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Mexican Street Corn Pasta Salad Recipe
Ben Carraoli

Mexican Street Corn Pasta Salad Recipe

I recently tried this Mexican Street Corn Pasta Salad recipe, and I just had to share it. It’s loaded with fresh veggies, creamy dressing, and bold spices—seriously, a total flavor bomb. If you love Elote (Mexican street corn), you’re going to go crazy for this salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 4 cups cooked rotini pasta – I love rotini because the twists hold the dressing perfectly.
  • 2 cups corn kernels – Fresh is best for flavor but frozen or canned (drained) works too.
  • 1 cup cherry tomatoes diced – Adds a juicy burst and a splash of color.
  • 1/2 red onion finely chopped – For a sharp, crisp bite and vibrant color.
  • 1 jalapeño seeded and finely chopped – Adds just the right kick. Use more or less depending on your heat preference.
  • 1/2 cup crumbled cotija cheese – Traditional and salty; feta is a good substitute if needed.
  • 1/4 cup fresh cilantro chopped – Brings bright, herbal flavor.
  • 1/4 cup fresh parsley chopped – Mild, fresh taste that complements cilantro.
  • 1/4 cup green onions chopped – For added crunch and a mild oniony note.
  • For the Creamy Dressing:
  • 1/2 cup mayonnaise – Gives richness and creaminess.
  • 1/2 cup sour cream – Adds tang and balances the mayo.
  • 2 tbsp lime juice – Brightens up the entire salad.
  • 1 tsp chili powder – Brings warmth and color.
  • 1/2 tsp cumin – Earthy and smoky undertone.
  • 1/2 tsp smoked paprika – Adds deep smoky flavor.
  • 1/4 tsp garlic powder – Just enough to bring it all together.
  • Salt and pepper – To taste of course!

Method
 

  1. Boil your favorite pasta according to the package instructions. I go for rotini because it holds the creamy dressing so well. Once it’s al dente, drain and rinse with cold water to cool it down quickly and stop the cooking.
  2. If you’re using fresh corn, you can get that tasty char by cooking it in a dry skillet over medium-high heat for about 5-7 minutes. Just stir it occasionally. If you’re using frozen corn, make sure to thaw it. For canned corn, drain it well to avoid sogginess.
  3. Grab a large mixing bowl and toss in the cooled pasta, corn, diced cherry tomatoes, red onion, chopped jalapeño, green onions, parsley, cilantro, and crumbled cotija cheese. This colorful mix already smells amazing!
  4. In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. The creamy, zesty blend brings all the ingredients together.
  5. Pour the dressing over your pasta salad and gently toss everything until it’s fully coated. It’s best to let it chill for at least 30 minutes, but you can serve it right away too.