Give your next cookout a deliciously Latin flair with my Mexican Street Corn Pasta Salad! This colorful mashup of elote—my favorite Mexican side dish of cheesy corn—and creamy cold pasta salad is perfect for pairing with all your favorite grilled meats
During summer, cool side dishes are always welcome. Pasta salad is a classic for a reason! It’s got the perfect blend of tender pasta carbiness, tangy dressing, and a smattering of veggies. But of all the yummy recipes I’ve tried, this street corn pasta salad might just be my favorite yet. It’s truly one of the best pasta salads I’ve ever had!
Featuring golden roasted corn kernels, adorable bowtie noodles, sweet bell peppers, herby cilantro, and salty cotija cheese all tossed in a zippy lime crema dressing, it’s 🤌chef’s kiss delightful. Best of all, it’s made with mostly pantry staples and only 15 minutes of active prep time, meaning big flavor is never far from reach!
So, next time you’re looking for something tasty to serve alongside summery zucchini boats, grilled chicken skewers, or carnitas tacos, give this easy roasted corn pasta salad a try!
Jump to:
- What is Mexican Street Corn?
- What does it taste like?
- Why You’ll Love This Mexican Street Corn Pasta Salad Recipe
- Ingredients Needed
- Substitutions
- How To Make Mexican Corn Pasta Salad
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Storage Directions
- Recipe Success Tips
- Mexican Street Corn Pasta Salad Nutrition
- Pricing Info
- FAQs
- Other Easy Summer Recipes
- Recipe
What is Mexican Street Corn?
If you’ve never tried the magic that is elote, there’s no better time than the present. This yummy perfect side dish is made by grilling corn cobs slathered in Mexican crema (and sometimes mayo), then squeezing on fresh lime juice and coating with salty cotija cheese (similar to parmesan) and fresh cilantro. YUM!
What does it taste like?
Mexican street corn is crunchy, sweet, salty, creamy, and totally addictive. When combined with perfectly al dente pasta, sweet bell peppers, and sharp scallions, it becomes a brand-new and equally delightful side that’s bound to steal the spotlight at any celebration!
Each forkful of this Mexican pasta corn salad is a fiesta of flavors and textures. The bowtie noodles serve as a carby base, soaking up the zesty, smoky dressing made from a blend of crema and Greek yogurt, tinged with smoked paprika and sweet powdered alliums.
The corn brings a juicy pop of sweetness, concentrated by a quick sauté in avocado oil. Crunchy red bell peppers and zesty green onions add a burst of freshness, while the lime juice injects a tangy spark. The salad is generously speckled with cilantro and crowned with crumbled cotija cheese, adding a salty, crumbly contrast that begs for another bite.
Why You’ll Love This Mexican Street Corn Pasta Salad Recipe
- Quick & Easy – Starting with canned corn means prep is a snap. You’ll only need about 15 minutes to toss this Mexican street corn pasta together!
- Bright & Fresh – Adding colorful bell peppers, sharp scallions, and fresh cilantro to the mix gives this pasta salad some serious sass. I’ve also lightened up the traditional elote dressing by mixing crema with protein-packed Greek yogurt, keeping it deliciously tangy without weighing you down.
- Versatile – While summer may be peak corn season, this recipe is a stunner you can turn to all year round. It’s equally welcome on the picnic table as it is alongside holiday favorites like ham, London broil, or smoked turkey.
Ingredients Needed
As promised, this easy elote pasta salad requires mostly pantry staples and just a few fresh ingredients. Here’s what to grab:
- Bowtie Pasta – My kids love the fun farfalle shape, so it’s my pasta salad go-to!
- Canned Corn Kernels – For easy prep. Just open and drain, no shucking to speak of!
- Avocado Oil – This heart-healthy oil has a neutral flavor and high smoke point—perfect for roasting corn.
- Crema – This Mexican condiment is like a thinner, drizzle-able sour cream.
- Plain Greek Yogurt – Using Greek yogurt keeps the tangy flavor alive while cutting back on fat and boosting the protein. 💪
- Smoked Paprika – Since proper elote is chargrilled, I wanted to add some smokiness. This warming spice did the trick!
- Garlic Powder & Onion Powder – These spice cabinet mainstays add the sweet complexity of cooked garlic and onion without any fuss.
- Lime – Fresh lime juice brings a bright pop of acidity, cutting through the creamy dressing like a charm. If you love lime, add lime zest as well!
- Cotija Cheese – This crumbly, salty, slightly nutty Mexican cheese is a traditional addition for street corn.
- Cilantro – Fresh herbs add brightness and a punch of color.
- Red Bell Peppers – I add bell peppers to nearly every pasta salad, and this Mexican street corn version is no exception. The color, crunch, and sweetness pair perfectly with the cheesy, tangy dressing and corn.
- Green Onions – Scallions add a hint of fresh onion flavor without going overboard.
Substitutions
Need to make some changes? Here are simple subs to try:
- Bowtie Pasta – Feel free to swap in any short pasta shape you like, including macaroni or rotini.
- Canned Corn Kernels – Frozen or fresh corn kernels will also work! You can also start with a bag of frozen roasted corn to remove another prep step.
- Avocado Oil – Any other neutral oil will work, including canola and olive oil.
- Crema – You can easily thin out regular sour cream with a splash of milk or cream to get it to a pourable consistency. You’re also welcome to use more plain yogurt instead.
- Plain Greek Yogurt – If you only have regular plain yogurt, you can strain it to make Greek yogurt. Line a mesh strainer with paper towels or a clean kitchen towel, set it inside of a bowl, then spoon the yogurt in. After about 12 hours or so, enough whey should have seeped out to leave a thick yogurt. Skyr will also work in place of Greek yogurt.
- Smoked Paprika – For a spicier take, use smoky ground chipotle powder and even a pinch of cayenne pepper.
- Garlic Powder & Onion Powder – If you only have dried garlic and onion granules, you can use them instead. Use 2x as much garlic flakes and 3x as much onion flakes as called for in the recipe.
- Lime – In a pinch, swap in fresh lemon juice. If you must use bottled, Nellie and Joe’s Famous Key West Lime Juice is the best option!
- Cotija Cheese – You can use parmesan cheese for a close substitute, or swap in crumbled feta cheese or queso fresco instead.
- Cilantro – I love the fresh flavor of cilantro, but I know it’s not for everyone. Fresh parsley is a good alternative.
- Red Bell Peppers – You can use any color of bell pepper you like. Red, orange, and yellow are all nice and sweet, while green is more earthy.
- Green Onions – Finely chopped red onions or shallots will do just fine.
How To Make Mexican Corn Pasta Salad
This roasted corn pasta salad will be ready in nearly the time it takes to cook your pasta. Here’s how it’s made:
Step 1: Cook the Pasta according to the package instructions. Drain the pasta and set aside to cool.
Step 2: Roast the Corn. Add the oil to a large skillet and heat on medium heat. Add the drained corn and saute the corn for about 10 minutes, stirring occasionally, or until the corn is golden brown. Remove from heat and set aside to cool.
Step 3: Make Dressing. In a large bowl, whisk together the crema, Greek yogurt, smoked paprika, garlic powder, onion powder, salt, and lime juice.
Step 4: Mix in the cotija cheese, cilantro, red bell peppers, and green onions.
Step 5: Toss & Serve. Once the pasta and corn are cool to the touch, fold them both into the pasta salad mixture, tossing well to coat. Garnish with more cilantro leaves, lime wedges, and/or cotija cheese. Serve!
Optional Variations & Dietary Adjustments
While my family and I love this easy street corn pasta salad recipe, there are tons of ways to tweak it to fit your needs. Here are a few ideas to get you started:
- Gluten-Free – Use your favorite gluten-free short pasta shape to keep it celiac-friendly.
- Dairy-Free – Try using your favorite plant-based crema/sour cream, Greek yogurt, and cotija/parmesan substitutes to make it both dairy-free and vegan.
- Allium-Free – If you can’t eat onions or garlic, sub in a few pinches of asafoetida for the garlic and onion powder and either omit the scallions, or use finely chopped celery for added crunch.
- Add Protein – Make a heartier entrée-style pasta salad by adding cubes of grilled pork or chicken or cooked black beans for the perfect main dish!
Serving Suggestions
This yummy corn pasta salad can hold its own as a vegetarian entrée, but it also plays well with others. Here are a few of my favorite pairings:
- Serve it alongside any BBQ favorites like lemon pepper chicken, grilled steak, balsamic marinated chicken, and salmon foil packs.
- It’s also great with comfort food favorites like sloppy joes, buffalo chicken zucchini boats, Southwest quinoa casserole, or turkey pesto sandwiches.
- Pair with Mexican or Tex-Mex meals like air fryer shrimp tacos, slow cooker enchiladas, quinoa black bean tacos, or carne asada quesadillas.
Storage Directions
- This Mexican street corn salad should keep well in the fridge in an airtight container for up to 5 days.
- To serve, allow it to sit at room temperature for about 15 minutes—this will take the chill off and brighten up the flavors considerably.
- I don’t recommend freezing this pasta salad. The fresh veggies will get watery and the dressing has a tendency to separate.
Recipe Success Tips
- Salt your pasta water. You only get one shot to season your noodles, so don’t miss it! The water should taste salty before adding them to the pot.
- Give it a rest. Letting this Mexican street corn pasta salad chill out in the fridge for an hour or so will give the flavors time to meld. Before serving, let it sit out at room temp for about 15 minutes to take the chill off.
- Keep it cool. Since this is a creamy pasta salad, make sure you prepare proper storage for picnics, buffets, or beach days. Simply nest your (preferably metal) serving bowl in a larger bowl filled with ice water. Why not just ice? The water will help conduct the chill more evenly, keeping the contents of the serving bowl colder.
- Make even cuts. Try to make even dice cuts for the bell pepper and uniform slices for the scallions. They should be approximately the size of a corn kernel, so you can get a little bit of everything in every bite.
Mexican Street Corn Pasta Salad Nutrition
This Mexican Street Corn Pasta Salad is actually pretty impressive from a nutritional standpoint. Each serving is around 251 calories, which is quite reasonable.
It packs 31 grams of carbohydrates, which are perfect for refueling after a workout or keeping you going through a busy day. Plus, it offers 7 grams of protein per serving, thanks to the Greek yogurt and cotija cheese, helping with muscle repair and growth.
It’s also got 13 grams of fat, which might sound a bit high, but remember, a lot of that comes from the avocado oil, which is loaded with heart-healthy monounsaturated fats. There’s also 3 grams of fiber per serving, great for digestion, and only 376 milligrams of sodium, which isn’t too shabby for a dish this flavorful.
Overall, this is a delicious, nutritious addition to any balanced meal, so enjoy it without any guilt!
Total nutritional content per serving is:
- Calories: 251 calories
- Total Fat: 13 grams
- Protein: 7 grams
- Sodium: 376 mg
- Carbohydrates: 31 grams
- Fiber: 3 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 5 cups bowtie pasta dry: $1.56
- 3 15 oz cans corn: $3.87
- 3 tbsp avocado oil: $0.56
- 1 cup crema: $1.67
- ½ cup plain Greek yogurt: $0.70
- 1 tbsp smoked paprika: $0.09
- 2 tsp garlic powder: $0.06
- 1 tsp onion powder: $0.03
- 1 tsp salt: $0.02
- 1 lime: $0.36
- 1 cup crumbled cotija cheese: $1.43
- 1 cup chopped cilantro: $0.26
- 2 red bell peppers: $1.56
- ½ cup diced green onions: $0.34
The total comes out to be around $12.51 or roughly $1.05 per serving!
FAQs
If you’re dealing with corn kernels, I recommend using a cast iron pan and high smoke point oil like avocado oil. You can also roast it on a sheet pan in the oven at around 400ºF, but make sure to keep an eye on it and shake the pan every 5 or so minutes for even browning. If you are roasting corn on the cob, I like to do it on the grill or directly above the flame of a gas stove.
Street corn is a beloved Mexican preparation for corn on the cob. The corn is slathered in a creamy mixture of crema or sour cream (sometimes mixed with mayonnaise), grilled until cooked but still crisp, then rolled in salty cotija cheese and finished with a squeeze of fresh lime juice and fresh cilantro. It can also be served off the cob for easier eating—this version is known as either elote en vaso or esquites.
It depends who you’re talking to! Both are totally legit, so it’s a matter of preference. You can also use them in tandem if you like!
I personally love using farfalle (bowties) since they’re bite-sized, and the little dents in the middle are great for hanging on to dressing and chopped additions. Feel free to swap in other short pasta shapes that have little nooks and crannies—rotini, fusilli, or rotelle are all great options.
Aside from this elote pasta salad, I love adding it to salads (like my spicy southwest ranch chicken salad) or my make-ahead corn casserole.
Other Easy Summer Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Street Corn Pasta Salad
Equipment
- 1 large bowl
Ingredients
- 5 cups bowtie pasta dry
- 3 15 oz cans corn drained
- 3 tbsp avocado oil
- 1 cup crema
- ½ cup plain Greek yogurt
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 lime juiced
- 1 cup crumbled cotija cheese
- 1 cup chopped cilantro
- 2 red bell peppers diced
- ½ cup diced green onions
Instructions
- Cook the pasta according to the package instructions. Drain the pasta and set aside to cool.
- Add the oil to a large skillet and heat on medium heat. Add the drained corn and saute the corn for about 10 minutes, stirring occasionally, or until the corn is golden brown. Remove from heat and set aside to cool.
- In a large bowl, whisk together the crema, Greek yogurt, smoked paprika, garlic powder, onion powder, salt, and lime juice. Fold in the cotija cheese, cilantro, red bell peppers, and green onions.
- Once the pasta and corn are cool to the touch, fold them both into the pasta salad mixture, tossing well to coat. Garnish with more cilantro leaves, lime wedges, and/or cotija cheese. Serve!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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