Mexican Street Corn Pasta Salad
This Mexican street corn pasta salad takes everything you love about elote—sweet corn, creamy dressing, tangy cheese, and bold spices—and turns it into an easy, crowd-pleasing pasta salad.
This easy Mexican street corn pasta salad recipe is perfect for summer BBQs, potlucks, or an easy make-ahead side dish.
What is Mexican Street Corn Pasta Salad?
Mexican street corn pasta salad is inspired by elote, a popular Mexican street food made with grilled corn, creamy sauce, cheese, lime, and spices. You all loved our Mexican street grilled corn salad so we added some pasta for a hearty, flavorful side dish.
Why You’ll Love This Recipe
- Packed with bold Mexican street corn flavor
- Creamy, tangy, and slightly smoky
- Perfect for BBQs and potlucks
- Easy to make ahead
- Great as a side or a light main dish
Ingredients for Mexican Street Corn Pasta Salad
- Corn (grilled or roasted): sweet, smoky flavor (the star!)
- TIP: Most grocery stores sell roasted corn in the freezer section which is a great shortcut!
- Butter: adds richness and helps bring out the natural sweetness of the corn
- Salt: enhances the flavor of the corn and the overall dish
- Pasta (ditalini or similar): hearty base that holds the dressing well
- Cotija Cheese: adds a salty, crumbly bite that’s classic for elote
- Avocados: add a creamy texture and fresh flavor
- Cilantro: adds a bright, herby finish
- Red Onion: adds a sharp bite and a little crunch
For the Dressing:
- Mayonnaise or Mexican Crema: adds a creamy base that coats everything evenly
- Sour Cream: adds tanginess and balances the richness
- Chili Powder: adds a mild smoky flavor and a hint of spice
- Cumin: adds warm, earthy flavor
- Lime Zest & Juice: adds brightness and a fresh citrusy kick
- Garlic: adds bold, savory depth
- Salt + Pepper: enhances and balances all the flavors
Prep Dressing Ahead!
I made the sauce 2 days early and found it to have more flavor so you can totally prep ahead. Just store it in an airtight container in the fridge and assemble the salad right before serving.
How to Make Mexican Street Corn Pasta Salad
- Cook the corn: Grill or roast until slightly charred for that classic street corn flavor.
- Cook the pasta: Boil in salted water until just past al dente. Drain and let cool.
- PRO TIP: Rinse briefly with cool water to stop cooking (optional, but helpful for pasta salad texture)
- Make the dressing: Whisk together mayo, crema, lime juice, and spices.
- Assemble the salad: Combine pasta, corn, veggies, cheese, and dressing.
- Toss and serve: Mix well and serve immediately or chill before serving.
Tips for the Best Mexican Street Corn Pasta Salad
Stop making bland pasta salad! Pasta salad always seems so easy to make, and it totally is, but there are a few things that people do wrong. Follow these tips to make flavorful pasta salad:
- Use grilled or charred corn for the best flavor and season it before adding it to the salad
- Salt your pasta water well
- Overcook your pasta just slightly
- Don’t overdress—add dressing gradually
- Add avocado just before serving
- Taste and adjust lime + salt at the end
Variations and Substitutions
Make it spicy – Add jalapeños or cayenne pepper.
Add protein – Grilled chicken or shrimp turns this into a full meal.
Make it lighter – Use Greek yogurt instead of sour cream.
No cotija? Use feta cheese as a substitute.
Use frozen corn – Just char it in a skillet for similar flavor.
What to Serve with Mexican Corn Pasta Salad
This pasta salad with corn makes a great side dish for any of our favorite Mexican main dishes. Here are a few ideas:
How Long Will Mexican Street Corn Pasta Salad Last?
You can store this street corn pasta salad for up to 3 days, though it’s best eaten the day of. I happen to love pasta salad the next day for lunch, so I’m just sayin’, hiding some in the fridge for later isn’t a bad idea. It should be stored in an airtight container in the refrigerator.
I would not recommend freezing this pasta salad.
If you’re looking for a side dish that’s anything but boring, this Mexican street corn pasta salad is it. It’s creamy, fresh, and packed with bold flavor from sweet corn, tangy cheese, and a zesty lime dressing. Whether you’re making it for a backyard BBQ, potluck, or an easy weeknight dinner, this is a recipe you’ll come back to again and again.
More Pasta Salad RECIPES…
Watch How to Make Mexican Street Corn Pasta Salad
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Mexican Street Corn Pasta Salad
This Mexican street corn pasta salad is a creamy, flavor-packed side dish made with tender pasta, sweet grilled corn, cotija cheese, and a zesty lime dressing. Inspired by classic elote, it’s perfect for BBQs, potlucks, or easy summer meals.
Course 15 of the Best Pasta Salad Recipes on the Internet
Cuisine Mexican
Keyword bbq side dish, best summer recipes, easy side dish, elote, mexican street corn, pasta salad
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 16
Calories 225kcal
Author Carrian Cheney
- 16 Ounces Pasta I used ditalini, but macaroni or bowtie works
- 1 Tablespoon Salt
- 6 Ears Corn husked, or 1 ½ bags fire roasted frozen corn
- 3 Tablespoons Butter
For the Salad
- ¾-1 Cup Cotija Cheese
- 1-2 Avocados chopped
- ½ Cup Cilantro minced
- ½ Red Onion minced
Heat a pot of water over medium high heat. Once boiling, add salt and pasta. Cook until just over done. NOT al dente, you want to cook past that point so that the pasta will not absorb the dressing, but instead coat the pasta.
16 Ounces Pasta, 1 Tablespoon Salt
Sauté the corn in the butter over medium heat until charred. Remove from the heat. Season with salt and pepper.
6 Ears Corn, 3 Tablespoons Butter
Drain the pasta well and run under cold water in a colander, tossing with your fingers occasionally to cool it completely.
Add all the ingredients for the dressing to a small bowl and whisk to combine.
1 ¼ Cups Mayonnaise, ¼ Cup Sour Cream, 2 teaspoons Chili Powder, 1 teaspoon Cumin, 1 Lime, 2 Limes
Add the pasta, corn, cheese, avocados, cilantro and onions to a large serving bowl. Pour the dressing over the top and fold gently with a rubber spatula, seasoning with additional salt as needed. Seasoning is key!
¾-1 Cup Cotija Cheese, 1-2 Avocados, ½ Cup Cilantro, ½ Red Onion
Serve slightly warm, room temperature or cold.
Serving: 1cup | Calories: 225kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 713mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 1mg