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Mexican Street Corn Pasta Salad in a white bowl alongside whole limes and corn on the cob
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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 minutes
Total Time20 minutes
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!