The magic of Mexican street corn, sweet corn charred to perfection, mixed with creamy, zesty, and savory flavors, is now reinvented into a bold pasta salad that’s perfect for summer. This dish brings together rotini pasta, Cotija cheese, and a chili-lime dressing that bursts with every bite.
Whether you’re heading to a backyard BBQ or looking for a refreshing dish to prep ahead for lunch, this elote-inspired pasta salad is the answer. It’s incredibly easy to make, deeply satisfying, and versatile enough to pair with grilled meats, tacos, or be the star of your next picnic spread. Creamy, tangy, and spicy, the flavors of Mexico shine in every forkful.
Full Recipe:
Ingredients:
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8 oz rotini pasta (or any short pasta)
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2 cups corn kernels (fresh, frozen, or canned)
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1/3 cup mayonnaise
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1/3 cup sour cream
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1 tablespoon lime juice
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1/2 teaspoon chili powder
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1/4 teaspoon smoked paprika
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1/4 teaspoon garlic powder
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Salt and pepper to taste
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1/2 cup crumbled Cotija cheese
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1/4 cup chopped cilantro
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1/4 cup finely chopped red onion
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Optional: chopped jalapeño or hot sauce for heat
Directions:
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Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
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While the pasta cooks, heat a skillet over medium-high heat. Add the corn and sauté for 4–5 minutes until slightly charred. Set aside to cool.
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In a large bowl, whisk together the mayo, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
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Add the cooked pasta, charred corn, Cotija cheese, red onion, and cilantro to the dressing. Toss until everything is well coated.
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Taste and adjust seasoning. For more heat, add diced jalapeño or a splash of hot sauce.
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Chill for at least 30 minutes before serving to allow flavors to meld. Garnish with extra Cotija and cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 325 kcal | Servings: 6 servings
The Irresistible Fusion of Elote and Pasta: Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is the culinary mashup you never knew you needed. It’s creamy, zesty, savory, and packed with bold flavors that come from combining the beloved elements of Mexican street corn, also known as elote, with the comfort of al dente pasta. Whether you’re hosting a summer BBQ, looking for the perfect potluck dish, or simply craving something fresh and vibrant, this dish ticks every box.
At the heart of this pasta salad is a harmonious blend of charred corn, creamy dressing, chili spices, tangy lime juice, Cotija cheese, and fresh herbs. It’s a dish that embodies the essence of summer: bright, bold, and totally satisfying.
Let’s take a deeper dive into what makes this dish so popular and how you can tweak it to make it your own.
A Bit of Elote History
Elote is a classic Mexican street food where corn on the cob is grilled to smoky perfection and slathered with a mixture of mayonnaise, lime juice, chili powder, and cheese, typically Cotija or queso fresco. It’s messy, indulgent, and packed with umami.
Street vendors across Mexico and even in parts of the U.S. serve elote either on a stick or in cups (as esquites), making it one of the most crave-worthy street snacks. This pasta salad takes all those iconic flavors and cleverly repackages them into a chilled side dish that’s perfect for warm-weather meals.
Ingredient Breakdown and Flavor Profiles
The beauty of this recipe lies in the thoughtful combination of textures and flavors:
Pasta
A sturdy, short pasta like rotini, penne, or shells is ideal for holding onto the creamy dressing and bits of corn. The ridges in these shapes capture flavor in every bite.
Corn
Using roasted or charred corn is key. You can grill fresh ears or char frozen kernels in a hot skillet. The smoky notes from the slightly blackened kernels add incredible depth to the salad.
Creamy Dressing
The base typically includes mayonnaise and sour cream or Mexican crema. Lime juice cuts through the richness, while garlic powder, chili powder, and smoked paprika give it that street-corn vibe. For extra kick, you can add a dash of hot sauce or minced jalapeños.
Cheese
Cotija is salty, crumbly, and slightly funky, in the best way. It doesn’t melt, which makes it perfect for cold salads. If Cotija isn’t available, feta is a great substitute, though it’s a bit tangier.
Herbs and Vegetables
Fresh cilantro adds brightness, while red onion brings in sharpness and crunch. If you like, you can also add diced bell peppers, scallions, or even avocado.
Why This Pasta Salad Stands Out
Unlike most mayo-based pasta salads, which can be heavy and one-note, this version balances richness with acidity and heat. The lime juice and chili spices give it that unmistakable elote zing, while the fresh herbs keep things light and refreshing.
Another big win? This dish holds up beautifully in the fridge, making it an ideal make-ahead option. In fact, it tastes even better after a few hours as the flavors meld and intensify.
Perfect Occasions to Serve Mexican Street Corn Pasta Salad
This salad is more than just a side dish; it’s a conversation starter. Here are just a few scenarios where it shines:
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Summer BBQs & Grilling Parties: Serve it alongside grilled steak, chicken, or veggie skewers.
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Potlucks & Picnics: Travels well, easy to prep ahead, and crowd-pleasing.
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Taco Nights: Pairs perfectly with tacos, enchiladas, or burritos.
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Meal Prep: A fantastic option for lunchboxes and weekly meal plans.
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Holiday Cookouts: A colorful and flavorful alternative to classic potato or macaroni salads.
Variations and Add-Ins
This recipe is extremely versatile. Here are some fun variations to explore:
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Add Protein: Mix in shredded rotisserie chicken, grilled shrimp, or black beans to turn it into a complete meal.
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Make it Vegan: Use vegan mayo and sour cream, and swap Cotija for a plant-based cheese or omit it altogether.
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Go Gluten-Free: Use a gluten-free pasta like chickpea or rice-based varieties.
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Heat it Up: Add chopped jalapeños, chipotle peppers in adobo, or your favorite hot sauce for more fire.
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Extra Veggies: Toss in cherry tomatoes, diced cucumber, or roasted bell peppers to boost the veggie factor.
Tips for the Best Mexican Street Corn Pasta Salad
Here are a few pro tips to elevate your dish:
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Char the Corn – Don’t skip this step! The smokiness adds essential depth.
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Salt the Pasta Water – Just like any good pasta dish, well-seasoned water makes a difference.
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Cool Pasta Completely – Rinse it under cold water to stop the cooking process and keep the salad from getting mushy.
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Let it Chill – This salad benefits from at least 30 minutes in the fridge before serving.
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Adjust to Taste – Balance is key. Always taste before serving and tweak lime juice, salt, or chili powder as needed.
Suggested Pairings
If you’re serving this at a gathering or as part of a meal, here are some tasty combinations:
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Main Dishes: Carne asada, BBQ ribs, grilled portobello mushrooms, or cilantro-lime grilled chicken.
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Drinks: Classic margaritas, agua fresca, cold Mexican beer (like Modelo or Pacifico), or sparkling lime water.
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Other Sides: Guacamole and chips, watermelon salad, or a spicy cucumber slaw.
Storage and Leftovers
This salad stores beautifully. Keep it in an airtight container in the fridge for up to 3 days. If it dries out slightly, simply stir in a spoonful of mayo or sour cream before serving to refresh the texture.
Avoid freezing, as the dairy-based dressing and cooked pasta don’t thaw well.
Conclusion
Mexican Street Corn Pasta Salad is a stunning dish that blends cultural flair with comfort food classics. It’s creamy, tangy, slightly smoky, and just a little bit spicy. More than that, it’s a celebration of summer in every bite.
Whether you’re making it for a backyard party, a simple family dinner, or your weekly meal prep, this salad will quickly become a go-to in your recipe rotation. It brings all the craveable flavors of elote into a format that’s easy to serve, easy to love, and even easier to make ahead. Give it a try and watch it become the most-requested dish at your next get-together.