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This Mexican street corn pasta salad is creamy and tangy, with all the flavors of Mexican elote, but in a quick, easy pasta salad! Fire-roasted corn, mayonnaise, crema, lime juice, cotija cheese, and pasta come together in 30 minutes.
A Note from Isabel
The Best Mexican Street Corn Pasta Salad!
If you grew up eating elotes or esquites, I know you’ll love this Mexican street corn pasta salad! When I visit family in Mexico, street vendors at the local market are always selling esquites out of big cups, and honestly, I can never walk past without grabbing one.
This pasta salad is basically that, but in a bowl. All the same flavors of sweet corn, creamy mayo and crema, lime, cotija, and a hit of chili, just tossed with pasta so it’s easy to make ahead, feed a crowd, and perfect for cookouts. It’s inspired by both elotes (the corn-on-the-cob version) and esquites (the cup version, my personal favorite), and it comes together in about 30 minutes!
5-Star Review ★★★★★
“I’m obsessed with this recipe! I’ve made it three times so far.” -Amber
Ingredients You’ll Need
| Ingredient | Notes |
|---|---|
| Pasta | I used ditalini pasta because it perfectly captures all the sauce, but you can use any kind of pasta you like. Penne, rotini, bow-tie, or your favorite shape is perfect. |
| Corn | I recommend using fresh corn for the best flavor, but you can also use frozen corn on the cob or 2 1/2 cups of canned or frozen corn. |
| Dressing | This sauce is a combination of mayonnaise, Mexican crema, lime juice, garlic powder, and salt. Crema is worth using here if you can find it. It’s tangier and thinner than sour cream and tastes closer to the real thing, but if you can’t find it near you, sour cream will work. |
| Cayenne pepper | I used a dash of cayenne pepper to add some spice. You can adjust the spice level by adding more or omitting it completely. You can also substitute chili powder if you prefer. |
| Cilantro | I love to add cilantro to Mexican street corn recipes. It adds some herb-y freshness that makes this perfect for the warmer seasons! |
| Cotija cheese | A must-have for Mexican street corn. It adds just the right amount of salt and tang. If you don’t have cotija, queso fresco or feta cheese can be used instead. |
| Chili lime seasoning | I like to top off the pasta salad with a chili lime seasoning like Tajín (or my homemade chili lime seasoning) for color and an extra hint of lime and spice. |
(See the recipe card below for full measurements.)
How to Make Mexican Street Corn Pasta Salad
Cook the pasta to al dente according to package instructions. Then drain and transfer it into a medium bowl. Allow it to cool on the counter or in the fridge while you continue cooking.
Cook the corn by either grilling it and then slicing it off the cob, cooking the kernels in a skillet with some butter until charred, or boiling it. (See the section below for more details on the different ways to cook corn.)
Make the dressing by whisking together lime juice, mayo, Mexican crema (or sour cream), garlic powder, salt, and cayenne pepper.
Gently mix together the cooked and cooled pasta, dressing, corn, cilantro, and cotija cheese until well combined. Top with extra cilantro, cotija, and a sprinkle of chili lime seasoning, then serve.
Different Ways to Cook the Corn
Any of these methods works with this Mexican street corn pasta salad:
- Skillet: This method works with all kinds of corn – fresh, frozen, or canned – and gives you a nice light char without needing a grill. Melt 2 tablespoons of butter in a large skillet over medium-high heat, add the kernels, and cook for about 10minutes, stirring occasionally, until lightly golden.
- Grilling: Adds a smoky, charred flavor that’s hard to beat when fresh corn is in season. Brush each husked ear with vegetable oil and grill over medium-high heat for 2-3 minutes per side until cooked through and charred in spots. Let cool, then slice the kernels off the cob.
- Boiling: The simplest method and works great with fresh seasonal corn. Bring a large pot of water to a boil, add the husked ears, and cook for 5 minutes until tender and bright yellow. Let cool, then slice the kernels off the cob.
Recipe Tips & Variations
- Use whatever corn you have. Fresh is best when it’s in season, but canned or frozen work great year-round, especially if you cook them in a skillet with butter to get some color on them.
- Adjust the heat. Add more cayenne if you like it spicy, or leave it out entirely if you’re sensitive to heat.
- Want to make it a meal? Add some protein like shredded chicken, ground chicken, or ground turkey.
- Easy add-ins that work well. Diced jalapeño, diced red onion, avocado, black beans, and crumbled bacon.
Frequently Asked Questions
- Can I make this pasta salad ahead of time? Yes! Make the dressing ahead and store it separately, then toss everything together right before serving so the pasta doesn’t soak up all the dressing.
- Can I use frozen or canned corn? Absolutely. 2 1/2 cups is great. For the best flavor, cook the kernels in a skillet with a little butter until lightly golden instead of using them straight from the can or bag.
- What can I substitute for cotija cheese? Queso fresco or crumbled feta are the closest substitutes. Both have a similar salty, crumbly texture.
- What can I substitute for Mexican crema? Sour cream is the easiest swap and works well in the dressing.
- How long does it last in the fridge? Up to 4 days in an airtight container. Give everything a stir before serving and add a little extra lime juice or crema if needed.
More Recipes To Try
Mexican Street Corn Pasta Salad
Ingredients
- 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
- 2 tablespoons unsalted butter
- 2 ½ cups corn, fresh (about medium 4 ears), canned, or frozen
- 4 tablespoons lime juice (about 2 limes)
- 1 cup mayonnaise
- 1 cup Mexican crema (or sour cream)
- ¾ teaspoon fine salt, plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped cilantro, plus more for topping
- ½ cup crumbled cotija cheese, plus more for topping
- Chili lime seasoning, for topping
Instructions
- Cook the pasta to al dente, according to package instructions. Drain and transfer to a large bowl. Allow the pasta to cool on the counter or in the fridge while you prepare the corn.
- Cook the corn. Melt the butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, for about 10 minutes until lightly golden and charred in places. Set aside to cool for several minutes until cool to the touch. (See Notes below for alternative ways to cook the corn.)
- Make the dressing. In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
- Assemble. Add the dressing, cooked corn, cilantro, and cotija cheese to the bowl of pasta and toss together to combine.
- Serve. Top with additional cilantro, cotija cheese, and chili lime seasoning if desired. Serve immediately or refrigerate until ready to eat.
Notes
- To grill the corn: Brush each husked ear with vegetable oil and grill over medium-high heat for 2-3 minutes per side until cooked through and charred in spots. Let cool, then cut the kernels off the cob.
- To boil the corn: Bring a large pot of water to a boil. Add the husked ears of corn and cook for 5 minutes until tender and bright yellow. Let cool, then cut the kernels off the cob.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in February 2024 and has been updated with new photos. I removed the step of tossing the cooked pasta in olive oil after more testing, as I don’t believe it’s necessary.
Photography by Ashley McLaughlin.
This Pasta Salad is a family favorite! I make it for every party and always get asked for the recipe. Thank you for sharing!
Delicious! 😋😋😋💯💯👏🏾👏🏾 tyfs!
Delicious salad! My market only had fresh white corn so it wasn’t as colorful as it could be. I grilled the corn, didn’t have crema so I used sourcream. I think a little finely diced poblano or jalapeño chili might be a good addition as well. I took some to work today. All of my coworkers are Mexican and they gave it a thumbs up!
this was great! followed your suggestion of adding some diced jalapeño and red onion. used maybe 12oz of pasta and thought it was perfect! I made it ahead of time for a barbecue tossed with about half the dressing and then tossed in the last half right before I served. thank you for a wonderful recipe
This is a great pasta salad. I added some red and green peppers and red onion for some veg and some black beans too. The tajin makes it! Thank you for this recipe!
This was super yummy! Easy to make and great taste!
This was a big hit! So easy and delicious! I used frozen corn and pan roasted it to give it more texture and flavor.
This salad was incredible! Shared it with a friend and we both said we can’t stop eating it!
If you double the recipe, double everything except the pasta. I used 24 oz. of ditalini and it was a good proportion to double of the other ingredients.
Delicious.’ This is the second time I’ve made it, and I added some red onions and carrots.
Great recipe, I swapped the pasta with farro just as delicious.