Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad! If you love pasta salad, then you’ve gotta try this street corn version. Pasta, charred corn, creamy chili-lime dressing, and cojita cheese.
Inspired by one of my favorite side dishes, this Mexican Street Corn Pasta Salad combines charred corn kernels, cilantro, cojita cheese, and, yes, pasta! It’s creamy, with just a hint of spice, and so good.
We do a lot of pasta salads in my house. It’s one of my favorite side dishes to serve with veggie smash burgers and veggie hot dogs– two things that my husband is always in the mood for in the summer! My go-tos are my vegan pasta salad, Greek orzo salad, lemon pasta salad, BBQ pasta salad and my chopped Italian pasta salad.
And now—a Mexican Street Corn version! I fell in love with street corn, or elotes, at a local taqueria within walking distance of my house. We eat there almost weekly, and our go-to order always includes a side or two of street corn. My kids love it, too!
Trader Joe’s also does a frozen version that we love as a side dish, so it was only time that I combined it with pasta. If you love street corn, then you are going to love this street corn pasta salad.
See below for more tips and tricks, or scroll down for the full recipe card.
Ingredient Notes
- Corn: I prefer fresh corn off the cob in this recipe, but frozen can be used in a pinch. I like Trader Joe’s frozen charred corn!
- Mayo: The creamy dressing comes from the mayonnaise, but any mayo can be used. I haven’t tried this with sour cream, Mexican creme, Greek yogurt or light mayo, but I assume they will work, though you may have to adjust the seasonings to taste. Vegan mayo can also be used.
- Pasta: I prefer a smaller pasta shape, like ditalini, in this recipe. Bowtie pasta, like shown in these photos, can also be used but you’ll need to increase the mayo and lime juice to coat the larger pasta shape.
- Cojita: Traditional street corn has cojita cheese, which has a nice salty umami flavor. You can also sub feta cheese, or try a vegan version for a dairy-free version.
How to Make this Mexican Street Corn Pasta Salad
Shuck the Corn
Shuck the corn and remove the kernels. Heat a wok (preferable, but a skillet also works!) Add the corn kernels and cook until charred and hot, for about 10 minutes.
Make the Dressing
Whisk together the mayo, lime juice, seasonings and cheese.
Combine and serve
In a large bowl, combine the corn, pasta, scallions, cilantro, jalapenos and dressing. Toss together and serve. I like to let this sit for 10-15 minutes before serving to infuse more flavor.
Tips for Success
This Mexican street corn pasta salad is fairly simple in its ingredient list, and so much of the flavor comes from the fresh corn. I recommend using fresh corn, as frozen will work in a pinch, but it won’t have the same flavor.
To char the corn kernels, heat a wok or a large skillet over medium-high heat. I’ve had this wok for a few years and it’s hands down, the best!
You want a skillet or wok that has a large surface area. Add the corn and then cook for 1-2 minutes without stirring. This will help to slightly char the corn. Stir, then cook another 1-2 minutes the same way until the corn is hot and charred.
This Mexican street corn pasta salad can be made ahead of time. I’ve made it in the morning to serve in the afternoon for a potluck! However, I don’t recommend making it too much ahead of time so the pasta doesn’t get soggy.
Store any leftovers in an airtight container in the fridge.
More Pasta Salad Recipes
- Greek Orzo Pasta Salad
- Cherry Caprese Pasta Salad
- Grilled Vegetable Pasta Salad
- Summer Pasta Salad with Tahini Dressing
If you make this recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Mexican Street Corn Pasta Salad
Ingredients
- 2 tablespoons neutral oil
- 4 ears corn, kernels removed (see note)
- 1 cup ditalini pasta, or other small pasta shape
- 1/3 cup mayo of choice*
- 2 tablespoons fresh lime juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese or cojita cheese
- 1/2 cup sliced scallions
- 1 large jalapeno, seeded and diced
- 1/2 cup fresh cilantro, chopped
Instructions
- Heat the oil in a large skillet or a wok over medium heat. Add the corn kernels and cook until charred and hot, for about 10 minutes. For best results, let the corn cook in a single layer for 1-2 minutes before touching, then stir and let them cook again for 1-2 minutes before touching. This will let the corn kernels get nice and hot and slightly charred before stirring.
- While the corn is cooking, make the pasta. Bring a medium pot of salted water to a boil and add the ditalini. Cook according to package directions until al dente. Drain and rinse in cold water and let the water drain all the way out for about 5 minutes. This extra time to drain will prevent soggy pasta salad!
- In a large bowl, whisk together the mayo, lime juice, chili powder, smoked paprika, and feta. Add the cooked pasta and charred corn and toss together. Add the scallions, jalapeno, and cilantro and toss again. Season, adding salt if needed. I don't think you need extra salt as long as you use salted pasta water (and depending on the mayo/cheese you use).