Name: Mexican Street Corn Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: Vegetable oil (for brushing); 4 ears corn (husks removed); 8 ounces ditalini pasta; ½ cup Greek yogurt; ¼ cup sour cream; ¼ cup mayonnaise; 2 Tablespoons lime juice (about 1 lime); 2 Tablespoons fresh cilantro (chopped); 1-2 teaspoons hot sauce; 1 large green bell pepper (diced); 3 green onions (sliced thin); 1 teaspoon smoked paprika; 1 teaspoon chili powder; ½ cup Cotija cheese ((or Feta), plus extra for topping); ¼ cup fresh cilantro (chopped, plus extra for garnish); Salt and pepper (to taste)

By: Jill Mills Updated: May 18, 2026

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Charred corn kernels, cotija cheese, and pasta are tossed in a creamy dressing to make this Mexican Street Corn Pasta Salad. With smoked paprika, cilantro, and lime juice, it incorporates all the flavors of Mexican street corn into a side dish perfect for potlucks, picnics, and BBQs.

Mexican Street Corn Pasta Salad in a bowl

I love the flavors of Mexican street corn (Elotes), but it’s not always the easiest side dish to share and transport. And while I’ve repurposed it into a few other recipes, like Mexican street corn soup and Instant Pot Mexican street corn, I wanted a recipe that turned those smoky, tangy flavors into an easy-to-share side dish for potlucks and picnics.

Enter this Mexican street corn pasta salad. It combines all those classic ingredients, from the charred corn kernels to the crumbly cheese and smoked paprika on top, with tender pasta and a creamy dressing. The dressing is made with Greek yogurt and sour cream for tanginess, mayonnaise for a bit of richness, and some lime juice to balance it all out. A splash of hot sauce adds some heat (but only a bit), and cilantro, green bell pepper, and green onions pack in more flavor.

It’s been a hit with everyone who has tried it, so I expect to be making this one on repeat over the summer!

Why This Street Corn Pasta Salad Is A New Favorite

Perfect for summer potlucks. Street corn pasta salad provides a flavorful alternative to classic potluck sides, like macaroni salad and Italian pasta salad. It makes plenty to share and can be made ahead, which are both important for picnics.
Pops of smoky, tangy flavors. This salad incorporates many of the same ingredients as Mexican street corn, including sour cream, lime juice, smoked paprika, and grilled corn. It’s not spicy but it does pack a whole lot of flavor in every bite.
Ready in 30 minutes. My favorite thing is how quick and easy it is to make. The pasta and corn can be prepared at the same time, so most of the prep time is simply chopping veggies. I do recommend making it at least 30 minutes in advance, though it’s great to make a day ahead too.

Overhead view of ingredients needed to make street corn pasta salad

What You’ll Need

This recipe is made with a combination of usual pasta salad and street corn ingredients, plus a few extras. Here’s an overview of everything needed. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Vegetable oil – For brushing the corn before grilling.
Corn – Fresh ears of corn with the husks removed are ideal for this salad, especially when making it in the summer. Frozen corn can be substituted in a pinch.
Pasta – I like to use ditalini pasta, but any short pasta shape, such as elbow macaroni, bowties or small shells, will work too.
Greek yogurt & sour cream – I like to use the combination of both as I find all Greek yogurt to be a bit overpowering, but the two together add the perfect amount of tangy flavor to balance the other flavors.
Mayonnaise – Adds richness to the creamy base.
Lime juice – A bit of acidity and bright citrus flavor to balance the creamy dressing. Use fresh juice if possible.
Cilantro – A classic street corn topping that adds a pop of color and flavor.
Hot sauce – A small splash of hot sauce adds flavor without making the salad too spicy.
Bell pepper – Green bell pepper adds flavor, crunch, and color.
Green onions – I like to use thinly sliced green onions as the flavor is lighter than regular raw onion and doesn’t overpower the other flavors.
Spices – Smoked paprika and chili powder add warm, smoky flavor to the salad. If you don’t have smoked paprika, regular paprika can be used, but the smoky flavor will be less pronounced.
Cotja cheese – Cotija cheese is typically used to make Mexican street corn, but feta has a similar texture and is easier to find (and cheaper) if prefer to swap. Queso fresco is another great option.

How To Make Street Corn Pasta Salad

This yummy salad comes together in about 20 minutes, though I do recommend making it ahead so it has time to chill. The printable instructions can be found in the recipe card below.

Grill the corn. Heat a grill pan to medium-high heat. Brush the ears of corn with oil. Grill for 4-6 minutes, turning occasionally, until it’s slightly charred with grill marks. Let cool, then use a sharp knife to slice the kernels off the cob.
Cook the pasta. Prepare the ditalini per package instructions, cooking just to al dente. Drain and then rinse under cold water to speed up the cooling process. Set aside to cool.

Sour cream, Greek yogurt, mayo, cilantro, and spices in a bowl

Dressing added to a bowl of pasta, green onions, and charred corn kernels

Make the dressing. Whisk together the Greek yogurt, sour cream, mayo, lime juice, cilantro, and hot sauce until smooth. Season with salt and pepper.
Combine. Add the cooled and cooked pasta, grilled corn, bell peppers, onions, spices, cotija cheese, and cilantro to a bowl. Drizzle the dressing on top and toss to coat.
Taste test. Give the salad a taste. Adjust the seasonings as needed.
Chill. Cover and refrigerate for at least 30 minutes. This gives the pasta time to absorb some of the sauce and the flavors time to meld.
Enjoy. Garnish with extra feta, smoked paprika, chili powder, and cilantro before serving, if desired.

Mexican Street Corn Pasta in a bowl top view

Recipe Tips & Variations

Here are a few of my best tips for making this street corn pasta salad recipe, plus a couple of easy customizations.

Let the pasta cool. The pasta should be fully drained and at room temperature before combining the ingredients. Running it under cold water helps speed up the process and prevent it from continuing to cook (or sticking together).
Refrigerate before serving. I highly recommend making this street corn pasta salad at least an hour in advance. It really needs at least 30 minutes for the flavors to meld as it chills.
Make extra dressing. If you are making this more than a couple of hours in advance, consider doubling the amount of dressing and saving some on the side to mix in later. The pasta does tend to absorb the dressing, especially if it sits overnight.
Try it with frozen corn. If fresh corn isn’t available, substitute with 3 cups of frozen corn. Thaw and char it in a skillet over medium-high heat.
More add-in ideas. Add-ins like diced avocado, black beans, or cherry tomatoes can be mixed in for extra texture and flavor.
Make it spicy. For a spicier kick, increase the amount of hot sauce or add diced jalapeños.

A hand holding a spoon in a bowl of street corn pasta salad

Serving Suggestions

Street corn pasta salad is a great alternative to more traditional pasta salads at summer potlucks and picnics. The vibrant flavors pair so nicely with hot dogs, burgers, and grilled chicken.

Keeping with the theme, I also like to serve it as a side dish to other Mexican flavors, like carne asada, birria, and Mexican steak bites.

How To Store Leftovers

Store street corn pasta salad in an airtight container in the fridge. It’s best enjoyed within 3 days.