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This Mexican Street Corn Pasta Salad incorporates everything Eloto loves: sweet corn, creamy dressing, tangy cheese, and bold spices for an easy, crowd-pleasing pasta salad.
This easy Mexican Street Corn Pasta Salad recipe is perfect for summer BBQs, potlucks, or an easy make-ahead side dish.
What is Mexican Street Corn Pasta Salad?
Mexican Street Corn Pasta Salad is inspired by elote, a popular Mexican street food made with grilled corn, creamy sauce, cheese, lime, and spices. Everyone loved our Mexican Street Grilled Corn Salad, so we added pasta for a hearty and flavorful side dish.
Why you’ll love this recipe
Packed with bold Mexican street corn flavor Creamy, tangy and slightly smoky Perfect for BBQs and potlucks Easy to make ahead Perfect as a side dish or light main dish
Mexican Street Corn Pasta Salad Ingredients
Corn (grilled or roasted): Sweet and smoky flavor (starring!) Tip: Most grocery stores sell roasted corn in the frozen section, which is a great shortcut. Butter: Adds richness and brings out the natural sweetness of the corn Salt: Enhances the corn and the overall flavor of the dish Pasta (like Ditalini): A hearty base that holds the dressing well Cotija cheese: Adds the classic salty, crumbly flavor to eloto Avocado: Adds a creamy texture and fresh flavor Coriander: Adds a bright herbal finish Red onion: Adds a sharp bite and a bit of crunch
About dressing:
Mayonnaise or Mexican crema: Adds a creamy base that evenly coats everything Sour cream: Adds tangy flavor and balances richness Chili powder: Adds a gentle smoky flavor and a hint of spice Cumin: Adds a warm, earthy flavor Lime zest and juice: Adds brightness and a fresh citrus kick Garlic: Adds bold, flavorful depth Salt + Pepper: Enhances and balances all flavors
Get ready!
I made the sauce two days in advance and it had more flavor so I could prepare it ahead of time. Simply store in an airtight container in the refrigerator and assemble the salad right before serving.
How to make Mexican Street Corn Pasta Salad
Cook the corn: Grill or roast until lightly browned for classic street corn flavor. Boil the pasta: Cook in salted water until just past al dente. Drain and cool. Pro tip: Rinse briefly under cold water to stop cooking (optional, but helps with texture for pasta salad) Make the dressing: Combine mayonnaise, crema, lime juice, and spices. Assemble the salad: Combine pasta, corn, vegetables, cheese, and dressing. Toss and enjoy: Mix well and serve immediately or chill.
Tips for the Best Mexican Street Corn Pasta Salad
Stop making bland pasta salads! Pasta salad always looks so easy to make, and it is, but there are a few things you can do wrong. Follow these tips to make a flavorful pasta salad.
Use grilled or charred corn for the best flavor and season before adding to the salad Salt the pasta water well Overcook the pasta just a little Don’t add too much dressing – add the dressing a little at a time Add the avocado just before serving Taste and adjust the lime and salt at the end
Variations and substitutions
Make it spicy – add jalapeno or cayenne pepper.
Add protein – grilled chicken or shrimp make it a complete meal.
Make it lighter – use Greek yogurt instead of sour cream.
Don’t you have Cotija? Use feta cheese as a substitute.
Use frozen corn. You can get a similar flavor by just browning it in a frying pan.
What to Serve with Mexican Corn Pasta Salad
This pasta salad with corn is a great accompaniment to your favorite Mexican main dishes. Here are some ideas:
How long does Mexican Street Corn Pasta Salad last?
This street corn pasta salad will keep for up to 3 days, but is best eaten the same day. I love pasta salad for lunch the next day, so I’m just saying it’s not a bad idea to stash it in the fridge for later. It should be stored in an airtight container in the refrigerator.
We do not recommend freezing this pasta salad.
If you’re looking for a side dish that isn’t boring, this Mexican Street Corn Pasta Salad is for you. Creamy, fresh, and packed with bold flavors of sweet corn, tangy cheese, and tangy lime dressing. Whether you’re making it for a backyard BBQ, potluck, or a quick weeknight dinner, this is a recipe you’ll come back to time and time again.
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See how to make Mexican Street Corn Pasta Salad
(Tag translation) Avocado
