It’s summertime in Eastern Washington, and that means sweet corn. Freshly harvested and mounded in pallet bins at the local grocery stores. Bursting from farmer’s market produce stands. This Mexican Street Corn Pasta Salad encapsulates all things quintessential summer corn vibe, with an incredibly delicious Mexican twist inspired by “elote”, or Mexican street corn. The fresh chopped cilantro, onions, and jalapño offer crunch. The cotija cheese brings depth and complexity. Tender pasta, grilled sweet corn, and a tangy-creamy chili lime dressing. I’m not sure who invented the combination of corn and pasta salad, but whoever did should receive a serious award for doing so. Whip up a batch of Mexican Street Corn Pasta Salad for your next summer gathering, and watch your friends flip for this incredible dish.
What is Elote?
Elote, pronounced “A Low Tay,” is Mexican Street Corn. Traditionally, it’s a grilled ear of corn slathered in a creamy, tangy sauce made from mayonnaise, lime juice, and chili powder, then generously sprinkled with crumbly Cotija cheese and fresh cilantro. Combining smoky, sweet, tangy, spicy, and salty flavors creates a truly unforgettable taste experience. It’s often enjoyed straight from the cob, making it a fun and messy treat perfect for casual summer dining. This salad takes all of the flavor of traditional Elote and kicks it up a notch.
What to Serve With Mexican Street Corn Pasta Salad?
This salad is perfect with grilled meats, burgers, salads, fish, sandwiches, and side dishes. Some of our favorite serving suggestions include:
- Blackened Salmon
- Lamb Burgers with Pesto Aioli
- Shrimp Ceviche
- BBQ Meats
- Watermelon Salad
- Grilled Sausages and Hot Dogs
Mexican Street Corn Pasta Salad Ingredients
- Sweet Corn
- Bowtie Pasta (small shell or fusilli can also be used)
- Olive Oil
- Red Onion
- Cilantro
- Jalapeño
- Cotija Cheese
- Sour Cream
- Mayonnaise
- Lime Juice
- Chili Powder
- Garlic Powder
- Black Pepper
- Salt
How to Make Mexican Street Corn Pasta Salad
Step 1. Grill Sweet Corn and Remove from the Cob: Start by grilling the sweet corn. The corn can be grilled over coals, a gas grill or a char-broiler. Place husked corn directly onto the grill surface, turning occasionally, until it is charred and cooked through, about 10-12 minutes. Once grilled, let the corn cool slightly before cutting the kernels off the cob. A sharp knife makes this easier—stand the cob up in a bowl and slice downward to remove the kernels.
NOTE: Canned corn can be used if you do not have fresh corn. Trader Joe’s also carries frozen roasted corn, which would work quite well for this application.
Step 2. Cook, Drain, and Chill Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse with cold water to stop the cooking and cool pasta quickly. Toss the cooled pasta with two tablespoons of olive oil. This will prevent noodles from sticking together and will slow the absorption of the dressing into the pasta, creating a creamier salad with improved texture.
Step 3. Prepare Chili Lime Dressing: In a small bowl, whisk together the mayonnaise, sour cream, olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Combine until smooth and set aside.
Step 4. Prepare Salad: In a large salad bowl, toss together pasta, grilled corn, red onion, cilantro, cotija cheese, jalapeño, and chili lime dressing. Garnish with more chopped cilantro and crumbled cotija.
Happy summer eating! I hope you love this salad! If so, let me know. I love to see your reviews!
xoxo
Kristen
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Mexican Street Corn Pasta Salad
Ingredients
- 5 ears sweet corn, grilled and cut from cobb
- 1 lb bowtie pasta, cooked and drained (small shell or fusilli can also be used)
- 2 Tbsp olive oil
- 1 cup red onion, small dice
- 1/2 cup cilantro, chopped
- 2 Tbsp jalapeño, minced
- 3/4 cup cotija cheese, crumbled
Chili Lime Dressing Ingredients
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 Tbsp olive oil
- 3 Tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp salt
Instructions
- Grill Sweet Corn and Remove from the Cob: Start by grilling the sweet corn. The corn can be grilled over coals, a gas grill, or a char-broiler. Place husked ears of corn directly onto the grill surface, turning occasionally, until it is charred and cooked through, about 10-12 minutes. Once grilled, let the corn cool slightly before cutting the kernels off the cob. A sharp knife makes this easier—stand the cob up in a bowl and slice downward to remove the kernels.
- Cook, Drain, and Chill Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse with cold water to stop cooking and cool the pasta quickly. Toss the cooled pasta with two tablespoons of olive oil. This will prevent noodles from sticking together and will slow the absorption of the dressing into the pasta, creating a creamier salad with improved texture.
- Prepare Chili Lime Dressing: In a small bowl, whisk together the mayonnaise, sour cream, olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Combine until smooth and set aside.
- Prepare Salad: In a large salad bowl, toss together pasta, grilled corn, red onion, cilantro, cotija cheese, jalapeño, and chili lime dressing. Garnish with more chopped cilantro and crumbled cotija.