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This Mexican Street Corn Pasta Salad is a fresh, zesty twist on elote, packed with roasted corn, cotija cheese, and a creamy dressing, all tossed with rotini pasta. It’s quick to make, easy to chill, and perfect for cookouts, potlucks, or taco night.
Why You’ll Love This Street Corn Pasta Salad
- A bold twist on a classic – This dish combines the flavors of Mexican street corn (elote) with creamy pasta salad for a fresh and flavorful side.
- Perfect for any gathering – Great for BBQs, taco night, summer parties, or potlucks.
- Spicy and creamy – The chili-lime dressing is rich, tangy, and just the right amount of smoky heat.
- Make-ahead friendly – Chill it for up to an hour before serving, and stir in extra dressing to refresh the texture.
- Always a hit – Whether served with grilled meats or alongside tacos, it’s a crowd-pleaser every time.
What Is Elote (Mexican Street Corn)?
Elote is a popular Mexican street food made with grilled corn on the cob, coated in mayo or crema, sprinkled with Cotija cheese, and finished with chili powder and a squeeze of lime. This street corn pasta salad takes all those bold, creamy, tangy flavors and brings them together in a crowd-pleasing side dish, no cob required.
Ingredients
- Rotini pasta – Any short pasta shape works: elbows, farfalle (bowtie pasta), fusilli, or shells. Gluten-free pasta can be used too.
- Mayonnaise – Regular or vegan mayo both work.
- Sour cream – Substitute with plain Greek yogurt or vegan sour cream.
- Extra virgin olive oil
- Fresh lime juice + lime zest – Adds brightness and tang.
- Spices: Chili powder, smoked paprika, garlic powder, ground cumin, cayenne pepper, salt, black pepper. Or use our homemade taco seasoning.
- Frozen fire-roasted corn – Thawed. You can also grill fresh corn and cut the corn kernels off the cob. (Trader Joe’s version works well.)
- Cotija cheese – Or swap with queso fresco, crumbled feta cheese, or a dairy-free alternative.
- Red onion – Diced for bite and crunch.
- Fresh cilantro – Roughly chopped, plus more for garnish.
Tip: Can’t find fire-roasted corn? Lightly char canned corn or frozen corn in a large skillet for a similar flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Mexican Street Corn Pasta Salad
- Boil the pasta – Cook pasta to al dente according to package instructions, then drain, rinse with cold water, and set aside.
- Make the dressing – Whisk together mayo, sour cream, olive oil, lime juice and zest, and all the spices.
- Mix it together – In a large bowl, toss the pasta with dressing, then add corn, Cotija, red onion, and cilantro. Mix until evenly combined.
- Serve or chill – Garnish with extra Cotija and cilantro. If chilling, stir in reserved dressing before serving to refresh the texture.
Tips and Easy Variations
- Make it a meal: Add protein like grilled chicken, shrimp, tofu, or black beans to make this salad more filling.
- Serve it spicy: Boost the heat by mixing in diced jalapeño, poblano, serrano peppers, a dash of hot sauce, or a sprinkle of tajín for authentic Mexican flavor.
- Vegan version: Use vegan mayo, sour cream, and cheese substitutes, and swap Mexican crema with a dairy-free alternative to keep that creamy, tangy taste.
- Grab a garnish: Save some extra dressing, roasted corn, or chopped green onions to finish off the salad with a fresh burst of flavor and texture.
Serving Suggestions
- Pairs perfectly with BBQ ribs, pulled pork, or a big burrito spread.
- Serve alongside grilled steak, burgers, or tacos for a flavorful combo.
- Makes a colorful and crowd-pleasing dish for potlucks or picnics.
- Also delicious served with tortilla chips for scooping.
More Easy Pasta Salad Recipes
If you’ve tried this Mexican Street Corn Pasta Salad Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Mexican Street Corn Pasta Salad
Serves — 8
Mexican Street Corn Pasta Salad is a creamy, zesty, elote-inspired side dish made with roasted corn, bold spices, and tender pasta. It’s perfect for parties, BBQs, and potlucks!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- 1 pound Rotini pasta
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 tablespoons extra virgin olive oil
- 4 tablespoons fresh lime juice
- 1 teaspoon fresh lime zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus additional for salted pasta cooking water)
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups frozen fire roasted corn thawed (from a 12-ounce bag, Bird’s Eye brand)
- 1 cup crumbled cotija cheese (plus additional for garnish)
- ¾ cup diced red onion
- ¼ cup fresh cilantro roughly chopped (plus additional for garnish)
Instructions
- In a large pot of boiling salted water, cook the rotini pasta according to package directions to al dente. Drain the pasta and rinse with cold water to stop the cooking process before adding the pasta to a large mixing bowl and setting aside.1 pound Rotini pasta
- While the pasta is cooking, prepare the dressing by whisking together in a medium bowl the mayonnaise, sour cream, extra virgin olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, ground cumin, black pepper, and cayenne pepper until fully combined and smooth. Reserve up to ½ cup of the dressing to stir into the pasta salad, if needed, if you plan on chilling prior to garnishing and serving.1 cup mayonnaise, ¾ cup sour cream, 2 tablespoons extra virgin olive oil, 4 tablespoons fresh lime juice, 1 teaspoon fresh lime zest, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground cumin, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper
- Stir the dressing into the pasta until evenly coated. Add the roasted corn, Cotija cheese, red onion, and cilantro. Gently toss together until evenly distributed.2 cups frozen fire roasted corn, 1 cup crumbled cotija cheese, ¾ cup diced red onion, ¼ cup fresh cilantro
- Transfer the pasta salad to a serving bowl, garnish with additional Cotija cheese crumbles and chopped cilantro if desired before serving. If the pasta salad has been chilled, stir in the reserved dressing just before garnishing and serving to refresh the texture of the salad.
Jenn’s Notes
Storage:
- Store: Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain the best texture.
- Reheat: Not necessary; this pasta salad is best served straight from the fridge or at room temperature.
- Freeze: Not recommended, as freezing can negatively affect the texture of the pasta and dressing.
- Add protein like grilled chicken, shrimp, tofu, or black beans to make this salad more filling.
- Boost the heat by mixing in diced jalapeño, poblano, serrano peppers, a dash of hot sauce, or a sprinkle of tajín for authentic Mexican flavor.
- Use vegan mayo, sour cream, and cheese substitutes, and swap Mexican crema with a dairy-free alternative to keep that creamy, tangy taste.
- Save some extra dressing, roasted corn, or chopped green onions to finish off the salad with a fresh burst of flavor and texture.
Nutrition Info
Calories: 561kcal | Carbohydrates: 53g | Protein: 12g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 634mg | Potassium: 268mg | Fiber: 3g | Sugar: 5g | Vitamin A: 401IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 1mg
