Mexican Street Corn Pasta Salad

This refreshing Mexican Street Corn Pasta Salad combines the zesty flavors of the classic Mexican dish with rotini noodles and a creamy dressing. This tender pasta salad is perfect for a summer BBQ or pool party, so whip up a batch for your whole family to enjoy today!

The heat and humidity of summer wear me out, and the last thing I want to do at the end of a hot day is crank up the oven to make dinner. I’ll make just about any no-bake meal, and this easy pasta salad fits the bill.

Make it a perfect side dish with some Cheesy Spiced Pork Burgers or these Shredded Chicken Sandwiches, or add some protein to make this a filling main meal with some homemade bread and fruit.

What is Mexican Street Corn?

Elote, otherwise known as Mexican street corn, is a popular snack that you can find all over Mexico and some places in the United States. While the flavors of elote can vary based on who’s making it, generally it contains grilled corn slathered with butter, mayonnaise or Mexican crema, cotija cheese, and chili powder. Sometimes it might come with a little lime juice squeezed on top.

You can enjoy it alone in different recipes, like these Mexican Street Corn Fritters, and serve them as a side dish or appetizer with some lime crema on the side.

In this easy pasta salad recipe, we take the classic flavors of Mexican street corn and add them to noodles for a light and flavorful meal!

Ingredients for Street Corn Pasta Salad

You’ll need the following ingredients to make this simple pasta salad dish:

• Rotini pasta or other short pasta
• Fresh corn- about 4-5 ears
• Mayonnaise
• Sour Cream
• Kosher salt
• Black Pepper
• Chipotle Chili Pepper
• 1 lime- you’ll use it for juice and for the lime zest
• Butter
• Red Onion, finely chopped
• Cotija cheese, crumbled
• Fresh cilantro, chopped
• Lime wedges for serving (optional)

How to make Mexican Street Corn Pasta Salad

First, make the dressing so the flavors can meld while you prepare the salad.

Dressing

In a small bowl, combine the mayonnaise, sour cream, salt, black pepper, chipotle chili pepper, lime juice, and lime zest. Mix well.

Pasta Salad

1. Boil the uncooked pasta according to the package directions for al dente, with about a tablespoon of kosher salt added to the pasta water for seasoning. Drain and set aside.
2. Remove the kernels from the cobs (see note below).
3. Melt the butter in a large nonstick skillet over medium-high heat. Add the corn and cook for 3 minutes, stirring once halfway through cooking.
4. In a large bowl, place the cooked pasta, corn kernels, red onion, Cotija cheese, and cilantro. Mix well. Add the dressing and mix until everything is completely coated.

This pasta salad can be served at room temperature or cold according to your preference.

Recipe Variations

This recipe is easy to customize to fit each person’s flavor preferences. Here are some suggestions of things that might make a great addition:

• Chili Lime Seasoning
• Valentina hot sauce
• Epazote (Central American herb)
• Tajin spice blend
• Lemon
• Jalapeños
• Feta cheese, Queso fresco, or Goat cheese instead of Cotija. Some regions just use cheap Parmesan cheese, too.

FAQs

What’s the best way to remove corn kernels from the cobs?

I’ve found it easiest to cut the fresh corn off the cobs using this method: stand the point of each cob in the center of an upright Bundt pan, and carefully shave down the sides with a sharp knife. This way, the kernels fall into the pan and it’s easier to clean up.

Can I use frozen or canned corn instead?

If it’s not the season for fresh corn or you just don’t have any on hand, you can use frozen or canned corn in a pinch. It’s not quite the substitute for that fantastic crunch of fresh corn, but it will do! Just make sure the frozen corn is completely thawed, and drain the canned corn.

How do I store leftover pasta salad?

Store this street corn pasta salad in an airtight container for 2-3 days. 

Can I make Mexican Street Corn Salad ahead of time?

Yes, pasta salads are great when you need to make food ahead of time. Make it 12-24 hours in advance. The salad will be creamy from the dressing if you serve it immediately, but when served after refrigeration, the pasta will absorb the dressing. 

We love to eat it either way, but I do love how the flavors become a bit more intense when the salad is made ahead of time. 

Can I double the recipe to feed more people?

Yes, this recipe easily doubles or triples using the button in the recipe card. I love to make pasta salad to feed a crowd!

Can I freeze this creamy pasta salad?

You can freeze this in a freezer bag or other freezer-safe container for about a month.

Liquid ingredients that are cream based (mayonnaise, sour cream, etc.) may not thaw as nicely or separate after freezing. You can do it but it may not have the best effect that you want. However, you could mix together all the other ingredients/spices/seasonings and then once thawed, add the dressing. This would help you to save time but not result in separation.

Corn Recipes You’ll Love

• Fresh corn, chili powder, cilantro, lime juice, Cotija cheese, and more make this Skillet Mexican Street Corn the perfect side dish the entire family will love!
• This Corn Pudding recipe combines some sweet and some savory flavors for a great side dish that will be one of your favorite dishes!
• Corn Spoon Bread is a classic Southern comfort food that’s great for any occasion. It’s a perfect side dish made with a blend of cornmeal, creamed corn, and other ingredients that give it a sweet and savory flavor. 
• Who can resist comfort food that will warm you up from the inside out on a cold winter’s day? This easy Shepherd’s Pie is the meat and potatoes dish your family will ask for again and again.
• This Mexican Breakfast Casserole is an amazing make-ahead breakfast recipe. It’s packed with cheesy eggs, spicy chorizo and peppers. Make a hearty, flavorful breakfast.

The Best Pasta Salads

• Italian Pasta Salad
• Ranch BLT Pasta Salad
• Greek Tortellini Pasta Salad
• 4 Bean Tuna Pasta Salad
• Sausage Veggie Pasta Salad