Get ready to meet your new favorite side dish! This Mexican Street Corn Pasta Salad recipe captures all the vibrant, zesty flavors of classic elote and transforms it into a creamy, satisfying pasta salad. It’s the perfect crowd-pleaser for potlucks, summer BBQs, or a simple weeknight dinner. We combine perfectly cooked pasta with charred corn, creamy cotija cheese, and a tangy lime-crema dressing for a dish that is truly unforgettable.
Forget boring pasta salads. This recipe is loaded with texture and bold flavors, from the smoky grilled corn to the fresh cilantro and hint of chili. It’s an easy-to-make dish that delivers a huge punch of flavor. Let’s dive in and make the best Mexican street corn pasta salad you’ve ever had!
The perfect bite of smoky, creamy, tangy pasta salad.
Why You’ll Love This Recipe
Incredibly Flavorful: It perfectly balances smoky, sweet, tangy, and creamy flavors in every single bite.
Perfect for Parties: This is the ultimate make-ahead side dish for any gathering. It travels well and is always a huge hit.
Easy to Customize: You can easily adjust the spice level, add protein, or swap in different veggies to make it your own.
Ready in 30 Minutes: It comes together quickly, making it a fantastic option for a last-minute side or a quick lunch.
The Key Ingredients for Elote Pasta Salad
This recipe uses simple, fresh ingredients to create its signature flavor. Here’s what you’ll need to gather.
For the Pasta Salad:
Pasta: Rotini or fusilli work best, as their spirals catch all the creamy dressing. Use 1 pound.
Corn: Fresh corn on the cob is ideal for getting that authentic char. You’ll need 4 ears. Frozen or canned corn will work in a pinch.
Cotija Cheese: This salty, crumbly Mexican cheese is essential for the classic elote flavor.
Red Onion: Finely diced for a sharp, crunchy bite.
Jalapeño: Adds a little kick of heat. Remove the seeds for less spice.
Cilantro: For that fresh, citrusy finish.
For the Creamy Dressing:
Mexican Crema: It’s thinner and less tangy than sour cream, providing the perfect creamy base.
Mayonnaise: Adds richness and helps bind the dressing.
Lime Juice: Freshly squeezed is a must for bright, zesty flavor.
Spices: A classic blend of chili powder, smoked paprika, and garlic powder.
Salt and Pepper: To taste.
Look at that incredible texture! Every bite is packed with flavor.
How to Make Mexican Street Corn Pasta Salad
Making this dish is as simple as cooking pasta, grilling corn, and mixing it all together. Follow these simple steps for perfect results every time.
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package directions until it’s al dente. Once cooked, drain it and rinse with cold water to stop the cooking process and cool it down. Set it aside.
Step 2: Grill the Corn
While the pasta cooks, prepare the corn. If using fresh corn on the cob, you can grill it on a barbecue or a grill pan over medium-high heat. Cook for about 10-12 minutes, turning occasionally, until it’s tender and has a nice char in spots. Allow the corn to cool slightly before carefully cutting the kernels off the cob.
No grill? No problem! You can get a similar effect by charring the corn kernels in a hot cast-iron skillet with a little oil.
Step 3: Mix the Dressing
In a small bowl, whisk together the Mexican crema, mayonnaise, fresh lime juice, chili powder, smoked paprika, and garlic powder. Season with salt and pepper to your liking. Mix until it’s smooth and creamy.
Step 4: Combine the Salad
In a large serving bowl, combine the cooled pasta, charred corn kernels, crumbled cotija cheese, diced red onion, minced jalapeño, and chopped cilantro. Pour the creamy dressing over the top and toss everything together until it’s well-coated. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips for Success
Don’t Overcook the Pasta: Al dente pasta holds up better with the dressing and other ingredients without becoming mushy.
Char the Corn: Taking the time to char the corn, whether on a grill or in a skillet, adds a delicious smoky depth that is key to the street corn flavor.
Use Fresh Ingredients: Fresh lime juice and cilantro are non-negotiable for the brightest, most authentic flavor.
Let it Chill: Allowing the pasta salad to rest in the fridge before serving is crucial. It gives the flavors time to come together for a much more delicious result.
Variations and Add-Ins
One of the best things about this Mexican street corn pasta salad is how versatile it is. Here are a few ideas to switch things up:
Add Protein: Make it a main course by adding grilled chicken, shrimp, or black beans. It would pair wonderfully with this easy pulled chicken.
Make it Vegan: Use a plant-based mayo and crema, and swap the cotija for a vegan feta or your favorite dairy-free cheese.
Add More Veggies: Diced avocado, bell peppers, or black olives would all be delicious additions.
Spice it Up: Add a pinch of cayenne pepper to the dressing or leave more seeds in your jalapeño for extra heat.
What to Serve with Your Pasta Salad
This elote pasta salad is a fantastic side dish for almost any summer meal. It’s a perfect partner for grilled meats like lemon garlic chicken or steak. It also works well alongside other fresh salads, like this light raw asparagus and arugula salad.
Storage Instructions
Store any leftover Mexican street corn pasta salad in an airtight container in the refrigerator for up to 3-4 days. The dressing may soak into the pasta a bit over time, but it will still be delicious. I don’t recommend freezing this dish, as the dressing’s texture will change upon thawing.
It’s made with cooked pasta, charred corn, crumbled cotija cheese, red onion, cilantro, and jalapeño, all tossed in a creamy dressing made from Mexican crema, mayonnaise, lime juice, and spices like chili powder and smoked paprika.
Yes, this is a great make-ahead recipe! You can prepare it up to 24 hours in advance. For best results, store the dressing separately and toss it with the salad an hour before serving to keep everything fresh and prevent the pasta from getting soggy.
When stored in an airtight container in the refrigerator, this pasta salad will last for 3 to 4 days. The flavors will continue to meld, and it makes for delicious leftovers.
It’s an incredibly versatile side dish that pairs wonderfully with grilled chicken, steak, barbecue pulled pork, burgers, or grilled fish. It’s a staple for any potluck or summer gathering.
Yes. If you can’t find Cotija cheese, a good substitute is Feta cheese, as it has a similar salty and crumbly texture. You could also use queso fresco, though it is milder in flavor.
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FL Recipes
Mexican Street Corn Pasta Salad (Easy & Creamy)
This Mexican Street Corn Pasta Salad captures all the vibrant flavors of elote in an easy, creamy pasta salad. Perfect for potlucks, BBQs, and weeknight dinners, this 30-minute dish is a guaranteed crowd-pleaser.
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool. Set aside.
While the pasta is cooking, grill the corn on a barbecue or grill pan over medium-high heat for 10-12 minutes, turning occasionally, until tender and charred. Let cool slightly, then cut the kernels off the cob.
In a small bowl, whisk together the Mexican crema, mayonnaise, lime juice, chili powder, smoked paprika, and garlic powder. Season with salt and pepper to taste.
In a large bowl, combine the cooled pasta, corn kernels, cotija cheese, red onion, jalapeño, and cilantro. Pour the dressing over the top and toss to combine. Chill for at least 30 minutes before serving.
Nutrition
Calories: 380kcalProtein: 9gFat: 22gFiber: 4g
Notes
Tip 1: For extra smoky flavor, add a pinch of chipotle powder to the dressing. Tip 2: Rinsing the pasta in cold water is crucial to stop the cooking process and prevent it from becoming mushy. Tip 3: You can substitute sour cream or Greek yogurt for the Mexican crema, but the flavor will be slightly tangier.
Keyword elote pasta salad,mexican street corn pasta salad,summer pasta salad
We hope you love this creamy and delicious Mexican Street Corn Pasta Salad! If you make it, please leave a comment below and let us know what you think. Don’t forget to share your creations and tag us on Pinterest!
This Elote-inspired pasta salad is the only side dish you'll need this summer!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
