Mexican Street Corn Pasta Salad (Original Viral Recipe)

I took the original viral Mexican street corn pasta salad and made it the kind of creamy, zesty, craveable dish that disappears first at every table. One bite and you’ll see why everyone keeps making it.

I’m obsessed with this Mexican Street Corn Pasta Salad because it hits every craving at once: creamy, tangy, smoky, crunchy, and totally messy in the best way. I love how rotini grabs onto all that elote-style flavor, so every bite feels loaded instead of bland and sad.

And the cotija cheese? Salty little magic.

This is the pasta salad I want at cookouts, lazy lunches, fridge raids, and straight-from-the-bowl moments when I pretend I’m “just tasting.” But honestly, I keep going back because it tastes bold, fresh, and a little chaotic. Exactly how I like my summer salads.

Ingredients

• Pasta makes it hearty, chewy, and picnic-friendly without feeling too fussy.
• Corn brings that sweet street-cart vibe, especially when it’s a little charred.
• Olive oil helps everything stay glossy, not dry or sad.
• Cherry tomatoes add juicy pops that keep each bite fresh.
• Red onion gives a sharp little crunch, but doesn’t take over.
• Jalapeno adds heat if you’re into a tiny kick.
• Cilantro makes it taste bright, fresh, and kind of addictive.
• Green onions add mellow onion flavor and a nice fresh snap.
• Cotija brings salty, crumbly goodness.

  Basically, it’s the magic.

• Mayo makes the dressing creamy, rich, and totally classic.
• Sour cream or yogurt adds tang, plus it lightens the whole thing.
• Lime juice wakes everything up so it doesn’t taste heavy.
• Chili powder and cumin give it that warm, smoky elote flavor.
• Salt and pepper pull it together.

  You’ll notice if they’re missing.

Ingredient Quantities

• 12 ounces rotini or penne pasta
• 4 cups fresh or frozen corn kernels (about 4 ears fresh)
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1 small jalapeno, seeded and finely diced (optional)
• 1/2 cup fresh cilantro, chopped
• 1/4 cup sliced green onions
• 3/4 cup crumbled cotija cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Cook 12 ounces rotini or penne in salted boiling water until al dente, drain, rinse under cold water and set aside to cool.

2. Heat 2 tablespoons olive oil in a skillet over medium-high heat, add 4 cups corn kernels and cook until lightly charred and tender, about 6 to 8 minutes; season with salt and pepper, then let cool.

3. In a large bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and additional salt and pepper to taste.

4. Add the cooled pasta and charred corn to the dressing and toss until evenly coated.

5. Fold in 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1 small seeded and finely diced jalapeno if using, 1/2 cup chopped fresh cilantro, and 1/4 cup sliced green onions.

6. Stir in 3/4 cup crumbled cotija cheese, reserving a small amount for garnish.

7. Taste and adjust seasoning with more salt, pepper, lime juice, or chili powder as needed.

8. Chill the salad at least 30 minutes to let flavors meld, or serve immediately at room temperature.

9. Before serving, garnish with the reserved cotija, extra cilantro, and an optional sprinkle of chili powder or a squeeze of lime.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining and rinsing pasta
3. Skillet or frying pan for charring corn
4. Large mixing bowl for the dressing and salad
5. Whisk for emulsifying mayonnaise, sour cream, and lime juice
6. Measuring cups and spoons
7. Chef knife for chopping tomatoes, onion, jalapeno, and cilantro
8. Cutting board
9. Spatula or wooden spoon for tossing and folding ingredients

FAQ

Mexican Street Corn Pasta Salad (Original Viral Recipe) Substitutions and Variations

• Pasta
  • Whole wheat rotini or penne for more fiber
  • Gluten free pasta (brown rice or corn based) if gluten is a concern
  • Orzo or small shells for a different texture
• Corn kernels
  • Frozen corn, thawed and drained for convenience
  • Grilled or roasted corn from the cob for a smoky flavor
  • Canned corn, well drained and rinsed in a pinch
• Cotija cheese
  • Feta for a similar salty, crumbly profile
  • Queso fresco for a milder, creamier alternative
  • Parmesan for a nuttier, saltier note if cotija is unavailable
• Mayonnaise and sour cream or Greek yogurt
  • All Greek yogurt for a tangy, lighter dressing
  • Half mayonnaise half plain yogurt to keep creaminess with less fat
  • Mexican crema or creme fraiche for a rich, slightly tangy swap

Pro Tips

1. Char the corn in a hot, dry skillet and let it cool completely before adding to the pasta. The smoky contrast is delicious, and cooling prevents the dressing from getting watery.

2. Toss the pasta with a little olive oil and a pinch of salt right after rinsing. This keeps the noodles from sticking and helps the dressing cling evenly.

3. Make the dressing a bit brighter than you think you need. Extra lime juice and a touch more chili powder hold up after chilling, so the salad stays lively instead of dull.

4. For best texture, add half the cotija and most of the herbs, then save the rest as garnish. Fresh herbs and cheese on top make the salad look and taste fresher when served.