Mexican Street Corn Pasta Salad
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Mexican Street Corn Pasta Salad has everything you crave in a cookout side dish — though I’ve been known to serve this for dinner too! Sweet corn and bell peppers, tender rotini pasta, crunchy onions and peppers, and salty, crumbled cheese are tossed in a creamy, tangy lime dressing. What’s not to love? Throw it together in 30 minutes or prep ahead and assemble before serving.
Table of Contents
Mexican Street Corn Pasta Salad
If you’ve never had elote, it’s a very popular Mexican street food where grilled corn on the cob is slathered in mayonnaise or crema (a kind of Mexican sour cream), lime juice, chile powder, and cotija cheese.
Sweet, salty, savory, YUM!!
I already came up with a fabulous recipe for street corn salad, but I just knew it would taste even more incredible as a pasta salad. And I was right!
This street corn pasta salad recipe is hearty enough for a main dish but just as delicious alongside grilled meats and Mexican favorites, making it a versatile option for any occasion.
Ingredient Notes and Substitutions
- Corn – I just love the flavor of freshly grilled corn in this dish — it really makes street corn pasta salad taste more authentic!
In a pinch, they make fire roasted canned corn that would be perfect here.
Or, thaw frozen kernels and roast them in a skillet on the stove. You can do the same with plain canned kernels too, so long as you drain them really well. - Rotini – All those tight spirals hold on to the dressing for maximum flavor in every bite.
Cavatappi is another favorite for pasta salads, though bowtie, macaroni, and penne would work just as well. - Bell Pepper – Here’s an easy way to add more color with crunch and sweetness! I usually use half of an orange and a red bell pepper, but you can use a whole one of either if you prefer.
Yellow bell peppers are just as sweet, though they’ll blend in with the corn more. Avoid green peppers if you can as they’ll be more bitter. - Onions – Red onion brings some sharp heat, while green onions add earthy freshness.
- Cilantro – A must in any Mexican dish! If needed, substitute with flat leaf parsley or Thai basil for a similar herbal, citrusy flavor.
- Jalapeno – For a little more heat! As long as you remove the ribs and seeds, it won’t be too fiery. Or, leave them for an extra spicy kick.
- Cotija Cheese – This milky, salty cheese combines the texture of feta with the flavor of parmesan. You can use either of those as substitutes, though feta would be the closest.
Buy cotija as a block and crumble it yourself for the best consistency. - Dressing – Make it from scratch with ingredients you probably already have at home! Combine tangy sour cream with a little bit of mayonnaise for richness, plus savory garlic and zesty lime.
Chili powder and cumin add some heat, while salt and pepper enhance all the flavors. You can also swap these with Tajín or a Mexican spice blend for an extra kick.
Tips and Tricks to Make Perfect Street Corn Pasta Salad
- Boil pasta just to al dente.
Simply put, cook it about 1-2 minutes less than you normally would. It should still be tender but have a firm bite.
The pasta will soften up a bit more after it absorbs some of the dressing, so if it’s already quite tender, it may end up mushy.
If you forget, not to worry! Simply rinse the rotini in cold water after draining to stop it from cooking more. Then, toss with a little bit of oil to prevent it from absorbing as much dressing as usual.
- Chop all the veggies to a similar size.
It looks so much nicer when everything is consistent, and it’s a lot easier to eat that way!
All of the flavors will be much more well-balanced when you can get a little bit of each ingredient in every bite of this Mexican street corn pasta salad.
- Serve right away or chill it first.
It’s entirely up to you! I prefer a more consistent temperature when it comes to pasta salads, and chilling gives the flavors a chance to meld together in the best way.
Just make sure to toss everything before serving if it’s been in the fridge since the dressing has a tendency to settle at the bottom of the bowl!
Prep Ahead
- Grill corn
- Boil the pasta
- Chop veggies
- Make the dressing
What You’ll Need for This Recipe
- Outdoor Grill or Grill Pan for charring the corn.
- Large Pot and Strainer to cook and drain the pasta.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
The real question is, what doesn’t this Mexican street corn pasta salad recipe go with?!
Choose from BBQ classics like smoked ribs and seasoned steak to pulled pork and spicy shrimp tacos.
And then there are loads of Mexican dishes to choose from like fajitas, enchiladas, or my Mexican chalupa recipe.
You can also bulk up the street corn pasta salad itself with black beans, juicy shrimp, or grilled chicken for some protein.
Creamy avocado would be tasty too, though you’ll want to add that just before serving so it doesn’t turn brown.
Make-Ahead Tips and Storing Leftovers
Everything in this street corn pasta salad recipe can be prepped ahead of time and stored in separate containers in the refrigerator — even the dressing!
This is such an easy shortcut when you’ve got other dishes to make or need to throw something together before rushing back out the door.
You can also assemble the whole thing an hour or two in advance so it has time to chill. In that case, add about half of the dressing at first and then stir in the rest of it just before serving.
Keep Mexican street corn pasta salad in the fridge for up to 3 days. I like to make a little extra dressing to freshen up leftovers as the pasta will absorb more of it as it sits.
Street Corn Pasta Salad Recipe FAQ
No, but it really does make a difference in both the flavor and texture of the dish. Charring corn brings out the natural sweetness by caramelizing the sugars, and it adds a layer of smokiness, too.
If you don’t want to fire up the grill (or if it’s dreary outside), you can use a grill pan inside or slice off the kernels and roast them in a skillet on the stove.
A 15.25-ounce can of corn kernels is about the same as 2 ears of corn. So for this Mexican street corn pasta salad recipe, you’ll need 2 cans — drained, of course.
That entirely depends on how you make it! My version does contain jalapenos, plus chili powder and cumin in the creamy dressing.
It’s enough for some heat to complement the charred corn, but not so much that your mouth will be on fire.
Easily tone things down by leaving out the jalapeno. Or, ramp it all the way up by swapping the chili powder for cayenne! You could also chop up some chipotles in adobo for extra smoky heat.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Pasta Salad Recipes
Mexican Street Corn Pasta Salad
Ingredients
For the Salad:
- 4 medium ears of yellow corn, husks and silk removed
- ½ tablespoon extra virgin olive oil
- 1 pound rotini pasta, uncooked
- 1 medium bell pepper, diced (I used half of an orange and red)
- ½ cup red onion, chopped (about ½ of a medium onion)
- ¼ cup green onion, chopped
- ¼ cup cilantro, chopped
- 1 large jalapeno, seeded and finely diced
- ½ cup cotija cheese, plus more for garnish
For the Dressing:
- ¾ cup sour cream
- ½ cup mayonnaise
- Juice from 2 limes, about ¼ cup
- 2 teaspoons lime zest, zest before juicing
- 1 large garlic clove, minced
- 1 ¼ teaspoons chili powder
- 1 ¼ teaspoons cumin
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Garnishes:
- Extra cotija cheese, cilantro, green onion, lime wedges, sprinkle of chili powder
Instructions
- Grill the Corn: Preheat the grill to medium-high heat. Lightly brush the corn with olive oil and grill for 12-15 minutes, turning every 2-3 minutes until cooked through and charred in spots. Set aside to cool, then cut kernels off the cobs.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package instructions (about 9 minutes). Drain, rinse with cold water, and drain again.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, cooled corn, bell peppers, red onion, green onion, jalapeño, cilantro, and cotija cheese. Set aside.
- Make the Dressing: In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, garlic, chili powder, cumin, salt, and pepper until smooth.
- Combine & Serve: Drizzle about 2/3 of the dressing over the salad. Stir well to combine. Taste and add more dressing if desired. Garnish with extra cotija cheese, cilantro, green onions, lime wedges, and a sprinkle of chili powder. Serve immediately or refrigerate until ready to serve.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2025
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