When summer heat hits and fresh corn is at its peak, there’s nothing quite like the vibrant flavors of Mexican street corn. I’ve transformed this beloved street food into a hearty pasta salad that brings all those incredible tastes to your dinner table. This Mexican Street Corn Pasta Salad combines the smoky, tangy, and creamy elements of elote (Mexican street corn) with al dente pasta for a dish that’s perfect for backyard barbecues, potlucks, or weeknight dinners.
The combination of charred sweet corn, creamy sauce, salty cotija cheese, and a hint of lime creates an irresistible flavor profile that will have everyone coming back for seconds. It’s substantial enough to serve as a main dish but versatile enough to complement your favorite grilled proteins.
Why You’ll Love This
- Make-ahead friendly – prepare it up to a day in advance for even better flavor development
- Perfect balance of creamy, tangy, spicy, and sweet flavors in every bite
- Substantial enough for a main dish but works beautifully as a side
- Customizable heat level – adjust the jalapeño and chili powder to your preference
- Uses simple ingredients that transform into something extraordinary together
Ingredients
- 1 pound trotole pasta (or similar curly pasta like rotini or fusilli)
- 6 ears corn, roasted (or about 3 cups corn kernels)
- 1/2 cup red onion, finely diced
- 1/2 cup jalapeño pepper, seeded and diced (adjust amount for desired heat level)
- 3/4 cup finely shredded cheddar cheese, divided
- 3/4 cup finely shredded Cotija cheese, divided (or substitute feta if unavailable)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime, juiced (about 2 tablespoons)
- 1-2 teaspoons Tajín seasoning (or to taste)
- Lime zest (optional, for extra flavor)
- Fresh cilantro, chopped
- Additional Tajín seasoning for sprinkling
- Lime wedges for serving
Instructions
- Bring a large pot of water to a boil. Add about 1 tablespoon of salt to the water (this seasons the pasta from within). Add the trotole pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. It’s important not to overcook the pasta, as you want it to maintain its shape and texture in the salad. Once done, drain the pasta in a colander and rinse immediately with cold water to stop the cooking process and cool it down. Allow the pasta to drain completely.
- If using corn on the cob: Remove the husks and silk from each ear. You can roast the corn on a grill over medium-high heat for about 10 minutes, turning occasionally until charred in spots, or roast in a 400°F oven for about 15-20 minutes. Once cool enough to handle, carefully cut the kernels off the cob using a sharp knife. Stand the ear vertically on its flat end and slice downward, rotating as you go. If using frozen corn: Thaw completely and pan-roast in a skillet over medium-high heat until lightly charred in spots, about 5-7 minutes.
- Finely dice the red onion and jalapeño pepper. For less heat, remove the seeds and membranes from the jalapeño; for more heat, leave some in. Set aside 1/4 cup each of the shredded cheddar and Cotija cheeses for topping the salad later. The remaining 1/2 cup of each cheese will go directly into the salad.
- In a large mixing bowl, combine the cooled, drained pasta, roasted corn kernels, diced red onion, and diced jalapeño. Add 1/2 cup each of the shredded cheddar and Cotija cheeses. Gently toss these ingredients together until well distributed.
- In a separate medium bowl, whisk together the mayonnaise, sour cream, and freshly squeezed lime juice until smooth. If using, add the lime zest for extra flavor. Add 1 teaspoon of Tajín seasoning, whisk to combine, then taste. Add more Tajín as desired, up to 2 teaspoons total, depending on your preference for spice and tanginess. The dressing should be creamy but pourable.
- Pour the prepared dressing over the pasta mixture in the large bowl. Using a large spoon or rubber spatula, gently fold and toss until all the ingredients are evenly coated with the dressing. Take care not to break up the pasta or mash the other ingredients while mixing.
- Transfer the dressed salad to a serving bowl if desired. Sprinkle the reserved 1/4 cup of cheddar cheese and 1/4 cup of Cotija cheese over the top. Dust with a little additional Tajín for color and flavor. Scatter freshly chopped cilantro over the top if using. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a gentle toss to redistribute any dressing that may have settled. Serve chilled with lime wedges on the side for those who enjoy an extra squeeze of citrus. This salad makes a perfect side dish for barbecues, potlucks, or as an accompaniment to grilled meats.
Tips & Variations
- For a lighter version, substitute Greek yogurt for the sour cream and use light mayonnaise
- No grill? You can char corn in a cast-iron skillet or roast it in a 425°F oven for about 20 minutes
- Can’t find cotija cheese? Feta or queso fresco make excellent substitutes
- Add black beans or diced avocado for extra protein and creaminess
- For a spicier version, leave some jalapeño seeds in or add a dash of hot sauce
- Make it a complete meal by adding grilled chicken or shrimp
Serving Suggestions
This vibrant pasta salad pairs beautifully with grilled proteins like lime-marinated chicken, carne asada, or garlic shrimp. For a complete Mexican-inspired feast, serve alongside guacamole and chips, black bean soup, or chicken enchiladas.
For a refreshing beverage pairing, try serving with a classic margarita, Mexican beer with lime, or a non-alcoholic agua fresca for a meal that feels like a fiesta!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- If making ahead, reserve some of the dressing to refresh the salad just before serving
- The pasta will absorb some of the dressing as it sits; add a squeeze of lime juice to brighten it up if needed
- For food safety, don’t leave this salad at room temperature for more than 2 hours
FAQs
Can I use frozen corn instead of fresh?
Yes! Thaw and pat dry about 3 cups of frozen corn, then char it in a hot skillet with a little oil until you get some nice browning.
Is there a dairy-free version of this recipe?
Absolutely! Use vegan mayonnaise, dairy-free sour cream alternative, and skip the cotija cheese or use a plant-based feta substitute.
How far in advance can I make this pasta salad?
You can prepare this salad up to 24 hours in advance. The flavors actually improve as they meld in the refrigerator.
What makes this “street corn” style?
Traditional Mexican street corn (elote) features grilled corn slathered with a mixture of mayonnaise, lime, chili powder, and cotija cheese. This pasta salad incorporates all those classic flavors in a convenient, shareable form.
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