Think of this as elote gone picnic style. Mexican Street Corn Pasta Salad takes the smoky-charred flavor of street-style corn and folds it into a chilled pasta dish that actually holds up on a hot day.
Rotini catches the creamy lime-mayo dressing, while sweet corn, cotija, and chopped jalapeño bring just the right balance of richness, salt, and heat. It’s easy to prep ahead—even better after a night in the fridge—and it sits comfortably next to grilled meat, tacos, or a cold beer.
This one feeds a crowd without trying too hard. Just scoop and serve.
Steps for Making My Mexican Street Corn Pasta Salad
Step 1: Gather all ingredients.
Step 2: Boil the pasta in a large pot of salted water.
Step 3: Scissor or cut green onions, dice the jalapeno (if using) and finely chop the parsley.
Step 4: Add mayonnaise and lime juice to a small bowl.
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 cool pasta as shown.
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Step 7: Gently fold in the corn and crumbled cotija cheese.
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. Serve straight from a 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 cotija cheese 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, ditalini, orzo, bowties.
- No cotija cheese in sight? Here’s my list of cotija substitutes that I think work just as well.
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
Mexican Street Corn Pasta Salad
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Ingredients
- 8 oz dry/uncooked rotini pasta
- 2 15.25 oz cans corn, drained and rinsed
- ½ cup cotija cheese crumbled
- ½ cup green onions sliced
- 1/4 cup fresh parsley chopped
- 1 large jalapeño seeded and finely diced, optional
- 1 cup mayonnaise
- 1 tablespoon lime juice
- ½ teaspoon black pepper
- 1/4 teaspoon salt + dash of salt for pasta water
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
Instructions
- Cook the pasta: Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente (about 10-12 minutes). Drain thoroughly and rinse with cold water to stop cooking and cool the pasta completely.
- Prepare vegetables: While pasta cooks, slice green onions, finely chop parsley, and dice jalapeño, if using.
- Combine dry ingredients: In a large mixing bowl, combine the cooled pasta, drained corn, crumbled cotija cheese, sliced green onions, chopped parsley, and diced jalapeño. Toss gently to distribute evenly.
- Make the dressing: In a small bowl, whisk together mayonnaise, fresh lime juice, black pepper, salt, and chili powder until smooth and well combined.
- Assemble salad: Pour the dressing over the pasta mixture and toss thoroughly until all ingredients are evenly coated.
- Chill and serve: Cover and refrigerate for at least 1 hour to allow flavors to meld. Stir gently before serving. Serve chilled as a side dish.
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 cotija 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.
