This Mexican Street Corn Pasta Salad brings the iconic flavors of grilled Mexican street corn into a hearty, satisfying side. Tangy, creamy, slightly spicy, and bursting with fresh flavor, it’s great served warm, cold, or room temp.
Easy Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Salad takes all the zesty flavors of classic elote and transforms them into an easy side dish everyone will rave about. In this recipe sweet corn is tossed with a creamy, tangy dressing, crumbled cheese, fresh cilantro, and a hint of smoky spice for the perfect balance of fresh and savory flavors. It’s the ultimate crowd-pleasing side for cookouts, taco night, potlucks, or anytime you’re craving a taste of summer.
Checkout this quick list of ingredients you’ll need to make Mexican Street Corn Pasta Salad: (Scroll down for the full printable recipe card.)
- Pasta – Bowtie pasta is a fun pasta to use for this salad.
- Corn Kernels – Sweet corn kernels you can use fresh corn on the cob, grilled corn, or frozen corn.
- Cheese – Crumbled cotija cheese gives the salad a salty bite.
- Veggies – Red onion, red bell pepper and diced jalapeno pepper adds crunch and a little heat.
- Fresh Herbs – Cilantro adds freshness.
- Avocado – One medium diced avocado added just before serving. This is optional.
- For the Dressing – Mayo, sour cream or Mexican crema, fresh lime juice and lime zest, salt, lemon pepper, chili powder, smoked paprika, garlic granulated or garlic powder, cumin.
How to Make Mexican Street Corn Pasta Salad Recipe
- Boil Pasta – Cook pasta in salted water according to package directions until al dente. Drain well.
- Char Corn – Char the corn in a hot skillet or grill pan for 4–5 minutes jus until golden brown and caramelized.
- Make Dressing – Whisk together all dressing ingredients until smooth and creamy.
- Combine – Add the cooked pasta, corn, red pepper, onion, jalapeño, cilantro, and cotija cheese to the bowl. Toss until well coated.
- Refrigerate – Cover the bowl with plastic wrap and chill.
- Serve – Stir well, then gently fold in the diced avocado just before serving, if using.
Kitchen Equipment to Make Mexican Street Corn Pasta Recipe
- Pasta cooker or pot.
- Large bowl.
- Balloon whisk.
- Measuring cups and measuring spoons.
- Knife and cutting board.
- Large skillet.
Recipe Variations, Tips and Substitutions
- Corn – I like flexibility and this salad can be made using grill fresh corn on the cob, frozen corn or grilled corn. I like to toss a couple of ears on the grill and get it perfectly charred for the added flavor.
- Pasta – You can use bowties or cavatappi pasta for extra texture. You could also use a small pasta shape ditalini pasta or penne regatta.
- Protein – You could add diced chicken for a quick and easy entree or toss in some crispy bacon for a smoky flavor.
- Veggies – Add black beans for a heartier version or add pickled jalapenos or roasted poblano pepper to change the flavor profile. You could also use scallions for a milder onion taste.
- Lime – You could replace fresh lime juice and lime zest using lemon, instead.
- Cotija Cheese – Cotija is classic for Mexican street corn, but feta cheese or queso fresco also work.
- Paprika – You can replace the paprika with ground chipotle powder or ancho chile powder. You could also add a few dashes of hot sauce for smoky heat.
- Sour Cream – You could use Mexican crema in place of sour cream for a creamy dressing. You could also adapt the dressing using Greek yogurt.
Storage and Leftovers
- Leftovers – Store leftover Mexican Street Corn Salad in an airtight container chilled in the refrigerator for up to 3-4 days.
- Freezer – I don’t recommend freezing leftovers, the dressing and fresh vegetables will break down when thawing in the fridge.
More Pasta Salad Recipes to Make
- Homestyle Macaroni Salad is a picnic and bbq staple.
- Italian Spaghetti Salad can double as a side dish or an entree.
- Chicken Bacon Ranch Pasta Salad makes a filling meal for a warm day.
- Tuna Macaroni Salad is a potluck favorite.
- This Pizza Pasta Salad is a tasty sidekick for grilling and casual dining.
- Layered Southwestern Cheese Tortellini Salad is an edible centerpiece for your table.
- BLT Macaroni Salad is a fan favorite!
- Dill Pickle Pasta Salad is a winner every time.
- Seafood Pasta Salad Recipe from Southern Living.
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Mexican Street Corn Pasta Salad
Creamy, zesty, and loaded with smoky street corn flavor, this Mexican Street Corn Pasta Salad is the perfect side dish for cookouts, potlucks, and taco night.
Servings 8 servings
Calories 324kcal
Ingredients
- 8 oz bow tie pasta about 2 cups
- 2 cups corn kernels fresh, canned or frozen (thawed)
- 1/2-2/3 cup cotija cheese plus additional for garnishing
- 1 small red onion finely diced
- 1 small red bell pepper seeded and diced
- 1 small-medium jalapeno pepper seeded and diced
- 1/2 cup roughly chopped cilantro plus additional for garnishing
- 1 mediujm avocado cubed (add just before serving)
- Dressing:
- 1 cup mayonnaise
- 2/3 cup sour cream
- 2-3 Tbsp fresh lime juice
- 1-2 tsp lime zest
- 1 1/2 tsp salt adjust amount to taste
- 1-2 tsp dark chili powder
- 1 tsp lemon pepper or black pepper
- 1 tsp granulated garlic or garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
Instructions
- Cook pasta in salted water according to package directions until al dente. Drain well.
- Meanwhile, cook or char the corn in a hot skillet or grill pan for 4–5 minutes just until golden brown and slightly smoky. Let cool.
- In a large bowl whisk together mayonnaise, sour cream, lime juice, lime zest, salt, dark chili powder, lemon pepper, dark chili powder, granulated garlic, onion powder, paprika and cumin until smooth and creamy.
- To the bowl add pasta, corn, onion, red pepper, jalapeño, cilantro, and cotija cheese.Toss until well coated. Cover and chill for 4 hours.
- Gently fold in the avocado just before serving, if using. Taste and adjust salt and pepper, if needed.
- Serve garnished with cotija cheese and sliced jalapeño pepper either chilled or at room temperature.
Notes
- Corn – I like flexibility and this salad can be made using grill fresh corn on the cob, frozen corn or grilled corn. I like to toss a couple of ears on the grill and get it perfectly charred for the added flavor.
- Pasta – You can use bowties or cavatappi pasta for extra texture. You could also use a small pasta shape ditalini pasta or penne regatta.
- Protein – You could add diced chicken for a quick and easy entree or toss in some crispy bacon for a smoky flavor.
- Veggies – Add black beans for a heartier version or add pickled jalapenos or roasted poblano pepper to change the flavor profile. You could also use scallions for a milder onion taste.
- Lime – You could replace fresh lime juice and lime zest using lemon, instead.
- Cotija Cheese – Cotija is classic for Mexican street corn, but feta cheese or queso fresco also work.
- Paprika – You can replace the paprika with ground chipotle powder or ancho chile powder. You could also add a few dashes of hot sauce for smoky heat.
- Sour Cream – You could use Mexican crema in place of sour cream for a creamy dressing. You could also adapt the dressing using Greek yogurt.
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 32g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 624mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 632IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 1mg
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Mexican Street Corn Pasta Salad
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Reviewed by Kritik Sah
on
May 24, 2026
Rating:
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