Get ready to meet your new favorite summer side dish! This Mexican Street Corn Pasta Salad takes all the incredible flavors of classic Elote – smoky roasted corn, creamy tangy dressing, salty cheese, and a kick of spice – and combines them with tender pasta for a crowd-pleasing dish perfect for potlucks, BBQs, or any warm-weather gathering. It’s a vibrant, flavor-packed salad that’s bursting with texture and guaranteed to disappear fast!
Inspired by the irresistible flavors of Mexican street corn (Elote), this pasta salad version captures that magic in a heartier form. We roast fresh corn until sweet and slightly charred, toss it with perfectly cooked pasta, crumbly queso fresco, zesty lime, fresh herbs, and a deliciously creamy, subtly spiced dressing. Trust me, one bite and you’ll be hooked!
Why You’ll Love This Elote Pasta Salad Recipe
- Incredible Flavor Fusion: Sweet, smoky, tangy, creamy, and slightly spicy – it hits all the right notes!
- Crowd-Pleasing Favorite: Perfect for bringing to potlucks, BBQs, and parties. It’s always a hit!
- Relatively Easy to Make: While roasting corn takes time, the hands-on prep is straightforward.
- Make-Ahead Friendly: Great for prepping ahead, letting the flavors meld beautifully (with a minor refresh before serving).
- Customizable: Easily adjust the spice level or add extra ingredients to make it your own.
Ingredients for Mexican Street Corn Pasta Salad
Here’s what you’ll need to gather. Exact quantities are in the recipe card below!
For the Pasta Salad:
- Fresh Corn on the Cob: Roasting fresh corn provides the best smoky-sweet flavor. You’ll need about 5 ears. (Note: Frozen or canned corn can work in a pinch, see FAQ!)
- Rotini Pasta: The corkscrew shape is perfect for catching all that delicious dressing and corn kernels. Any medium shape like fusilli, penne, or shells works too.
- Jalapeño: Adds a fresh, gentle heat. Remove seeds and membranes for less spice, or leave some in for more kick.
- Red Onion: Provides a sharp, slightly pungent bite that cuts through the creaminess. Finely chopped is key!
- Butter: Used for roasting the corn, adding richness.
- Queso Fresco: A classic Mexican crumbling cheese. It’s mild, salty, and slightly milky. (Note: Feta is a common substitute if you can’t find queso fresco, but it’s saltier).
- Fresh Parsley or Cilantro: Adds essential freshness and color. Use whichever you prefer – cilantro offers a more traditional Elote flavor.
- Garlic Powder: Included in both the salad base seasoning and the dressing for an underlying savory note.
- Salt & Pepper: Essential for seasoning the corn and the final salad.
- Tajin (Optional): This classic chili-lime salt adds an extra layer of authentic tangy spice when sprinkled on top.
For the Creamy Chili-Lime Dressing:
- Mayonnaise: The creamy base of the dressing. Use good quality mayo.
- Sour Cream: Adds extra creaminess and a pleasant tang. Greek yogurt can be substituted.
- Olive Oil: Adds richness and helps create a smooth emulsion.
- Fresh Lime (Juice & Zest): Absolutely crucial for that signature bright, zesty Elote flavor. Don’t skip the zest!
- Chili Powder: Provides warmth and a mild, earthy spice.
- Cumin: Adds a warm, smoky depth.
- Garlic Powder: Enhances the savory flavor profile.
- Salt & Pepper: To taste.
Equipment Needed
- Baking Sheet
- Large Pot (for pasta)
- Colander
- Large Mixing Bowl
- Medium Mixing Bowl (for dressing)
- Whisk
- Sharp Knife & Cutting Board
- Measuring Cups & Spoons
- Citrus Zester/Grater
How to Make Mexican Street Corn Pasta Salad: Step-by-Step
Follow these simple steps to create this amazing summer pasta salad:
- Roast the Corn: Preheat your oven to $400^{\circ}F (200^{\circ}C)$. Place the husked corn cobs on a baking sheet. Brush them all over with the melted butter and season lightly with salt and pepper. Roast for about 45 minutes, turning the cobs halfway through, until the kernels are tender and have some nice charred spots. Let the corn cool completely, then carefully cut the kernels off the cob. Set aside. (This roasting step is key for developing that signature sweet, smoky flavor!)
- Cook the Pasta: While the corn roasts or cools, bring a large pot of generously salted water to a boil. Add the rotini pasta and cook according to package directions until al dente (tender but still firm to the bite). Drain the pasta immediately and rinse it under cold running water. (Rinsing stops the cooking process and prevents the pasta from sticking together). Drain very well.
- Make the Creamy Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, olive oil, lime juice, lime zest, chili powder, cumin, garlic powder, salt, and pepper until smooth and well combined. Taste and adjust seasoning if needed.
- Combine the Salad Base: In a large mixing bowl, combine the cooked and cooled pasta, the roasted corn kernels, chopped jalapeño, chopped red onion, and chopped parsley or cilantro. Add the crumbled queso fresco and season with the remaining garlic powder, salt, and pepper. Gently toss to combine.
- Dress and Toss: Pour the prepared dressing over the pasta mixture in the large bowl. Gently toss everything together until the pasta and corn are evenly coated in the creamy dressing. Be careful not to mash the ingredients.
- Serve: Transfer the pasta salad to a serving dish. If desired, sprinkle generously with Tajin just before serving. Serve cool. Enjoy!
Tips for the Best Creamy Corn Pasta Salad
- Don’t Overcook the Pasta: Aim for al dente, as slightly firm pasta holds up better in the salad and won’t become mushy.
- Get a Good Char on the Corn: Don’t be afraid to let the corn get some dark spots during roasting – this deepens the flavor significantly. Broiling for the last few minutes can help if needed, but watch carefully!
- Cool Components Completely: Ensure both the pasta and corn are fully cooled before combining with the dressing to prevent the dressing from becoming oily or the cheese melting prematurely.
- Taste and Adjust Dressing: Before adding the dressing to the salad, taste it. Does it need more salt? More lime? A bit more chili powder? Adjust to your preference.
- Let Flavors Meld (Optional): While delicious served immediately, letting the salad sit in the fridge for about 30 minutes before serving allows the flavors to meld even more.
- Queso Fresco Texture: Crumble the queso fresco into various small sizes for better distribution and texture throughout the salad.
Variations and Add-Ins
- Add Protein: Fold in shredded rotisserie chicken, grilled shrimp, or seasoned black beans for a heartier main course salad.
- More Veggies: Add diced avocado (just before serving), halved cherry tomatoes, or diced bell peppers for extra color and flavor.
- Extra Spice: Include a pinch of cayenne pepper in the dressing or use a spicier chili powder. You could also add diced serrano peppers instead of or alongside the jalapeño.
- Different Cheese: Cotija cheese is another great Mexican crumbling cheese option. As mentioned, feta works as a substitute.
- Smoked Paprika: Add a teaspoon of smoked paprika to the dressing for an extra layer of smoky flavor.
Storage Instructions
Store leftover Mexican Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some of the dressing over time, so it might seem drier the next day. You can refresh it by stirring in an extra spoonful of mayonnaise or sour cream and a small squeeze of fresh lime juice before serving again.
Frequently Asked Questions (FAQ) – Street Corn Pasta Salad
Can I make this pasta salad ahead of time?
Yes! You can make this Elote Pasta Salad up to 24 hours in advance. Store it covered in the refrigerator. As mentioned in the storage tips, the dressing might absorb into the pasta, so you may want to stir in a little extra mayo/sour cream and lime juice just before serving to liven it up. Hold off on adding Tajin until serving.
What’s a good substitute for queso fresco?
If you can’t find queso fresco, the best substitutes are Cotija cheese (similar Mexican crumbling cheese, often saltier) or Feta cheese. Feta is tangier and saltier, so you might want to slightly reduce the salt added elsewhere in the recipe if using it.
Can I use frozen or canned corn?
Freshly roasted corn provides the best flavor, but yes, you can substitute. Use about 4 cups of frozen corn (thawed) or two 15-oz cans of corn (drained well). To mimic the roasted flavor, you can sauté the thawed frozen or drained canned corn in a skillet with a little butter or oil over medium-high heat until it gets some light charring before cooling and adding it to the salad.
How can I make this gluten-free?
Easily! Just substitute your favorite gluten-free pasta shape for the rotini. Corn-based or brown rice-based pasta often works well with these flavors.
Is this pasta salad spicy?
It has a mild spice level from the jalapeño and chili powder. To reduce the heat, make sure to remove all seeds and white membranes from the jalapeño. To increase the heat, leave some seeds in, add more jalapeño, or incorporate a pinch of cayenne pepper into the dressing.
Enjoy Your Taste of Summer!
This Mexican Street Corn Pasta Salad is truly a celebration of vibrant flavors and textures. It’s the perfect way to bring the festive taste of Elote to your next gathering. Give it a try – I know you’ll love it!
If you make this recipe, please leave a comment and rating below, and don’t forget to tag us on social media! We love seeing your creations!
Epic Mexican Street Corn Pasta Salad (Elote Inspired!)
- Total Time: 1 hour 15 minutes
- Yield: 8 Servings 1x
- Diet: Vegetarian
Description
An incredibly flavorful pasta salad featuring smoky roasted corn, queso fresco, and a creamy, tangy chili-lime dressing inspired by Mexican street corn (elote). Perfect for summer!
Ingredients
- 5 ears fresh corn on the cob, husk and silk removed
- 1 pound rotini pasta (or similar shape)
- 1 large jalapeño, finely chopped (seeds/membranes removed for mild)
- 1 small red onion, finely chopped
- 1/4 cup unsalted butter, melted
- 1 cup queso fresco, crumbled (or Cotija)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon garlic powder (for salad)
- Salt and freshly ground black pepper to taste
- Tajin Clásico Seasoning (optional garnish)
- 1/2 cup mayonnaise
- 1 cup sour cream (or Greek yogurt)
- 1/4 cup extra virgin olive oil
- 1 large fresh lime (zest and juice)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon garlic powder (for dressing)
- Salt and freshly ground black pepper to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C).
- Place corn cobs on a baking sheet, brush all over with melted butter, season lightly with salt & pepper.
- Roast 40-45 mins, turning halfway, until tender and lightly charred.
- Let cool slightly. Carefully cut kernels off the cooled cobs (stand cob upright in a large bowl and slice downwards).
- Set kernels aside.
- Cook pasta in a large pot of boiling, generously salted water according to package directions until al dente (firm to the bite).
- Immediately drain pasta in a colander and rinse thoroughly under cold running water until completely cool.
- Drain very well. Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, olive oil, lime zest, lime juice, chili powder, cumin, 1 tbsp garlic powder, salt, and pepper until smooth and combined.
- Taste and adjust seasoning if needed.
- Assemble the salad: In the large bowl with the corn, add the cooled pasta, chopped jalapeño, red onion, queso fresco, and cilantro. Season with 1 tbsp garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture.
- Toss gently with large spoons or spatulas until everything is evenly coated.
- Transfer to a serving dish. Garnish generously with Tajin (if using) just before serving. Serve cool.
Notes
Serving: Best served soon after making for optimal texture. If making ahead, store components separately and combine 1 hour before serving, reserving some dressing to add at the end if needed. Corn: Freshly roasted corn yields the best flavor. Thawed frozen corn (approx. 3-4 cups) can be substituted; pan-roast in butter for better results. Spice Level: Adjust by keeping/removing jalapeño seeds/membranes or adding cayenne/hot sauce to the dressing. Cheese: Crumbled Cotija is an excellent substitute for queso fresco. Storage: Store leftovers airtight in the refrigerator for up to 3 days. Texture may change as pasta absorbs dressing. Gluten-Free: Use your favorite gluten-free pasta, cooked according to package directions.
- Prep Time: 20 Minutes
- Cook Time: 55 Minutes
- Category: Side Dish, Salad
- Method: Roasting, Stovetop
- Cuisine: Mexican, American
