This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
I’m about to make this Mexican Street Corn Pasta Salad again, this time for my July 4th get-together. It’s so tangy, creamy, spicy, and just so good! I can count it to go with the brisket I will put in the slow cooker (I don’t have a smoker anymore.) And the leftovers will go just as well with birria chicken tacos that I have planned this weekend.
So if you love the flavors of eloté, I think you’ll really enjoy this recipe for pasta salad that brings them all together. You can leave out the fresh jalapeño, or just chop and keep it on the side for everyone to garnish their own.
New update: If your guests can’t (or won’t) do cilantro, you can sub in fresh parsley—it adds a nice freshness. I’ve also updated some of the wording (I was calling queso fresco “cotija cheese” because brain.)
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Steps for Making My Mexican Street Corn Pasta Salad
Tools you’ll need
Step 1: Gather all ingredients. Start a large pot of water to boil on the stove; add a dash of salt to the water.
Step 2: Boil the pasta in a large pot of salted water.
Step 3: Snip or slice the green onions, dice the jalapeno (if using) and finely chop the cilantro or parsley. Dried is ok too, just use about 1/3 the amount of fresh, since dried is more concentrated.
Step 4: Add mayonnaise and lime juice to a small bowl. You can add more lime juice to taste.
Step 5: Add seasonings to the mayo mixture; stir til combined.
Step 6: Drain the pasta and run it under cold water to stop the cooking process. In a large bowl, fold in the produce with the cooled pasta as shown.
Step 7: Gently fold in the corn and crumbled queso fresco.
Step 8: Gently toss the dry ingredients.
Step 9: Add the mayo mixture and gently combine with the wooden spoon.
Step 10: Chill for three hours or overnight. Stir before plating. Serve straight from the mixing bowl or add to a serving dish. Serve cold.
Tips for Success
- For extra flavor, char fresh corn on the cob instead of using canned
- Garnish with extra queso fresco and lime wedges right before serving
- For spicier version, leave jalapeño seeds in, add cayenne pepper, or a dash or two of your fave hot sauce
- You can use any hearty pasta that you have on hand: ziti, elbow, penne, bowties.
Tools & Equipment
- Large pot for boiling pasta
- Colander or strainer
- Large mixing bowl
- Wooden spoon
- Small mixing bowl
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Large serving spoon
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Mexican Street Corn Pasta Salad
Ingredients
- 8 oz dry rotini pasta
- 2 cans sweet corn 15.25 oz, drained and rinsed
- ½ cup queso fresco crumbled
- ½ cup green onions sliced or snipped
- 1/4 cup fresh cilantro or fresh parsley
- 1 jalapeño (optional) seeded and finely diced
- 1 cup mayonnaise full fat, like Duke's
- 1 tablespoon lime juice or more to taste
- ½ teaspoon black pepper
- 1/4 teaspoon salt
- ½ teaspoon chili powder
- 1/2 teaspoon cumin
- ½ teaspoon smoked paprika
Instructions
- Bring a large pot of water to boil with a dash of salt. Add pasta and cook according to package directions until al dente (about 10-12 minutes).
- Wash and dry the jalapeño pepper (if using), green onions, and fresh cilantro or parsley.
- Slice or snip the green onions, chop the fresh herb (you can use dried if it's all you have handy), and dice the fresh jalapeño. Set aside.
- Remove pasta from heat and drain thoroughly in a colander; rinse with cold water. Set aside.
- In a large mixing bowl, combine the cooled pasta, drained corn, crumbled cheese, green onions, herbs, and jalapeño. Toss gently to distribute.
- In a small bowl, whisk together mayonnaise, fresh lime juice and seasonings.
- Assemble salad: Pour the dressing over the pasta mixture and toss thoroughly until all ingredients are evenly coated.
- Protein option: Add 1/2 c of chopped cooked chicken breast or 1/2 c of chopped hard-boiled eggs.
- Cover and refrigerate for at least 1 hour to allow flavors to meld. Stir gently before serving. Serve chilled as a side dish.
Notes
Nutrition
The bottom line
This Mexican Street Corn Pasta Salad delivers all the irresistible flavors of traditional elote in a convenient, crowd-friendly format that’s perfect for any summer eatin’. The combination of tender pasta, sweet corn, tangy queso fresco cheese, and zesty lime dressing creates a plucky side dish that goes with everything from barbecue to tex-mex, grilling to brunch.
With just 15 minutes of prep time and the ability to make it ahead, this versatile salad is your secret weapon for stress-free entertaining that doesn’t compromise on bold, authentic Mexican flavors.
Addi g cooked ground beef to add some protein. Shredded chicken would work as well
I’m not sure ground beef would be good in a cold pasta salad, but I bet shredded chicken would be great. Thank you for the suggestions, Atheena! –Andi
I made this but sautéed broccoli, garlic, red onions slightly & added it
Also cubed up a ripe avocado , cold turkey bacon & shredded carrots for color !
Wow, that sounds delicious! Thank you for the note. –Andi & Renee’
Delicious! Thank you for the recipe. Serving it with shredded pork sandwiches tonight on this hot summer day in Michigan.
Great to hear from you, Michelle! So glad you enjoyed it. Sounds great next to pork sammies! It’s hot in Texas here, too. Stay cool! –Andi & Renee’