Mexican Street Corn Pasta Salad

If you are a fan of the flavors of elote, one of the most popular Mexican street foods, you have come to the right place! We have already shared Mexican Street Corn On The Cob, Mexican Street Corn Salad with Avocado, Air Fryer Elotes, Mexican Street Corn Soup and Elote Dip. This Mexican street corn pasta recipe is the newest addition to the collection.

While I usually make this street corn macaroni salad during the summer months when sweet corn is in season, you can also make it using canned or frozen corn during the cooler months (i.e., during the football season and Cinco de Mayo celebrations). In this post, we cover everything you need to know, including ingredient substitutions, variations, making it with grilled (or sauteed) corn, and expert tips to guide you through the process.

Ingredients for Mexican Pasta Salad with Chili Lime Dressing:

The ingredients list for this pasta corn salad consists of a mix of fresh and store-bought ingredients. You will need two sets of ingredients: First, for the salad and second, for the chili lime dressing: 

For The Salad:

• Sweet corn on the cob: You can make this salad by cooking the corn on the grill (or using a grill pan), sauteeing it in a skillet, or even cooking it in an air fryer. Our recipe below covers both methods of cooking. However, during the cooler months, when corn is not in season, you can use canned or frozen corn as well. 
• Oil: You can use any vegetable oil, like olive oil or avocado oil, but unsalted butter would also work.
• Pasta: When making pasta salads, my favorite pasta shapes are fusilli, farfalle(bow-tie pasta), or cellentani. However, any pasta shape that can hold onto the dressing and mix well with other ingredients in the recipe would work here. If you are following a gluten-free diet, you can also use your favorite gluten-free pasta.
• Jalapeno pepper: If you like the heat, keep the seeds on. If not, remove them before chopping the pepper into small pieces. Alternatively, you can use bell peppers if you prefer a milder flavor.
• Onion: I used red onion, but green onions would also work for a lighter flavor. If you have them on hand, my Mexican pickled onions would also be a great addition.
• Cilantro: Chopped fresh cilantro is a classic ingredient in any Mexican corn recipe, but if you are not a fan, you can use other fresh herbs like parsley or omit using it.
• Cheese: The authentic elote recipe uses cotija cheese, so we used that, but you can also use queso fresco, shredded cheddar, or even crumbled feta cheese in a pinch.

For The Dressing:

• Mayonnaise: Use a brand you like or make it at home. 
• Sour cream: If you can find it, you can use Mexican crema (aka Mexican sour cream) instead of sour cream. 
• Seasonings: I used a small amount of chili powder to complement the smoky and charred flavors of the corn, but it is optional. You will also need salt and pepper to season the recipe. If preferred, a cayenne pepper can also be added for some heat.
• Lime zest and Lime Juice: I highly recommend using freshly squeezed lime juice for the freshest flavors.

How To Make Mexican Street Corn Pasta Salad?

While I prefer using grilled corn, you can make this street corn macaroni salad by sauteeing corn kernels in a skillet. Below are the steps to making it both ways:

1. Cook corn:
   1. Grill Corn: Heat a gas grill to 400 degrees F. Peel back the husks of the corn and remove the silk. Brush them with the oil on all sides. Place them on the grill and cook for about 15-20 minutes, until lightly charred, turning them every 5 minutes to ensure even cooking. Let it cool for a few minutes, and then cut the corn kernels from the cob using a sharp knife.
   2. In a skillet: Heat a tablespoon of olive oil (or butter) in a large skillet over medium-high heat. Using a sharp knife, remove the corn kernels from the cob. Transfer them to the skillet and cook for 8-10 minutes or until slightly caramelized and charred in spots.
2. Cook the pasta: Meanwhile, season a big pot of water with a generous amount of salt and bring it to a boil. Add the pasta and cook until al dente, following the package instructions. Drain and set aside. You can reserve some pasta water just in case, but during our recipe testing, we didn’t think that it was necessary. Transfer the now-cooked pasta to a large bowl. Add the now-cooked corn into the same bowl.
3. Make the chili lime dressing: In a small bowl, whisk together mayo, sour cream, chili powder, lime juice, salt, and pepper. Taste and adjust your seasonings as necessary, keeping in mind that the cotija cheese for garnish is slightly salty!

4. Assemble the salad: Drizzle the dressing over the corn and pasta and toss to ensure they are evenly coated. Add in the jalapenos, onion, and cilantro. Stir to combine and garnish with chopped cilantro, if using. Taste your elote corn pasta salad for seasoning and add more if necessary.

Other Mexican recipes you might like:

• Mexican Quinoa Recipe
• Homemade Corn Tortillas
• Easy Mexican Chipotle Salsa
• Corn Salad with Black Beans
• Grilled Corn and Shrimp Salad

If you make this Easy Mexican Street Corn Pasta Salad recipe, I would appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.