Mexican Street Corn Pasta Salad
If you love bold flavors and easy meals that feel like summer in every bite, this Mexican Street Corn Pasta Salad is calling your name. It’s smoky, creamy, tangy, and just the right amount of spicy, all wrapped up in a super satisfying pasta salad. Think grilled corn, creamy dressing, and a pop of lime—yeah, it’s that good.
This recipe is a fun twist on the classic elote (Mexican street corn) and is perfect for BBQs, potlucks, or when you just want to spice up your weekday lunch. The mix of textures and flavors is unbeatable, and it comes together quickly with a few simple steps. Plus, it holds up well in the fridge, which means you can make it ahead and enjoy the leftovers (if there are any).
Why You’ll Love Mexican Street Corn Pasta Salad
This pasta salad brings together all the best parts of elote with the comfort of pasta. The fire-roasted corn adds a smoky, slightly sweet flavor that balances perfectly with the creamy dressing. Toss in a kick from jalapeños, a fresh crunch from red onion, and a little zing from lime, and you’ve got a flavor-packed side dish or light meal.
It’s also super customizable. You can spice it up more, add grilled chicken for protein, or switch up the pasta shape. Plus, it’s a total crowd-pleaser. Whether you’re feeding picky eaters or flavor fanatics, this one always hits the mark.
What You Need To Make Mexican Street Corn Pasta Salad
To make this recipe, you’ll need a short-cut pasta like ditalini, freshly roasted corn (grilled is best for flavor), and classic street corn mix-ins like cilantro, green onions, jalapeño, red onion, and Cojita cheese.
The creamy dressing brings everything together with mayo, sour cream, lime juice, and a few pantry spices that add depth and a slight kick. You’ll find all the exact ingredient amounts and full directions in the recipe card, but that’s the main crew you’ll need to make this delicious dish come to life.
1
Roast: Start by roasting the corn—this step is key. You can use a BBQ grill or a hot griddle to get a nice char on the corn, which brings out a smoky-sweet flavor. Once it’s cool enough to handle, slice the kernels off the cob and set them aside.
2
Cook Pasta: Cook the pasta according to package directions, drain, and let it cool slightly. Then chop your cilantro, green onions, jalapeño, and red onion. In a large bowl, mix the cooked pasta with all the veggies, corn, and crumbled Cojita cheese.
3
Make Dressing: Whisk together the dressing ingredients—mayo, sour cream, lime juice, olive oil, and the seasonings. Pour the dressing over the salad, mix everything well until coated, and pop it in the fridge for about 20 minutes to chill. It’s even better when the flavors have time to hang out together.
Commonly Asked Questions
Can I use frozen or canned corn instead of fresh?
Yes, but for the best flavor, go with fresh corn and roast it. If using frozen, thaw it first and give it a quick char in a skillet.
Is there a substitute for Cojita cheese?
Feta is a good alternative. It has a similar crumbly texture and salty flavor that works well in this salad.
How spicy is this dish?
It’s mild to medium depending on your jalapeño and chipotle seasoning. You can adjust the heat by using less or removing the seeds from the jalapeño.
Mexican Street Corn Pasta Salad
Ingredients
- 16 oz pasta of choice preferably a small cut like ditalini
- 1 bunch green onions
- 1 bunch cilantro chopped
- 1/2 jalapeño diced
- 1/2 red onion diced
- 1 cup Cojita cheese
- 6 ears fire-roasted corn
Dressing:
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1 to 2 limes squeezed
- Salt and pepper
- Badia complete seasoning
- Garlic powder
- Chipotle seasoning
Instructions
- Clean and roast the corn on a BBQ pit or on a griddle to get a good char. This step is very important.
- Mix the cooked pasta and all other ingredients together.
- Combine the dressing ingredients, pour on top, and mix everything well.
- Put in the fridge for 20 minutes, then take it out and serve.
