If you love Mexican street corn, this Mexican Street Corn Macaroni Salad is such a fun twist on classic pasta salad. Tender macaroni gets tossed with charred corn, cotija cheese, jalapeño, red onion, cilantro and a creamy chili-lime dressing.

It’s creamy without being overly heavy, with plenty of fresh lime and smoky seasoning to give it that elote-inspired flavor. This is an easy side dish for cookouts, potlucks, taco night or any time you want something a little different from traditional macaroni salad.

Why You’ll Love This Mexican Street Corn Macaroni Salad

The charred corn is what really makes this recipe. Cooking it in a hot skillet gives the kernels those little browned edges and adds so much more flavor than simply stirring plain corn into the salad.

Cotija adds a salty, crumbly bite while jalapeño, red onion and cilantro keep everything fresh. Then there’s the creamy chili-lime dressing tying it all together with just enough smoky flavor and tang.

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 8

Ingredients

For the Macaroni Salad

• 12 ounces elbow macaroni
• 3 cups corn, fresh or frozen
• 1 tablespoon butter
• ½ cup crumbled cotija cheese
• ⅓ cup finely diced red onion
• 1 jalapeño, seeded and finely diced
• ¼ cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1 lime, cut into wedges for serving
• Extra cotija and cilantro for garnish

For the Creamy Chili-Lime Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• ½ teaspoon salt, or to taste

How to Make Mexican Street Corn Macaroni Salad

1. Cook the macaroni.
Cook the macaroni according to the package directions until al dente. Drain and rinse under cold water, then set aside to cool completely.

2. Char the corn.
Melt the butter in a large skillet over medium-high heat. Add the corn and cook for 6–8 minutes, stirring occasionally, until the kernels develop browned and lightly charred spots. Remove from the heat and let cool.

3. Make the chili-lime dressing.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, black pepper and salt until smooth.

4. Assemble the salad.
Add the cooled macaroni, charred corn, cotija cheese, red onion, jalapeño, cilantro and green onions to a large bowl.

5. Add the dressing.
Pour the creamy chili-lime dressing over the salad and gently toss until everything is evenly coated.

6. Chill and serve.
Cover and refrigerate for at least 30 minutes. Give the salad another toss before serving and garnish with additional cotija, cilantro and a light sprinkle of chili powder. Serve with fresh lime wedges.

Tips for the Best Macaroni Salad

Let both the macaroni and corn cool before adding the dressing. Adding a mayonnaise-based dressing to hot ingredients can make the salad oily and change the texture.

For a little more heat, leave some of the jalapeño seeds intact or add a pinch of cayenne. If you prefer it mild, remove the seeds and membranes from the jalapeño.

The pasta will absorb some of the dressing as it sits. If the salad has been refrigerated for several hours or overnight, stir in a small spoonful of sour cream or mayonnaise and a squeeze of fresh lime before serving if needed.

Make Ahead & Storage

Mexican Street Corn Macaroni Salad is a great make-ahead side dish. Prepare it a few hours before serving and keep it covered in the refrigerator.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Give everything a good stir before serving again.

What to Serve With Mexican Street Corn Macaroni Salad

This creamy pasta salad is especially good alongside grilled steak, burgers, barbecue, tacos, fajitas or grilled chicken. It also makes an easy potluck or summer cookout side because you can prepare it ahead of time.