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This Mexican Street Corn Pasta Salad is made with fresh corn, pasta, red onion, jalapeno, fresh cilantro, all tossed in a perfectly spiced dressing and topped with cotija cheese, Mexican spices, and fresh lime. It’s street food meets comfort food and it is so addictive. Perfect for a summer BBQ, potluck dish, or the perfect side dish, this Mexican Street Corn Pasta Salad delivers every time.
Happy Summer, my friends! I don’t know about you but I am always looking to simplify my meals in the summer and make foods that I can store in the refrigerator for quick and easy lunches or side dishes. My family LOVES pasta salad and whenever my kids are coming into town, I always have homemade macaroni salad and easy pasta salad in the refrigerator.
When they were in town a few months ago, we threw some tri-tip steak on the grill and I made this street corn pasta salad and they loved it!! Since fresh corn is in season, I wanted to create a pasta salad highlight fresh corn and turn the popular Mexican street corn into a pasta salad. It has it all — it is creamy, tangy, fresh, and spicy. You are going to love it!
If summer had a flavor, it would taste like Mexican Street Corn Pasta Salad. It is a creamy and tangy combination of grilled corn, zesty lime, fresh herbs, and crumbled Cotija cheese, all tossed with tender pasta. It’s the perfect dish for cookouts, picnics, or just because you want to eat something bright, bold, and utterly satisfying.
This salad brings together all the best parts of elote (Mexican street corn) and turns it into a crave-worthy pasta salad that’s easy to make.
Elote Pasta Salad Ingredients:
- Pasta: Use your favorite type of pasta — rotini, farfalle, cavatappi, elbows, penne
- Fresh Corn or Frozen Corn: If fresh corn is in season, I suggest using fresh corn but you can also use frozen corn. Just saute it in butter to warm it.
- Butter: This is to brush on the corn-on-the-cob or to saute with frozen corn.
- Red Onion: Adds both flavor and crunch.
- Jalapeno: If you want to control the spice, remove the seeds.
- Fresh Cilantro: Fold it into the corn pasta salad, and also reserve some to sprinkle on top.
- Cotija Cheese: This famous Mexican cheese has a salty, tangy flavor. If you can’t find it, you can use feta cheese or queso fresco.
- Fresh Lime Juice: Adds freshness and tang.
- Mayonnaise
- Sour Cream or Mexican Crema
- Spices: Chili Powder, Cumin, Salt, and Pepper
- Optional: Chipotle Chilies in adobo sauce
How to make Street Corn Pasta Salad:
This Mexican corn pasta salad can be made ahead of time and the pasta soaks up the dressing.
1. Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and let it cool while you prep the rest.
2. Cook the Corn:
If using fresh corn, brush the corn with a butter and grill (or pan-sear in a skillet with butter) until lightly charred, about 8–10 minutes. Slice the kernels off the cob once cool enough to handle. If using frozen corn, add butter to skillet and heat over medium heat. Cook until warmed, about 8 minutes, stirring often.
3. Make the Dressing:
In a bowl, whisk together the mayo, sour cream or Mexican crema, lime juice, chili powder, cumin, salt, and pepper until smooth. For extra spice and smoky flavor, add chopped canned chipotle chilies in adobo.
4. Assemble the Salad:
In a large bowl, combine the pasta, corn kernels, red onion, jalapeno, cilantro, and Cotija cheese. Pour the dressing over and toss to coat evenly.
5. Chill & Serve:
Cover and chill the salad for at least 30 minutes to let the flavors meld. Just before serving, top with extra cotija cheese, a squeeze of lime, cilantro, and a sprinkle of chili powder.
Storage Tips:
This salad keeps well and tastes even better the next day. Store it in an airtight container in the fridge for up to 3-5 days. Stir before serving, and freshen it with a bit more lime juice or crema if needed.
Substitutions and Variations:
- No Cotija? Try feta cheese for a similar salty tang.
- No grill? Saute corn in a skillet with butter until golden and warmed.
- Want more protein? Add grilled or shredded chicken, or chopped bacon.
- Want it spicy? Add diced chipotle chilies in adobo.
You may also love my Mexican Street Corn Dip Recipe (also called Mexican Street Corn Salad).
Popular Pasta Salad Recipes:
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Mexican Street Corn Pasta Salad
Ingredients
- 1 lb. Pasta (rotini, cavatappi, farfalle, etc)
- 16 ounces Fresh or Frozen Corn (4-5 ears or 3-4 cups)
- 2 Tablespoons Butter
- 1/4 cup Red Onion (finely diced)
- 1 Jalapeno (seeded and minced)
- 1/2 cup Fresh Cilantro (tightly packed, chopped)
- 3/4 cup Cotija Cheese (1/4 cup for garnish)
- 1/4 cup Fresh Lime Juice (from 2-3 limes)
- 1 cup Mayonnaise
- 1/2 cup Sour Cream or Mexican Crema
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Optional:
- 2 Chipotle Chilies in adobo sauce (diced)
Toppings:
- Garnish with remaining 1/4 cup of cheese, cilantro, lime juice, chili powder
Instructions
- 1. Cook the Pasta:Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and let it cool while you prep the rest.
- 2. Cook the Corn: If using fresh corn, brush the corn with a butter and grill (or pan-sear in a skillet with butter) until lightly charred, about 8–10 minutes. Slice the kernels off the cob once cool enough to handle. If using frozen corn, add butter to skillet and heat over medium heat. Cook until warmed, about 8 minutes, stirring often.
- 3. Make the Dressing: In a bowl, whisk together the mayo, sour cream or Mexican crema, lime juice, chili powder, cumin, salt, and pepper until smooth. For extra spice and smoky flavor, add chopped canned chipotle chilies in adobo
- 4. Assemble the Salad: In a large bowl, combine the pasta, corn kernels, red onion, jalapeno, cilantro, and Cotija cheese. Pour the dressing over and toss to coat evenly.
- 5. Chill & Serve: Cover and chill the salad for at least 30 minutes to let the flavors meld. Just before serving, top with extra cotija cheese, a squeeze of lime, cilantro, and a sprinkle of chili powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so amazing!! Full of the perfect Mexican flavor
Thank you so much for making it Payton!