Warning: This Mexican Street Corn Pasta Salad Disappears Fast!

The Pasta Salad That's Always the First to Disappear at Parties

Ingredients · Servings 4

4 ears corn (husks removed)
1 tablespoon vegetable oil (or avocado oil)
0.5 lb ditalini pasta
Salt (to taste)
1 large green bell pepper (seeded, finely diced)
2 large green onions (thinly sliced/chopped)
1 teaspoon smoked paprika
1 teaspoon chili powder
¾ cup crumbled feta cheese
1 tablespoon chopped cilantro
Lime slices (for garnish)
½ cup Greek yogurt
½ cup sour cream
¼ cup mayonnaise
2 tablespoons lime juice
2 tablespoons chopped cilantro (or more if desired)
1 ½ teaspoon Sriracha

Method · 20 min

Prepare the corn; heat the grill pan over medium-high heat.
Add the corn into the grill pan and brush on each side with avocado oil. Grill for 4-6 minutes or until the corn has grill marks and is nicely charred. Set the corn aside to cool down.
Remove the corn kernels with a knife once the corn is cold enough to handle.
Prepare the pasta; cook the pasta in salted boiling water until it is al dente or according to package directions. Set the pasta aside.
Prepare the dressing; in a bowl, combine Greek yogurt, sour cream, mayonnaise, lime juice, chopped cilantro, and Sriracha. Whisk until smooth.
Assemble the salad; add the cooked pasta, corn, chopped green bell pepper, spring onions, and cilantro to a bowl with the prepared dressing.
Toss well to combine.
Top the pasta salad with crumbled feta. Sprinkle the salad with chili powder, smoked paprika, and chopped cilantro.
Refrigerate the salad for 30 minutes before serving.
Serve the pasta garnished with some lime slices.

This Mexican Street Corn Pasta Salad is a twist on authentic Mexican street corn (elote). You know the classic- charred corn slathered in mayo, crema, chili powder, lime, and cheese? I took all those smoky, tangy, creamy flavors and turned them into a hearty, refreshing pasta salad tossed with fresh veggies like green onions and bell pepper. I make it all summer (along with my Mexican street corn dip and Pico de Gallo) for BBQs, weeknight dinners, and anytime I need an easy but impressive dish for entertaining. What really makes this recipe stand out is the grilled corn because those smoky grill marks are what make it taste like the real deal. The dressing is creamy and tangy with Greek yogurt, sour cream, mayo, lime, and just enough Sriracha for a kick.

How To Make Mexican Street Corn Pasta Salad (In 4 Easy Steps)

This is a walkthrough with step-by-step photos. Full ingredients & directions are in the recipe card below.

STEP 1. Cook the pasta: Boil in salted water until al dente, then drain.
STEP 2. Make the dressing: Whisk together Greek yogurt, sour cream, mayo, lime juice, cilantro, and Sriracha until smooth.
STEP 3. Grill the corn: Heat a grill pan over medium-high, brush corn with avocado oil, and grill 4-6 minutes until charred. Let cool, then slice off the kernels.
STEP 4. Assemble: Toss pasta, corn, green bell pepper, spring onions, and cilantro with the dressing. Top with feta, chili powder, smoked paprika, and more cilantro. Chill 30 minutes. When serving, garnish with lime slices.

Top Tip: How do I keep the pasta salad from drying out?

This is my biggest trick: I always save a few tablespoons of the dressing and stir it in right before serving. Pasta loves to soak up liquid while it chills, so this makes it creamy again. Sometimes I'll even squeeze a little extra lime over the top before serving.

What to Serve With It

Classic BBQ Mains - Grilled chicken, burgers, oven-baked ribs, easy grilled pork chops (with dijon-honey herb marinade), or grilled steak (with the best steak marinade ever) pair perfectly with Mexican Street Corn Pasta Salad.
Mexican Favorites - Shrimp tacos, authentic chicken enchiladas, carne asada, or grilled shrimp skewers.
Lighter Options - Pair with grilled salmon, keto and low-carb blackened shrimp, or roasted veggies for a well-balanced dinner.
Entertaining Idea - Serve in mini cups or mason jars for parties, great as a grab-and-go side dish.
Turn it Into a Meal - Top with pan-seared chicken breasts, flavorful cilantro-lime shrimp, grilled pork tenderloin, easy grilled flank steak, or even black beans for a vegetarian version.