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    Home » Side Dishes

    Mexican Street Corn Pasta Salad

    Published: May 6, 2021 · Modified: Apr 3, 2022 by Ashley · As an Amazon affiliate, this post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    Everything you love about Mexican Street Corn, or "elote", in pasta salad form! This Mexican Street Corn Pasta Salad is loaded with flavor & makes a great side dish for a summer picnic or barbeque!

    Street corn pasta salad in a serving bowl next to corn cobs, cilantro and limes.

    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 the perfect summer side dish. 

    Ingredient Notes

    This pasta salad incorporates all the flavors of the traditional version made a little more filling with the addition of pasta. Summers seem to be a popular for serving pasta salad at outdoor picnics, parties and barbeques.

    Combine these two summer side dishes together and it's like you've hit the jackpot! 

    The ingredients for the pasta salad include:

    • Pasta - I like the shape of rotini. The spiral shape helps catch all the goodness, but of course any shape will do.
    • Olive oil - used to sauté the corn in the skillet
    • Corn - there are 2 options here. You can either cut fresh corn off the cob or you can buy frozen. In either case, you will need about 2 cups of corn kernels. The plus side of frozen corn is that you can enjoy this pasta salad year round!
    • Green onions - for some extra depth of flavor
    • Cilantro - adds some freshness to the pasta salad
    • Mayo - the main part of the dressing and a traditional component of elote
    • Sour cream - adds some tangy creaminess to the dressing
    • Lime juice - fresh lime works best to add some acidity
    • 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. 
    • Elote seasoning - I've found this as a seasonal item at Aldi and more frequently at Trader Joe's. It contains a blend of salt, chili pepper, Parmesan cheese, chipotle powder, cumin and dried cilantro. Traditionally Mexican Street Corn is sprinkled with chili powder, so you can also just use this if you can't find the blends. 
    Shaker of Elote seasoning on countertop
    Elote seasoning I found at Aldi

    How To Make It

    • Make the pasta - first cook the pasta according to the package instructions, being sure to salt the water. 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. 
    • Prep the corn - if using whole cobs, cut the kernels off to make 2 cups. You will need anywhere from 2-3 cobs depending on their size, or a 12 oz. bag of frozen corn. In a large skillet, heat olive oil over high heat. Add the corn kernels and sauté 4-5 minutes until heated through and the kernels start to brown. You want the corn to start to get bits of charred pieces to mimic grilling. This is a shortcut, year round way to prepare the corn. The corn could also be grilled to stay more traditional and add a different layer of flavor to the salad. Add the corn to a large bowl with the cooked noodles, and add chopped green onions & cilantro.
    • Make the dressing - in a small bowl whisk together mayo, sour cream and lime juice. Add to the bowl and mix well.
    • Finish it off - finally add in the Cotija cheese & elote seasoning and gently mix everything together. Store pasta salad in an airtight container and keep refrigerated.  
    Charred corn on a wooden spoon
    Ingredients for pasta salad in a bowl with wooden spoon

    FAQ

    How long will the pasta salad keep?

    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.

    Bowl of pasta salad

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    Mexican Street Corn Pasta Salad in a white bowl alongside whole limes and corn on the cob
    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! This Mexican Street Corn Pasta Salad is loaded with flavor & makes a great side dish for a summer picnic or barbeque!
    Prep Time20 mins
    Total Time20 mins
    Course: Side Dish
    Cuisine: Mexican
    Keyword: mexican street corn, mexican street corn pasta salad, pasta salad
    Servings: 8 servings
    Author: Ashley Leonard

    Ingredients

    • 12 oz. rotini pasta
    • salt for pasta water
    • 1 tbsp. olive oil
    • 2 cups frozen or fresh corn cut off the cob
    • ¼ cup green onions chopped
    • ½ cup cilantro chopped
    • 1 ½ cups mayo
    • ½ cup sour cream
    • 2 tbsp. lime juice about 1 lime
    • ½ cup Cotija cheese
    • 1 tsp. Elote seasoning

    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.
    • 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. Add corn to the bowl with pasta. Mix in chopped green onions and cilantro.
    • In a separate bowl whisk together mayo, sour cream and lime juice. Pour over pasta and mix well.
    • Mix in Cotija cheese and sprinkle in Elote seasoning. Store in an airtight container in the fridge for up to 3-4 days.

    Helpful Equipment & Ingredient Links

    Mixing Bowls
    Elote Seasoning

    Notes

    Traditionally Mexican Street Corn is sprinkled with chili powder, so you can also just use this if you can't find the blends. 
    The corn could also be grilled to prepare it more traditionally. Sautéing on the stove is a nice shortcut, year round method!

    More Side Dishes

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    • Rosemary Roasted Potatoes
    • Parmesan Potato Stacks
    • Mashed Rutabaga and Potatoes

    Reader Interactions

    Comments

    1. Janice C

      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

        August 31, 2021 at 12:20 pm

        So glad you enjoyed it! Thanks for the feedback!

        Reply
    2. Ashley

      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

        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

      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

        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

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    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!

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