Mexican Street Corn Pasta Salad

Make Mexican Street Corn Pasta Salad with rotini, charred corn, lime dressing, and cotija cheese. Simple, quick, and great for picnics or BBQs!

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This Mexican Street Corn Pasta Salad is a fiesta of flavors, combining the beloved elote (Mexican street corn) with the comfort of homemade pasta. It’s a refreshing twist on a classic salad, perfect for any gathering or weeknight dinner.

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Cooked rotini pasta is tossed with a creamy dressing infused with tangy lime juice, smoky paprika, and a hint of chili powder for that perfect kick. But what truly sets this dish apart is the addition of charred sweet corn, diced jalapenos, and crumbled cotija cheese. 

The result? A delicious pasta salad that’s full of creamy, smoky, and spicy flavors that will leave you craving more. 

Mexican Street Corn Pasta Salad Ingredients

This Mexican Street Corn Salad is a delicious combination of simple ingredients, just like the classic flavors of street corn. Gather these ingredients to make this easy recipe.

Elote Pasta Salad Substitutions and Additions

If you’re looking to customize your Mexican Street Corn Pasta Salad to suit your preferences or dietary needs, here are some simple substitutions and additions you can try:

Mayonnaise: For a lighter option, you can substitute Greek yogurt or a combination of Greek yogurt and mayonnaise.

Sour Cream: Similarly, you can swap out sour cream for plain yogurt or a dairy-free alternative like coconut yogurt for a lactose-free version.

Frozen Yellow Corn: You can use fresh corn kernels when they’re in season for an even fresher taste. Simply boil or grill the corn until tender and use it in place of the frozen corn. Well-drained, canned corn can also work.

Cotija Cheese: You can substitute cotija with feta cheese or queso fresco. Any cheese that adds a crumbly, salty flavor will work.

Jalapeno Pepper: Adjust the level of heat in the salad by using more or fewer jalapeno peppers, or try substituting them with poblano peppers for a milder flavor. For extra heat, leave the seeds in when you add it to the salad. You can also omit the peppers altogether if you prefer a mild version of the dish.

Cilantro: If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil for a different herbaceous flavor. Or, just omit it altogether. Your salad will still taste delicious!

Other Ingredient Additions: This salad is pretty customizable, so you can add any of your favorite veggies to the salad. Chopped red onion, cherry tomatoes, or green or red pepper are all good additions.

How To Make Easy Mexican Street Corn Pasta Salad

The fresh flavors of this roasted corn pasta salad will remind of you of traditional Mexican street corn, and transport you all the way to the streets of sunny Mexico. It’s the best pasta salad for a picnic or summer party. Here’s how to make it:

PRO TIP: Before you dive into assembling your elote pasta salad, organize all the ingredients on your countertop. Ensure your vegetables are fresh and dice the green onions and jalapeño pepper neatly to ensure they blend well without overpowering the salad. Make sure your frozen corn is thoroughly thawed and drained to achieve the best texture.

STEP ONE: Cook the rotini pasta according to the package directions until al dente. Drain it and let it cool slightly.

PRO TIP: Rinse the cooked pasta under cold water to stop the cooking process immediately. This will help stop the pasta from soaking up the dressing, too.

STEP TWO: In a small bowl, combine the mayonnaise, sour cream, lime juice, salt, smoked paprika, chili powder, ground cumin, black pepper, and chipotle chile powder. Whisk them together until the dressing is smooth and creamy. Set this aside to let the flavors meld.

STEP THREE: Place a large, heavy skillet over high heat and add the olive oil. Once hot, add the corn, one cup of green onions, and diced jalapeño. Cook for a few minutes, allowing the corn to develop ‘blistered’ golden-brown char appearance by stirring only occasionally.

PRO TIP: Do not overcrowd the skillet; this might steam the corn instead of charring it. If needed, cook in batches.

STEP FOUR: Add the cooked and slightly cooled pasta to the bottom of a large bowl. Add the charred corn mixture, the dressing, the remaining green onions, fresh cilantro, and most of the cotija cheese. Stir to combine the ingredients together.

PRO TIP: Let the mixture sit for about 10 minutes before serving to allow the flavors to meld together nicely.

STEP FIVE: Transfer the salad to a large serving dish. Sprinkle the reserved cotija cheese and fresh cilantro over the top before serving.

Serving Suggestions For Mexican Pasta Salad

Serve the Mexican Street Corn Pasta Salad as a standalone dish, garnished with a sprinkle of fresh cilantro and a drizzle of lime juice for a refreshing finish. Or, pair it with crunchy tortilla chips or warm cornbread on the side.

When it comes to serving up a delightful dish that’s sure to please a crowd, Mexican Street Corn Pasta Salad is a versatile option that can be enjoyed in a variety of settings. 

Summer BBQ Bash: Serve Mexican Street Corn Pasta Salad alongside grilled chicken, burgers, or grilled skewers.

Potluck Picnic in the Park: This versatile dish travels well and can be served at room temperature, making it the perfect addition to any picnic spread. Pair it with pinwheel sandwiches, chips, and refreshing drinks for a laid-back and delicious outdoor feast.

Taco Night Fiesta: Guests can customize tacos with their favorite fillings and toppings, while this pasta salad adds a delicious twist to traditional taco night fare. Don’t forget the margaritas and festive decorations to set the mood for a fun and festive evening.

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How To Store Mexican Street Corn Pasta Salad

This recipe is so yummy, and even gets better as it sits. However, the creamy dressing needs to be stored properly so it doesn’t spoil. Here’s how:

MAKE AHEAD: Prepare pasta salad with corn in advance by cooking the pasta and charred corn mixture, and mixing the dressing separately. Store the cooked pasta and corn mixture in an airtight container in the refrigerator for up to 2 days and the dressing separately in a sealed container. When ready to serve, toss the pasta and corn mixture with the dressing and garnish.

IN THE FRIDGE: To store leftover Mexican Street Corn Pasta Salad in the fridge, transfer it to an airtight container and refrigerate for up to 3-4 days. The pasta may absorb some of the dressing over time, so you may need to add a bit more before serving to freshen it up.

IN THE FREEZER: We don’t recommend you freeze this pasta salad. The texture may change upon thawing, and likely won’t taste as fresh.

If you plan to serve this recipe outdoors, we suggest you keep it on ice or return it to a cooler or other cool spot to help keep the mayonnaise fresh.

Why This Recipe For Mexican Street Corn Pasta Salad Is The Best

Mexican Street Corn Pasta Salad is a mixture of bold flavors, vibrant colors, and satisfying textures that make every bite of this perfect side dish delicious.

Here’s why we love this recipe:

Fresh and Flavorful: Who doesn’t love Mexican food? And this pasta salad is full of all the fresh flavors of the best Mexican dishes in one tasty dish! It’s a great addition to any spread at summer parties or Taco Tuesdays.

Easy to Prepare: Simple ingredients and straightforward instructions make this recipe ideal for busy weeknights or last minute get-togethers when you need something quick and easy.

A Taste of Summer: Inspired by the vibrant street food of Mexico, this salad tastes like all the best flavors of summertime with its fresh ingredients and bold seasonings.

Mexican Street Corn Pasta Salad will be your new favorite pasta salad recipe. Easy to make and full of delicious Mexican flavors in every fork full, it’s the perfect recipe for a summer barbecue, Cinco de Mayo, or get-togethers any time of year.

This Mexican Street Corn Pasta Salad brings together some of our favorite things: tender pasta, grilled corn, and cotija cheese for a quick and easy meal that is full of the flavors of Mexican street corn. It’s perfect for Cinco de Mayo or a simple family meal.

Corn Side Dish Recipes You’ll Love

• Corn Salad
• Corn Pudding
• Elote Corn Salad
• Hot Mexicorn Dip
• Honey Butter Skillet Corn

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Mexican Street Corn Pasta Salad

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Make Mexican Street Corn Pasta Salad with rotini, charred corn, lime dressing, and cotija cheese. Simple, quick, and great for picnics or BBQs!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

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Ingredients

  

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• 1 pound Rotini pasta, cooked & drained according to package directions
• 1 cup mayonnaise
• 1 cup sour cream
• 3 tablespoons fresh lime juice
• ½ teaspoon salt
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon black pepper
• ⅛ teaspoon chipotle chile powder, amount adjusted according to taste
• 1 tablespoon olive oil
• 2½ cups frozen sweet yellow corn, thawed and drained well (from a 15-ounce bag)
• 1¼ cups green onions, diced (divided into 1 cup and ¼ cup)
• 1 tablespoon jalapeno pepper, seeds removed and finely diced
• 3 tablespoons fresh cilantro, chopped and divided (2 tablespoons mixed into the salad and 1 tablespoon for garnish)
• 10 ounces cotija cheese, crumbled and divided (¼ cup reserved for garnish)

Instructions

 

• In a large pot, cook the rotini pasta according to package directions. Drain and set aside to allow the pasta to cool off a little before adding the rest of the pasta salad ingredients.
• To make the dressing, add to a small bowl the mayonnaise, sour cream, fresh lime juice, salt, smoked paprika, chili powder, ground cumin, black pepper, and chipotle chile powder and whisk until smooth and fully combined. Set aside.
• Place a large, heavy-duty skillet (cast iron works great) over high heat on the stovetop. Once the skillet is really hot, add the olive oil, sweet yellow corn, 1 cup of green onions, and diced jalapeno pepper. Cook for 5-6 minutes or until the corn kernels get a nice brown “blister” to them. The best way to do this is to leave the corn kernels undisturbed in the pan so that they can sear, only stirring a couple of times as needed to prevent burning the corn and other ingredients. Remove from the heat.
• To a large mixing bowl, add the cooked and cooled rotini pasta, the corn mixture, the reserved dressing, the remaining ¼ cup chopped green onions, two tablespoons fresh chopped cilantro, and all of the crumbled cotija cheese (reserve ¼ cup of the cheese crumbles to use as garnish). Stir to combine all the Mexican street corn pasta salad ingredients.
• Transfer the pasta salad to a large serving bowl and garnish with the ¼ cup reserved cotija cheese crumbles and the remaining one tablespoon of fresh chopped cilantro before serving.

Notes

• If you plan on serving your pasta salad chilled, you may want to reserve ½ cup of the sauce to drizzle over the mixed pasta salad and stir in just before serving to ensure that your pasta salad has enough dressing before garnishing and serving.  
• Reserve a couple tablespoons of the corn mixture to sprinkle over the top of the mixed pasta salad as an additional garnish if desired. If you enjoy a little extra “heat,” you can leave the seeds and membrane in the jalapeno pepper when dicing.

Nutrition

Calories: 766kcal | Carbohydrates: 83g | Protein: 19g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 746mg | Potassium: 412mg | Fiber: 7g | Sugar: 4g | Vitamin A: 636IU | Vitamin C: 7mg | Calcium: 235mg | Iron: 3mg

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