Street Corn Pasta Salad Recipe
This Mexican corn pasta salad recipe features all the flavors of Mexican street corn with even more delicious tastes and textures. Quick and easy to prepare, it’s the perfect side dish or main course for barbecues, picnics, and meal prep!
Best Elote Pasta Salad
I love Mexican street corn and incorporate it into a variety of recipes like my Mexican bean corn avocado salad and roasted corn salad. There’s just something about the smokey corn flavor and creamy consistency that always screams summer.
So, it only seemed natural to include it in a Mexican street corn pasta salad recipe! This quick dish features all the classic flavors of elotes. Then, I add more bulk with tender pasta and fresh veggies to make it a filling dish.
Tossed with a spicy creamy dressing, this pasta salad is a recipe that never disappoints. It’s sure to become a staple at all your summer gatherings!
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Street Corn Pasta Salad Ingredients
For the Salad
- Pasta - I use gluten-free macaroni pasta for this recipe, but any variety or shape of noodles will work.
- Veggies - Grilled or roasted corn, red onion, jalapeños, and green onion add vibrant color, flavor, and crunch.
- Avocado - Use fresh avocado for a boost of healthy fats and a creamy consistency.
- Cilantro - Adds a bright, refreshing, slightly peppery flavor.
For the Dressing
- Greek yogurt - Make sure to use plain flavored. This is used in place of creamy mayonnaise. Trust me, you don't even miss it, because you still get a creamy texture and tangy taste. It adds extra protein, too.
- Oil - This creates an emulsion, creating a smooth dressing. I prefer the strong flavor of olive oil, but avocado oil will also work.
- Lime juice - The acidity cuts through some of the heaviness of the fats, adding a vibrant, refreshing taste. Freshly squeezed is best!
- Garlic - For the best flavor, use whole, fresh cloves, not pre-minced varieties.
- Seasonings - Paprika, cayenne pepper, sea salt, and black pepper create a savory, spicy dressing.
- Cotija cheese - This is a traditional Mexican cheese that is used in Mexican street corn recipes. It's soft and crumbly and adds the perfect amount of bite to the dish. Crumbled feta cheese can also be used.
Can I use frozen corn?
Yes, you can use canned corn, fresh corn, or frozen corn. For best results, use sweet corn on the cob and take a sharp knife to shave the crisp corn kernels off the cob. Canned whole kernel corn is also a great option and faster to prepare, just make sure to drain the corn.
How to make Mexican Street Corn Pasta Salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Cook the pasta. Cook the pasta just to al dente according to the package instructions. Immediately rinse and drain it in cold water.
Step 2: Prepare the dressing. While the pasta is cooking, mix all the dressing ingredients in a bowl until smooth, and set it aside.
Step 3: Combine. Transfer the cooked pasta to a large bowl. Add the remaining salad ingredients, and pour the prepared dressing on top. Toss to combine and coat the ingredients.
Step 4: Chill. Cover the pasta salad with a lid or plastic wrap, and chill it in the fridge until you’re ready to serve.
Serving Elote Pasta Salad
I love to serve this recipe with grilled meats or main courses like black bean burgers or chicken burgers. Or, feel free to incorporate protein like ground beef, grilled shrimp, turkey, or chicken to make this easy Mexican pasta recipe a complete meal on its own.
How to store Corn Pasta Salad
Stored in an airtight container, leftovers will stay fresh in the fridge for up to 3 days.
Frequently Asked Questions
Mexican street corn, or elotes, is a type of Mexican street food. It features grilled corn that is slathered with a spicy, creamy, chili, garlic, and Cotija cheese topping.
Yes, rinsing the pasta in cold water stops the cooking process and will prevent the noodles from becoming mushy.
No, you don’t have to wait for it to cool. In fact, the pasta will soak up more of the dressing flavors when tossed with it while still warm.
For more pasta salad recipes, check out my:
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Recipe
Mexican Street Corn Pasta
Equipment
Ingredients
For the salad
- 8 oz macaroni pasta - I used gluten free
- 2 cups grilled or roasted corn - approx. 4 ears cut off the cob
- ¼ cup red onion
- 2 jalapenos - finely chopped
- 2 green onions - chopped
- 1 avocado - diced
- ½ cup cilantro - finely chopped
For the dressing
- 1 cup greek yogurt
- 2 tablespoon olive oil
- 2 limes - juiced
- 2 cloves garlic - minced
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 cup cotija cheese - crumbled
Instructions
- Cook pasta al dente according to package instructions. Drain and rinse in cold water.8 oz macaroni pasta
- While pasta is cooking, prepare the dressing by mixing up all the dressing ingredients in a bowl until well combined. Set aside.1 cup greek yogurt, 2 tablespoon olive oil, 2 limes, 2 cloves garlic, 1 teaspoon paprika, ½ teaspoon cayenne pepper, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, 1 cup cotija cheese
- Add the cooked pasta noodles to a large mixing bowl with the corn, red onion, jalapeno, green onion avocado, and cilantro. Pour the dressing over the noodles and toss until the noodles are well coated.2 cups grilled or roasted corn, ¼ cup red onion, 2 jalapenos, 2 green onions, 1 avocado, ½ cup cilantro
- Cover and chill the pasta salad until ready to serve.
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