The Darling Apron

  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Snacks
    • Sweets
  • Resources
  • About Me
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Free Resources
  • Work With Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Free Resources
    • Work With Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Side Dishes

    Mexican Street Corn Pasta Salad

    Published: Feb 27, 2025 by Ashley · As an Amazon affiliate, this post may contain affiliate links · 6 Comments

    ↓ Jump to Recipe
    Pin the Recipe

    Everything you love about Mexican street corn, or "elote", in pasta salad form! Pasta is tossed with charred corn, herbs and Cotija cheese in a creamy chili lime dressing. It's an easy recipe loaded with flavor & makes a great side dish for your next potluck or barbecue!

    Overhead view of pasta salad in a white bowl sitting on a wooden tray. A yellow towel in the bottom left corner and cilantro and half a lime in the top left corner.

    Elote, or Mexican Street Corn, is sold on street carts in Mexico as hot dogs are sold on the streets of New York City, and for good reason. This stuff is so good!

    If you've never tried it, summer is the perfect time when there is an abundance of sweet corn for sale. The corn cob is grilled then brushed with a creamy mayo sauce and topped with Cotija cheese, chili powder & lime juice. It's truly one of the best summer side dishes. 

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients You'll Need
    • How to Make Mexican Street Corn Pasta Salad
    • How to Serve & Store
    • Other Recipes You'll Love
    • Mexican Street Corn Pasta Salad

    Why You'll Love This Recipe

    • This recipe takes less than 30 minutes to make and will keep in the fridge for a few days making it a great make-ahead recipe
    • This pasta salad incorporates all the flavors of the traditional elote made a little more filling with the addition of pasta. Combine these two summer side dishes together and it's like you've hit the jackpot! 
    • This recipe works with fresh, canned, or frozen corn making it an easy side dish option year-round!

    Ingredients You'll Need

    Here are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.

    • Pasta - I like the shape of rotini. The spiral shape helps catch all the goodness, but of course any shape will do. Weigh the pasta vs. measuring it for accuracy.
    • Corn - A few different options are listed below.
    • Cotija cheese - Often described as a Mexican version of feta cheese. A crumbly, salty cheese that adds great flavor. Feta could also be substituted if you can't find Cotija. 
    • Tajin seasoning - A popular Mexican seasoning blend of chili peppers, lime and salt. Check out this site for a homemade Tajin seasoning.
    Ingredients for pasta salad laid out on marble countertop.

    How to Make Mexican Street Corn Pasta Salad

    Step 1: Make the pasta - Cook the pasta according to the package instructions. When cooking noodles for pasta salad, I like to lean more towards the shorter side of the cooking time listed to avoid it getting too mushy.

    After it's cooked and drained, rinse the pasta to stop the cooking and to rinse the starch off. This will ensure the pasta doesn't get gummy once it's cooled. 

    Step 2: Prep the corn -

    • Skillet Method: In a skillet, heat olive oil over high heat. Add corn kernels and sauté for 4-5 minutes until heated through and starting to brown. Works with fresh corn cut off the cob, canned (drained and dried) or frozen (defrosted).
    • Grill Method: Remove husks and silk from corn cobs. Brush cobs with olive oil place cobs on a grill over high heat. Rotate cobs until all sides are nicely charred, about 8-10 minutes. Allow corn to cool then cut kernels off the cob.
    • Buy frozen (defrost) or canned fire-roasted corn - Does the work for you! Great for a quick addition and year-round option. 
    Charred corn kernels in a cast iron skillet being stirred with a rubber spatula.

    Step 3: Chili lime dressing - Whisk together mayo, sour cream, lime juice, salt and Tajin.

    Step 4: Assemble - Add corn, cilantro and green onions to the bowl with cooked pasta. Add dressing and mix until evenly coated and combined. Mix in Cotija cheese. Sprinkle extra Tajin on top, if desired.   

    Cooked rotini in a ceramic bowl with charred corn, chopped cilantro and chopped green onion on top
    Chili lime dressing on top of pasta mixture in a ceramic bowl.
    Cotija cheese on top of pasta salad ready to mix in.
    Pasta salad mixed in a ceramic bowl.

    How to Serve & Store

    Serve as a side dish at your next dinner, potluck or party. Pairs great with grilled meat like chicken or shrimp.

    This pasta salad will keep in the refrigerator for 3-4 days. Pull it out of the fridge and give it a good stir before serving. You may notice the salad becomes drier after storing. If this becomes an issue, add some extra lime juice or mayo and stir it in.

    Street corn pasta salad in a white bowl on a wooden tray. A black spoon resting in the salad. Cilantro and a cut lime in the background.

    Other Recipes You'll Love

    • Black serving spoon scooping casserole out of white baking dish.
      Tater Tot Pizza Casserole
    • Small white bowl of dipped berries with one on top cut in half, exposing the center.
      Frozen Chocolate Covered Strawberries
    • Gold spoon scooping out cherry cobbler that's in a white baking dish with a red napkin underneath the corner.
      Easy Cherry Cobbler (With Cake Mix)
    • Jello salad in glass bowl with extra orange slices on top
      Orange Jello Salad With Cottage Cheese

    Be sure to follow The Darling Apron on Facebook & Instagram along with what I’m pinning on Pinterest!

    Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe! ⭐️⭐️⭐️⭐️⭐️

    Overhead view of pasta salad in a white bowl sitting on a wooden tray. A yellow towel in the bottom left corner and cilantro and half a lime in the top left corner.
    Print Recipe Pin Recipe
    3.88 from 8 votes

    Mexican Street Corn Pasta Salad

    Everything you love about Mexican street corn, or "elote", in pasta salad form! Pasta is tossed with charred corn, herbs and Cotija cheese in a creamy chili lime dressing. It's an easy recipe loaded with flavor & makes a great side dish for your next potluck or barbecue!
    Prep Time25 minutes mins
    Total Time25 minutes mins
    Course: Side Dish
    Cuisine: Mexican
    Keyword: mexican street corn, mexican street corn pasta salad, pasta salad
    Servings: 8 servings
    Author: Ashley Leonard

    Ingredients

    • 3 cups dry pasta see notes below
    • 2 cups corn kernels see notes below
    • ¼ cup green onions chopped
    • ½ cup cilantro chopped
    • ½ cup sour cream
    • ½ cup mayo
    • 1 tbsp. lime juice
    • 1 tsp. Tajin seasoning
    • ½ tsp. salt
    • ½ cup Cotija cheese

    Instructions

    • Cook pasta according to package instructions, being sure to salt the water. Drain and rinse well under cold water. Add to a large bowl and set aside.
      3 cups dry pasta
    • Prep corn - see notes below.
      2 cups corn kernels
    • Add corn to the bowl with pasta. Mix in chopped green onions and cilantro.
      ¼ cup green onions, ½ cup cilantro
    • In a separate bowl whisk together sour cream, mayo, lime juice, salt and Tajin seasoning. Pour over pasta and mix well.
      ½ cup sour cream, ½ cup mayo, 1 tbsp. lime juice, 1 tsp. Tajin seasoning, ½ tsp. salt
    • Mix in Cotija cheese and serve. Sprinkle extra Tajin seasoning on top, if desired. Store in an airtight container in the fridge for 3-4 days.
      ½ cup Cotija cheese

    Notes

    1. Pasta:
    • 12 oz. of any dry pasta will work. I prefer rotini, but farfalle (bowties), penne, or fusilli are all good options. 
    2. Corn:
    Skillet Method: In a skillet, heat 1 tbsp. olive oil over high heat. Add corn kernels and sauté for 4-5 minutes until heated through and starting to brown. Works with fresh corn cut off the cob, canned (drained and dried) or frozen (defrosted). 
    Grill Method: Remove husks and silk from corn cobs. Brush cobs with olive oil place cobs on a grill over high heat. Rotate cobs until all sides are nicely charred, about 8-10 minutes. Allow corn to cool then cut kernels off the cob. 
    Buy frozen (defrost) or canned fire-roasted corn - Does the work for you! Great for a quick addition and year-round option. 

    More Side Dishes

    • Square image of grilled potatoes in opened foil packet on a white platter.
      Grilled Potatoes in Foil
    • Tuna potato salad in a light green ceramic bowl on a wicker placemat with a jar of fresh herbs alongside.
      Tuna Potato Salad
    • Overhead shot of large silver bowl of coleslaw with 2 wooden spoons resting in the slaw.
      Old-Fashioned Coleslaw with Vinegar
    • Squash on a serving platter with sage leaves
      Air Fryer Acorn Squash Slices

    Comments

      3.88 from 8 votes (6 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Janice C says

      August 31, 2021 at 12:05 pm

      5 stars
      Delicious! I didn’t have any green onions but substituted a finely diced shallot. We also sprinkled a little Tajin on it before serving for an added kick.

      Reply
      • Ashley says

        August 31, 2021 at 12:20 pm

        So glad you enjoyed it! Thanks for the feedback!

        Reply
    2. Ashley says

      September 19, 2021 at 11:36 am

      5 stars
      Made this as a side for my son’s first birthday. He loved it just as much as the adults did! Several people asked for the recipe and I was so happy to send them your way! 😃

      Reply
      • Ashley says

        September 19, 2021 at 12:05 pm

        Thanks so much for the feedback! I’m glad all your guests enjoyed it!

        Reply
    3. Dani Bradrick says

      September 23, 2021 at 8:03 am

      Would like to serve it hot or cold. Do you think that this would be a good dish either way?

      Reply
      • Ashley says

        September 23, 2021 at 9:56 am

        I would serve it cold. With mayo in the dressing heating it could cause the mayo to separate creating an unappetizing texture. Hope this helps!

        Reply

    Welcome to The Darling Apron! I'm a wife, mom, & chai tea latte lover who uses food as her love language. I believe some of life's best moments happen when gathered around the kitchen table. Whether making time-honored family recipes or developing new favorites, I love creating memories through delicious food. I hope this space inspires you to do the same!

    More about me →

    Latest Recipes

    • Two bars sitting on marble counter with pan of bars in the background. Whole pretzels and butterscotch chips scattered on counter.
      Butterscotch Pretzel Rice Krispie Treats
    • Half of bagel but on a wooden board with other half of sandwich and extra leaf lettuce in background.
      Bagel BLT with Avocado
    • Corn dog with a bite taken out of end sitting on top of other corn dogs on a plate with a white bowl of maple syrup next to them.
      Breakfast Corn Dogs (With Pancake Mix)
    • Four guacamole toast variations on marble countertop. A halved avocado also shown.
      Guacamole Toast

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.