If you love elote, then you'll love this Mexican street corn pasta salad. The sweet and spicy flavor in this easy to make, creamy, pasta salad recipe is drizzled in a tasty chile lime dressing. Ready in 20 minutes with leftover grilled corn, canned or frozen corn.
Try it with my Instant Pot Brisket for your next family dinner.
Highlights
- Easy to make
- Creamy and zesty unique flavor
- Fun side dish for BBQs and potlucks
Why you'll love it
It's quick and easy! If you have some leftover grilled corn, then this recipes comes together in about 20 minutes. You'll need about 30 minutes if you're cooking the corn in the oven or on the grill. Then just simply mix the ingredients together for an easy weeknight dinner or side dish.
It's made with easy to find fresh and pantry ingredients. Corn is plentiful in summer months, but canned corn is available year round. The other ingredients like sour cream, mayo, cilantro, and pasta are easy to find and always available.
It's inspired by the popular and tasty Mexican Elote. What is Elote made of? So glad you asked! Elote simply means "ears of corn" or corn on the cob as we know it in the US. In Mexico, Elote is made by charring corn on the cob then topping it with butter, mayo, Cotija, lime, crema, and spices. It's typically sold by street vendors hence the name Street Corn. In Texas, we're lucky to find it sold at outdoor fairs and baseball games.
Ingredients
How to make mexican corn pasta salad
Step One: Cook pasta according to package directions. Drain and let dry on a cookie sheet.
Step Two: To make the chili lime dressing, combine the sour cream, mayo, water or milk, zest and juice from limes, garlic powder, chili powder, and salt and pepper. For the mildest version, leave out the cayenne pepper. For medium heat, add ¼ teaspoon. For hotter, add ½ teaspoon or more, depending on your heat tolerance!
Step Three: If using fresh uncooked corn, or leftover grilled corn, just cut the kernels from the cob.
My air fryer corn on the cob recipe makes perfectly cooked corn!
If grilling, lightly coat corn with oil. Char it over high heat with the lid down for about 8-10 minutes. Turn occasionally to cook evenly. Since grills vary, be sure to pull the corn off before it's overcooked, otherwise it will be quite dry.
If roasting, cut the kernels off, spread on a baking sheet. Drizzle with olive oil and salt and pepper. Cook at 450º F for about 15 minutes.
Step Four: Combine pasta, corn, queso fresco, dressing, cilantro in a large bowl. Gently mix until well combined.
Expert tips and variations
Use raw, fresh corn. Did you know you can eat corn straight from the cob? I love the pop of fresh corn when it's at its peak in summer. It works well in this pasta salad.
If fresh corn isn't available, simply use 2 cans of whole kernel corn that's been drained. You should have about 2 cups.
I like this pasta salad with rotini and bowties best, but penne (especially mezze penne) or other short pasta shapes will work great.
Other ways to experiment with the recipe: add some chopped green or red peppers for a nice pop of color and crunch. Add one can of drained and rinsed black beans as a good source of plant protein.
Garnish with chili powder and paprika sprinkled over the top, slices of fresh avocado, and several slices of lime.
Serving suggestions
Best served right away.
To chill in refrigerator to eat later. If salad dries out (which happens as the liquid gets absorbed by the pasta) mix some fresh lime juice mixed with a bit of sour cream to a thin consistency and toss into salad. To make a day ahead, keep dressing in a separate container and add to pasta salad before serving.
This Mexican corn pasta salad can be part of a Tex Mex themed gathering. Try my homemade guacamole, instant pot carne guisada, and my no bake chocolate pie for dessert.
Common questions
No, but they both can be crumbled. Cotija is a cow's milk Mexican cheese that's been aged and therefore drier and more pungent. It is very similar to feta cheese and you can substitute with feta if you can't find Cotija and you want a sharp cheese flavor. Queso fresco, on the other hand, is a fresh (queso fresco literally translates to "cheese fresh") cow's milk cheese that's more mild in taste and creamier in texture.
more pasta salads to try
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Mexican Street Corn Pasta Salad
Equipment
Ingredients
- 16 oz rotini bowties, penne or other short pasta noodles
- 3 ears fresh or grilled corn on the cob about 2 cups
- 1 cup queso fresco or Cotija cheese divided, reserve ¼ cup for garnish
- 1-2 tablespoon cilantro chopped, optional
For the Chile Lime Dressing
- 1 cup sour cream
- ½ cup mayonnaise
- 1 lime, large or 2 small zest removed; juice reserved (about 2 tbsp)
- 2 tablespoon water or milk
- 1 teaspoon garlic powder
- 1 teaspoon chili powder chipotle
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
Instructions
- Prepare pasta according to package directions. Drain and let cool on a large baking sheet.
- If using fresh uncooked corn, or leftover grilled corn, just cut the kernels from the cob.
- If grilling the corn, lightly coat it with oil. Char it over high heat with the lid down for about 8-10 minutes. Turn occasionally to cook evenly. Since grills vary, be sure to pull the corn off before it's overcooked, otherwise it will be quite dry. Remove from the grill and remove the kernels when cool enough to handle.
- If roasting corn in the oven, cut the kernels off and spread on a baking sheet. Drizzle with olive oil and salt and pepper. Cook at 450º F for about 15 minutes.
- Make Chile Lime Dressing.
- Combine pasta, corn, queso fresco, dressing, and cilantro in a large bowl. Gently mix until well combined.
- Serve immediately or chill.
For the Chile Lime Dressing
- Combine ingredients and mix well.
Notes
- Use raw, fresh corn. Did you know you can eat corn straight from the cob? I love the pop of fresh corn when it's at its peak in summer. It works well in this pasta salad.
If fresh corn isn't available, simply use 2 cans of whole kernel corn that's been drained. You should have about 2 cups. - I like this pasta salad with rotini and bowties best, but penne (especially mezze penne) or other short pasta shapes will work great.
- Serve right away or chill in refrigerator to eat later. If salad dries out (which happens as the liquid gets absorbed by the pasta) mix some fresh lime juice (or water) with a bit of sour cream to a thin consistency and toss into salad.
- To make a day ahead, keep dressing in a separate container and add to pasta salad before serving.
- Garnish with chili powder and paprika sprinkled over the top, slices of fresh avocado, and several slices of lime.
Denise
I'm going to try it with Gluten free noodles, 'cause yeah, that's where I am at now. But cannot wait to try it!
Nikole
Yesss Denise! I hope it turns out well. Let me know! Gluten free pastas have come along way so I think it will be fantastic!!