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Best Mexican Street Corn Pasta Salad Recipe

Mexican Street Corn Pasta Salad

iamwinfred
This Mexican Street Corn Pasta Salad takes everything you love about elote — smoky, cheesy, tangy, and a little spicy — and loads it into a big, beautiful bowl of rotini pasta. Charred corn kernels, crumbled cotija cheese, fresh cilantro, and a creamy chili-lime dressing come together in a dish that is unlike any pasta salad you've had before. It's easy enough for a weeknight and impressive enough to bring to a summer cookout or potluck, and it only gets better the longer it sits in the fridge.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad
Cuisine Mexican
Servings 6 servings
Calories 390 kcal

Equipment

  • Large pot For boiling pasta
  • Colander For draining pasta
  • Large mixing bowl For assembling the salad
  • Medium mixing bowl For whisking the dressing
  • Whisk or fork For mixing the dressing
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Cast iron skillet or non-stick pan (optional) For charring the corn

Ingredients
  

For the Pasta Salad

  • 12 oz rotini pasta 340g
  • 2 cups corn kernels about 300g; fresh, canned (drained), or frozen and thawed
  • 1/4 cup diced red onion about 40g, diced small
  • 1 jalapeño seeded and minced; optional for heat
  • 1/3 cup fresh cilantro about 15g, roughly chopped; leaves and tender stems only

For the Creamy Elote Dressing

  • 1/2 cup mayonnaise about 115g
  • 1/4 cup sour cream about 60g
  • 1 tbsp lime juice freshly squeezed; about 15ml
  • 1 tsp chili powder
  • 1/2 tsp cumin ground
  • 1/2 tsp smoked paprika
  • salt to taste

For Topping

  • 1/2 cup cotija cheese about 75g, crumbled; feta cheese works as a substitute

Instructions
 

  • Bring a large pot of salted water to a boil, add the rotini, and cook until al dente according to package directions (about 8–10 minutes). Drain, rinse under cold running water to stop cooking, and set aside to cool completely.
  • Heat a dry cast iron skillet or non-stick pan over medium-high heat, add the corn kernels in a single layer, and cook undisturbed for 2–3 minutes until golden-brown spots form. Stir once and cook for another 1–2 minutes, then remove from heat and let cool to room temperature.
  • In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, and a pinch of salt until completely smooth. Taste and adjust seasoning as needed.
  • Dice the red onion into small pieces, mince the jalapeño (remove seeds for less heat), and roughly chop the cilantro. Crumble the cotija cheese if not pre-crumbled.
  • Add the cooled pasta, charred corn, red onion, jalapeño, and cilantro to a large bowl, pour the dressing over everything, and toss until evenly coated. Gently fold in most of the cotija cheese, reserving some for topping.
  • Cover and refrigerate for at least 30 minutes to let the flavors meld. Before serving, stir, taste, and adjust seasoning, then top with the reserved cotija, extra cilantro, and a dusting of chili powder.

Notes

  • Char the corn in a dry (no oil) pan over high heat for the best smoky, elote-style flavor — don't skip this step if you can help it.
  • Make sure the pasta is fully cooled before adding the dressing, or it will absorb too much and the salad may turn dry.
  • Always use fresh lime juice rather than bottled for the brightest, most vibrant flavor in the dressing.
  • If cotija cheese is unavailable, crumbled feta is the best substitute — it has a similar salty, tangy, crumbly character.
  • For a lighter version, replace the sour cream with plain Greek yogurt to add protein while keeping the dressing creamy.
  • This salad tastes even better the next day after the flavors have had time to meld — it's a great make-ahead dish for parties.
  • If the salad seems dry after refrigerating, stir in an extra tablespoon of mayo or sour cream to restore the creamy texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the mayo-based dressing will separate.
  • To make it spicier, leave some jalapeño seeds in, add a pinch of cayenne to the dressing, or stir in a teaspoon of hot sauce.
  • Add a can of drained black beans for extra protein and fiber — they pair beautifully with the elote flavors.

Nutrition

Serving: 1ServingCalories: 390kcalCarbohydrates: 44gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 18mgSodium: 480mgPotassium: 280mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 10mgCalcium: 12mgIron: 8mg
Keyword corn pasta salad, cotija cheese pasta salad, elote pasta salad, mexican street corn pasta salad, summer pasta salad
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