YT Recipe

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is a easy Mexican-American recipe that serves 6. 350 calories per serving. Recipe by Ashley Delilah on YouTube.

Prep: 20 min | Cook: 10 min | Total: 40 min

Cost: $13.63 total, $2.27 per serving

Ingredients

  • 12 oz Ditalini Pasta (or any short pasta shape)
  • 2 Tbsp Olive Oil (extra‑virgin, for tossing hot pasta)
  • 1/2 cup Mayonnaise (full‑fat for creaminess)
  • 1/2 cup Sour Cream (plain)
  • 2 Tbsp Hot Sauce (adjust to heat preference)
  • 3 Tbsp Lime Juice (freshly squeezed)
  • 1 clove Garlic (minced)
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Lime Pepper
  • 1 Tbsp Tahini (smooth, adds depth)
  • 1/2 cup Red Onion (diced)
  • 1 Jalapeño (seeded and finely chopped)
  • 1/4 cup Cilantro (finely minced)
  • 1 cup Cotija Cheese (crumbled)
  • 1 cup Fire‑Roasted Corn (canned or fresh‑grilled and cut off the cob)
  • 1/2 cup Hot Cheetos (crushed, for topping)
  • 2 Lime (sliced for garnish)

Instructions

  1. Cook the Pasta

    Bring a large pot of heavily salted water to a boil, add the ditalini pasta and cook until al dente according to package directions (about 8‑10 minutes).

    Time: PT10M

    Temperature: 100°C

  2. Drain and Oil the Pasta

    Drain the pasta in a colander and immediately drizzle with olive oil, tossing to coat so the noodles stay separate.

    Time: PT2M

  3. Prepare the Creamy Dressing

    In a mixing bowl whisk together mayonnaise, sour cream, hot sauce, lime juice, minced garlic, cumin, chili powder, lime pepper, and tahini until smooth.

    Time: PT5M

  4. Chop the Fresh Ingredients

    Dice the red onion, seed and finely chop the jalapeño, mince the cilantro, and crumble the cotija cheese.

    Time: PT5M

  5. Combine Pasta and Mix‑Ins

    Add the oiled pasta to a large serving bowl. Fold in the red onion, jalapeño, cilantro, cotija cheese, and fire‑roasted corn.

    Time: PT3M

  6. Dress the Salad

    Pour the creamy dressing over the pasta mixture and toss until every bite is evenly coated.

    Time: PT2M

  7. Chill

    Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let flavors meld.

    Time: PT2H

  8. Finish and Serve

    Just before serving, sprinkle crushed Hot Cheetos over the top and arrange lime slices on the side.

    Time: PT2M

Nutrition Facts

Calories
350
Protein
12g
Carbohydrates
45g
Fat
15g
Fiber
5g

Dietary info: Vegetarian, Contains dairy, Contains gluten

Allergens: Gluten, Dairy, Eggs, Soy (in some mayo brands)

Last updated: April 19, 2026

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Mexican Street Corn Pasta Salad

Recipe by Ashley Delilah

A vibrant, creamy pasta salad inspired by Mexican street corn, featuring ditalini pasta tossed with fire‑roasted corn, cotija cheese, red onion, jalapeño, cilantro and a tangy mayo‑sour‑cream dressing spiked with lime, hot sauce and tahini. Perfect as a side dish for summer barbecues or a hearty lunch.

EasyMexican-AmericanServes 6

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
2h 16m
Prep
13m
Cook
18m
Cleanup
2h 47m
Total

Cost Breakdown

$13.63
Total cost
$2.27
Per serving

Critical Success Points

  • • Cooking pasta to al dente without over‑cooking.
  • • Coating hot pasta with olive oil to prevent clumping.
  • • Balancing the creamy dressing’s acidity, heat, and thickness.
  • • Refrigerating long enough for flavors to marry.

Safety Warnings

  • • Handle boiling water with care to avoid burns.
  • • Use a sharp knife and keep fingertips tucked when chopping jalapeño.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Mexican Street Corn Pasta Salad in Mexican‑American cuisine?

A

Mexican Street Corn Pasta Salad blends the beloved flavors of elote (Mexican street corn) with the convenience of pasta, a fusion that became popular on social media and at U.S. backyard gatherings. It reflects the Mexican‑American tradition of adapting street‑food staples into portable, family‑friendly dishes.

cultural
Q

What are the traditional regional variations of elote‑style dishes in Mexico?

A

In central Mexico, elote is often served on the cob with mayo, cotija, chili powder, and lime. In coastal regions, it may be grilled with butter and cheese. The pasta salad version is a modern adaptation that keeps the core toppings while using pasta as a base.

cultural
Q

How is Mexican Street Corn Pasta Salad traditionally served in Mexican‑American gatherings?

A

It is typically served chilled as a side dish at picnics, barbecues, or potlucks, often garnished with crushed Hot Cheetos or tortilla chips for extra crunch and lime wedges for a fresh burst.

cultural
Q

What occasions or celebrations is Mexican Street Corn Pasta Salad traditionally associated with in Mexican‑American culture?

A

The salad is popular at summer barbecues, Cinco de Mayo parties, and family reunions because it can be made ahead and pairs well with grilled meats and tacos.

cultural
Q

What authentic traditional ingredients are essential for Mexican Street Corn Pasta Salad versus acceptable substitutes?

A

Authentic ingredients include fire‑roasted corn, cotija cheese, lime juice, and chili powder. Acceptable substitutes are regular corn, feta cheese, lemon juice, or a milder chili seasoning if you prefer less heat.

cultural
Q

What other Mexican dishes pair well with Mexican Street Corn Pasta Salad?

A

It pairs beautifully with grilled carne asada, chicken fajitas, fish tacos, or a simple black‑bean and avocado salad for a complete Mexican‑themed meal.

cultural
Q

What are the most common mistakes to avoid when making Mexican Street Corn Pasta Salad?

A

Common mistakes include overcooking the pasta, forgetting to oil the hot noodles, and adding too much dressing which can make the salad soggy. Also, adding the Hot Cheetos too early will soften them.

technical
Q

Why does this Mexican Street Corn Pasta Salad recipe use tahini in the dressing instead of more mayo?

A

Tahini adds a nutty depth and helps balance the acidity of lime and heat of hot sauce, creating a more complex flavor profile while keeping the dressing from becoming overly heavy.

technical
Q

Can I make Mexican Street Corn Pasta Salad ahead of time and how should I store it?

A

Yes, you can prepare the salad up to 24 hours ahead. Keep it covered in the refrigerator; store the crushed Hot Cheetos separately and add just before serving to maintain crunch.

technical
Q

What texture and appearance should I look for when the Mexican Street Corn Pasta Salad is done?

A

The pasta should be glossy from the olive oil, the dressing evenly coats each noodle, and the corn kernels should be bright yellow with a slight char. The salad should look vibrant with specks of red onion, green cilantro, and white cotija.

technical
Q

What does the YouTube channel Ashley Delilah specialize in?

A

The YouTube channel Ashley Delilah focuses on fun, approachable home‑cooking recipes that blend comfort food with bold, international flavors, often featuring quick‑prep meals and creative twists on classic dishes.

channel
Q

How does the YouTube channel Ashley Delilah's approach to Mexican‑inspired cooking differ from other Mexican cooking channels?

A

Ashley Delilah emphasizes easy‑to‑follow, ingredient‑flexible recipes that can be made with pantry staples, whereas many traditional Mexican cooking channels stick closely to authentic techniques and regional ingredients.

channel
More like this:Mexican-American RecipesSide Dish RecipesMore by Ashley Delilah

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