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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.

A vibrant bowl of Mexican street corn pasta salad with corn, pasta, and cilantro.

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
A clear, detailed image of a single portion of Mexican street corn pasta salad, suitable for a recipe card.

Mexican Street Corn Pasta Salad

A vibrant pasta salad inspired by Mexican elote, featuring tender rotini noodles, sweet corn, cotija cheese, and a creamy lime-chili dressing that brings authentic street food flavors to your table.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings 12

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.
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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.

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