mexican street corn pasta salad

Last Fourth of July, my brother challenged me to “jazz up” the usual potato salad at our family barbecue. I’d just returned from a food tour in Mexico City, obsessed with elote—those irresistible street corn carts slathered with mayo, chili, and cheese. Why not turn that iconic flavor into a pasta salad? Skeptical eyebrows were raised… until the first forkful vanished.

The magic happens when charred sweet corn meets al dente pasta. I toss them with a creamy sauce of lime-spiked crema, cotija cheese, and a smoky hint of chipotle. Fresh cilantro and a squeeze of lime brighten every bite, while chili powder adds just enough kick to keep things interesting. It’s rich but refreshing, hearty but vibrant—the ultimate crowd-pleaser.

At the BBQ, my cousin’s husband (a self-proclaimed “meat-only guy”) hovered by the bowl, shamelessly scooping thirds onto his plate. My niece declared it “way better than mac and cheese,” which, coming from a 10-year-old, is high praise. By sunset, three aunts had cornered me for the recipe, and my brother grudgingly admitted, “Okay, you win. This is legendary.”

What I love most? It’s a make-ahead dream. The longer it chills, the bolder the flavors get. Plus, it’s endlessly adaptable: add black beans, diced avocado, or grilled shrimp for a full meal.

Ready to steal the spotlight at your next cookout? Grab the recipe below—and don’t be surprised when guests start hiding leftovers in their Tupperware!