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About This Recipe
I’m so excited about this new easy Mexican Street Corn Pasta Salad! It has all the flavors of Mexican elote (or Mexican corn on the cob) that you love but made into one of the best pasta salads!
Pasta salad recipes make for some of the best summer recipes because they’re cool, easy to assemble and great for taking to cookouts, BBQ’s and pool parties. And then whatever leftovers you have you can enjoy with your lunches because they hold up great in the fridge.
The combination of charred sweet corn, classic pasta, and the tangy dressing really makes this pasta salad special! If crowd favorite is what you are looking for, this is it!
For more awesome summer side dishes, try my rainbow corn salad or deli-style macaroni salad!
Why You’ll Love This Mexican Elote Street Corn Pasta Salad
- All the flavors of mexican street corn combined in a tender pasta salad
- Lightened up from traditional pasta salad!
- The perfect side dish for summer cookouts. Pairs perfect with all your grilled favorites.
- A fun and creative way to make mix up your favorite pasta salad recipe.
- Super easy to make! Ready in just 30 minutes.
- Grilled corn – use fresh corn or frozen like this fire-roasted corn
- Pasta
- Light sour cream
- Light mayo
- Fresh lime
- Butter
- Garlic – I used frozen and defrosted in my melted butter
- Spices: cumin, chili powder, salt and chili lime seasoning (like Tajin)
- Cheese – crumbled fresco or cotija cheese
- Green onion
- Fresh cilantro
- Add some spice. Add diced jalapenos for an extra kick.
- Extra creaminess. For more creaminess, add avocado.
- More flavor. Add your favorites like black beans, diced red onions, bell pepper, cherry tomatoes to add even more delicious flavors and textures!
- Different pasta shape. I used bowtie pasta but use any short uncooked pasta shape works. Fusilli, cavatappi, rotini or orzo for a fun twist.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Start by cooking your corn and pasta. Bring a pot of salted water to a boil and once boiling, add pasta and cook until al dente (about 9 minutes) then rinse with cool water to stop the cooking process and set aside.
2. If grilling corn, preheat a grill (or grill pan) to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until charred to liking. Then remove from the grill and set aside. If using frozen corn, make sure corn is defrosted and cooled.
3. In a large bowl, add the sour cream, mayo, lime juice, butter, garlic, cumin, chili powder and salt.
4. Whisk to combine.
5. Add the pasta, corn, cheese, green onion and cilantro.
6. Toss to evenly coat. Taste and add more lime juice, salt or mayo to taste. Serve immediately or let chill until ready to serve. When ready to serve, give pasta salad a good stir then sprinkle chili lime seasoning over top and enjoy!
Expert Tips!
- Salt your pasta water. Salting the pasta water will give the pasta more flavor.
- Cook pasta until al dente! It’s so easy to overcook pasta! To help prevent this, cook the pasta for a minute less than the lowest recommended cooking time on the package directions. Then rinse pasta immediately with cool water to stop the pasta from cooking more. Overcooked pasta = mushy pasta.
- Use fresh corn if possible. Even though frozen corn will work just fine, I highly recommend using fresh sweet corn if it’s in season for this recipe. It’s one of the reasons it’s a go-to summertime recipe for us!
- Let pasta salad sit (if time allows). Chilling pasta salad for a few hours in the fridge brings the flavors together more!
What is Mexican street corn?
Mexican street corn is elote (or corn on the cob) that is grilled and then slathered with mexican crema (a creamy dressing similar to sour cream), Mexican cheese, chili powder and lime.
What type or cheese works best for this recipe?
Cotija is a drier, firmer cheese similar to Parmesan that has a bit of a salty flavor. Queso fresco is softer, milder cheese (similar to feta) but still adds great texture and flavor. Either works well in this recipe! If you can’t find either, you can also sub for feta (or your favorite cheese).
How long does this pasta salad last?
Store leftovers in an airtight container in the fridge for up to a week. If the pasta absorbs too much dressing, add a splash of dressing (or sour cream) before serving.
What should I serve with this mexican corn pasta salad?
This easy pasta salad recipe pairs well with SO many dishes. Pair this side dish with my Mahi Mahi Tacos, Chicken Taquitos, Chicken Fajitas, Grilled Chicken Nuggets, Cheeseburger Sliders, or Air Fryer Burgers! It’s also a perfect side dish to bring to your next backyard BBQ or summer cookout.
More Delicious Side Dish Recipes You’ll Love
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Mexican Elote Street Corn Pasta Salad
Ingredients
- 3 cups grilled corn (360g) ~4 ears of corn grilled & cut off the cob or frozen fire roasted corn
- 8 oz. Bowtie Pasta cooked and drained
- 1/3 cup light sour cream (80g)
- 1/3 cup light mayo (80g)
- 2 Tbsp fresh lime juice (30g) more to taste
- 1 Tbsp unsalted butter melted
- 2 garlic cloves minced – I used frozen and defrosted in butter
- 1 tsp EACH: cumin & chili powder
- 1/4 tsp salt
- 1/2 cup crumbled fresco or cotija cheese (56g)
- 1/3 cup green onion sliced
- 1/2 cup cilantro chopped
- Chili lime seasoning like Tajin for sprinkling on top for serving
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Instructions
- Start by cooking your corn and pasta. Bring a pot of salted water to a boil and once boiling, add pasta and cook until al dente (about 9 minutes) then rinse with cool water to stop the cooking process and set aside.
- If grilling corn, preheat a grill (or grill pan) to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until charred to liking. Then remove from the grill and set aside. If using frozen corn, make sure corn is defrosted and cooled.
- In a large bowl, combine the sour cream, mayo, lime juice, butter, garlic, cumin, chili powder and salt. Add the pasta, corn, cheese, green onion and cilantro and toss to evenly coat.
- Taste and add more lime juice, salt or mayo to taste. Serve immediately or let chill until ready to serve (the flavors come together the longer it sits!)
- When ready to serve, give pasta salad a good stir then sprinkle chili lime seasoning over top and enjoy!
Notes
Helpful Tips!
- Salt your pasta water. Salting the pasta water will give the pasta more flavor.
- Cook pasta until al dente! It’s so easy to overcook pasta! To help prevent this, cook the pasta for a minute less than the lowest recommended cooking time on the package directions. Then rinse pasta immediately with cool water to stop the pasta from cooking more. Overcooked pasta = mushy pasta.
- Use fresh corn if possible. Even though frozen corn will work just fine, I highly recommend using fresh sweet corn if it’s in season for this recipe. It’s one of the reasons it’s a go-to summertime recipe for us!
- Let pasta salad sit (if time allows). Chilling pasta salad for a few hours in the fridge brings the flavors together more!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
