This Mexican street corn pasta salad is cool, creamy, and flavorful, packed with fresh roasted corn, tangy lime, and a spicy kick, perfect for parties! It's Mexican elote or esquites in pasta salad form!
Mexican Street Corn Pasta Salad Recipe
Need a dish to share at your next backyard barbecue or big gathering? This Mexican Street Corn Pasta Salad recipe is just what you need.
This is a refreshing and flavorful dish inspired by Mexican elote, which is a hugely popular street corn dish.
You'll love this vibrant pasta salad made with a medley of fresh ingredients. It offers a big burst of flavor with every bite thanks to the combination of sweet corn, tangy lime juice, and a bit of spicy goodness from the jalapeno and chili flake.
You'll also love the simple, creamy dressing that is so easy to make.
It's the perfect dish for potlucks, light summer meals, backyard barbecues, or picnics.
No more boring pasta salads, my friends! This dish offers it a fresh twist!
Let's talk about how to make Mexican street corn pasta salad, shall we?
Mexican Street Corn Pasta Salad Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Pasta Noodles. I’m using farfalle noodles, but you can use any pasta with more bite-sized shapes like cavatappi, rotini, penne, or others.
- Corn. This recipe is best with fresh corn on the cob, but you can use frozen or canned corn if needed.
- Jalapeno Peppers. Core them out for less spicy.
- Fresh Garlic.
- Fresh Cilantro.
- Mexican Crema. Or use sour cream.
- Mayonnaise.
- Lime Juice.
- Red Pepper Flakes.
- Cotija Cheese. Or use queso fresco or feta cheese. Most crumbly white cheeses will work.
How to Make Mexican Street Corn Pasta Salad - the Recipe Method
Set your pasta boiling, then slice the fresh corn from the corn cobs.
Pan roast the corn in a bit of olive oil over medium-high heat to lightly char and brown the kernels.
Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
Drain the al dente pasta and add it to a large bowl along with the char roasted corn and the remaining ingredients.
Mix it all together, then top it with extra crumbly cheese, fresh cilantro, and maybe some extra spicy chili flakes.
Boom! Done! Your Mexican corn salad is ready to serve. I love all the vibrant colors here. It's just a great side dish! Big flavors!
Recipe Tips & Notes
- If you’d prefer more mellow garlic flavor, soak the minced garlic in the lime juice before cooking the pasta.
- Feel free to include other ingredients to make this recipe your own. Some additions I enjoy are diced avocado, fresh diced tomato, green onion, red onions, chili powder, or minced habanero pepper for an extra spicy kick.
Storage & Leftovers
Mexican street corn pasta salad will last up to 5 days in the refrigerator in a sealed container. It's great for making ahead to parties. I would add the crumbly cheese just before serving, if possible.
That's it, my friends. I hope you enjoy this Mexican corn pasta salad recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexican Street Corn Pasta Salad Recipe
Ingredients
- 1/2 lb pasta noodles I’m using farfalle noodles
- 4 fresh ears of corn on the cob about 3 cups fresh corn kernels
- 1-2 jalapeno peppers finely chopped (seeds and innards removed for less spicy)
- 2 cloves garlic minced
- 1/2 cup fresh chopped cilantro
- 1/2 cup Mexican crema or use sour cream
- 2 tablespoons mayonnaise
- Juice from 1 small lime about 1 tablespoon
- 1/2 tsp red pepper flakes or to taste
- 3 ounces cojita cheese crumbled
- Salt to taste
Instructions
- Cook the pasta in lightly salted boiling water until al dente, about 10 minutes. Drain and set aside.
- While the pasta is boiling, cut the corn from the cobs. Heat the olive oil in a large pan to medium-high heat and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
- Next, add the charred corn to a large mixing bowl and stir in the cooked pasta and the remaining ingredients.
- Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
- Top with a bit of extra crumbly cheese and fresh cilantro.
Notes
Nutrition Information
Wendy says
Excellent side dish!
Mike Hultquist says
Thanks, Wendy!
Duke says
Yessir, that's tasty!
Mike H. says
Thank you, Duke! Great to hear =)
Gabrielle says
I made it!! Turned out good! I cut the recipe in half. I should’ve stayed with 4 ears of corn. The roasted corn turned out so good!!
Mike H. says
Super excited for you, Gabrielle! Well done!
Ramya says
Cant wait to make this soon for me i love pasta sooooooooo much i never had mexican street corn pasta salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
I hope you enjoy it, Ramya.