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Mouth-Watering Mexican Street Corn Pasta Salad

ByAllison Lancaster Last Updated
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This Mouth-Watering Mexican Street Corn Pasta Salad is a beautiful combination of all the bold and creamy flavors of Elote and tender pasta. It’s loaded with corn, Cotija cheese, and a zesty yet creamy dressing. The best part is, it’s a quick and simple pasta salad to put together. 

A closeup shot of a batch of Mouth-Watering Mexican Street Corn Pasta Salad in an oval white platter.

Why You’ll Enjoy This Mouth-Watering Mexican Street Corn Pasta Salad

There is nothing I love more than an easy weeknight recipe. This street corn pasta salad can be served as a main dish, side dish and it’s perfect for holidays like Cinco de Mayo but also anytime of year!

  • Inspired by authentic flavors: This delicious Elote pasta salad captures everything we love about the Mexican street corn. The sweetness of the corn combined with the creamy, spicy, and zesty, rounds up so well in one bite.
  • Perfect for entertaining: This Mexican street corn salad is perfect when you’re feeding a crowd. Since you can make this ahead of time, it’s ideal for summer parties and family dinners.
  • Quick and Easy: You only need 10 minutes of prep and a little time to chill this pasta salad. Hence, you’ve got the perfect side dish that can be whipped up in a flash during busy weeknights and summer BBQs. 
  • Customizable: This recipe is so easy to customize to your liking. You can spice it up, cool it down, or even add protein. Either way, you have a delicious Elote pasta salad.
  • Kid-Approved: My kids can be picky at times, but this Mouth-Watering Mexican Street Corn Salad is a hit for them every time. The creamy and cheesy flavors always have them asking for seconds.
Overhead shot of a white oval platter with the finished Mouth-Watering Mexican Street Corn Pasta Salad in it.

Ingredients to Make Mouth-Watering Mexican Street Corn Pasta Salad

Flat lay shot of the ingredients to make the Mexican Street Corn Pasta Salad. There's drained canned corn, crumbled Cotija cheese, chopped green onions, chopped parsley, lime juice, mayonnaise, salt and pepper, rotini pasta, chopped jalapenos, and chili powder.

  • Rotini Noodles: The twisty shape in this pasta variety holds onto the creamy dressing beautifully. Its texture and heartiness make this pasta salad satisfying enough to be a meal on its own.
  • Canned Corn, Well Drained: As the star of the show, sweet corn brings a fresh pop to every bite. When I developed this recipe, I considered accessibility to ingredients, so I used canned corn. But, feel free to use fresh corn that’s either roasted or grilled for that distinct, smoky flavor.  
  • Cotija Cheese, Crumbled: Cotija cheese is a salty, crumbly Mexican cheese that adds authenticity and a rich umami punch to this pasta salad. This is crucial to balancing the flavors between the sweet corn and tangy dressing.
  • Chopped Green Onions: Chopped green onions give off that oniony crunch that’s mild yet brightens the salad without overpowering the dish.
  • Chopped Parsley: Parsley gives this dish that garden-fresh flavor with its herbaceous lift. If you prefer, you can substitute chopped cilantro for a more traditional Mexican flair.
  • Jalapeño, Diced: If you want just the right amount of heat, a diced jalapeño will do the trick. Remove the seeds if you want a milder taste, leave them in if you want a spicy kick.
  • Mayonnaise: This will be the creamy base that’ll bring everything together. This coats the noodles and veggies in a luxurious dressing that will remind you of traditional Elote.  
  • Fresh Lime Juice: A splash of lime juice brightens this pasta salad with its zesty acidity. It cuts through the richness of the Cotija and mayonnaise.
  • Ground Black Pepper: Sprinkling ground black pepper adds that subtle warmth and depth to the dressing. 
  • Salt: Add a tiny amount to enhance the flavors of this Mouth-Watering Mexican Street Corn Pasta Salad.
  • Chili Powder: This dish won’t be complete without that hint of spice and signature smokiness from chili powder. You can also use ground cayenne pepper if you prefer your pasta salad to be a little spicier.

How to Make Mouth-Watering Mexican Street Corn Pasta Salad

  1. Boil the Pasta. Bring a large pot of salted water to a boil. Once water is in a rolling boil, cook rotini noodles according to the package directions until al dente. Then, drain, setting aside 1 cup of the pasta water. Run under cold water to cool it quickly and stop the cooking process.
  2. Prep the veggies. While the pasta is cooking, dice the large jalapeño, slice the green onions, and chop the parsley.
  3. Combine the salad . In a large bowl, toss together the room-temperature noodles, drained corn, crumbled Cotija cheese, chopped green onions, and jalapeño. Set aside.
  4. Make the Dressing. Next, in a separate small bowl, whisk the dressing ingredients such as mayonnaise, lime juice, black pepper, salt, and chili powder. Optional: Add grated fresh garlic or garlic powder, and lime zest for extra flavor.
  5. Mix everything together. Once mixed well, pour the dressing over the pasta mixture. Gently toss until everything together until everything is evenly coated.
  6. Chill and Serve. Cover the finished Mouth-Watering Mexican Street Corn Pasta Salad and refrigerate for at least 1 hour to let the flavors meld. Stir everything again just before you’re about to serve.
A pot with water and rotini pasta in it.
Flat lay shot of a white chopping board, with chopped jalapenos, green onions, and parsley on it.
A white bowl with lime juice topped with mayonnaise.
Flat lay shot of a white bowl with lime juice, mayonnaise, black pepper, salt and chili powder.
A glass bowl with the cooked rotini noodles topped with chopped jalapenos, green onions, and parsley.
Sweet corn added into the rotini and vegetable mixture in the glass bowl.
Crumbled Cotija cheese added into the salad mixture in the glass bowl.
Process 8
A glass bowl with the Mexican Street Corn Pasta Salad topped with the dressing.

How to Serve This Mexican Corn Pasta Salad

This Mouth-Watering Mexican Street Corn Pasta Salad is incredibly versatile. You can serve it chilled as a side dish at BBQs, picnics, or potlucks. If you want to serve it as a main dish, you can add grilled chicken or shrimp. Just be sure to garnish it with extra Cotija cheese and chili powder. Lastly, finish off with a squeeze of lime and fresh herbs like parsley or cilantro just before serving for a fresh pop of flavor.

An oval platter with the Mouth-Watering Mexican Street Corn Pasta Salad.

How to Store Leftover Mexican Street Corn Pasta Salad

  • In case of leftovers, store them in an airtight container, then refrigerate for up to 3-4 days.
  • Stir this easy, Mouth-Watering Mexican Street Corn Pasta Salad just before you’re about to serve it, so the dressing will be re-distributed.
  • This pasta does not freeze well because of its mayonnaise base, so enjoy it fresh, or the next day.
Flat lay shot of the Mouth-Watering Mexican Street Corn Pasta Salad on a white oval platter.

Frequently Asked Questions (FAQ’s)

Can I used frozen or fresh corn instead of canned?

Yes, absolutely. If you have access to either of these, or even fire-roasted corn and grilled corn kernels, substitute them by all means.

Can I make this ahead of time?

Yes! In fact, it’s better if you make this Mouth-Watering Mexican Street Corn Pasta Salad in advance and chill in the refrigerator for about an hour or two. That way the flavors will meld.

What can I use instead of Cotija cheese?

You can use feta cheese if you can’t find Cotija cheese. Alternatively, you can also use Queso Fresco, however, the flavor will be milder.

What other vegetables can I add to this Mouth-Watering Mexican Street Corn Pasta Salad?

Feel free to add other vegetables such as red onion, black beans, and bell pepper to the mix.

Can I make the dressing lighter?

If you want a lighter version of this Mouth-Watering Mexican Street Corn Pasta Salad, feel free to use Greek yogurt or sour cream. Add a drizzle of olive oil to add depth to its flavors.

What other fresh herbs can I use?

Cilantro would be a good alternative to parsley for a more traditional Mexican flavor profile.

What protein goes well with this pasta salad?

To make this Mouth-Watering Mexican Street Corn Pasta Salad more substantial, you can add grilled chicken, sautéed shrimp, and even pan-seared fish like salmon to it.

Can I use a different type of pasta?

Yes, you can. If you don’t have rotini, bowtie pasta works just as well. You can even use macaroni. Just don’t use noodles like spaghetti for this dish.

This Mouth-Watering Mexican Street Corn Pasta Salad is now one of our go-to dishes whenever we have cookouts and potlucks. Whenever we want something quick and satisfying, this is one of those Mexican corn-inspired dishes we’ve added to our menu rotation. It’s simple to make, can be made in different ways (it’s a great way to finish up leftover vegetables and proteins in the fridge), and just so delicious. Make it once, and it’ll be a mainstay at your family’s table. Give this a try, and let me know how yours go in the comments.

Closeup shot of the Mouth-Watering Mexican Street Corn Pasta Salad in an oval platter.

Mouth-Watering Mexican Street Corn Pasta Salad

Yield: 8-12 persons
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 1 hour
Total Time: 1 hour 22 minutes

This Mouth-Watering Mexican Street Corn Pasta Salad is a beautiful combination of all the bold and creamy flavors of Elote and tender pasta.

Ingredients

  • 8 oz. rotini noodles
  • 2 - 15.25 oz cans corn, well drained
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup sliced green onions
  • 1/4 cup chopped parsley
  • 1 large jalapeno, diced
  • 1 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon chili powder

Instructions

1. Boil the noodles according to package directions until al dente. Once cooked, drain the pasta water, and run rotini in cold water to cool it down faster.

2. While the pasta is cooking, cut your green onions, parsley, and jalapeño.

3. Add the cooked noodles, corn, cotija cheese, green onions, parsley, and jalapeno to a large bowl and toss to combine.

4. Mix the mayonnaise, lime juice, and seasonings in a small bowl, then pour over the pasta mixture and toss to combine.

5. Refrigerate for 1 hour, or until ready to serve.

6. Stir your Mouth-Watering Mexican Street Corn Pasta Salad before serving.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 13mgSodium: 236mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 5g
© Allison Lancaster
Cuisine: American / Category: Appetizers
mexican corn salad

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