1. Add the charred corn, diced red onion, cherry tomatoes, and thinly sliced jalapeños to the pasta bowl. Toss so the mix distributes evenly across the pasta.
  2. Pour the chili-lime dressing over everything and toss well to coat. Make sure the pasta looks creamy and glossy rather than dry.
  3. Fold in the diced avocado and crumbled cotija cheese gently to keep chunks intact. Stir lightly and stop when the cheese is evenly distributed.
  4. Add the roughly chopped fresh cilantro and toss once more lightly. Use gentle motions so the avocado holds its shape.
  5. Taste for seasoning and adjust with more lime juice, salt, or chili powder as needed. Adjust in small pinches so the dressing stays balanced.
  6. Serve immediately or chill in the fridge for 20–30 minutes to deepen the flavors. Keep covered so the salad doesn’t pick up fridge odors.
Garnish and serve
  1. Right before serving, top with extra cotija cheese and dust with chili powder on top. Finish with lime wedges and fresh cilantro sprigs for a fresh, bright look.

Notes

For clean char on the corn, let it cook undisturbed for the first 2–3 minutes so it can dry and brown, then only toss once to continue charring. Store in the refrigerator in a covered container for 3–4 days; avocado will soften over time. Freezing is not recommended due to texture changes. For a lighter option, swap mayonnaise for Greek yogurt while keeping sour cream the same for a similar tangy dressing.