Mexican Street Corn, also known as Elote, is one of those irresistibly flavorful dishes that has gained a cult following across the globe. Traditionally served on the cob and slathered in mayo, chili powder, cheese, and lime, this dish captures the essence of Mexican street food – bold, creamy, spicy, and tangy. But what if we told you that you could enjoy all that amazing flavor in a pasta salad form that’s easy to prepare, perfect for gatherings, and just as addictive? Enter the Mexican Street Corn Pasta Salad – a fusion dish that delivers everything you love about Elote in a more versatile format.
Whether you’re planning a backyard BBQ, potluck, or just looking for a vibrant side dish to complement your weeknight dinner, this recipe fits the bill. It’s loaded with grilled corn, pasta, cotija cheese, fresh cilantro, and a creamy, tangy dressing that brings it all together. What makes this salad stand out is its balance of flavors and textures – the smoky sweetness of the corn, the richness of the dressing, and the toothsome bite of the pasta.
Another perk of this dish is how adaptable it is. Want to make it a main course? Toss in some grilled chicken or black beans. Looking to add more veggies? Bell peppers, cherry tomatoes, or avocado are all great additions. You can serve it warm or chilled, making it a year-round favorite. And since it doesn’t rely on mayonnaise alone, the flavors feel lighter and more layered.
The smoky char of grilled corn is really what sets this salad apart. If you have fresh corn on the cob and a grill, go for it. But don’t worry – if you’re short on time, canned or frozen corn will work just fine. A quick sear in a skillet can give it that toasty flavor. The dressing, meanwhile, is a delicious mix of Greek yogurt, lime juice, chili powder, garlic, and a bit of olive oil – tangy, slightly spicy, and ultra-creamy.
As for the pasta, you want something with shape – rotini, penne, or shells are perfect because they hold onto the dressing so well. And don’t skimp on the fresh toppings. Cotija cheese adds a salty, crumbly element, cilantro brings brightness, and lime wedges on the side let each eater customize their citrus kick.
This pasta salad is also a meal prep hero. It keeps well in the fridge for up to four days, and the flavors only improve over time. Just keep the cheese and extra lime separate if you’re making it in advance. It’s also a fantastic vegetarian option, especially when paired with plant-based protein like beans.
There’s something celebratory about this dish. It’s festive, colorful, and fun to eat. Each bite is a reminder of warm summer nights and delicious street food. But it’s also nourishing and made with whole ingredients you can feel good about.
So if you’ve been looking for a dish that captures the spirit of summer while still being satisfying and simple to make, this Mexican Street Corn Pasta Salad is your new go-to. Let’s get started!
Servings: 6–8
Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 3 cups cooked pasta (rotini, penne, or shells work best)
- 2 cups grilled corn (from about 3–4 ears of corn or canned/frozen equivalent)
- 1/2 cup cotija cheese (or feta if unavailable)
- 1/4 cup red onion, finely diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Lime wedges for serving
Dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions:
- Cook the pasta according to package directions. Drain, rinse with cold water, and set aside.
- If using fresh corn, grill the ears until slightly charred, then slice the kernels off the cob. If using canned or frozen corn, sear in a hot skillet for a few minutes until golden and slightly browned.
- In a large bowl, combine the cooked pasta, corn, red onion, cotija cheese, and cilantro.
- In a small bowl, whisk together all dressing ingredients: Greek yogurt, olive oil, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to coat.
- Chill in the refrigerator for at least 15–30 minutes before serving for the best flavor.
- Serve with additional cotija, cilantro, and lime wedges on the side.
Tips:
- To make it a main dish, add grilled chicken, shrimp, or black beans.
- For extra heat, add diced jalapeños or a pinch of cayenne to the dressing.
- Use whole grain or legume-based pasta for a healthier twist.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Add avocado just before serving to prevent browning.
Why You’ll Love This Recipe:
It’s the best of both worlds – street food flavor meets pasta salad convenience. This dish is easy to make, full of bold, tangy, smoky notes, and endlessly adaptable. Whether served at a cookout or packed for lunch, it’s a guaranteed hit. The creamy yogurt dressing is lighter than mayo but just as satisfying, and the mix of textures and colors makes it as pretty as it is delicious.
Summary: This Mexican Street Corn Pasta Salad transforms the iconic street food into a creamy, tangy, and satisfying side or main dish. Loaded with grilled corn, cotija cheese, and a zesty yogurt-lime dressing, it’s perfect for summer meals, meal prep, or potlucks.
