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This creamy and tangy Mexican street corn pasta salad has all the flavors of Mexican elote but in a quick and easy pasta salad. Fire-roasted corn, mayonnaise, crema, lime juice, cotija cheese, and pasta come together in 30 minutes to make the ultimate side dish.
Mexican street corn is one of my favorite snacks and appetizers. The sweetness of the corn, tanginess from the mayonnaise, crema, and lime juice, and spiciness from cayenne pepper make it difficult to have just one bite.
Now, you can enjoy all these delicious flavors in a quick and easy pasta salad that’s perfect to make in the summer and throughout the year!
What Is Mexican Street Corn?
Mexican street corn (or elotes) is a popular Mexican street food that features sweet and buttery corn on the cob coated with mayonnaise, cotija cheese, lime juice, and a special chili powder. The complex flavors really complement each other, giving the perfect mix of sweetness, spice, and tang in every bite.
You may have also heard of esquites, which are basically elotes, but in a cup! They’re much easier to eat and aren’t as messy.
I’ve taken inspiration from both of these recipes to make a fun twist with this Mexican street corn pasta salad.
Ingredients in Mexican Street Corn Pasta Salad
- Pasta: I used ditalini pasta because it perfectly captures all the sauce, but you can use any kind of pasta you like. Penne, rotini, bow-tie, or your favorite shape is perfect.
- Olive oil: Tossing the cooked pasta in olive oil is important so that it doesn’t stick together as it cools.
- Fresh corn: I recommend using fresh corn for the best flavor, but you can also use frozen corn on the cob or 2 cups of canned or frozen corn.
- Mayonnaise sauce: This sauce is a combination of mayonnaise, Mexican crema, lime juice, garlic powder, and salt.
- Cayenne pepper: I used a dash of cayenne pepper to add some spice. You can adjust the spice level by adding more or omitting it completely. You can also substitute chili powder if you prefer.
- Cilantro: I love to add cilantro to Mexican street corn recipes. It adds a great herbaceous, fresh, and earthy flavor.
- Cotija cheese: A must-have for Mexican street corn. It adds just the right amount of salt and tang. If you don’t have cotija, queso fresco or feta cheese can be used instead.
- Chile lime seasoning: I like to top off the pasta salad with a chile lime seasoning like Tajín for color and an extra hint of lime and spice.
How to Make Mexican Street Corn Pasta Salad
Cook pasta to al dente according to package instructions. Then drain and transfer it into a medium bowl. Toss it with olive oil until evenly coated, and allow it to cool on the counter or in the fridge while you continue cooking.
Cook the corn by either boiling it, grilling it, or cooking the kernels in a skillet. Let it cool, the slice the kernels off the cob. (See the section below on different ways to cook corn.)
Make the sauce by whisking together lime juice, mayo, Mexican crema (or sour cream), garlic powder, salt, and cayenne pepper.
Assemble pasta salad. Gently mix together the cooked and cooled pasta, mayonnaise sauce, cooked corn, cilantro, and cotija cheese until well combined.
Serve. Top with additional cilantro, cotija, and tajin. Serve immediately as a side dish or appetizer.
Different Ways to Cook Corn
There are many methods of cooking corn, and which one you use is totally a personal preference. Any of these methods work with this street corn salad.
- Boiling: This works best with fresh, seasonal corn that’s naturally sweet and delicious.
- Grilling: Not everyone has a grill, but if you do, this method adds a delicious smokey and charred flavor. To grill, brush each ear of corn with vegetable oil, then grill over medium-high heat for 2-3 minutes per side until it’s cooked through and charred in some spots.
- Cooking in a skillet: This method works with all kinds of corn but is especially great for frozen and canned corn. To cook in a skillet, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 5 minutes.
Recipe Tips and Variations
- I recommend using fresh corn, but you can also use 2 cups of canned or frozen and thawed sweet corn kernels instead.
- Adjust the spice level by omitting or adding more cayenne pepper based on your preference.
- Don’t have cotija cheese? You can use queso fresco or crumbled feta cheese instead.
- Any pasta shape will work. I used ditalini, but bow-tie, elbow macaroni, and rotini are all great.
- Add some protein like shredded chicken, ground chicken, or ground turkey to turn this salad into a filling and balanced meal.
- Toss in some black beans for a tasty plant-based protein option.
- For added flavor and color, mix in some diced avocado, bacon, and finely diced jalapeños.
Storage
This street corn salad can be stored in an airtight container in the refrigerator for up to 5 days.
More Side Dishes
Mexican Street Corn Pasta Salad
Ingredients
- 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
- 2 teaspoons olive oil
- 4 medium ears of corn, husked
- 4 tablespoons lime juice (about 2 limes)
- 1 cup mayonnaise
- 1 cup Mexican crema, or sour cream
- ¾ teaspoon fine salt, plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped cilantro, plus more for topping
- ½ cup crumbled cotija cheese, plus more for topping
- Chile lime seasoning, like Tajiín, for topping
Instructions
- Cook the pasta to al dente, according to package instructions. Drain and immediately toss with olive oil in a large bowl to prevent the pasta from sticking together. Allow the pasta to cool on the counter or in the fridge while you prepare the corn.
- Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes or until tender and bright yellow. Transfer to a plate and allow the corn to cool for several minutes until cool to the touch. (See Notes below for alternative ways to cook the corn.)
- Cut the corn kernels off the cob and into a medium bowl.
- In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
- Add the mayonnaise sauce, cooked corn, cilantro, and cotija cheese to the bowl of pasta and toss together to combine.
- Top with additional cilantro, cotija cheese, and Tajín if desired. Serve immediately or refrigerate until ready to eat.
Notes
- Corn: I recommend using fresh corn, but you can also use 2 cups of canned or frozen and thawed sweet corn kernels instead.
- How to grill corn: Grilling the corn instead of boiling it adds a delicious smokey and charred flavor. To grill, brush each ear of corn with vegetable oil, then grill over medium-high heat for 2-3 minutes per side until it’s cooked through and charred in some spots.
- How to cook corn in a skillet: Carefully cut the corn kernels off the cob and into a medium bow. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, for 5 minutes.
- Cayenne: You can adjust the spice level by omitting or adding more cayenne pepper based on your preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
This recipe was originally published in February 2024 and has been updated with new photos.
Great potential I just wish I had tweaked it to add more corn and seasonings I feel like it was missing flavor
delicious! thank you!
I made this tonight; added chicken to make it a meal and served it warm. it was fantastic! Looking forward to leftovers! Thank you!
I’m obsessed with this recipe! I’ve made it three times so far. I added a few things to the original recipe to make it even better; I added three roma tomatoes, four cloves of garlic, one jalapeño, three green onions, half of a red onion, lime zest, a half a cup of cilantro, 1/2 a block of queso fresco, and six ears of corn. I also changed up the pasta and used rotini last time then cavatappi this time. I let everything marinate in the fridge for a few hours before serving. Adding tajín, cilantro, and crumbled queso fresco before serving makes all the difference. Thanks for posting this recipe! It makes my heart and stomach so happy. 🙂
Yum. Made the corn pasta and turned out great. Used feta cheese just to give a little sharp taste. Great on a hot day with a cool drink