Mexican Street Corn Pasta Salad
This 20-minute Mexican Street Corn Pasta Salad is loaded with fire-roasted corn, Cotija, and a deliciously tangy, creamy dressing. It’s quick and easy to throw together and is made up of mostly pantry ingredients that you’ve probably already got in your kitchen!
The Best Mexican Street Corn Pasta Salad Recipe
- The flavors are out of this world. The creamy dressing has just the right amount of tangy, lime flavor with a subtle hint of spice. It’s got enough mayo to give it some serious creaminess, but not so much that it feels heavy. Mix that with perfectly al dente pasta, fire-roasted corn, and fresh chopped cilantro, and this is a side dish that dreams are made of!
- It consists of mainly pantry ingredients. This is one of those recipes where we pretty much have everything on hand at all times and can throw this salad together at a moment’s notice! Frozen or canned corn, pasta, mayo, sour cream, lime, chili powder – the only thing we sometimes don’t have is Cotija cheese, in which case I’ll substitute queso fresco or feta cheese instead!
- If you loved this street corn pasta, be sure to check out my easy street corn dip, creamy street corn mac and cheese, and vegan street corn chowder.
Ingredients to Make Street Corn Pasta Salad
Pasta
I like to use rotini for this recipe, but you can use any short cut of pasta or whatever you have on hand!
Fire-Roasted Corn
I have found that frozen fire-roasted corn gives this salad the best flavor, but regular canned corn kernels work just as well! The fire-roasted corn adds that signature smoky, charred flavor – so check the freezer section at your grocery store to see if you can find some!
Cotija or Queso Fresco
I have made this street corn pasta salad with both types of cheese and both were delicious! Cotija is similar to Parmesan so it will have a bit more of a salty flavor. Queso fresco is more like super mild feta cheese but still adds great texture and flavor. Either works well in this recipe!
Fresh Cilantro
Do not omit this! You could substitute fresh parsley in its place, but fresh cilantro is one of the key ingredients in this pasta salad!
Sour Cream
Use full-fat, regular sour cream for the best flavor.
Mayonnaise
If you’re not into mayo, you can just add more sour cream in its place, but the mayo adds a super creamy texture and just enough fat to give it the perfect flavor. I promise the dressing will NOT taste like mayo!
Garlic Powder
I don’t recommend using fresh garlic for this pasta salad as it will be too overpowering and I like the way the garlic powder mixes right in with the creamy dressing.
Chili Powder
This is interchangeable with paprika if you don’t have chili powder on hand. I prefer the smokiness and slight spice from the chili powder but paprika works well too!
Lime Zest + Juice
This is another non-negotiable ingredient! The fresh lime zest and juice really give this pasta salad the signature elote-inspired flavor.
How to Make Mexican Street Corn Pasta Salad
- Toss cooked pasta in olive oil and season with salt and pepper. Pop it in the fridge to cool.
- Add sour cream, mayo, lime zest and juice, garlic powder, chili powder, cayenne pepper, and a couple large pinches of salt and pepper.
- Mix until well combined.
- Add pasta, corn, Cotija, and cilantro to a large bowl.
- Pour most of the dressing over the pasta.
- Toss until everything is well coated.
- Transfer to serving platter, drizzle with remaining dressing, and garnish with fresh chopped cilantro.
Making Street Corn Pasta Salad Ahead of Time
- If you’re making this pasta salad ahead of time, I recommend adding one extra step because the Cotija cheese is going to soak up a lot of the dressing as it sits.
- I recommend adding the Cotija cheese along with the dressing ingredients to a food processor or blender and combining them until everything is smooth and creamy.
- Add half the dressing initially and toss to coat the pasta, then add the remaining dressing just before serving.
- This should prevent the pasta salad from drying out.
Storing Leftover Mexican Street Corn Pasta Salad
- This street corn pasta salad will last for up to a week in the fridge which makes it a favorite meal prep side dish.
- Store leftovers in an airtight container in the fridge. I recommend adding a splash of dressing just before serving.
- Then season to taste with salt and pepper and enjoy!
Tips for Making the Best Elote Pasta Salad
- Moderately salt your pasta water! Salting the pasta water is the first step in seasoning this dish and it’s going to do a lot to boost the flavor of the pasta itself. I recommend adding 2-4 tablespoons of Kosher salt to the boiling water before adding the uncooked pasta. You want the pasta water to be as salty as the sea, literally. Once you start salting your pasta water, you will never stop, I promise.
- Cook the pasta just until al dente. Nothing ruins a pasta salad quicker than mushy, overcooked pasta. I like to cook the pasta for 1 minute less than the lowest recommended cooking time on the package directions. So if the package recommends 9-11 minutes, I start (carefully) tasting the pasta after 8 minutes, pull it off the heat, and strain it as soon as it’s al dente.
- If sweet corn is in season where you are, you can definitely use corn on the cob instead of frozen corn! There’s no need to cook the corn before adding it to the pasta salad. Freshly cut, uncooked corn from the cob is one of life’s greatest pleasures. OR if you have leftover grilled corn on the cob – cut it from the cob and use that!
If you loved this recipe, be sure to check out my EASY ONE PAN CREAMY STREET CORN DIP (pictured above)!
What is Mexican Street Corn
- Mexican Street Corn, also known as Elote, is corn on the cob covered in mayonnaise or Mexican crema, then sprinkled with Cotija cheese, chili powder, and fresh chopped cilantro. It’s a popular street food in Mexico and is served with the husk still attached so you have something to hang onto while you eat.
- My street corn pasta salad recipe is in no way meant to be an authentic version. This is very much a Midwestern twist on a Mexican classic. I have used some of the same flavors of Mexican street corn and translated them into a quick and easy pasta salad.
- My intention is always to honor the origins of the recipes that I am recreating. If you are looking for a traditional Elote recipe, here is a delicious one that you should definitely try!
Here’s What Readers Are Saying
“Made this for my family on 4th of July and it was a hit , everyone loved it” -Diane
“Great recipe. Huge hit at a party. I grilled corn on the cob over charcoal.” -Mark
“I found this recipe about 3 months ago and have made it half a dozen times. I cannot even get over how good it is. I share your recipe with every person I know. So good!” -Jennifer
Try these family-favorite corn recipes!
More Easy Pasta Salad Recipes
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Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is loaded with corn, cotija and a deliciously tangy, creamy dressing that is the stuff dreams are made of. It’s quick and easy to throw together and is made up of mostly pantry ingredients that you’ve probably already got in your kitchen!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: Mexican/American
- Diet: Vegetarian
Ingredients
Salad:
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
Instructions
1. Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.
2. In a medium bowl combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper.
3. Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
4. Pour most of the dressing over the pasta.
5. Toss until everything is well coated.
6. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
Notes
- If you’re making this pasta salad ahead of time, I recommend adding one extra step because the Cotija cheese is going to soak up a lot of the dressing as it sits. I recommend adding the Cotija cheese along with the dressing ingredients to a food processor or blender and combining them until everything is smooth and creamy. Add half the dressing initially and toss to coat the pasta, then add the remaining dressing just before serving. This should alleviate the pasta salad from drying out.
- Moderately salt your pasta water! Salting the pasta water is the first step in seasoning this dish and it’s going to do a lot to boost the flavor of the pasta itself. I recommend adding 2-4 tablespoons of Kosher salt to the boiling water before adding the uncooked pasta. You want the pasta water to be as salty as the sea, literally. Once you start salting your pasta water, you will never stop, I promise.
- Cook the pasta just until al dente. Nothing ruins a pasta salad quicker than mushy, overcooked pasta. I like to cook the pasta for 1 minute less than the lowest recommended cooking time on the package directions. So if the package recommends 9-11 minutes, I start (carefully) tasting the pasta after 8 minutes and pull it off the heat and strain it as soon as it’s al dente.
- If sweet corn is in season where you are, you can definitely use corn on the cob instead of frozen corn! There’s no need to cook the corn before adding it to the pasta salad. Freshly cut, uncooked corn from the cob is one of life’s greatest pleasures. OR if you have leftover grilled corn on the cob – cut it from the cob and use that!
Nutrition
- Serving Size:
- Calories: 285
- Sugar: 2.2 g
- Sodium: 150.1 mg
- Fat: 10.8 g
- Saturated Fat: 3.5 g
- Carbohydrates: 38.1 g
- Fiber: 1.8 g
- Protein: 8.8 g
- Cholesterol: 14.4 mg
I used queso fresco as the only substitute. This was really delicious! It’s going to be my go to pasta salad for the summer. It would also be great as a full meal with the addition of a grilled protein. I also think some fresh halfed grape tomatoes would be a nice addition. So versatile!
You start out using teaspoons and then go to tablespoons. I wasn’t really sure which was right so I went with the lesser. It was a little confusing.
Hey Kitty! The ingredients listed and instructions are clear so I’m not sure what you mean. The pasta is tossed with 2 teaspoons olive oil and then there’s 2 tablespoons olive oil in the dressing. This is clearly indicated. Hope that helps!
Have you ever added protein like chopped up grilled or baked chicken?
I haven’t but I bet that would be delicious!
I have and it’s delicious! I even slice up leftover grilled steak or shrimp and add that too. Yummo!!
The ads in this website make me want to str*ngle a kitten.
NOOOOOOOO!!!! Save the kittens!!!!! I hear ya – BUT ads are what allow bloggers to provide you with free recipes at your fingertips. No ads = no good recipes. I actually have my ad settings set to low! Most bloggers have theirs between 26%-30% and I’ve got mine between 15%-24%. As with most things, Facebook, Instagram, television, podcasts, etc. – ads are just part of every day life and they pay for the free things that you have access to. So, let’s take a few deep breaths together and click the jump to recipe button 🙂
Do you have to cook the corn first if you are using frozen?
Yes! In this recipe card it lists frozen corn “cooked according to package directions”.
Can you make this with plain yogurt instead of mayo? I really hate mayonnaise. I can’t wait to try this.
Yes! Yogurt would be a delicious substitute for mayo, just make sure it’s full-fat yogurt and not low-fat or fat-free. The mayo is there to add fat which adds flavor. You could also sub some olive oil for the mayo. I will say though – you cannot taste the mayo in this recipe at all! Promise! I’m not a huge mayo gal (unless it’s on a turkey sandwich) but I’m obsessed with this pasta salad.
My daughter brings pasta salad for school lunch. Making it on Sunday nights, how long is this good for in the fridge?
This will last for a week or so in the fridge! I like to add half the dressing initially if I’m planning to eat it later, and then add a bit of dressing just before eating. Can’t wait to hear what your daughter thinks, Angela!
Made this for a weekend pool party and got RAVE reviews. The only thing I had trouble with is the amount of pasta. The recipe calls for 16 oz. Does this mean two cups of uncooked pasta, two cups of cooked pasta, or one pound of dry pasta. I erred on the side of too much pasta and used the 16 oz box of salad macaroni. Way too much LOL. Otherwise, the recipe is perfection!
Yes! A 16 oz. box of pasta works best for this recipe! So glad that you enjoyed it, Vicki 🙂 Thanks for taking the time to leave a review!
I made this for my husband and my sister which doesn’t like cilantro or pasta, but she fell in love with this recipe, so I’m going to make it for our Labor Day picnic. Personally I couldn’t get enough of it. So much flavor. Yummy 😋
Wow! I’m so glad to hear that! This is the perfect picnic food and I have no doubt your guests will love. Thank you for taking the time to leave a review – I really appreciate it 🙂
I do not leave reviews on anything ever, but I had to here! This pasta was soooo good! We had it for dinner so to make it a full meal I added in cut up cherry tomatoes and cooked some shaved steak with fajita seasoning and mixed it all as one. My husband went back for thirds. 10/10! If you’re worried about the sour cream, don’t be. It’s not my favorite thing ever but you couldn’t even really tell it was there.
I am so glad that you enjoyed this easy pasta salad recipe, Emily! Steak is the perfect pairing for it! Thanks for taking the time to leave a review – I really appreciate it 🙂
Do you have a substitute for the cheese in this recipe? I’m in Australia and I’ve not seen this cheese before? Many thanks
Feta is the perfect substitute for Cotija cheese!
CAN YOU TASTE THE SOUR CREAM?
No, not really! The dressing has so many delicious flavors that you won’t be tasting just plain sour cream. Can’t wait to hear what you think if you try it!
This recipe sounds wonderful. If I can’t find fire roasted frozen corn, how many ears of fresh corn should I use?
It will depend on the size of the cob of corn but you’ll probably need around 8-12 cobs to make up the same amount of corn as fire-roasted frozen corn or canned corn. Great question, Joyce!
I know you posted this a long time ago, but I just wanted to let you know I found this brand of corn at Kroger. It’s in the frozen section and the only brand I’ve found this in is Bird’s Eye.
Thank you for sharing, Kirby!
Made this for my family on 4th of July and it was a hit , everyone loved it
My family loved this, except for my daughter who doesn’t like cheese. I used fresh grilled corn, so yummy!
I’m so glad to hear that most of the family enjoyed this one, Kerri! Thanks for leaving a review 🙂
I’m going to make this for a party tomorrow. Could I make the pasta in the morning and then add the rest before serving that afternoon?
Yes, definitely! My apologies for the late reply as I was out of town! You can certainly make the pasta ahead of time and then mix all the ingredients together later in the day. I do hope you enjoyed it if you gave it a try! Thanks, Keegin!