Mexican Street Corn Pasta Salad

Say hello to your new favorite summer dish: Mexican Street Corn Pasta Salad. Enjoy all the beloved flavors of street corn, from Cotija cheese to a creamy dressing, all packed into the perfect salad for barbecues, parties, or potlucks.

Mexican Street Corn Pasta Salad

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If you’ve ever tried Mexican street corn (also known as elote), you know how downright delicious it is! Inspired by my recent pasta salad kick, I decided to turn it into a pasta salad. Have you tried my Bruschetta Pasta Salad yet?

Don’t worry if you don’t have the means to grill your corn. You can roast your corn indoors, use a grill pan, or simply add some char to frozen or canned corn. However you cook it, corn is the star in this street corn pasta salad.

Can you Make Street Corn Pasta Salad in Advance?

YES! That’s one of the many reasons I love this recipe. Prep it the day before potlucks, parties, backyard get-togethers, summer celebrations and more as I think it tastes EVEN better on day two.

This pasta salad is a great side dish for any celebration. Keep your pasta salad in an airtight container for up to 5 days.

Garnishing Mexican Street Corn Pasta Salad

I like to reserve back a bit of Cotija cheese and chopped cilantro to garnish this street corn pasta salad. I also love sprinkling on some extra Tajin. You can also use chili powder or a smoked paprika too!

Recipe Tips & Substitutions

You know I love telling you to put your own spin on any recipe you find here. We all have our own preferences and favorites. You can always make the recipe just as it’s shown in the recipe card, but here are a few other ideas!

  • Add a can of black beans.
  • Add in a diced bell pepper.
  • Add on a protein like grilled chicken, steak strips or shrimp.
  • Toss in a few handfuls of spinach or arugula for extra greens.
  • Leave out the onion if you prefer it without!
  • Love it spicy? Add more jalapeno and extra cayenne pepper for a kick!
  • Substitute in Greek Yogurt (plain!) for the Sour Cream.
  • Can’t find Cotija cheese? You can use feta cheese too. Or leave it out completely if you prefer it without cheese.
  • After a day or two, if your pasta salad seems dryer, you can stir in a spoonful of mayo or mayo/sour cream.

I hope you give this recipe a try! It’s a new fave around here!

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Author: Courtney
Loaded with flavor from roasted corn, Cotija cheese and lots of seasonings, this Mexican street corn pasta salad is the ultimate summer potluck dish!
No ratings yet
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Salad
Cuisine Mexican
Servings 10 servings
Calories 304 kcal


  • 12 ounces pasta (short-cut pasta like cavatappi, farfalle, rotini, ditalini, etc.)
  • 1/2 cup red onion – diced
  • 1 jalapeno – deseeded and diced
  • 3-4 cups roasted corn – about 8 ears of corns or 2 cans of corn
  • 4 green onions – chopped
  • 1/2 bunch cilantro – chopped
  • 2/3 cup Cotija cheese – grated

Pasta Salad Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or plain Greek Yogurt
  • 1 lime juiced
  • 1 tsp chili powder or Tajin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • cayenne pepper to taste


  • Boil the pasta in a large pot of salted water following the package instructions. Once done, drain the pasta and rinse it with cold water. Transfer the cooled and drained pasta to a large bowl.
  • You can grill, boil, or use canned corn for this recipe. Grilling: Remove husks and silks from the corn. Preheat the grill to medium-high. Brush the corn with olive oil, salt, and pepper. Grill for about 15 minutes, rotating frequently until lightly charred. Let it cool, then slice off the kernels. Boiling: Remove husks and silks from the corn. Boil a large pot of water, then add the corn and cook for 7-10 minutes. Let it cool, then slice off the kernels. You can then roast them in a saucepan with a little oil until charred. Frozen or Canned: I suggest adding frozen or canned corn to a saucepan with a little oil and sautéing until charred.
  • Add the corn to the pasta.
  • Add in diced red onion, jalapeno, green onion and cilantro.
  • In a small bowl, whisk together mayonnaise, sour cream, lime juice, and seasonings. Stir until combined and pour over the pasta salad. Mix until the pasta salad is evenly coated. Top with Cotija cheese, extra cilantro, and a dash or two of Tajin seasoning for garnish.
  • Store in an airtight container for up to 5 days. This tastes even better the next day!
Calories: 304kcalCarbohydrates: 38gProtein: 8gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 20mgSodium: 196mgPotassium: 243mgFiber: 3gSugar: 4gVitamin A: 411IUVitamin C: 8mgCalcium: 79mgIron: 1mg
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