Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad is so much more than macaroni doused in mayo! Full of fresh street corn flavor, this smoky, spicy roasted corn pasta salad recipe makes a big bowl of “off the cob” elotes and smothers it in a lime-infused creamy dressing.

Street Corn Pasta Salad Recipe

This zesty, bold, and somewhat spicy Mexican street corn pasta recipe is filled with the complex tastes and textures of roasted corn, jalapenos, onions, cilantro and Cotija cheese, and rotini, all coated in a delicious, creamy dressing with a kick.

Our easy Mexican Street Corn Pasta Salad recipe takes all of the fresh, south-of-the-border flavors found in my Mexican Street Corn Dip and Mexican Street Corn Salad and pairs them with pasta, like my Mexican Pasta Salad.

What Is Mexican Street Corn (aka Elote)

Sometimes served as corn on the cob, other times served as a corn salad, Mexican street corn is a dish made with cooked sweet corn that has been coated in mayo and Mexican Crema, rolled in Cotija cheese and then seasoned with spices and fresh cilantro.

Ingredient Notes

Rotini pasta: You can swap the rotini for rigatoni, elbows, shells, bowties, or any short pasta shape.
Mayonnaise
Sour cream
Fresh lime juice
Salt
Smoked paprika
Chili powder
Ground cumin
Black pepper
Chipotle chile powder: Chipotle chile powder is very spicy as well but also adds great depth of flavor. I suggest starting off with the ⅛ teaspoon, taste, then adjust with more if desired.
Olive oil
Yellow sweet corn: You can use frozen corn, canned corn, or grilled corn. (The grilled corn in the frozen food section at Trader Joe’s works great!) If you use fresh corn, it may need a little longer to cook and soften in the skillet.
Green onions
Jalapeno pepper: If you enjoy a little extra “heat,” you can leave the seeds and membrane in the jalapeno pepper when dicing. You can substitute a serrano pepper (spicier than a jalapeno pepper) for extra heat and flavor as well. A poblano pepper will be a milder pepper if used.
Fresh cilantro
Cotija cheese: If you cannot find cotija cheese, try substituting it for queso fresco cheese, feta, goat, or another crumbly cheese.

See the recipe card for full information on ingredients and quantities.

using wooden spoon to scoop Street Corn Pasta from the bowl.

How to Make Street Corn Pasta Salad

Prepare The Pasta: Cook the pasta according to package directions. Drain and set aside to cool.
Make The Dressing: Whisk together the mayonnaise, sour cream, lime juice, salt, paprika, chili powder, ground cumin, pepper, and chipotle chile powder.
Cook The Corn: Cook the olive oil, corn, onions, and jalapeño pepper until the kernels become brown.
Combine The Contents: Stir together the pasta, corn mixture, dressing, onions, cilantro, and cotija cheese.
Serve: Garnish with cotija cheese crumbles and fresh chopped cilantro. Serving and enjoy!

Cook the corn in the skillet. Make the dressing. In a large bowl, mix the ingredients.

Tips & Variations

You can add some grilled chicken, steak, shrimp, or tofu to the salad for additional protein. You could also add black beans, pinto beans, or kidney beans if you prefer to add more protein without meat.
If you plan on serving your pasta salad chilled, you may want to reserve ½ cup of the sauce to drizzle over the mixed pasta salad and stir in just before serving to ensure that your pasta salad has enough dressing before garnishing and serving. As the pasta chills, the pasta tends to soak up some of the dressing. If you are serving this pasta salad warm, it is not necessary to do this.
You can reserve a couple tablespoons of the corn mixture to sprinkle over the top of the mixed pasta salad as an additional garnish if desired.

Proper Storage

To Store: This pasta salad can be stored in an airtight container in the refrigerator for 3-4 days.
To Freeze: I do not recommend freezing this dish.

Recipe FAQs

Should I serve my salad warm or cold?

This Mexican street corn pasta salad can be served warm or chilled. If serving this pasta salad cold, I suggest waiting until you are ready to serve before garnishing. The longer the salad sits, the more the pasta will absorb the dressing; therefore, I suggest serving this after it has been freshly made for the best flavor and texture results.

How do I best cook my corn kernals?

Cook the corn in a heavy duty or cast iron skillet for 5-6 minutes or until the kernels get a nice brown “blister” to them. The best way to do this is to leave the corn kernels undisturbed in the pan so that they can sear, only stirring a couple of times as needed to prevent burning the corn and other ingredients. Or, learn How to Grill Corn on the Cob here!