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Mexican Street Corn Pasta Salad

Mexican Street Corn pasta salad.

5 from 4 reviews

Creamy, tangy and so delicious, this Mexican Street Corn Pasta Salad takes your favorite summertime side and switches it up with Mexican-inspired flavors reminiscent of Elote (Mexican street corn flavored with crema, cheese, a little heat, and lime). This pasta salad is a crowd-pleaser that is customizable, hearty, and unique. Watch it fly off the table whenever you serve it!

Ingredients

Scale
  • 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

  1. Make the pasta: Follow the directions on the package, making sure to salt your water generously. Drain pasta, rinse, and set aside to dry.
  2. 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.
  3. Prepare the dressing: In a bowl, whisk together all the dressing ingredients.
  4. Prep herbs and veggies: Chop cilantro, green onion, and any add-ins you desire.
  5. 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!
  6. Enjoy immediately. Best if eaten immediately once pasta salad is dressed.

Notes

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.
  • 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.

Nutrition

Keywords: Mexican Street Corn, Mexican Street Corn Pasta Salad

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