This Mexican Street Corn Pasta Salad is based on the classic Mexican elote, turned into a creamy pasta salad that I genuinely can’t stop eating! It’s made with charred corn, orecchiette pasta, fresh cilantro, and jalapeños.
The creamy cold pasta salad is tossed in a smoky, tangy creamy dressing, and finished with crumbly cotija cheese. It’s a super popular flavor combo for a reason, and this version is endlessly versatile. Serve it as a side, a potluck dish, or for lunch!
Quick Look: Mexican Street Corn Pasta Salad
- Prep Time: 10 mins, Cook Time: 10 minutes
- Total Time: 20 minutes
- Method: Combined in a bowl
- Main Ingredients: Pasta, corn, cotija cheese, avocado, jalapeño, Mexican crema
- Flavor Profile: Creamy, smoky, tangy, mildly spicy
- Ideal for: Potlucks, meal prep, side dishes, lunch
Jump to:
- Quick Look: Mexican Street Corn Pasta Salad
- The Best Elote-Inspired Pasta Salad
- Ingredient Notes
- Substitutions and Variations
- How to Make Street Corn Pasta Salad
- Tips for Success
- Recipe FAQs
- Make Ahead Tips
- How To Serve with Street Corn Pasta Salad
- More Mexican-Inspired Appetizers
- Mexican Street Corn Pasta Salad
Ingredient Notes
- Orecchiette pasta: These little “ears” act like tiny cups that catch the creamy dressing, cotija, and corn in every bite. Ditalini or mini farfalle work well too if you want to switch it up.
- Corn kernels: Fresh corn off the cob has the best natural sweetness when it’s in season, but frozen corn or canned corn are great options year-round. Just make sure the frozen corn is thawed and pat the corn dry before using so your salad doesn’t get soggy.
- Cilantro: Finely chopped and fresh! Dried cilantro (coriander) won’t cut it here.
- Red onion: Adds a little sharpness. If you’re not a raw onion fan, feel free to leave it out, or swap in the white parts of green onion for something milder.
- Jalapeño: Seeded and diced small for a gentle kick without overwhelming heat. But totally up to you!
- Avocado: Adds a cool, creamy contrast to the smoky corn and tangy dressing.
- Cotija cheese or queso fresco: Salty, dry, and crumbly. Queso fresco is a softer, milder alternative if that’s what you have on hand. Both work great.
- For the dressing: Mayonnaise, Mexican crema, smoked paprika, chipotle chili powder, garlic powder, and plenty of fresh lime juice. That’s it!
Mexican crema is a tangy, pourable cultured cream similar to sour cream, but thinner and slightly less sour. Look for it in the refrigerated dairy section of most grocery stores. Mexican grocery stores will always carry it too.
As always, exact quantities are listed in the recipe card below.
Substitutions and Variations
- Mexican crema: Sour cream works great as a substitute.
- Spice level: Leave the jalapeño out entirely for a milder salad, or add extra chipotle chili powder (or cayenne) if you like more heat.
- Jalapeños: Serrano peppers work as a great substitute.
- Pasta: Any short, textured pasta works well, such as ditalini or mini farfalle.
How to Make Street Corn Pasta Salad
- Cook the pasta in generously salted water until just past al dente. Drain and rinse under cold water to stop the cooking. Char the corn. Pat the corn completely dry, then sauté in a hot skillet until slightly charred and softened.
- Combine: In a bowl, combine the cooked pasta, sautéd corn, cilantro, onions, jalapeños, and the crumbled cheese. Add the avocado last.
- Add the dressing: Add mayo, Mexican crema, smoked paprika, chipotle chili powder, garlic powder, and fresh lime juice. Note: There’s no need to whisk the dressing separately; you can do it all in the same bowl.
- Toss to combine until everything is evenly coated and creamy. Adjust to taste with more seasoning or lime juice.
- Serve. To garnish, top your Mexican street corn pasta salad with lime slices, extra cilantro, and more cotija cheese. Squeeze in a more lime juice, if you’d like!
Tips for Success
- Cook the pasta a little past al dente. Since this is a cold pasta salad, slightly softer pasta absorbs the dressing better than pasta cooked to a firm bite.
- Pat the corn completely dry before sauteing. Any extra moisture will cause it to steam instead of char.
- Add the avocado last, right before serving, especially if you’re making the pasta salad ahead. Avocado turns brown when exposed to air within a few hours.
- Taste and adjust. Pasta salads often need a little extra seasoning once chilled, since the pasta soaks up some of the salt.
- I’ve also made this Mexican street corn salad with mini bow tie pasta (this one works especially well), rotini and ditalini. All work great.
Recipe FAQs
Yes, but I’d hold off on adding the avocado until right before serving so it doesn’t brown. Everything else can be combined a few hours in advance, or even the day before.
My Mexican street corn pasta salad recipe is mildly spicy, since the jalapeño seeds are removed. Leave the jalapeño out entirely for no heat, or add extra chipotle chili powder or cayenne if you like it spicier.
I really like this Mexican street corn pasta salad cold, straight from the fridge. It’s meant to be a chilled pasta salad, similar to esquites in texture and temperature, but room temperature will work too.
Make Ahead Tips
- Make ahead: The dressing can be made up to 2 days in advance and stored separately in the fridge. The pasta and corn can also be prepped a day ahead.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Add extra lime juice and a little more dressing before serving again, if needed.
- Freezing? I don’t recommend freezing this elote pasta salad, since the dressing won’t hold up well after thawing.
How To Serve with Street Corn Pasta Salad
This street corn pasta salad is hearty enough to be a light meal on its own, but I love serving it alongside these too. You can serve at room temp, but I really like it chilled!
Add a protein to make it full meal: Air Fryer Chicken Cutlets, Carne Asada, or Grilled Marinated Shrimp all pair beautifully.
Tacos! Chicken Taquitos, Shredded Beef Tacos, and Beef Barbacoa Tacos.
Quesadillas: Try it with my easy Chicken Quesadillas or Steak Quesadillas!
Other Mexican-inspired mains! Try it with my Chicken Fajita Bowls or Chicken Fajita Pasta.
More Mexican-Inspired Appetizers
Looking for me? Try my easy restaurant-style Mexican rice to complement your meal.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Mexican Street Corn Pasta Salad
Ingredients
- ½ pound orecchiette pasta - or mini bow ties, ditalini, rotini
- 3 cups corn kernels - frozen or fresh
- ¼ cup finely chopped cilantro - loosely packed
- ¼ cup small diced red onions
- 1 jalapeño - seeds removed and diced
- 1 medium avocado - diced
- ½ cup crumbled cotija cheese or queso fresco - plus more for garnish
- Fresh lime - for garnish
For the dressing:
- ½ cup mayonnaise - plus more to taste
- ½ cup Mexican crema - or sour cream
- ½ teaspoon smoked paprika
- ½ teaspoon chipotle chili powder
- ½ teaspoon garlic powder
- Juice of 1 or 2 limes - or to taste
- Salt and pepper - to taste
Instructions
- Cook pasta: Cook the pasta in generously salted water according to package directions until a little past al dente. Drain and rinse through cold water to stop the cooking process. Note: For pasta salads, I prefer the pasta to have a softer bite, but it's a matter preference.
- Sauté the corn: Pat dry the corn well. In a large skillet over medium-high heat, sauté the corn with a little bit of oil until slightly charred and softened. Set aside.
- Combine: In a large serving bowl, combine the cooked pasta, charred corn, cilantro, red onions, jalapeño, avocado, and crumbled cotija cheese (or queso fresco).
- Add the dressing ingredients: To the same bowl, add all the dressing ingredients. Toss to combine until evenly coated. Season and adjust to taste.
- Serve: Garnish with lime slices, cilantro and more cheese on top. If you'd like, add another squeeze of lime juice on top.
Notes
- Cook pasta slightly past al dente: Rinse under cold water after draining. Softer pasta absorbs the dressing better once chilled.
- I like to serve this street corn salad chilled, but at room temp is great too.
- Mix everything in one bowl: There is no need to whisk the dressing separately. Mix the dressing ingredients directly into the rest of the salad.
- Add avocado right before serving: Hold off on mixing in the avocado until serving time to prevent it from browning, especially if making ahead.
- Make ahead: You can mix the dressing up to 2 days ahead (store separately). The pasta and charred corn can be cooked 1 day ahead.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of fresh lime juice or extra dressing before serving if the salad dries out.
- Do not freeze.
- Mexican Crema: Sour cream.
- Jalapeño: Swap with serrano peppers or omit entirely for a non spicy version.
- Onions: Use the white parts of green onions for a milder taste, or omit completely.
- Pasta shapes: Orecchiette works best to scoop up the corn kernels, but ditalini, mini farfalle, or rotini work well.
Leave a Reply