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!
Why You Will Love This Mexican Street Corn Pasta Salad Recipe
Pasta salad is a classic side dish, but that means you’ve probably had a thousand and one different iterations of it. But I can guarantee you haven’t tried a pasta salad quite like this!
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.
- 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.
Ingredients you will need
For the red onions
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!
For the 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: Adds a nice savory layer to the dressing.
Seasonings: A combination of tajin, smoked paprika, salt and black pepper ensure that the dressing is packed with flavor.
For 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.
How to make street corn pasta salad
- Marinate the red onions. Combine the sliced red onions in a mixing bowl with olive oil, red wine vinegar, salt, and pepper. Toss to combine and set aside.
- Make the dressing. In a separate bowl, mix together crema, lime juice, lime zest, grated garlic, tajin, smoked paprika, and pepper.
- Cook the pasta. Add the pasta to a pot of salted boiling water and cook until al dente according to package directions. Drain and rinse under cool water, but leave the pasta slightly warm. Transfer to a large bowl and set aside.
- Heat the corn. While the pasta boils, heat the olive oil in a skillet over medium-high heat and add the corn. Cook it until it’s slightly browned.
- Assemble the pasta salad. Toss the dressing with the pasta, then add diced jalapeño peppers, cilantro, green onions, cotija cheese, and marinated onions. Garnish with additional cilantro, green onions, and crumbled cheese, then serve.
*For a detailed list of ingredients and instructions, please reference the recipe card down below.
Recipe tips and substitutions
- Instead of the 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.
- If you can’t find cotija cheese, you can also use queso fresco or substitute feta cheese in a pinch.
- Feel free to use fresh corn on the cob if it’s in season. You can char it on the grill or pan sear it for a nice smoky flavor. Another great option is the frozen fire roasted corn from Trader Joe’s!
- Some may consider this a no-no, but add a little drizzle of olive oil to the cooked pasta while it’ sits’s cooking to prevent the noodles from sticking.
- If you’re a little weirded out by the idea of a pasta salad with a creamy white dressing, skip the crema and just mix the spices into some olive oil!
- Other types of pasta that work well in this street corn pasta salad include penne, rotini, or bowtie pasta (farfalle).
- 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.
- Add more ingredients like green bell peppers, cayenne pepper, garlic powder, or even a sprinkle of Parmesan cheese.
Can I make pasta salad ahead of time?
This pasta salad recipe can be made ahead for a convenient side! If you do make it ahead of time, I recommend you double the dressing. Store half of it separately, and mix it back into the salad just before serving.
How long does pasta salad last in the fridge?
Stored properly in an airtight container, your pasta salad will last up to 5 days in the fridge. Check it after day 3 or so just to be sure that everything still looks and smells alright!
Can you freeze Mexican street corn salad?
Because this street corn pasta salad has a dairy-based dressing, I don’t recommend freezing it. You’ll see a lot of separation if you freeze and thaw it. If you do leave out the crema and just go with an oil-based dressing, you’ll have much better luck with storing in the freezer.
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 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.
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’re looking for even more flavor, try adding one or more of these additional ingredients to your pasta salad.
- Diced avocado: For a creamy addition, plus healthy fats!
- Cherry tomatoes: Halved cherry tomatoes add bursts of freshness and color.
- Black beans: Rinse and drain canned black beans and toss them into the salad for extra protein and fiber.
- Jalapeños: 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 feel free to mix it up and try parsley or basil! 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
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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.
- Combine the Mexican crema, lime juice, lime zest, grated garlic, tajin, smoked paprika, and pepper in a small bowl. Set aside for later.
- 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.
- 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 5-7 minutes. Set aside when finished.
- 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.
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.
