Mexican Street Corn Pasta Salad
This easy off the cob elote Mexican Street Corn Pasta Salad is the perfect summer side dish for BBQs, potlucks, or meal prep. Inspired by elote, it’s packed with sweet corn, creamy chili-lime dressing, and Cotija cheese for a bold, flavorful pasta salad that’s make-ahead friendly!
I’ve taken all the bold, creamy flavors of elote and turned them into an easy summer pasta salad made with corn that’s off the cob and made for warmer weather. It’s one of my go-to dishes for BBQs, potlucks, and pretty much any gathering because it’s packed with sweet corn, tangy lime, Cotija cheese, and just the right amount of chili kick.
It’s the kind of creamy corn pasta salad that people go back for seconds. and the best part is you can make it ahead of time. Whether you’re serving it as a summer pasta side dish or meal prepping it for the week, this grilled corn pasta salad checks all the boxes and can even be made into a high protein dish!
🌽 Ingredients for Mexican Street Corn Pasta Salad
- Corn Kernels: These can be straight from the cob that you grill or you can take a shortcut and purchase frozen corn kernels.
- Rotini Pasta: Rotini pasta is the perfect shape to hold all the creamy flavors of street corn. You could also try this with gluten free pasta.
- Mayonnaise: Makes the macaroni creamy and holds in all the flavors. Use your favorite or make your own homemade mayonnaise.
- Sour Cream: Another piece of the puzzle that adds a creamy and slightly tangy flavor.
- Lime Juice: This will add an acidity that goes well in Mexican cooking.
- Red Onion: Gives the pasta salad flavor.
- Crumbled Cotija: A Mexican crumbly cheese that is slightly dry and salty.
- Chili Powder: Adds a spicy kick.
- Cilantro: Adds a freshness to the dish.
- Garlic, Salt & Pepper: To bring out all the flavors in any pasta salad.
📖 How to Make Mexican Street Corn Pasta Salad
1️⃣ Prepare The Corn: If you’re using ears of corn, grill them over medium high heat for a few minutes on each side until slightly charred. Once cooled, use a knife to shave off the corn kernels. If you’re using frozen corn kernels, heat up as directed on the package.
2️⃣ Cook The Pasta: Cook pasta according to instructions on the box. Make sure the pasta is al dente meaning it’s slightly under cooked. This will hold up better in pasta salad. You can achieve this by subtracting 2-3 minutes of cooking time and running it under cold water to stop the cooking process once it’s finished.
3️⃣ Make The Creamy Pasta Salad Sauce: In a large bowl, add in mayo, sour cream, chili powder, lime juice, salt, pepper and garlic powder, whisk until everything is fully combined.
4️⃣ Toss It All Together: To the bowl with the sauce, add in corn, cooled pasta, diced red onion and cilantro. Toss everything together until fully combined. Top with crumbled Mexican cheese.
💪🏻Make It High Protein
You can easily turn this into a high-protein pasta salad with 20g of protein or more per serving by adding just a few simple ingredients or swaps:
- Top with hard-boiled eggs: Slice them up and mix them in or serve them on top for a protein-packed twist.
- Add shredded chicken: Toss in cooked rotisserie or grilled chicken breast for lean, flavorful protein. Or make your own shredded chicken.
- Swap in Greek yogurt: Replace some or all of the sour cream and mayo with plain Greek yogurt to increase protein while keeping it creamy.
- Mix in black beans or pinto beans: These add texture, fiber, and a solid boost of plant-based protein.
- Use a high-protein pasta: Chickpea, lentil, or edamame-based pasta can double or even triple the protein content. My favorite is this Lupini Bean Pasta.
- Stir in crumbled queso fresco or extra Cotija: Adds both flavor and a few grams of protein per serving.
🧑🍳 Chef’s Tips For Success
- Salt the pasta water well to infuse flavor into the noodles from the start.
- Mix the dressing separately by whisking together the sour cream, mayo, lime juice, and spices before combining it with the corn and pasta. This helps create a smooth, creamy texture that coats everything evenly and gives the flavors time to develop.
- Roast or grill the corn for deeper flavor if you want to elevate the sweetness and add a bit of charred, smoky taste. Grilled or air-fried corn works great for this.
- Finely chop the red onion and cilantro so their flavor is evenly distributed and doesn’t overpower the salad.
- Top with extra Cotija cheese before serving to enhance the creamy, salty bite .
🔁 Ways To Customize
- Vegan: Use a dairy-free alternative for the sour cream and mayonnaise in the recipe. Then you will want to opt for nutritional yeast or a vegan cheese in replace of the Cotija cheese.
- Gluten-Free: If you need a gluten-free side dish, then opt for your favorite gluten-free pasta. Just make sure the rest of the ingredients are gluten-free.
- Pasta Options: Feel free to play around with pasta to create your twist to the salad. Penne, bowtie, fusilli, or any other shape of pasta works. Just cook the pasta as directed on the package and rinse in cold water after it is cooked through.
- Cheese Options: The cheese is optional, but feel free to change it up. Cotija cheese is a great alternative or even feta. Or you can reach for parmesan for a more tangy pairing. Feel free to use any style of cheese you would like. Even a shredded mozzarella would be a great addition.
- Corn options: Sweet, roasted, grilled, or thawed frozen corn are all great options. Using roasted corn will add even more flavor to the dish. You can cut corn right off the cob or drain and reach for canned corn.
Storing & Making Ahead
Storing: You can store the salad in the fridge in a sealed container for 4-5 days. Just make sure to stir well as the pasta can soak up the sauce.
Make Ahead: Feel free to make this salad in advance. Just prepare as directed and then cover and store in the fridge in a sealed container. Before serving toss well and then top with additional cheese. If it gets too dry, add a bit more sour cream or mayo to bring it back to life.
🥩Serving Suggestions
- Crispy Grilled Chicken Wings
- Thick Cut Grilled BBQ Pork Chops
- Carolina BBQ Pulled Chicken
- BBQ Pineapple Pulled Pork
- Baked BBQ Tofu
🏖️More Summer Salad Recipes
- Asian Shaved Brussels Sprouts Salad
- Buffalo Chicken Pasta Salad
- Shredded BBQ Chicken Salad
- Cucumber Dill Salad
- Chickpea Feta Cucumber Salad
Leftovers will keep for up to 3 days in the fridge. Freezing isn’t recommended since the creamy dressing can separate and change texture when thawed.
Make sure your pasta is completely cooled and dry before mixing. Also, slightly undercook it (al dente) so it holds up better after chilling.
All three will work, but if you want maximum flavor, use grilled fresh corn or roast frozen corn in a skillet to mimic that street corn flavor. Canned is a convenient option but has less texture and sweetness.
Creamy Mexican Street Corn Pasta Salad
Equipment
- Large Pot
- Grill or grill pan (if using fresh corn)
- Knife and cutting board
- large mixing bowl
- Whisk
- colander
- Measuring cups and spoons
Ingredients
- 1.5 cups Corn Kernels can be from frozen
- 12 oz Rotini Pasta
- ½ cup Sour Cream
- ½ cup Mayonnaise
- ½ cup Red Onion small dice
- ¼ cup Fresh Cilantro chopped
- 1 Lime juiced
- 1 tsp Chili Powder
- ½ cup Cotija Cheese crumbled
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Black Pepper
Instructions
- Prepare The Corn: If you’re using ears of corn, grill them over medium high heat for a few minutes on each side until slightly charred. Once cooled, use a knife to shave off the corn kernels. If you’re using frozen corn kernels, heat up as directed on the package.
- Cook The Pasta: Cook pasta according to instructions on the box. Make sure the pasta is al dente meaning it’s slightly under cooked. This will hold up better in pasta salad. You can achieve this by subtracting 2-3 minutes of cooking time and running it under cold water to stop the cooking process once it’s finished.
- Make The Creamy Pasta Salad Sauce: In a large bowl, add in mayo, sour cream, chili powder, lime juice, salt, pepper and garlic powder, whisk until everything is fully combined.
- Toss It All Together: To the bowl with the sauce, add in corn, cooled pasta, diced red onion and cilantro. Toss everything together until fully combined top with crumbled Mexican cheese.
Notes
💪🏻Make It High Protein
You can easily turn this into a high-protein pasta salad with 20g of protein or more per serving by adding just a few simple ingredients or swaps:- Top with hard-boiled eggs: Slice them up and mix them in or serve them on top for a protein-packed twist.
- Add shredded chicken: Toss in cooked rotisserie or grilled chicken breast for lean, flavorful protein. Or make your own shredded chicken.
- Swap in Greek yogurt: Replace some or all of the sour cream and mayo with plain Greek yogurt to increase protein while keeping it creamy.
- Mix in black beans or pinto beans: These add texture, fiber, and a solid boost of plant-based protein.
- Use a high-protein pasta: Chickpea, lentil, or edamame-based pasta can double or even triple the protein content. My favorite is this Lupini Bean Pasta.
- Stir in crumbled queso fresco or extra Cotija: Adds both flavor and a few grams of protein per serving.
