Mexican Street Corn Pasta Salad
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When sweet summer corn is in season, this Mexican Street Corn Pasta Salad is the perfect way to show it off! It's creamy, tangy, and full of bold flavor...like a pasta version of elote. Ready in just 30 minutes, it's a great side for picnics, cookouts, or any summer get-together!
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Why You’ll Love It!
- It's Pasta! - Everyone's favorite side is turned into a delicious pasta salad!
- Great flavor - Sweet corn, creamy dressing, zesty lime, and a touch of mild spice makes it a summer favorite.
- Versatile - Add protein and more veggies to turn it into a hearty meal.
Mexican Street Corn has always been one of those sides I crave when the weather warms up. It’s smoky, creamy, and loaded with rich flavor. I’ve taken it to cookouts, served it with tacos, and even packed it for lunch. So, why not make it into an elote pasta salad?
Did I mention there's grilled corn in this dish? When you mix it with mayo, cotija cheese and a little bit of chili powder, you'll start dreaming about eating it every single day! 🌽
If you love this recipe, you’ll also want to try Cream Cheese Corn Dip as a zesty appetizer, and this easy Skillet Mexican Street Corn that just screams summer!
Ingredient Notes
Salad
- uncooked pasta: I use rotini (corkscrew) pasta in this recipe, but feel free to substitute bowtie pasta or any type with ridges.
- fresh corn: grilled corn works great, but you can use canned corn or frozen if desired. (Trader Joes also makes a frozen charred corn that works perfectly in this recipe.)
- fresh cilantro: adds that delicious Mexican flavor.
- green onion: chop into thin slivers.
- red onion: dice thinly.
Dressing
- sour cream: my favorite brand is Daisy, but any type will do. You can also substitute Greek yogurt if desired.
- mayonnaise: I always use Dukes mayo, but Hellman's is a good choice too.
- cotija cheese: feel free to substitute feta cheese if you can't find cotija.
- lime juice: I like to use fresh squeezed lime juice.
- garlic cloves: minced
- salt and black pepper
- chili powder: just a little gives this elote pasta salad a mild kick.
- garlic powder: for even more intense flavor.
Step by Step Instructions
1 - Cook Pasta and Grill Corn
Boil pasta according to package directions. Drain and let cool completely. Grill corn until lightly charred on all sides, about 10–12 minutes. Let cool, then slice off the kernels. Alternatively, you can use frozen or drained canned corn in a pinch.
2 - Mix the Dressing
In a bowl, whisk together sour cream, mayonnaise, cotija cheese, lime juice, garlic, salt, pepper, chili powder, and garlic powder.
3 - Whisk Dressing Until Smooth - break up any lumps and blend well.
4 - Assemble the Salad
In a large bowl, add cooked pasta, corn, cilantro, green onions, and red onions.
5 - Combine Pasta and Dressing
Add the dressing. Toss to coat.
6 - Garnish and Serve
Mix pasta well. Top with extra cotija, cilantro, jalapeño slices, or avocado if desired. Serve chilled or at room temperature.
Alternate Ways to Cook Corn
Skillet: Alternatively, you can choose to cook your cob on the stovetop if you don’t have access to a grill. You can place the shucked ears of corn in a large skillet with a small amount of butter or oil and rotate the cob a few times as it cooks.
Frozen or Canned: If fresh corn is not in season, I would recommend using frozen corn and sauté it. No need to thaw, simply throw the kernels on a hot skillet with a small amount of butter or oil and cook on high until warmed through and charred a bit. You can do the same with canned corn that has been drained well, but frozen works better.
Serving Suggestions
The sky's the limit when choosing entrees to serve with elote pasta salad! Go big with a steak, or pair it with a simple taco dish. Try these easy recipes too...
- Beef tenderloin tips, grilled cilantro lime chicken, or grilled lemon garlic shrimp skewers
- Baja chicken tacos, quesadillas, or salsa verde burrito bowls
- Tortilla chips and guacamole
- Fresh fruit platter or creamy southern coleslaw
- Margaritas and cold beer
Variations
You can add more veggies or protein to this pasta salad for a heartier version...
- Make it a meal: Add grilled chicken, black beans, steak or ground beef
- Need it dairy-free?: Use plant-based yogurt, mayo, and cheese
- Heat it up: Toss in diced jalapeño or a dash of hot sauce
- Add More Veggies: Try fresh spinach, asparagus or zucchini
Recipe FAQ
Sure! Just use your favorite gluten-free pasta.
It’s mild, with just a hint of chili powder. Add jalapeños or extra spice if you like heat.
Helpful Tips
- Cool ingredients before mixing. Warm pasta or corn can break the dressing and make it mushy.
- Save some dressing to refresh leftovers if serving later.
- Cotija adds a salty bite, if unavailable, use crumbled feta.
- Use short pasta shapes like rotini, penne, or shells for best texture.
- Fresh lime juice makes a difference...bottled just isn’t the same.
Storing Leftovers
- Leftovers: Keep in an airtight container in the fridge for 3-5 days.
- Make Ahead: Stir everything together and store in the refrigerator up to 2 days in advance.
- Refresh: Toss with extra dressing if the elote pasta salad has absorbed too much.
- Freeze: Not recommended, the texture won’t hold up well.
- Serve Later: Make ahead and store components separately. Toss together just before serving for the best texture.
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Recipe Card
Mexican Street Corn Pasta Salad
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- skillet (or grill)
Ingredients
Salad
- 2 cups rotini pasta
- 4 ears fresh corn, grilled (cut off the cob)
- 1 cup cilantro chopped
- ⅓ cup green onion chopped
- ⅓ cup red onion chopped
Dressing
- ½ cup sour cream
- ⅓ cup mayonnaise
- ½ cup cotija cheese (or feta)
- 4 tablespoons fresh squeezed lime juice (from 2 limes)
- 2 garlic cloves (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
Garnish
- fresh jalapeño slices (optional)
- extra cilantro (optional)
Instructions
- Boil pasta in a saucepan according to package directions. Drain and let cool completely. Grill corn until lightly charred on all sides, about 10–12 minutes. Let cool, then slice off the kernels.2 cups rotini pasta, 4 ears fresh corn, grilled
- In a bowl, whisk together sour cream, mayonnaise, cotija cheese, lime juice, garlic, salt, pepper, chili powder, and garlic powder.½ cup sour cream, ⅓ cup mayonnaise, ½ cup cotija cheese, 4 tablespoons fresh squeezed lime juice, 2 garlic cloves, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ½ teaspoon chili powder
- Using a whisk, break up any lumps in dressing and blend well.
- In a large mixing bowl, add cooked pasta, corn, cilantro, green onions, and red onions.2 cups rotini pasta, 1 cup cilantro, ⅓ cup green onion, ⅓ cup red onion, 4 ears fresh corn, grilled
- Add the dressing. Toss to coat.
- Mix pasta well. Top with extra cotija, cilantro, jalapeño slices, or avocado if desired. Serve chilled or at room temperature.
Notes
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- Leftovers: Keep in an airtight container in the fridge for 3-5 days.
-
- Make Ahead: Stir everything together and store in the refrigerator up to 2 days in advance.
-
- Refresh: Toss with extra dressing if the pasta has absorbed too much.
-
- Freeze: Not recommended, the texture won’t hold up well.
-
- Serve Later: Make ahead and store components separately. Toss together just before serving for the best texture.
- Lime Juice: Don't use bottled lime juice. It's just not the same and will ruin the flavor.
Nutrition
Nutrition info is an auto generated estimate.
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