Inspired by elote, this creamy corn pasta salad blends roasted kernels, jalapeño heat, chili-lime tang, and cotija cheese with tender pasta for a flavor-packed side or meal.
🎉 Introduction
Get ready for a taste of summer in every bite! This Mexican Street Corn Pasta Salad is a simple twist on the classic street food favorite—elote—but with pasta! It’s creamy, tangy, slightly spicy, and bursting with roasted corn, cotija cheese, and a rich chili-lime dressing.
Whether you’re serving it at a barbecue, potluck, or taco night, it pairs perfectly with grilled meats or stands alone as a vegetarian-friendly dish with plenty of flair. 🌶🌽
🧰 Equipment Needed
- Large pot (for boiling pasta)
- Strainer or colander
- Skillet or pan (to roast corn if not already grilled)
- Mixing bowl
- Knife & cutting board
- Spoon or spatula
🛒 Ingredients
🌿 Produce
- 2 cups corn kernels (fresh, frozen, or canned & drained)
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced (seeded for less heat)
- ¼ cup red onion, finely chopped
- ½ tsp garlic powder
🧂 Condiments & Dairy
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup cotija cheese (or feta if unavailable)
- 1 tbsp lime juice
🍝 Pasta & Seasonings
- 8 oz pasta (elbow, rotini, or shells work best)
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
👩🍳 Directions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente.
- Drain and rinse under cold water to cool. Set aside.
Step 2: Char or Toast the Corn
- In a skillet over medium-high heat, add corn kernels and toast until slightly charred (about 5–7 minutes).
- Stir occasionally. Let cool.
Step 3: Make the Dressing
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, paprika, salt, and pepper.
- Adjust seasoning as needed.
Step 4: Combine the Salad
- Add cooked pasta, charred corn, diced jalapeño, red onion, and cilantro to the bowl.
- Toss to coat with dressing.
- Fold in crumbled cotija cheese and mix gently.
Step 5: Chill & Serve
- Refrigerate for 15–30 minutes before serving for best flavor.
- Garnish with extra cheese, cilantro, or chili powder if desired.
🍽️ Servings & Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Chill Time: 15–30 minutes (optional)
- Total Time: ~30–40 minutes
🥄 Variations
- Grilled Corn: Use corn grilled on the cob for deeper flavor
- Cheese Swap: Feta or queso fresco works well if cotija isn’t available
- Heat Level: Add hot sauce or use serrano for extra spice
- Avocado Add-In: Add diced avocado just before serving
- Protein Boost: Toss in black beans or grilled chicken
🧊 Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Not ideal due to dairy-based dressing
- Make-Ahead Tip: Assemble all but the dressing and cheese—add those just before serving for best texture
❓ 10 FAQs
- Can I use frozen corn?
Yes—thaw and toast in a skillet for better texture. - What pasta shape works best?
Small shapes like elbows or rotini hold the dressing well. - Is this spicy?
Mild to medium—adjust jalapeño and chili powder as desired. - What can I use instead of cotija cheese?
Feta or grated parmesan is a good substitute. - Can I make it dairy-free?
Use vegan mayo and sour cream, and skip the cheese. - How long can it sit out?
No more than 1–2 hours—keep chilled for food safety. - Can I grill the corn instead?
Absolutely—freshly grilled corn is delicious here. - What goes well with this dish?
Pair with tacos, grilled meats, or burritos. - Can I make this ahead of time?
Yes—just wait to add cheese and final toss until serving. - Is this gluten-free?
Use gluten-free pasta to make it celiac-friendly.
🏁 Conclusion
This Easy Mexican Street Corn Pasta Salad is a creamy, zesty explosion of summer flavor. Quick to whip up with minimal ingredients, it’s the perfect BBQ side, taco Tuesday companion, or standalone vegetarian meal. 🌽🔥🧄
Packed with charred corn, fresh cilantro, and creamy lime dressing, it’s a dish your crowd will request again and again!
Easy Mexican Street Corn Pasta Salad Recipe – Bold, Zesty & Irresistibly Creamy
Inspired by elote, this creamy corn pasta salad blends roasted kernels, jalapeño heat, chili-lime tang, and cotija cheese with tender pasta for a flavor-packed side or meal.🎉 Introduction
Get ready for a taste of summer in every bite! This Mexican Street Corn Pasta Salad is a simple twist on the classic street food favorite—elote—but with pasta! It’s creamy, tangy, slightly spicy, and bursting with roasted corn, cotija cheese, and a rich chili-lime dressing.Whether you’re serving it at a barbecue, potluck, or taco night, it pairs perfectly with grilled meats or stands alone as a vegetarian-friendly dish with plenty of flair. 🌶🌽
Equipment
- Large pot (for boiling pasta)
- Strainer or colander
- Skillet or pan (to roast corn if not already grilled)
- Mixing bowl
- Knife & cutting board
- Spoon or spatula
Ingredients
🌿 Produce
- 2 cups corn kernels fresh, frozen, or canned & drained
- ¼ cup fresh cilantro chopped
- 1 jalapeño finely diced (seeded for less heat)
- ¼ cup red onion finely chopped
- ½ tsp garlic powder
🧂 Condiments & Dairy
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup cotija cheese or feta if unavailable
- 1 tbsp lime juice
🍝 Pasta & Seasonings
- 8 oz pasta elbow, rotini, or shells work best
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente.
- Drain and rinse under cold water to cool. Set aside.
Step 2: Char or Toast the Corn
- In a skillet over medium-high heat, add corn kernels and toast until slightly charred (about 5–7 minutes).
- Stir occasionally. Let cool.
Step 3: Make the Dressing
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, chili powder, paprika, salt, and pepper.
- Adjust seasoning as needed.
Step 4: Combine the Salad
- Add cooked pasta, charred corn, diced jalapeño, red onion, and cilantro to the bowl.
- Toss to coat with dressing.
- Fold in crumbled cotija cheese and mix gently.
Step 5: Chill & Serve
- Refrigerate for 15–30 minutes before serving for best flavor.
- Garnish with extra cheese, cilantro, or chili powder if desired.
Notes
🥄 Variations
Grilled Corn: Use corn grilled on the cob for deeper flavor Cheese Swap: Feta or queso fresco works well if cotija isn’t available Heat Level: Add hot sauce or use serrano for extra spice Avocado Add-In: Add diced avocado just before serving Protein Boost: Toss in black beans or grilled chicken 🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days Freezer: Not ideal due to dairy-based dressing Make-Ahead Tip: Assemble all but the dressing and cheese—add those just before serving for best texture ❓ 10 FAQs
Can I use frozen corn?
Yes—thaw and toast in a skillet for better texture. What pasta shape works best?
Small shapes like elbows or rotini hold the dressing well. Is this spicy?
Mild to medium—adjust jalapeño and chili powder as desired. What can I use instead of cotija cheese?
Feta or grated parmesan is a good substitute. Can I make it dairy-free?
Use vegan mayo and sour cream, and skip the cheese. How long can it sit out?
No more than 1–2 hours—keep chilled for food safety. Can I grill the corn instead?
Absolutely—freshly grilled corn is delicious here. What goes well with this dish?
Pair with tacos, grilled meats, or burritos. Can I make this ahead of time?
Yes—just wait to add cheese and final toss until serving. Is this gluten-free?
Use gluten-free pasta to make it celiac-friendly. 🏁 Conclusion
This Easy Mexican Street Corn Pasta Salad is a creamy, zesty explosion of summer flavor. Quick to whip up with minimal ingredients, it’s the perfect BBQ side, taco Tuesday companion, or standalone vegetarian meal. 🌽🔥🧄 Packed with charred corn, fresh cilantro, and creamy lime dressing, it’s a dish your crowd will request again and again!
Grilled Corn: Use corn grilled on the cob for deeper flavor Cheese Swap: Feta or queso fresco works well if cotija isn’t available Heat Level: Add hot sauce or use serrano for extra spice Avocado Add-In: Add diced avocado just before serving Protein Boost: Toss in black beans or grilled chicken 🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days Freezer: Not ideal due to dairy-based dressing Make-Ahead Tip: Assemble all but the dressing and cheese—add those just before serving for best texture ❓ 10 FAQs
Can I use frozen corn?
Yes—thaw and toast in a skillet for better texture. What pasta shape works best?
Small shapes like elbows or rotini hold the dressing well. Is this spicy?
Mild to medium—adjust jalapeño and chili powder as desired. What can I use instead of cotija cheese?
Feta or grated parmesan is a good substitute. Can I make it dairy-free?
Use vegan mayo and sour cream, and skip the cheese. How long can it sit out?
No more than 1–2 hours—keep chilled for food safety. Can I grill the corn instead?
Absolutely—freshly grilled corn is delicious here. What goes well with this dish?
Pair with tacos, grilled meats, or burritos. Can I make this ahead of time?
Yes—just wait to add cheese and final toss until serving. Is this gluten-free?
Use gluten-free pasta to make it celiac-friendly. 🏁 Conclusion
This Easy Mexican Street Corn Pasta Salad is a creamy, zesty explosion of summer flavor. Quick to whip up with minimal ingredients, it’s the perfect BBQ side, taco Tuesday companion, or standalone vegetarian meal. 🌽🔥🧄 Packed with charred corn, fresh cilantro, and creamy lime dressing, it’s a dish your crowd will request again and again!