Easy Mexican Street Corn Pasta Salad (Elote Pasta)
This Mexican street corn pasta salad is fresh, zesty, and loaded with creamy dressing, making it the perfect BBQ or potluck dish.
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This Mexican street corn pasta salad is the ultimate warm-weather side dish. Packed with creamy dressing, roasted corn, and fresh veggies, it brings all the flavors of traditional elote to your backyard BBQ or weeknight table in one easy recipe.
What You’ll Love About This Recipe:
What Is Mexican Street Corn Pasta Salad?
Elote is a beloved Mexican street food featuring grilled corn slathered in creamy sauce and topped with chili powder, lime, and cheese. This salad combines all those flavors with pasta to make a creamy, zesty, and slightly spicy pasta salad that’s ideal for sharing.
It’s a fun, unexpected twist on both corn salad and pasta salad, and it holds up great for cookouts, meal prep, and easy dinners. (And right up our alley, living here in the Southwest!)
Ingredients Needed
How To Make Mexican Street Corn Pasta Salad
- Cook the pasta. In a large pot of salted water, cook your pasta to al dente according to package instructions. Drain and rinse with cold water. Pour into a large bowl.
- Roast or grill the corn. While the pasta cooks, roast your corn cobs in foil at 400°F for about 20 minutes or grill for a charred flavor. Once cooled, cut the corn off the cob.
- Chop the vegetables. Finely dice the bell pepper, red onion, jalapeños, and roughly chop the cilantro.
- Combine salad ingredients. To your pasta, add corn, chopped veggies, and black beans.
- Make the dressing. In a small bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, and spices until smooth.
- Toss and chill. Pour the dressing over the pasta salad and mix until everything is evenly coated. Chill in the fridge for at least 2 hours.
- Serve. Before serving, sprinkle with cotija cheese and garnish with more cilantro and lime wedges.
Find the measurements and full recipe below!
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Street Corn Pasta Salad Substitutions and Add-Ins
This Mexican street corn pasta salad is incredibly versatile and can be easily customized based on what you have in your pantry or your personal preferences.
- If you don’t have cotija cheese, substitute it with queso fresco for a slightly milder flavor or even feta cheese for a salty, tangy bite. All of these options pair well with the creamy dressing and corn.
- For a healthier twist, you can swap out the sour cream in the dressing for plain Greek yogurt. It still gives the dressing the same creamy texture but adds a little extra protein and tang.
- If you want more texture or heartiness, stir in fresh avocado chunks just before serving. They bring creaminess and a pop of color to each bite.
- Want to turn this salad into a full meal? Add cooked shredded chicken, grilled steak, or even crispy carnitas. These proteins pair beautifully with the elote-inspired flavors and make the salad filling enough to be served as a main dish.
- If you prefer a brighter, slightly different citrus note, lemon juice can be used in place of lime juice in the dressing.
- While fresh corn is highly recommended for the best flavor and texture, you can use canned corn as a time-saving alternative. Just be sure to drain it well before adding it.
- Finally, for those who enjoy a bit more heat, try mixing in a dash of cayenne pepper or a few drops of hot sauce to the dressing.
Feel free to get creative—this pasta salad is meant to be fun, flavorful, and flexible!
Street Corn Pasta Salad FAQs
Can I use frozen or canned corn instead of fresh?
Yes, but fresh corn has the best flavor and texture. If using frozen, thaw and pat dry first.
Can I serve this warm?
You can, but the flavor develops more after chilling. Room temperature is still delicious.
What other cheese can I use?
Queso fresco or even crumbled feta works well in place of cotija.
How long does it last in the fridge?
Store in an airtight container for up to 4 days.
Tips & Tricks
- Grill or roast your corn for extra flavor.
- Don’t overcook your pasta. Al dente is key so it doesn’t get mushy after chilling.
- Let it chill for at least 2 hours to allow the flavors to meld.
- Add protein like grilled chicken or carnitas to turn it into a main dish.
Whether prepping for a summer BBQ, planning a quick weeknight dinner, or simply trying something new and flavorful, this Mexican street corn pasta salad is a deliciously easy way to mix things up.
It’s a guaranteed crowd-pleaser with bold spices, creamy dressing, and a perfect blend of textures. Give it a try this week—you might find your new favorite warm-weather recipe! And remember, it’s recipes like these that make dinner feel less like a chore and more like a win.
Mexican Street Corn Pasta Salad
This Mexican street corn pasta salad is fresh, zesty, and loaded with creamy dressing, making it the perfect BBQ or potluck dish.
Ingredients
- 3 cups Pasta, uncooked
- 3 cups Corn
- 1 cup Bell Pepper, finely chopped
- 1 cup Black Beans
- 1/2 cup Red Onion, finely chopped
- 1/2 cup Cilantro, roughly chopped
- 1/4 cup Jalapeños, finely chopped
- 1/4 cup Cotija Cheese
- Cilantro and Lime Wedges to garnish.
Dressing:
- 1/2 cup Mayonnaise
- 1/4 cup Sour Cream
- 1/4 cup Lime Juice
- 1 teaspoon Garlic, minced
- 1/2 teaspoon Paprika
- 1/2 teaspoon Cumin
- 1/2 teaspoon Chili Powder
- 1/4 teaspoon Salt
Instructions
- In a large saucepan, boil pasta al dente. Drain and pour into a large mixing bowl.
- Add corn, bell pepper, black beans, red onion, cilantro, and jalapeños.
- In a small mixing bowl, whisk the mayonnaise, sour cream, lime juice, garlic, paprika, cumin, chili powder, and salt until smooth. Pour over the salad and toss until evenly coated. Chill in the refrigerator for at least 2 hours or up to 24 hours.
- Top with cotija cheese and garnish with cilantro and lime wedges. Serve cold.
Notes
•Store in an airtight container in the refrigerator for up to 4 days.
•I do not recommend freezing this recipe.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 196Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 144mgCarbohydrates: 24gFiber: 3gSugar: 3gProtein: 5g
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