When it comes to summer cookouts, there are a few staple flavors that everyone craves. One of the absolute best is Mexican Street Corn, also known as Elote sweet corn on the cob slathered in mayonnaise, sour cream, lime juice, chili powder, and salty cotija cheese. But eating corn on the cob while mingling at a party can get a little messy. The solution? Turn those exact same mouth watering flavors into an incredible Mexican Street Corn Pasta Salad.
This recipe takes all the smoky, creamy, tangy, and slightly spicy elements of traditional street corn and folds them into a hearty, satisfying pasta salad. We start by pan roasting the corn until it has beautiful, caramelized char marks. Then, we mix it with tender pasta, crisp red onions, spicy jalapeños, and plenty of fresh cilantro. Everything is tossed in a velvety chili lime dressing that is so good, you’ll want to eat it with a spoon.
Whether you are serving grilled chicken, smoked brisket, or simple hot dogs, this bright and zesty side dish will absolutely steal the show.
Why You Will Love This Recipe
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Massive Flavor Profile: It hits every single taste bud! It’s sweet from the corn, tangy from the lime, creamy from the dressing, and has a mild, smoky kick from the chili powder.
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The Perfect Potluck Dish: It yields a massive batch, holds up beautifully in the heat, and is incredibly easy to serve to a large crowd.
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Versatile Corn Options: You can use fresh corn sliced straight off the cob, drained canned corn, or even frozen corn!
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Meatless but Hearty: It’s a fantastic vegetarian option that is robust enough to act as a main course for non meat eaters at your BBQ.
The Essential Ingredients
To build this flavor packed dish, you need to gather your fresh veggies, your pasta, and the ingredients for the creamy Elote dressing.
For the Salad Base:
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Short Pasta (16 oz): Bowtie (farfalle), rotini, or cavatappi work beautifully to catch the corn kernels and dressing.
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Corn (4 cups): About 4 to 5 ears of fresh corn, or 2 standard cans (drained well). Pan charring the corn in a little butter brings out a phenomenal smoky sweetness!
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Cotija Cheese (¾ cup): This salty, crumbly Mexican cheese is traditional for street corn. If you can’t find it, crumbled feta is a perfect substitute.
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Red Onion (â…“ cup): Finely diced for a sharp crunch.
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Jalapeño (1 medium): Seeded and finely diced. This adds flavor without overwhelming heat.
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Fresh Cilantro (½ cup): Roughly chopped. Do not skip this; it provides essential brightness!
For the Creamy Chili Lime Dressing:
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Mayonnaise (½ cup) & Sour Cream (½ cup): The classic creamy base for authentic street corn.
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Lime Juice (2 tbsp): Freshly squeezed lime juice is a must for that bright, zesty tang.
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Spices: 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
Need to round out your potluck table? If you love creamy, savory sides, you should also try this crunchy Cucumber Ranch Crack Salad or a nostalgic Green Pea Salad with Bacon and Cheese.
Step-by-Step Instructions
1. Boil the Pasta Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to the package directions until al dente. Drain the pasta and immediately rinse it under cold water to stop the cooking process. Transfer to a large serving bowl.
2. Char the Corn Heat a tablespoon of butter or olive oil in a large cast iron skillet over medium high heat. Add your corn kernels in a single, even layer. Let them cook undisturbed for 2 to 3 minutes so they develop a nice, dark char on the bottom. Stir and cook for another 2 minutes until smoky and caramelized. Remove from heat and let cool slightly.
3. Whisk the Dressing In a medium bowl, combine the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Whisk vigorously until the dressing is completely smooth.
4. Assemble the Salad Add the charred corn, diced red onion, diced jalapeño, chopped cilantro, and crumbled cotija cheese to the large bowl with the cooled pasta.
5. Toss and Chill Pour the creamy chili lime dressing over the top of the pasta mixture. Use a large rubber spatula or salad tongs to gently toss everything together until evenly coated. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Mexican Street Corn Pasta Salad
Ingredients
- 16 oz short pasta (bowtie, rotini, or cavatappi)
- 4 cups corn kernels fresh or canned, drained
- 1 tbsp butter or olive oil for charring corn
- 3/4 cup cotija cheese, crumbled or feta
- 1/3 cup red onion, finely diced
- 1 medium jalapeño, seeded and finely diced
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Boil the pasta in salted water until al dente. Drain and rinse under cold water until fully cooled. Transfer to a large mixing bowl.
- Heat butter or oil in a large skillet over medium-high heat. Add the corn and cook undisturbed for 2-3 minutes to develop a char, then stir and cook for another 2 minutes. Remove from heat and let cool.
- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
- Add the cooled charred corn, red onion, jalapeño, cilantro, and cotija cheese to the pasta.
- Pour the dressing over the salad and toss gently to combine.
- Cover and refrigerate for at least 1 hour before serving. Stir well before serving.
Notes
What to Serve with Street Corn Pasta Salad
This zesty Mexican inspired dish pairs perfectly with any grilled protein, but it also shines alongside other fantastic summer sides! If you want to offer your guests a variety of pasta salads, consider putting this next to a tangy Dill Pickle Pasta Salad or a traditional Classic Pasta Salad.
Don’t forget the dessert! The smoky, savory flavors of this street corn salad demand a sweet, refreshing follow up. You can’t go wrong with a sweet and salty Blueberry Pretzel Salad or a creamy, tropical Hawaiian Cheesecake Salad. Want another fresh fruit option? Serve a light Cucumber Strawberry Salad!
Storage and Reheating Tips
To Store: Keep your Street Corn Pasta Salad in an airtight container in the refrigerator. Because of the dairy based dressing and fresh cilantro, it is best enjoyed within 3 to 4 days.
Pro Tip for Leftovers: The pasta will absorb the dressing as it sits in the fridge. If it seems a little dry the next day, simply stir in an extra spoonful of mayonnaise and a quick squeeze of fresh lime juice to revive it!
(Note: Pasta salads coated in mayonnaise and sour cream should never be frozen. Serve and store chilled; no reheating is required!)
Frequently Asked Questions (FAQs)
Can I make this salad ahead of time? Yes! This pasta salad is actually much better when made a few hours (or even a full day) in advance. The resting time allows the pasta to absorb the smoky chili powder and bright lime juice. Just give it a good stir before serving!
What can I use instead of cotija cheese? Cotija is a salty, crumbly Mexican cheese. If your local grocery store doesn’t carry it, crumbled feta cheese is the absolute best substitute. Grated parmesan cheese can also work in a pinch.
Is this salad really spicy? Not at all! The chili powder provides a smoky, mild flavor rather than intense heat. If you remove the seeds and ribs from the jalapeño before dicing it, the pepper just adds a fresh, vegetal crunch. If you want it spicy, leave the jalapeño seeds in, or add a pinch of cayenne pepper to the dressing!
Do I have to char the corn? While you technically can just toss plain canned or thawed frozen corn into the salad, taking 5 minutes to pan roast the kernels in a skillet adds a massive amount of caramelized, smoky flavor that truly makes it taste like authentic street corn.