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  • ร—
    Home ยป Recipes ยป Salads

    Mexican Street Corn Pasta Salad

    Updated: Jul 10, 2025 โ€ข Published: Jul 10, 2025 by Sam Merritt โ€ข Leave a Comment

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of mexican street corn pasta salad, top image of full bowl of salad photographed from above, bottom image is close up of pasta salad

    Creamy, crunchy, tangy, and sweet, this Mexican street corn pasta salad is packed with bold flavor and is a guaranteed showstopper for your next cookout. All the best flavors of classic elote in one easy-to-make dish that’s just as good warm as it is cold. Recipe includes a how-to video!

    Bowl of Mexican street corn pasta salad topped with cilantro, jalapeno, cotija cheese, and chili powder.

    Elote Pasta Salad

    In a sea of classic summer salads (macaroni salad, broccoli salad, and traditional pasta salad), this Mexican street corn pasta salad recipe is unique and stands out in the best way. Its different, but still familiar, and it’s always a crowd pleaser.

    What sets this recipe apart is the absolute bomb of flavors and textures in every bite. Juicy, fresh, slightly charred corn (fresh off the cob is best!), creamy dressing with a little tang, tender pasta, and pops of salty cotija and crisp onion. Whether you’re making this for a cookout or just for something less mundane in your weeknight dinner routine, it’s a guaranteed slam dunk.

    Why You Need to Make It:

    • Charred corn = incredible flavor. Cooking the corn in a hot cast iron skillet caramelizes the natural sugars, which adds depth and toasty flavor (and if you grill it? Even better!).
    • Great way to use up summer corn! You’ll need 4 cups of sweet corn for this recipe; make sure to pick a variety that tastes good, as this largely flavors the salad.
    • Layered flavors that hit every note. Sweet corn, salty cheese, just the right touch of heat from jalapeno and a hint of sugar + lime juice for balance. Every bite is vibrant and irresistible.
    • Versatile. Serve it warm or cold, make in advance (it’s very make ahead friendly), or add extra spice with Tajin. This recipe pairs just as well with smash burgers and hotdogs as it does with crispy chicken tacos and chicken enchiladas. Or make a meal out of the salad itself (I’d do the same!).

    What You Need

    So what’s in it? Sweet crisp corn, perfectly cooked noodles, crunchy onions and jalapenos, fresh cilantro and lime, salty cheese… many of these are traditional to elote or esquites and they’re key players for a really good Mexican street corn pasta salad. Let’s talk a few details before we begin.

    Overhead view of (labeled) ingredients for Mexican street corn pasta salad including corn on the cob, cilantro, red onion, and more.
    • Corn. Fresh sweet corn cut right off the cob is best. The flavor of your corn will greatly impact the flavor of this pasta salad, so use a sweet or “super sweet” variety corn that tastes good (the local “ambrosia” corn around here is my favorite!)! If you can’t find fresh corn, thawed frozen sweet corn will work in a pinch.
    • Pasta. I used fusilli bucati here for its fun shape (and because it has lots of nooks for the sauce to cling to), but really any kind will work.
    • Cotija cheese. Cotija is a classic Mexican street corn ingredient, so it was a must for elote pasta salad! If you can’t find this, queso fresco or a good quality parmesan will work instead.
    • Chili powder. This is the same kind of chili powder you’d use in my chili recipe. It’s not spicy–just adds flavor. A little goes in the salad, but then you’ll want some for sprinkling on top. You could substitute a bit of ancho chili powder (a favorite from my potato soup!) if you want a smokier note.
    • Mexican crema. This is similar to sour cream, but has a thinner texture and slightly sweet flavor. If you can’t find crema in your grocery store, sour cream should work fine in a pinch.

    This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    SAM’S TIP: A sprinkle of tajin or chili powder on top before serving adds color and flavor. Tajin packs more of a flavor punch, so if you have that, use it!

    How to Make It

    Step 1: Boil the pasta

    Boiling pasta for pasta salad.

    Cook your noodles in well salted water (don’t skip the salt, as this is your only chance to season the noodles!) until al dente. Drain and set aside.

    Step 2: Char the corn

    Corn kernels toasting in a cast iron pan.

    Melt the butter in a cast iron skillet over medium-high heat. Add the corn and cook, stirring occasionally, until charred. Season with a pinch of salt, then remove from the heat and add to the pasta bowl.

    SAM’S TIP: Grilling the corn instead of cooking in cast iron would be AMAZING! In the cast iron we cook the corn in butter and so don’t really get a true char, but that doesn’t mean you can skip this step — the resulting flavor is still deep and incredible.

    Step 3: Make the dressing & combine

    Dressing being poured over a pasta salad made with corn, red onion, jalapeno, and more.

    Whisk together the dressing ingredients in a large measuring cup. Once the corn has cooled down a bit, you can add the dressing and the add-ins to the pasta bowl.

    Toss everything together until all ingredients are evenly coated in dressing. Add an additional sprinkle of chili powder or Tajin on top before serving (or leave it on the side for your guests to add to their hearts’ desire), and enjoy!

    SAM’S TIP: This salad actually tastes good warm or cold. If you plan to serve it cold, make sure to cover it well before placing in the fridge to chill. It’s always a good idea to give it a good stir before serving after it has had time to sit.

    Close-up view of a Mexican street corn pasta salad topped with cilantro, jalapeno, cotija cheese, and chili powder.

    Customize!

    • 🔁 Switch up the pasta: shells, macaroni, ditalini, bowties, or even penne would all be fun in this pasta salad.
    • 🥓 Add bacon: crumble up some bacon and toss that in with the veggies for a smoky twist.
    • 🌶️ Turn up the heat with a sprinkle of cayenne pepper with the spices or top with crushed Flaming Hot Cheetos.
    • 🥑 Vary the veggies: add black beans, diced avocado, bell peppers, poblanos, etc.
    • 🌽 Grill the corn instead! Char the corn cobs over the grill instead of cooking in a pan. This will build amazing flavor!
    • 🔥 Try it hot or cold: this salad tastes great either way! If you usually make it cold, try it warm (right after making it!) one time and see how you like it.
    Close-up view of a Mexican street corn pasta salad topped with cilantro, jalapeno, cotija cheese, and chili powder.

    More Ways To Use Up That Sweet Summer Corn:

    • Spoon scooping creamed corn out of a skillet.
      Creamed Corn
    • bowl of chicken corn chowder topped with bacon and green onions
      Chicken Corn Chowder
    • close up of corn salad in bowl
      Corn Salad
    • Cheesy corn dip in a skillet after baking.
      Corn Dip

    I hope this salad makes an appearance at one of your cookouts this summer! ☀️

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Close-up view of a Mexican street corn pasta salad topped with cilantro, jalapeno, cotija cheese, and chili powder.

    Mexican Street Corn Pasta Salad

    Creamy, crunchy, spicy, and sweet, this Mexican street corn pasta salad has it all! If you love elote, you need to try this dish!
    Recipe includes a how-to video!
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    Course: Dinner, lunch, Salad, Side Dish
    Cuisine: American, Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 8 servings
    Calories: 365kcal
    Author: Sam Merritt

    Ingredients

    Pasta and corn

    • 8 oz (226 g) dry pasta
    • 2 Tablespoons salted butter
    • 4 cups (615 g) corn kernels (see note)
    • ¼ teaspoon table salt

    Dressing

    • ⅔ cup (150 g) mayonnaise
    • ⅓ cup (93 g) Mexican crema
    • 2 Tablespoons lime juice (fresh preferred)
    • 1 ½ teaspoons granulated sugar
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ½ teaspoon table salt
    • ¼ teaspoon black pepper

    Add-ins

    • ½ cup finely diced white or red onion
    • ½ cup (70 g) grated cotija cheese
    • ¼ cup finely chopped cilantro
    • 2 Tablespoons finely diced jalapeno
    • Additional chili powder or Tajin for sprinkling on top

    Recommended Equipment

    • Pot
    • Cast iron skillet
    • Mixing bowl

    Instructions

    • Cook the pasta: Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain well and transfer to a large mixing bowl. Set aside.
      8 oz (226 g) dry pasta
    • Char the corn: While the pasta cooks, heat a cast iron skillet over medium-high heat. Add butter, cook until melted then add corn kernels and cook, stirring occasionally, until corn is charred/darkened in spots (usually about 5-8 minutes). Sprinkle with salt, stir, then remove from heat and transfer to the bowl with the pasta. Allow to cool slightly as you make the dressing and before you add the rest of the add-ins.
      2 Tablespoons salted butter, 4 cups (615 g) corn kernels, ¼ teaspoon table salt
    • Make the dressing: In a separate bowl, whisk together mayonnaise, crema, lime juice, sugar, chili powder, garlic powder, salt, and black pepper until thoroughly combined.
      ⅔ cup (150 g) mayonnaise, ⅓ cup (93 g) Mexican crema, 2 Tablespoons lime juice, 1 ½ teaspoons granulated sugar, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon table salt, ¼ teaspoon black pepper
    • Combine: Add the onion, cotija, cilantro, and jalapeño to the corn mixture. Drizzle the dressing overtop and stir well, until all ingredients are evenly incorporated and thoroughly coated with the dressing.
      ½ cup finely diced white or red onion, ½ cup (70 g) grated cotija cheese, ¼ cup finely chopped cilantro, 2 Tablespoons finely diced jalapeno
    • Serve. You can serve this pasta warm or cold, it’s delicious either way! Top with a sprinkling of chili powder before serving or serve with chili powder and/or tajin on the side for anyone to add to their individual dish before enjoying.
      Additional chili powder or Tajin

    Notes

    Corn

    Use a “supersweet” corn that actually tastes good, and fresh cut off the cob is best. I typically need 4-5 ears of corn to get enough for this recipe. If you absolutely can’t find fresh, good-tasting corn, opt for frozen.

    Storing

    Store in an airtight container in the refrigerator for up to 3 days.

    Nutrition

    Serving: 1serving | Calories: 365kcal | Carbohydrates: 36g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 679mg | Potassium: 218mg | Fiber: 3g | Sugar: 6g | Vitamin A: 334IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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