Name: Mexican Street Corn Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: Shrimp Taco Sauce:; ¾ cup plain Greek yogurt; ½ cup mayonnaise; 2 tablespoons freshly squeezed lime juice; ½ cup fresh cilantro leaves, tightly packed; ½ medium jalapeño, deseeded and membrane removed; Salt and pepper to taste; 1–2 tablespoons water (optional, to thin); Shrimp:; 1 pound medium shrimp, thawed, peeled, and deveined; 1 tablespoon olive oil; ½ teaspoon paprika; ½ teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon crushed red pepper flakes (optional); 1 tablespoon unsalted butter; 1 clove garlic, minced; 1 tablespoon fresh lime juice; Tacos:; 8 corn tortillas; 3 cups shredded green cabbage; 1 cup crumbled feta cheese; ¼ cup finely chopped fresh cilantro; 1 medium jalapeño, thinly sliced; 1 medium avocado, diced; 1 large lime, cut into wedges

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A fresh twist on the beloved elote, this Mexican Street Corn Pasta Salad combines charred grilled corn, creamy chili-lime dressing, and tender pasta with crunchy bell peppers, onions, and feta for a vibrant summer side.

Why You’ll Love This Recipe

This Mexican Street Corn Pasta Salad is a fun, flavorful take on the classic street food. The charred corn adds a smoky depth, while the creamy, tangy chili-lime dressing gives it a zesty kick. With the combination of pasta, feta, and fresh veggies, this dish is hearty enough to stand alone or pair with any grilled dish. It’s a refreshing, vibrant side that’s perfect for summer BBQs, potlucks, or any meal that needs a burst of flavor.

Mexican Street Corn Pasta Salad

Ingredients

For the Salad:
4 ears corn, husks removed
1 tablespoon avocado or vegetable oil
½ lb ditalini pasta
Salt, to taste
1 large green bell pepper, finely diced
2 large green onions, thinly sliced
1 teaspoon smoked paprika
1 teaspoon chili powder
¾ cup crumbled feta cheese
1 tablespoon chopped cilantro
Lime slices, for garnish

For the Dressing:
½ cup Greek yogurt
½ cup sour cream
¼ cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1½ teaspoons Sriracha

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Grill the Corn: Heat a grill pan over medium-high heat. Brush corn with oil and grill for 4–6 minutes until charred. Let cool, then cut off the kernels.
Cook the Pasta: In salted boiling water, cook pasta until al dente. Drain and set aside.
Make the Dressing: In a bowl, whisk together Greek yogurt, sour cream, mayo, lime juice, cilantro, and Sriracha until smooth.
Assemble the Salad: In a large bowl, combine pasta, grilled corn, bell pepper, green onions, and cilantro with the dressing. Toss until well coated.
Finish and Chill: Top with crumbled feta, sprinkle with smoked paprika and chili powder, and more cilantro. Chill for 30 minutes before serving. Garnish with lime slices.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Variations

Grilled Vegetables: Add grilled zucchini, bell peppers, or onions for extra flavor.
Spicy Kick: Increase the amount of Sriracha in the dressing or add a diced jalapeño for some heat.
Vegan: Use a dairy-free dressing and swap feta for a plant-based cheese or leave it out.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This salad is best served chilled, and the flavors improve after a few hours, making it great for meal prep or picnics.

FAQs

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn if fresh is unavailable. Just be sure to thaw and drain it well.

How can I make this salad spicier?

You can increase the amount of Sriracha in the dressing or add chopped jalapeños for more heat.

Can I make this salad ahead of time?

Yes, this salad can be made up to 24 hours in advance. Just store it in the fridge until you’re ready to serve.

Is this salad gluten-free?

Yes, if you use gluten-free pasta, this salad is naturally gluten-free.

Can I add protein to this salad?

Yes, grilled chicken, shrimp, or even black beans would make great additions for added protein.

How long can I store leftovers?

Leftovers can be kept in the fridge for up to 3 days. The salad may become a little softer as it sits, but the flavor will still be great.

Can I use other types of pasta?

Yes, feel free to substitute the ditalini pasta with any short pasta like penne, fusilli, or farfalle.

Can I make the dressing ahead of time?

Yes, you can prepare the dressing up to 2 days in advance and store it in the fridge.

Can I leave out the feta cheese?

Yes, the feta can be omitted if you’re vegan or prefer a less tangy flavor. You can use a dairy-free cheese alternative if desired.

Can I serve this salad warm?

While this salad is typically served chilled, you can serve it warm if preferred. However, the flavors are better when allowed to chill for a while.

Conclusion

This Mexican Street Corn Pasta Salad is a fun and vibrant dish that’s perfect for any summer gathering. With its smoky, creamy, and zesty elements, it’s sure to become a crowd favorite. Whether you’re making it for a BBQ, a picnic, or a family dinner, this salad is a quick and easy way to add some flavor to your meal.

Emma