Mexican Street Corn Pasta Salad
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This unique and refreshing Mexican Street Corn Pasta Salad turns classic street food into a light side dish ideal for gatherings or casual meals at home.
With options to switch things up and customize to your taste, this delicious pasta salad is an excellent choice for picnics, barbecues, cookouts, and more!
I took this pasta salad to a bbq over the weekend and it was a huge hit!! It was packed with flavor, super satisfying and not too heavy so it worked really well as a side dish. Everyone loved it!
your new signature dish!
I used to hate pasta salad (and I still do unless I make it!) until I started coming up with fun and unique flavors. That’s how I can guarantee this Street Corn Pasta Salad will be a hit no matter where you take it!
Inspired by Mexican street corn, also called elote, this is a flavorful pasta salad with a medley of refreshing and bold flavors and a creamy dressing.
This pasta salad is one of my favorite things to make when I need to bring a dish that can be served cold! If you need more ideas for dishes that can be served cold try this Red Pepper Jelly Dip or this Whipped Cottage Cheese Dip!
- So flavorful: Thanks to warm spices, bright lime juice, and smooth Mexican crema, this dish is loaded with delicious flavors.
- Crowd pleasing: This corn salad will be a major hit with just about any crowd, and leftovers are basically unheard of!
- Versatile: It’s great as a side dish, but can also be enjoyed as a nice lunch or even a light main course.
If you want to stay on brand with the Mexican-inspired theme, you can serve this pasta salad with Baked Chicken Tacos or Slow Cooker Pulled Pork Tacos.
Jordan
Ingredients you will need
Here’s everything you’ll need to make Mexican Street Corn Pasta Salad:
- Red onion: Milder than most other kinds of onion, these are perfect to add to any kind of salad.
- Red wine vinegar and olive oil: I like to marinate my red onions for 10-20 minutes to tone down the onion taste. If you enjoy the bite of red onions, you can skip this step and add them straight to the pasta salad!
- Fusili corti: This curled pasta shape provides the perfect amount of bite and acts as the ideal base for the dressing and veggies.
- Frozen corn: I like to use frozen sweet corn for a super convenient add-in.
- Jalapeño: For some refreshing green color and a pop of mildly spicy flavor.
- Fresh cilantro: Adds a nice herbal flavor and upgrades the presentation of your pasta salad.
- Green onions: You can use these instead of or in addition to the jalapeno peppers for some added veggies.
- Cotija cheese: This Mexican cheese is somewhat similar to feta and has a nice firm texture with a salty, milky taste.
Mexican Street Corn Pasta Salad Dressing
- Mexican crema: Similar to sour cream (but so much better), this Mexican condiment has a slightly tangy flavor with a creamy and rich texture.
- Lime: Using both fresh lime juice and lime zest gives your pasta salad the perfect pop of citrus flavor.
- Garlic: I like to use fresh garlic, but jarred minced garlic or garlic paste works too!
- Seasonings: A combination of tajin, smoked paprika, salt and black pepper ensure that the dressing is packed with flavor.
How to make street corn pasta salad
Step 1: Marinate Red Onions. Combine the sliced red onions in a mixing bowl with olive oil, red wine vinegar, salt, and pepper.
Step 2: Make the dressing. In a separate bowl, mix together crema, lime juice, lime zest, grated garlic, tajin, smoked paprika, and pepper.
Step 1: Cook Corn and pasta. Cook the pasta according to package instructions. While the pasta cooks, heat the corn.
Step 2: Assemble. Toss the dressing with the pasta, then add diced jalapeño peppers, cilantro, green onions, cotija cheese, and marinated onions.
*For a detailed list of ingredients and instructions, please reference the recipe card down below.
Recipe tips and substitutions
- Instead of the Mexican crema, you could use Greek yogurt or traditional sour cream. You may need to add a tablespoon or so of water to thin it out.
- Use champagne vinegar instead of red wine vinegar. White vinegar will work too, but I like red wine or champagne vinegars because they are a little sweeter. Apple cider vinegar is a great option too!
- If you can’t find cotija cheese, you can also use queso fresco or substitute feta cheese in a pinch.
- I love the crema based dressing but you can also make it olive oil based instead for a lighter take!
- Instead of tajin, you can also mix some red chili powder with garlic salt, a bit of hot sauce, and either lemon juice or lime juice.
- Instead of rinsing the noodles in cold water, try spreading them out on a sheet pan with a drizzle of olive oil to cool. This prevents the noodles from sticking without losing the starch from the pasta!
Corn Cooking Options
- Grilled Corn: Lightly brush shucked corn with oil, sprinkle with a bit of salt, and grill at 400°F, turning every few minutes until nicely charred all around (about 12 minutes). Let it cool, then slice the kernels off the cob. This version packs the most flavor!
- Canned or Frozen Corn: Heat a pan with 2 tablespoons of butter, toss in the corn, and sauté for about 10 minutes, stirring occasionally, until it starts to brown. Season with salt and pepper, then let it cool.
- Canned Fire-Roasted Corn (easy option): If you’re using pre-roasted canned corn, just drain two cans and you’re good to go.
- Frozen Corn: For a super quick version, add frozen corn to your boiling pasta during the last minute of cooking.
What to serve with pasta salad
This street corn salad works perfectly as a side dish with classic BBQ main dishes like these air fryer burgers (or a beyond burger version), air fried wings and buffalo chicken wings, or honey Worcestershire grilled chicken.
If you have leftover corn, you could also put together another side dish like a summer corn salad or this filling avocado corn salad.
If you’re serving this pasta salad for a large gathering, I highly recommend making this Air Fryer Cookie Cake for dessert! Your guests won’t stop talking about how amazing your food was between that and the pasta salad!
Other mix-ins for Mexican street corn pasta salad
If you have some of these ingredients on hand, go ahead and add them in!
- Diced avocado: For a creamy addition, plus healthy fats!
- Cherry tomatoes: Halved cherry tomatoes add bursts of freshness and color.
- Black beans: I don’t like them but you might! Rinse and drain canned black beans and toss them into the salad for extra protein and fiber.
- Jalapeño Seeds: For a spicy kick, add in the seeds from the jalapeño. You can slice some and put them on top of the pasta salad as a garnish, or pickle them for a different flavor.
- Bell peppers: Diced bell peppers (red, yellow, or orange) add sweetness and crunch.
- Chopped fresh herbs: I went with cilantro but you can try some other combos too! Personally, I think basil and cilantro are delicious together.
- Crispy bacon: Crumbled crispy bacon adds a savory and smoky flavor to the salad.
More Pasta Salad Recipes
- Goat Cheese Orzo Pasta Salad
- Mediterranean Gluten Free Pasta Salad
- Grilled Chicken Pasta Salad
- Lemon Orzo Salad
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Mexican Street Corn Pasta Salad
Ingredients
For the marinated red onions
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 of a small red onion, very thinly sliced
For the dressing
- 1 cup mexican crema
- 1 lime, zest
- 1/2 lime, juice
- 1 large garlic clove, grated
- 2 tsp tajin
- 1/2 tsp smoked paprika
- pinch of kosher salt
- 1/4 tsp black pepper
For the pasta salad
- 8 oz fusilli corti
- 1 tbsp olive oil
- 16 oz frozen corn, or about 5 ears of fresh corn
- 2 large jalapeños, seeds and ribs removed, diced
- 1/4 cup fresh chopped cilantro
- 4 green onions, thinly sliced
- 1/2 cup cotija cheese, crumbled
Instructions
- Prepare the marinated red onions by combining the olive oil, red wine vinegar, salt, and pepper in a small mixing bowl. Add the thinly sliced onions and toss to combine. Set them aside until you’re ready to put the pasta salad together.1/4 cup olive oil, 1/4 cup red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 of a small red onion,
- Combine the Mexican crema, lime juice, lime zest, grated garlic, tajin, smoked paprika, and pepper in a small bowl. Set aside for later.1 cup mexican crema, 1 lime,, 1/2 lime,, 1 large garlic clove,, 2 tsp tajin, 1/2 tsp smoked paprika, 1/4 tsp black pepper, pinch of kosher salt
- Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool, but don’t cool it all the way because the dressing mixes better if the pasta is a little warm. Transfer the pasta to a large mixing bowl and set aside. You can add a little olive oil to the pasta water to keep the noodles from sticking.8 oz fusilli corti, 1 tbsp olive oil
- While the pasta is cooking, 1 tbsp of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until just warmed through, about 4-6 minutes. Set aside when finished.16 oz frozen corn,
- Add the dressing to the bowl with the pasta and toss to combine. Then mix in the diced jalapeño, cilantro, green onions, cotija cheese, and marinated red onions (drain and discard the marinade first). Garnish with more cilantro, green onions, and crumbled cotija cheese before serving.2 large jalapeños,, 1/4 cup fresh chopped cilantro, 4 green onions,, 1/2 cup cotija cheese,
Notes
- Your dressing should have a medium consistency, if it feels pretty thick add 1-2 tbsp of water to thin it out. You’ll definitely need to do this if you’re using a substitute like Greek yogurt or sour cream.
