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This Mexican Street Corn Pasta Salad is the answer for the ultimate side dish, bursting with bold flavor. Inspired by elote, the classic Mexican grilled corn, this dish is creamy, tangy, a little smoky, and packed with just the right amount of spice. It’s made with gluten-free pasta, charred corn, crema, cheese, a little heat, and lime.
Perfect for cookouts, BBQs, potlucks, or meal prep, this pasta salad is easy to make, comes together in under 30 minutes, and is sure to be the first bowl to disappear at the party.
What is Mexican Street Corn
Mexican Street Corn, or elote, is grilled corn on the cob slathered in a creamy chili-lime sauce, usually made with mayonnaise, Cotija cheese, chili powder, and lime juice. This pasta salad takes those iconic flavors and tosses them together with gluten-free pasta and charred corn to create a satisfying and summery dish that you’ll want to make on repeat. This has been one of our go-to salads for entertaining, plus it’s totally customizable with add-ins.
Ingredients You’ll Need
Here is an overview of ingredients. Keep scrolling for the full recipe.
- Gluten-free pasta: I love bowties here, but you can choose your favorite short pasta.
- Fresh Corn: See below for a few different ways to prepare your corn for this recipe! When making corn on the cob, I always try to buy local corn when possible!
- Fresh Herbs: I find that for this dish, the more cilantro and green onions (scallions), the better!
- The dressing: This pasta salad is tossed in a lovely (and easy) creamy dressing!
- Mayo: I love avocado oil mayo as my go-to mayo. I haven’t tried it, but as a substitute, you can try Greek yogurt, although it’ll be tangier, so you’ll want to adjust the spices accordingly.
- Spices: This dressing uses a blend of chili powder, cayenne powder, onion powder, salt, and pepper. You can adjust the heat to your desired level.
- Fresh garlic: When using raw garlic in a salad, I prefer to grate it to minimize the strong garlic flavor.
- Lime Juice: I prefer to squeeze fresh lime here!
Variations to Try
Keep it simple or add in your favorites, like:
Low-carb option: Swap the pasta for cooked, cooled cauliflower florets or spiralized zucchini.
Add protein: Toss in shredded chicken, grilled shrimp, or black beans to make it a complete meal.
Make it dairy-free: Use a dairy-free yogurt and skip the cheese, or use your favorite dairy-free alternative.
How to Make It
- Cook the pasta: Boil according to the package instructions until al dente. Rinse with cold water and set aside.
- Char the corn: In a hot skillet, sear fresh or thawed corn kernels until they’re slightly blackened and fragrant.
- Mix the dressing: In a small bowl, stir together the Greek yogurt, mayo, lime juice, and spices.
- Toss it all together: Combine the pasta, charred corn, veggies, cheese, and dressing. Mix well and season to taste.
- Chill and serve: Let it rest in the refrigerator for at least 30 minutes before serving for optimal flavor.
Options for Cooking the Corn
You have a few options here, and can opt for preparing the corn any way that is easiest for you! This pasta salad works with any of these options.
- Grilling the corn! This is my favorite method as the charred corn flavor really makes this pasta salad pop.
- We also love this easy Instant Pot Corn on the Cob method.
- Another easy method… boil it!
Lexi’s Tips for Success
Make ahead: This salad holds up well for one to two days in the fridge. Simply give it a good stir and add a squeeze of lime, if desired, before serving.
Charring the corn: Don’t skip this step! It really makes the salad taste like the real deal. You can use a cast-iron skillet, grill, or even broil it.
Use what you have: No Cotija? Use feta. Don’t like cilantro? Leave it out. Want it spicier? Add a dash of hot sauce or diced jalapeños.
FAQ’s
Yes, you can use frozen corn (fire-roasted or regular)! Use two (10-12oz) bags. Sauté it in a skillet with a little oil until cooked! Don’t overcook the corn, or it will be mushy.
Short pasta with ridges, like shells, fusilli, or elbows, works best because they grab onto the creamy dressing.
Absolutely! In fact, it tastes even better after it sits for a bit. Make it a few hours in advance or even the day before your gathering.
Yes—swap the Greek yogurt and mayo for your favorite vegan alternatives and skip the Cotija or use a plant-based cheese.
Just leave it out! You can substitute with parsley or skip the herbs altogether.
If you like this pasta salad recipe, check out these others:
- Tomato Garlic-Confit Caprese Pasta Salad
- Mediterranean Roasted Veggie Pasta Salad
- Buffalo Chicken Pasta Salad
- BLT Pasta Salad
- Grinder Pasta Salad
Watch The Video:
Mexican Street Corn Pasta Salad
Ingredients
- 12- ounces bow-tie pasta or pasta of choice
- 6 corn ears grilled or boiled (see note)
- 1/2 cup chopped cilantro
- 1/3 cup chopped green onion more as desired
- Salt and pepper as desired
Dressing:
- 1/3 cup mayo
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper more as desired
- 1 garlic clove grated
- 1 lime juiced
- 1/2 teaspoon fine sea salt and black pepper more to taste
Optional add-ins:
- Cotija cheese or feta cheese
- Black beans
- Avocado
- Jalapeno
- See more above
Instructions
- Make the pasta: Follow the directions on the package, making sure to salt your water generously. Drain pasta, rinse, and set aside to dry.
- Make the corn: Grill, boil, or use frozen corn. See post for various methods. Once cooled, cut kernels off the cob, and place into a bowl.
- Prepare the dressing: In a bowl, whisk together all the dressing ingredients.
- Prep herbs and veggies: Chop cilantro, green onion, and any add-ins you desire.
- Assemble the pasta salad: Combine all the ingredients, toss with the dressing, and adjust spices as desired! You may want a little more salt, pepper, spice, and even mayo or lime juice here!
- Enjoy immediately. Best if eaten immediately once pasta salad is dressed.
Notes
- Grilling the corn! This is my favorite method as the charred corn flavor really makes this pasta salad pop.
- Instant Pot Corn on the Cob, we also love this easy method.
- Another easy method… simply boil it!
- Use frozen corn (fire-roasted or regular)! Use 2 bags. Simply sauté it in a skillet with a little oil until cooked! Don’t overcook the corn or it will be mushy.
OMG I was able to make this and it was a party in my mouth! I chose these options:
Grilled the corn on cob w/ Jalapenos
Added a small amount of black beans (1/3 cup). – nice, but optional
Added one small avocado cut up. – also nice, also optional for me
I also did not love the mayo. I saw the note about using greek yogurt. I’ll try that – let me know if you have any other ideas!
Made for the first time last evening for a BBQ. It was SO popular! Thanks for another great recipe, lexi!
I normally do not care for pasta salads because I do not like mayo. In this recipe, the spices completely disguise the taste of the mayo and it is a very light dressing. However, this recipe has converted me to love pasta salad! I made it for a potluck and had several requests for the recipe. I also added fresh tomatos from the garden, and substituted chives for green onion since that is what he had in the garden ready to eat!
The BEST corn side dish! Super simple and easy but so good, and it’s even better the next day. I usually grill the corn but I’ve used can as well. Either way, you can’t go wrong!
This was delicious. Perfectly creamy! 🤤 I actually used frozen sweet corn kernals (Birds Eye) and sautéed them on the grill in my cast iron. It’s all I had but am easy swap!
Loved the optional suggestion to use frozen fire roasted corn. Made this recipe so quick and easy. Super tasty too! I couldn’t stop snacking on it while waiting for guests to arrive!
What do you recommend to use instead of mayonnaise? I’m not a fan of mayo.
Try Greek yogurt maybe!
Outstanding recipe! Crowd pleaser for kids and adults!
I am so glad! 🙂 Lexi
This is so, so good! I just put it together to go with dinner tonight. I used frozen fire roasted corn from Whole Foods and added a big spoonful of greek yogurt to the dressing. I could SWIM in the dressing its so good. Thanks!!
Made this last night for dinner. Everyone loved it. It was even so good as leftovers the next day.
Made this for Fathers Day and it was a huge hit!!