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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.
3.88 from 8 votes

Mexican Street Corn Pasta Salad

Author: Ashley Leonard
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!
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Prep Time:25 minutes
Total Time:25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: mexican street corn, mexican street corn pasta salad, pasta salad
Servings: 8 servings

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

  1. 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
  2. Prep corn - see notes below.
    2 cups corn kernels
  3. Add corn to the bowl with pasta. Mix in chopped green onions and cilantro.
    1/4 cup green onions, 1/2 cup cilantro
  4. In a separate bowl whisk together sour cream, mayo, lime juice, salt and Tajin seasoning. Pour over pasta and mix well.
    1/2 cup sour cream, 1/2 cup mayo, 1 tbsp. lime juice, 1 tsp. Tajin seasoning, 1/2 tsp. salt
  5. 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.
    1/2 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. 
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