If you love the smoky, tangy joy of Mexican street corn (elote) but want something friendlier for a picnic spread or weeknight dinner, this Mexican Street Corn Pasta Salad is the answer. It respectfully borrows the core flavors of elote — charred sweet corn, creamy tang, bright lime, salty cotija, and a hint of chili — and marries them with short pasta that soaks up dressing and carries every mouthful. The result is familiar yet new: bright, satisfying, and endlessly adaptable.
What makes this recipe special is balance. The pasta brings comfort and chew, corn provides pops of natural sweetness, and the dressing ties everything together without being heavy. Fresh herbs and chili elevate the overall profile, while optional proteins turn it into a complete main-dish salad.
This article is written for cooks of all levels. You’ll find:
- A clear, reliable recipe with exact quantities (metric + imperial).
- Prep shortcuts and professional tips for perfect texture and flavor.
- Several variations (vegetarian, vegan, gluten-free, low-fat, extra-spicy, high-protein).
- Serving, storing, and make-ahead guidance.
- A FAQ and troubleshooting section to avoid common mistakes.
Whether you’re feeding a crowd at summer BBQs, packing lunches for the week, or simply craving a new way to enjoy corn, this Mexican Street Corn Pasta Salad will quickly earn a place in your rotation. Let’s get cooking.
What is Mexican Street Corn Pasta Salad?
Mexican street corn, known as elote, is a beloved street-food staple in Mexico. Traditionally served on the cob, it’s slathered with mayonnaise (or crema), sprinkled with cotija cheese, dusted with chili powder and lime, and sometimes finished with cilantro. The pasta salad version translates these bold elements into a chilled or room-temperature salad that’s portable, family-friendly, and crowd-pleasing.
In short:
- It’s pasta salad with the flavor profile of elote.
- It is usually made with short pasta (elbow, penne, rotini) that holds dressing.
- The dressing is a creamy lime-mayo-and-sour-cream (or yogurt) base with chili and a touch of garlic.
- Cotija or feta gives a salty, crumbly finish; cilantro and green onions add freshness.
This fusion is more than a novelty: it’s practical. The pasta makes the dish more filling, while the elote flavors keep it lively. It also adapts well to dietary needs: use vegan mayo and tofu-feta for a plant-based version, or gluten-free pasta to accommodate sensitivities.
Ingredients — What you’ll need and why (with metric conversions)
Makes about 6–8 servings (side dish).
Main ingredients
- 250 g (2 cups) short pasta — elbow macaroni, rotini, or penne. Short shapes trap the dressing. (See variations for gluten-free options.)
- 320–360 g (about 3–4 ears) fresh sweet corn kernels — roughly 2 cups. If corn is out of season, use frozen (thawed) kernels or canned (drained), but fresh or grilled gives the best flavor.
- 1 medium red bell pepper, diced (~120 g) — color and sweetness.
- 3–4 green onions (scallions), thinly sliced — about ¼ cup.
- ½ cup (60 g) crumbled cotija cheese — or feta if cotija unavailable.
- ¼ cup (15 g) chopped cilantro — fresh and bright.
Creamy dressing
- 120 g (½ cup) mayonnaise
- 60 g (¼ cup) sour cream — or Greek yogurt for a tangier, lighter option.
- 2 tablespoons (30 ml) fresh lime juice — about 1 lime.
- 1–2 cloves garlic, minced — optional but recommended.
- 1 teaspoon (2 g) chili powder — or Tajín for a citrus-chili note.
- ½ teaspoon ground cumin — optional, warms the flavor.
- Salt and freshly ground black pepper to taste.
Optional add-ins
- 1 small jalapeño, finely diced — for heat (remove seeds for milder).
- 1 cup (170 g) cooked black beans — for protein and texture.
- 1 cup (150–200 g) grilled chicken, chopped — to make it a main.
- 1 avocado, diced — add just before serving to avoid browning.
- 2 tablespoons olive oil — to toss if you prefer looser dressing.
Step-by-step recipe (Detailed method + timing) — makes execution foolproof
Prep timeline (approx. 35–45 minutes total)
- Cook pasta: 8–10 minutes.
- Cook/char corn: 6–10 minutes.
- Chop vegetables and make dressing: 10–15 minutes.
- Chill and meld: 30–60 minutes optional.
1. Cook pasta to al dente
- Bring a large pot of salted water to a rolling boil (salt water like the sea: about 1 teaspoon salt per 500 ml of water).
- Add 250 g pasta and stir to prevent sticking.
- Cook until al dente — firm to the bite. Check package instructions; for most short pastas this is 8–10 minutes.
- Drain and rinse under cold water until pasta is cool. Rinse stops cooking and cools it for salad. Drain well and transfer to a large mixing bowl. Toss with 1 teaspoon olive oil if you want to prevent sticking.
Pro tip: Slightly undercook by 30–60 seconds if you plan to chill the salad; pasta absorbs dressing and softens a little.
2. Char or cook the corn
Option A — Grill (best flavor):
- Preheat a grill or grill pan to medium-high.
- Brush corn on the cob lightly with oil and place on the grill. Turn occasionally until kernels are charred in spots, about 6–10 minutes.
- Cool slightly and slice kernels off the cob.
Option B — Pan-char (if no grill):
- Heat a dry skillet over medium-high heat.
- Add corn kernels directly and cook, stirring occasionally, until some kernels are browned and slightly blistered — about 6–8 minutes.
Option C — Boil (quickest):
- Boil corn on the cob for 4–5 minutes, cool and slice.
Use charred corn for a smoky edge that echoes grilled street corn. Place kernels in a bowl to cool to room temperature before adding to pasta.
3. Chop and prepare vegetables and cheese
- Dice red bell pepper into small cubes.
- Thinly slice green onions.
- Chop cilantro.
- Crumble cotija cheese (or crumble feta).
4. Make the dressing
In a small bowl, whisk together:
- 120 g mayonnaise,
- 60 g sour cream (or Greek yogurt),
- 2 tablespoons fresh lime juice,
- 1–2 cloves minced garlic,
- 1 teaspoon chili powder,
- ½ teaspoon ground cumin,
- Salt and pepper to taste.
Taste the dressing — it should be tangy with a hint of spice. If too thick, whisk in a teaspoon of water or lime juice to loosen.
Pro tip: For a lighter version, replace half the mayo with Greek yogurt or use a full yogurt base for fewer calories and more tang.
5. Combine everything
- Add cooled pasta, charred corn, diced bell pepper, green onions, and ⅔ of the cotija to the large mixing bowl.
- Pour dressing over the mixture and fold gently with a spatula until evenly coated.
- Fold in chopped cilantro and taste for seasoning; add salt, pepper, or an extra squeeze of lime as needed.
- Top with remaining cotija and a sprinkle of chili powder or Tajín for color and flavor.
6. Chill (recommended)
- For best flavor, cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Bring to room temperature for 10–15 minutes before serving if chilled.
Variations and creative twists
This recipe is a great canvas for creativity. Below are tested variations to suit diets and tastes.
Protein-packed (turn it into a main)
- Grilled chicken: Thinly sliced or cubed, seasoned simply with salt, pepper, and a touch of cumin. Add 150–200 g cooked chicken.
- Shrimp: Toss peeled shrimp with a little chili powder and grill or sauté quickly. Add warm or cold.
- Black beans: Rinse and drain a can (about 240 g) of black beans; add for a vegetarian protein boost.
Vegetarian & vegan
- Vegan swap: Use vegan mayonnaise and dairy-free sour cream or silken tofu blended with lemon juice for tang. Replace cotija with vegan feta or toasted breadcrumbs for texture.
- Meaty texture without meat: Add roasted chickpeas (season with chili powder and roast until crisp).
Gluten-free
- Use gluten-free short pasta (rice, corn, or chickpea-based). Note that chickpea pasta tends to be firmer and higher in protein.
Low-fat & lighter
- Replace half or all mayonnaise with Greek yogurt. Add a teaspoon of olive oil for mouthfeel if needed.
- Reduce cheese to ¼ cup and sprinkle more at serving instead.
Spicy & smoky
- Add chopped jalapeño, or smoked paprika instead of regular chili powder for deeper smokiness.
- Include a tablespoon of chipotle in adobo (minced) in the dressing for a smoky, spicy kick.
Mediterranean twist
- Replace cotija with crumbled feta and add kalamata olives and a splash of red wine vinegar for a hybrid Mediterranean-Mexican salad.
Crunchy mix-ins
- Toasted pepitas (pumpkin seeds) or sunflower seeds add a pleasant crunch and nutty note.
- Crisp radish slices give peppery freshness.
Citrus & herb variations
- Swap cilantro for fresh parsley or a mix of cilantro and mint for a fresher, garden-like profile.
- Add orange zest for a bright citrus accent.
Serving suggestions & pairings
This salad is versatile:
- Serve as a side with grilled meats (steak, chicken, pork chops), tacos, or fish.
- Make it the star of a summer buffet—it travels well and stays stable at room temperature for a short time.
- For picnics, pack the dressing separately and toss just before serving to keep pasta texture optimal.
- Pair with cornbread or crusty bread, lime wedges, and a simple leafy green salad to round out the meal.
For a party platter:
- Serve in a shallow bowl with lime wedges, extra cotija, and a small jar of chili flakes or Tajín for guests to customize.
Storing, make-ahead, and leftover tips
Storage
- Refrigerate in an airtight container for 3–4 days. Freshness depends on corn and avocado additions.
- If you plan to store for more than 24 hours, hold back avocado and any delicate herbs (or add more fresh herbs at serving).
Make-ahead
- The dressing and grilled corn can be prepared a day ahead.
- Cook pasta and cool; store separately with a light drizzle of oil to prevent sticking.
- Combine and chill up to 24 hours in advance for best texture.
Refreshing leftovers
- Pasta absorbs dressing over time and may become dry. Refresh by:
- Stirring in a tablespoon or two of olive oil or extra sour cream/yogurt.
- Adding a splash of lime juice to revive brightness.
- Topping with fresh cilantro and a sprinkle of cotija just before serving.
Freezing
- Freezing is not recommended for this salad because dairy and fresh vegetables change texture after freezing.
Common mistakes to avoid (and how to fix them)
- Overcooking the pasta
- Problem: Mushy texture; the salad becomes gluey.
- Fix: Cook pasta to al dente and rinse under cold water. Slightly undercook if chilling.
- Using soggy or watery corn
- Problem: Dilutes flavor; makes dressing thin.
- Fix: Char or sauté corn to concentrate flavor. If using frozen, fully drain and pat dry.
- Overdressing the salad
- Problem: Pasta soaks up too much dressing, becomes heavy.
- Fix: Start with most of the dressing, toss, then add more sparingly.
- Skipping seasoning layers
- Problem: Bland salad despite flavorful dressing.
- Fix: Season pasta lightly after cooking, season the dressing, and taste after combining.
- Adding delicate ingredients too early
- Problem: Avocado turns brown, herbs lose vibrancy.
- Fix: Add avocado and most fresh herbs just before serving.
- Not chilling long enough
- Problem: Flavors remain separate.
- Fix: Chill 30–60 minutes or make ahead for best melding of flavors.
Expert tips and tricks
- Char for depth: Char corn for smoky complexity. A few blackened kernels add authentic elote flavor.
- Texture contrast: Include at least one crunchy element (pepitas, diced bell pepper, radishes) to offset creaminess.
- Layer your seasoning: Salt the pasta water. Salt and acid in the dressing. Taste and adjust after mixing.
- Use fresh lime: Bottled lime juice lacks brightness. Zest a little lime into the dressing for extra aroma.
- Balance acidity and fat: If the salad tastes flat, add more lime. If it tastes too tangy, a bit more mayo or a touch of honey balances it.
- Serve with optional garnishes: Extra cotija, a dusting of chili powder, lime wedges, and cilantro sprigs make attractive finishing touches.
- Presentation matters: Serve in a shallow wide bowl so colors show — bright yellow corn, red bell pepper, and green cilantro are visually appealing.
Nutrition & health notes (approximate and guidance)
A typical side-serving (about 150–200 g) of this salad contains carbohydrates from pasta and corn, fat from mayonnaise/cheese, and protein from cheese and optional beans or chicken. Exact nutrition varies based on substitutions.
Healthy swaps:
- Use Greek yogurt instead of some or all mayonnaise to increase protein and reduce calories.
- Choose whole-wheat or legume-based pasta for added fiber and protein.
- Add black beans for plant-based protein and fiber.
- Limit cotija to a sprinkle at the end to keep sodium in check.
Approximate per-side-serving (estimate):
- Calories: 220–320 kcal
- Carbohydrates: 25–35 g
- Protein: 6–12 g (depends on cheese and added proteins)
- Fat: 10–18 g
Note: These are rough estimates. For precise tracking, use a nutrition calculator with your exact ingredients and portions.
Frequently Asked Questions (FAQs)
Q: Can I make this salad ahead of time?
A: Yes. Make the dressing and grill corn a day ahead. Combine and chill for up to 24 hours. For best texture, add avocado and some fresh herbs just before serving.
Q: Can I serve this warm?
A: Absolutely. If you prefer warm pasta salad, toss freshly cooked pasta with warm grilled corn, dressing, and other ingredients; serve immediately. Chilled is more common for potlucks and picnics.
Q: What pasta works best?
A: Short, ridged shapes that hold dressing — elbow macaroni, rotini, penne, or short shells. For gluten-free, use rice or chickpea pasta.
Q: What cheese can I substitute for cotija?
A: Crumbled feta or queso fresco are close substitutes. Feta is saltier and tangier; reduce added salt if using feta.
Q: Is this recipe kid-friendly?
A: Yes. For kids, reduce chili powder and skip jalapeños. The creamy, slightly sweet flavor profile is generally well-received.
Q: Can I use canned or frozen corn?
A: Yes. Frozen sweet corn (thawed and drained) is a good substitute. Canned corn also works but rinse and drain well; pan-char it for better flavor.
Q: How do I make it vegan?
A: Use vegan mayonnaise and dairy-free yogurt or blended silken tofu for the dressing. Replace cotija with a vegan cheese or toasted breadcrumbs.
Q: My salad is bland — how can I fix it?
A: Add more lime juice or salt, a pinch of sugar if it needs balance, or a sprinkle of chili powder/Tajín to brighten flavors.
Q: How long will it keep?
A: In the refrigerator, 3–4 days. Avoid freezing. Store avocado separately if included.
Q: Any tips for transporting to a picnic?
A: Pack dressing separately and toss before serving. Keep cold in an insulated cooler. Bring lime wedges and extra cotija for finishing touches.
Troubleshooting quick guide
- Pasta sticky after chilling: Stir in a tablespoon of olive oil and toss lightly to separate.
- Too tart from lime: Add a teaspoon of honey or a bit more mayo/yogurt.
- Too dry: Add 1–2 tablespoons more dressing or a splash of olive oil.
- Too spicy: Balance with extra mayo or a squeeze of lime and a pinch of sugar.
- Herbs turning dark in fridge: Mix in most herbs just before serving.
Conclusion
Mexican Street Corn Pasta Salad is a delicious, adaptable fusion that captures the best of elote — smokiness, creaminess, tang, and a touch of heat — while adding pasta’s comforting texture. It’s simple to make, easy to scale, and forgiving to customize. Whether you want a lighter version for lunch, a vegan adaptation, or a protein-rich main course, this recipe stands ready to transform leftovers into something exciting and to anchor your summer gatherings.
Try the base recipe once, then experiment with the variations in this article. Keep notes on what your friends and family loved most: maybe the charred corn was a hit, or the jalapeño gave it the perfect kick. Save this recipe, make it your own, and enjoy the bright, smoky flavors that make this salad a modern classic.