With roasted corn, chilled pasta and a delicious creamy chili lime dressing, this Mexican Street Corn Pasta Salad recipe is perfect as a side dish, and super easy to make!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This easy and delicious pasta salad is a fun twist, and captures the flavors of Mexican street corn. If you’ve never had it, it is roasted or grilled corn on the cob, that is slathered in a creamy irresistible sauce and sprinkled with spices and fresh herbs.
It is tangy and yummy and absolutely necessary to get anytime you see it!
I’ve used the flavors from this yummy street treat to make a pasta salad that is perfect for any time of year, and the best side dish to your summer bbq!
If you are looking for more pasta recipes to try, you’ll also love this Southwestern Style Pasta Salad (with lime vinaigrette) or my Greek Pasta Salad.
Need corn tortillas? I got you! My homemade corn tortillas are super easy to make and SO good.
Why you’ll love this recipe:
- This is a fun twist on a yummy treat found on street carts everywhere!
- You’ll love the flavors of Elote (corn) that are brought out by roasting the corn briefly in a skillet.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Pasta. Any short pasta will work. Rotini is my favorite because the little spirals catch the dressing and cheese, so each bite is super flavorful. Shells, penne, macaroni or fusilli pasta all work too.
- Sweet Corn. This can be fresh ears of corn, frozen corn, or canned corn. If frozen, thaw before roasting or grilling the corn.
- Mayonnaise. Essential! Use your favorite brand (I like Best/Hellmann’s).
- Sour Cream. This is so good in this; it adds a much needed tang to the dressing. Greek yogurt can also be used.
- Lime. Fresh lime juice. Love lime? Grate a tiny bit of lime zest into the dressing, or over the top.
- Chili Powder, Cayenne Pepper, Garlic Salt, Black Pepper. These are all the typical seasonings in the topping of street corn.
- Cotija Cheese. This is an aged Mexican cheese that is salty and crumbly. If you have trouble finding it, feta cheese is a great substitute. You’ll need about a 1/2 cup.
- Cilantro. I love me some fresh cilantro. The recipe calls for 1/4 cup, but like garlic and vanilla, you measure that with your heart!
Recommended Equipment/Tools
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- Large Bowl
- Whisk
- Large Skillet (to roast the corn)
- Spatula or spoon to mix
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Cook the Pasta
Cook pasta according to package directions, or bring a large pot of salted water to a boil. Add your uncooked pasta and cook to al dente. Drain and rinse, then set aside to cool completely.
Roast the Corn
In a large skillet cook the corn on medium high heat until the corn kernels start to get dark brown spots. You can also use an outdoor grill if you are using fresh ears of corn.
Make the dressing
In a large bowl combine dressing ingredients, ie mayonnaise, sour cream, lime juice, chili powder, cayenne pepper and garlic salt. Add pepper to taste.
Combine
To the dressing mix add the corn, pasta, cotija cheese and cilantro.
Toss together until everything is well combined.
Chill
Refrigerate for 1-2 hours until chilled.
Devour
Kylee’s Notes
What to do with leftovers
Store in an airtight container in the refrigerator for up to 2-3 days.
Substitutions/Additions
Frozen corn can be used, as well as canned or fresh corn.
Add in diced jalapenos or green chilies for a spicy kick.
Add in some diced red onion, or green onions.
Add black beans for a protein boost.
Feta can be used in place of cotija cheese.
You can substitute the sour cream for Mexican crema.
Any short pasta will work, penne, shells or macaroni elbows.
More delicious salads:
Some of our favorite salad recipes:
- Summery White Bean Salad. Served chilled or at room temperature, this Summery White Bean Salad is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Grilled Vegetable Salad with Tarragon Dressing. A spectacular, smoky charcoal-grilled vegetable salad, bursting with flavor, this is an easy side that you can make ahead or make with the family!
- Southwest Chicken Salad (with Chipotle Ranch Dressing). Classic flavors made fabulous in this hearty Southwest Chicken Salad. With enough protein to make this a wonderful main dish vs a side, this is a salad you’ll make over and over!
- Arugula Salad (with Lemon Vinaigrette). This is the one you’ve been looking for! Peppery arugula mixed with bright tomatoes, parmesan, and dressed with fresh lemon vinaigrette. Perfection!
- Chopped Asparagus Salad (from View from the Great Island)
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Mexican Street Corn Pasta Salad
Ingredients
- 1 pound rotini pasta
- 2 cups corn (frozen, canned or fresh corn)
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- lime juice (the juice of 1 lime)
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- ½ teaspoon garlic salt
- pepper
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
Directions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add 1 pound rotini pasta and cook to al dente. Drain and set aside to cool completely.
Roast the Corn
- In a large non-stick skillet cook 2 cups corn on medium high heat until the corn starts to get dark brown spots.
Make the dressing
- In a large mixing bowl combine 1/2 cup mayonnaise, 1/3 cup sour cream, lime juice, 1 teaspoon chili powder, 1/4 teaspoon cayenne pepper and ½ teaspoon garlic salt. Add pepper to taste.
Combine
- To the dressing mix add the corn, pasta, 1/2 cup crumbled cotija cheese and 1/4 cup chopped cilantro.
- Toss together until everything is well combined.
Chill
- Refrigerate for 1-2 hours until chilled.
Devour
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Notes
You can add in diced jalapenos or green chilies for a spicy kick.
If you can’t find cotija cheese you can substitute feta.
You can substitute the sour cream for Mexican crema.
Any short pasta will work, penne, shells even elbow.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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