This Mexican Street Corn Pasta Salad is a delightful fusion of vibrant flavors and textures, perfect for any occasion. It takes the flavors of Mexican Street corn and combines them with pasta for an awesome cold pasta salad dish. Whether you’re hosting a summer BBQ, attending a potluck, or simply craving a fresh and flavorful side dish, this easy-to-make recipe is sure to impress and satisfy.
I have to admit, growing up, I was never a big fan of pasta salad (I know shocking right?). Many people don’t care for cold pasta dishes, and I was one of them. Despite pasta salad being a staple at church potlucks and summertime cookouts, it just wasn’t my favorite. That changed when my mom started making this irresistible spaghetti pasta salad—I fell in love with it instantly.
Suddenly, I began to enjoy all kinds of pasta salads. I started trying different recipes and discovered I really liked them. With an upcoming cookout, I thought it would be fun to try a new variation of Pasta Salad inspired by Mexican-style street corn.
What Is Mexican Street Corn
Street corn, known as “elote” in Spanish, is a popular Mexican street food typically made with grilled or boiled corn on the cob. It’s traditionally served with a variety of flavorful toppings, creating a delicious and savory treat.
Grilled Mexican street corn classic preparation involves coating the corn with a mixture of mayonnaise, crema (a Mexican sour cream), and lime juice, then sprinkling it with chili powder, cotija cheese, and cilantro. The combination of smoky, sweet, tangy, and spicy flavors makes street corn a beloved snack or side dish in Mexican cuisine.
If you have not heard of Mexican Street corn, you may have been hiding under a rock. Gaining popularity in the early 2000s due to the rise of the popularity of food trucks, it has now gained a huge cultural following similar to Jalapeño poppers.
As food trucks and casual dining spots started to embrace more diverse and authentic Mexican dishes, elote became a trendy and beloved item on menus across the country. Its unique combination of flavors and the rise of social media food trends further contributed to its popularity, making it a staple at food festivals, street fairs, and even upscale restaurants.
We have taken the best flavors of Mexican Street Corn and Pasta Salad and combined them into this awesome street corn pasta salad that is bursting with flavor and appeal.
Why You’ll Love Mexican Street Corn Salad (Elote Pasta Salad)
- Bursting with Flavor: This salad combines the smoky, savory taste of grilled corn with the zesty kick of lime and spices, creating a flavor explosion in every bite. The addition of creamy cotija cheese and fresh cilantro adds even more depth and richness.
- Perfect for Any Occasion: Whether you’re hosting a summer barbecue, attending a potluck, or looking for a quick and satisfying weeknight dinner, this pasta salad is versatile and always a crowd-pleaser. It’s easy to make ahead and travels well, making it a great choice for any gathering.
- Unique appeal: This dish is likely something your party guests have never experienced but didn’t realize they were missing out on.
- Easy to Make: With simple steps, this recipe is straightforward and beginner-friendly. You can whip it up in no time, and the dressing comes together effortlessly, ensuring you spend less time in the kitchen and more time enjoying your meal.
If you are looking for an awesome main dish to serve this Mexican Street Corn Pasta salad with, this Mexican Taco Beef Pie is one of my favorites that pairs well with this side dish.
What Does This Mexican Street Corn Pasta Salad Taste Like
Mexican Street Corn Pasta Salad, also known as Elote Pasta Salad combines sweet, smoky, and tangy flavors. It features a creamy dressing that perfectly coats al dente pasta, providing a satisfyingly chewy texture that holds onto every flavor. This dish is a unique addition to your menu with fresh corn, chopped Jalapeños, spices like chili powder and paprika, and fresh herbs enhancing its freshness.
It’s guaranteed to be a hit at your summertime cookout, offering a delightful twist that will have your guests asking for more. It truly is the perfect side dish.
What You Need to Make This Recipe
You’ll find a detailed ingredient list and step-by-step instructions in the recipe card at the bottom of the post, but let’s go over the basics:
Ingredients for Mexican Street Corn Pasta Salad
For The Salad:
- Corn- Use fresh or canned corn. If you really want an authentic taste, use fresh grilled corn on the cob to get the flavors of traditional Mexican street corn.
- Pasta– Any pasta will do. Bow Tie (farfalle), Rotini, or Cellentani Pasta are favorites.
- Red Onion-Finely diced
- Jalapeño- It’s not a Mexican dish without Jalapeños, right? Make sure to remove the seeds and the ribs, then finely diced them up.
- Fresh Cilantro- Cilantro adds a great flavor to this dish but some folks do not like it. Omit it if it is not your preference. Finely chopped.
- Black Beans- We like to add black beans because it gives the dish a great color contrast as well as extra flavor and some protein.
- Olive Oil-to drizzle on the pasta to keep it from sticking.
For the Dressing
- Mayonnaise- I prefer Duke’s Mayo but use whatever brand you like.
- Crema- Use Mexican Crema if you can find it but if not, you can use Sour cream or even plain Greek yogurt.
- Lime Juice
- Cotija Cheese-Can substitute Feta cheese.
- Chili Powder
- Smoked Paprika
- Garlic Powder
- Cayenne Pepper- This dish already has Jalapeños but Cayenne really gives it that extra kick.
- Sea Salt
- Black Pepper
Garnish
- Cotija Cheese-Sprinkle on top followed by the other ingredients. (can substitute Feta cheese)
- Chili Powder
- Lime Zest
- Cilantro
Optional Ingredients
- Cherry tomatoes- The bright red color will make this dish pop and add a burst of sweetness and acidic flavor.
- Green Onions-Top with green onions.
- Grilled Chicken-Turn this side dish into a main meal with the addition of grilled chicken.
- Bell Peppers
Equipment You’ll Need
- Large Pot
- Colander
- Small Bowl
- Grill- If you choose to grill your corn instead of using canned corn.
- Mixing Bowl
- Cutting Board
- Sharp Knife
- Measuring Cups
- Measuring spoon
- Large Serving Bowls
Note: Check out our Best Kitchen Essentials Checklist for items that I use and recommend for everyday use in the kitchen.
How To Make Easy Mexican Street Corn Pasta Salad
Step-by-step instructions
1. Prepare the corn: If grilling corn, grill it until it has a slight char. Then remove the corn kernels from the corn cob using a sharp knife or a corn peeler.
If using canned corn, drain the corn and set aside. If using frozen corn, thaw it out completely. You can add the canned or frozen corn to a skillet with a little oil to get a slight char on it if you prefer.
2. Cook the Pasta: Place a large pot of salted water on medium-high heat. Add the uncooked pasta to the water and cook al dente or almost done. Drain the pasta using the colander, then place in the bottom of a large bowl. Coat the pasta with the olive oil. You can save a little of the pasta water to use if the noodles stick further.
3. Make the Dressing: In a small bowl, mix mayo, crema, lime juice, smoked paprika, chili powder, garlic powder, Cayenne pepper, Sea salt, and black pepper. Add in the Cotija Cheese. Mix ingredients until well incorporated.
4. Assemble the Pasta salad: Drain the black beans and add to the large bowl with the pasta. Next add in the corn, finely chopped red onion, Jalapeño, and cilantro. Pour the dressing over the ingredients and mix until well incorporated.
5. Garnish: For a final touch, you can garnish the salad with additional crumbled cotija cheese, chopped cilantro, lime zest, and a sprinkle of chili powder for extra flavor and visual appeal.
How To Serve
Mexican Street Corn Pasta Salad is best served chilled or at room temperature, making it perfect for gatherings, picnics, or as a side dish at a barbecue. Here’s how to serve it:
- Chill if Necessary: If the salad has been refrigerated, allow it to sit at room temperature for a few minutes to take the chill off slightly before serving.
- Transfer to a Serving Bowl: Place the chilled or room temperature salad into a clean and presentable serving bowl.
- Serve: Place the bowl of Mexican Street Corn Pasta Salad on your dining table or buffet spread. Provide serving utensils so guests can help themselves.
- Enjoy: Encourage guests to mix the salad slightly before serving themselves to ensure they get a bit of everything—creamy dressing, crunchy vegetables, and savory cheese—in each bite.
This dish is versatile and pairs well with grilled meats, and seafood, or as a standalone vegetarian option. Its vibrant colors and flavors make it a delightful addition to any meal.
Storage Tips
You can store leftover Mexican Street Corn Pasta salad in an airtight container. Place in the refrigerator for up to 3-4 days.
FAQ’s
Yes! Prepare the salad up to a day in advance.
Absolutely! Feel free to customize it with your favorite cheese. Feta cheese is a nice substitute for Cojita.
This Cold pasta salad has a mild kick from the cayenne pepper and the Jalapeño peppers. If you would like it to be milder, feel free to omit those.
Simple Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a delightful fusion of vibrant flavors and textures, perfect for any occasion. It takes the flavors of Mexican Street corn and combines them with pasta for an awesome cold pasta salad dish. Whether you're hosting a summer BBQ, attending a potluck, or simply craving a fresh and flavorful side dish, this easy-to-make recipe is sure to impress and satisfy.
Ingredients
Salad
- 6 Ears of Corn (3 cups canned or frozen)-Use fresh or canned corn. If you really want an authentic taste, use grilled corn on the cob to get the flavors of traditional Mexican street corn.
- 16 ounces of uncooked Pasta- Any pasta will do. Bow Tie (farfalle), Rotini, or Cellentani Pasta are favorites.
- 1/2 cup of Red Onion-Finely diced
- 2 Jalapeños- Remove the seeds and the ribs, then finely diced them up.
- 1/4 cup of fresh Cilantro- Finely chopped.
- 1 can of black beans-drained
- 1 teaspoon of olive oil
Dressing
- 1/2 cup of Mayonnaise
- 1/2 cup of crema (can substitute sour cream or Greek yogurt)
- 3 tablespoons of lime juice
- 1/2 cup of cotija cheese
- 1 teaspoon of chili powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Garnish
- 1 tablespoon of cotija cheese
- 1/4 teaspoon of chili powder
- 1 teaspoon of lime zest
- 1 tablespoon of cilantro
Instructions
1. Prepare the corn: If grilling corn, grill it until it has a slight char. Then remove the corn kernels from the corn cob. If using canned corn, drain the corn and set aside. If using frozen corn, thaw it out completely. You can add the canned or frozen corn to a skillet with a little oil to get a slight char on it if you prefer.
2. Cook the Pasta: Place a large pot of salted water on medium-high heat. Add the uncooked pasta to the water and cook al dente or almost done. Drain the pasta using the colander, then place in the bottom of a large bowl. Coat the pasta with the olive oil. You can save a little of the pasta water to use if the noodles stick further.
3. Make the Dressing: In a small bowl, mix mayo, crema, lime juice, smoked paprika, chili powder, garlic powder, cayenne pepper, sea salt, and black pepper. Add in the Cotija Cheese. Mix ingredients until well incorporated.
4. Assemble the Pasta salad: Drain the black beans and add to the large bowl with the pasta. Next add in the corn, finely chopped red onion, Jalapeño, and cilantro. Pour the dressing over the ingredients and mix until well incorporated.
5. Garnish: For a final touch, you can garnish the salad with additional crumbled cotija cheese, chopped cilantro, lime zest, and a sprinkle of chili powder for extra flavor and visual appeal.