Estimated reading time: 10 minutes
Introduction
There’s something about a bowl of street corn pasta salad that makes me feel downright giddy. The bright colors, the flavors that dance between sweet and tangy, and the richness of the creamy chili lime dressing all come together in a mighty tasty way. My family goes absolutely out of control for it—especially during warmer seasons or when we need a snazzy potluck dish.
Summer at my house in Oklahoma calls for fresh sides that can handle being front and center at a backyard gathering or a cozy dinner at the kitchen table. This dish offers a friendly mash-up of those smoky, zippy flavors of Mexican street corn (elote) and the comforting heartiness of pasta. By the end of this post, you’ll be ready to make a big bowl of this beloved side (or main dish!) that’s sure to delight your crowd.
What Is Street Corn Pasta Salad?
Street corn pasta salad is the wonderful marriage of all the flavors you’d find in the classic Mexican street corn snack—corn, chili, mayonnaise or a crema-like sauce, lime juice, cotija cheese, and cilantro—tossed together with your favorite pasta shape. If you’ve ever had true street corn, also known as “elote,” you know it’s smoky from being grilled, creamy from the sauce, and tangy from a splash of lime. This pasta salad takes that same formula and tosses it with cooked pasta for a fun twist that’s irresistible. Some folks call it “elote pasta salad” or “Mexican street corn salad with pasta,” but no matter the name, it’s a winner.
Personal Anecdote: My Corny Love Story
Let me tell you the honest truth about corn around my house: it’s an obsession. My two kids, ages 6 and 8, beg for anything “corny.” One summer, we hosted a barbecue for friends and family, and my mother-in-law showed up with a tray of grilled corn on the cob that had been slathered in chili-lime sauce, sprinkled with cilantro, and finished with a generous layer of cotija cheese. It was love at first bite. We had leftover corn after the party, and I decided to cut the kernels off the cob and toss them with cooked pasta for lunch the next day. The result was something so scrumptious, I wondered why I hadn’t tried it sooner!
Ever since, street corn pasta salad has been my go-to recipe for potlucks. It travels well, holds up in the fridge, and tastes just as good chilled as it does closer to room temperature. My husband and I are also happy because even picky kiddos seem to dig right in. I think the bright colors help—who could resist those flecks of red pepper, green cilantro, and golden corn?
Ingredients You’ll Need for the Street Corn Pasta Salad
Below is the full lineup of ingredients for this Mexican street corn pasta salad. They come together in a breeze:
- Pasta (16 oz): Rotini, penne, or fusilli noodles all work well. The nooks and crannies help hold onto that dressing.
- Corn kernels (about 3–4 cups): Fresh grilled corn is my top choice, but frozen or canned can do the trick. If you have leftover grilled corn, that’s perfect.
- Mayonnaise (½ cup): Traditional street corn often uses a mayo-based sauce.
- Sour Cream (½ cup): This adds tang and creaminess. You can substitute Greek yogurt if that’s your style.
- Fresh Lime Juice (2 tablespoons): Bright, zippy flavor that perks up the dressing.
- Chili Powder (1 tablespoon): Feel free to adjust the spice level to your taste. Ancho chili powder has a nice smoky kick.
- Garlic Powder (½ teaspoon): Brings a subtle savory note.
- Cumin (½ teaspoon): Adds an earthy flavor.
- Salt and Black Pepper (to taste): For that essential seasoning.
- Cotija Cheese (½ cup, crumbled): The salty, crumbly goodness that’s iconic in Mexican street corn. If unavailable, feta works in a pinch.
- Fresh Cilantro (¼ cup, chopped): Sprinkled in for a bright herbal note. Parsley is okay, but cilantro hits that classic flavor.
- Jalapeño or Serrano Pepper (1 pepper, finely chopped, optional): For those who like it spicy.
- Red Bell Pepper (1, chopped): Adds color and sweetness.
- Green Onion (2–3, sliced): A pop of freshness and color.
Feel free to adjust amounts to fit your preferences. If you love an extra creamy salad, add a bit more mayo or sour cream. If you want it tangier, add a splash of extra lime juice.
Step-by-Step: How to Make Street Corn Pasta Salad
This recipe is straightforward. In four basic steps, you’ll have a big bowl of street corn pasta salad ready to go.
1. Boiling the Pasta
- Bring a large pot of salted water to a rolling boil.
- Drop in your pasta of choice (rotini is my preference).
- Cook according to the package instructions until al dente.
- Drain the pasta, rinse under cold water to stop the cooking, and set it aside to cool a bit.
2. Getting the Corn Ready
- If using fresh corn on the cob: Brush the husked corn with a little oil. Grill it over medium-high heat for about 8–10 minutes, rotating occasionally so you get those nice char marks all around. Let it cool slightly, then slice off the kernels with a sharp knife.
- If using frozen corn: Thaw it first or toss it into a skillet with a drizzle of oil. Heat over medium-high until the kernels start to get a bit golden around the edges.
- If using canned corn: Drain and pat it dry. You can still toast it lightly in a pan if you want a bit of color.
3. Whipping Up That Creamy Chili Lime Dressing
- In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder.
- Add a pinch of salt and black pepper, adjusting to your taste.
- Feel free to tweak the thickness by adding a tablespoon of water if you want a looser consistency.
4. Tossing It All Together
- In a large mixing bowl, combine your cooked and cooled pasta, grilled corn kernels (or the corn variation you’ve chosen), chopped red bell pepper, sliced green onion, and optional jalapeño.
- Drizzle the creamy chili lime dressing over everything.
- Stir well until all ingredients are coated.
- Fold in the crumbled cotija cheese and chopped cilantro.
- Give it a taste and add more salt, pepper, or lime juice if desired.
Tip: Let your finished salad chill for at least 30 minutes before serving. This little nap helps the flavors get extra friendly with one another.
Flavor Variations and Swaps for the Street Corn Pasta Salad
1. Protein Boost: Toss in shredded chicken or grilled shrimp. If you’ve got leftover steak, slice it thin and add it in. In fact, you might enjoy my Steak Pasta recipe if you love savory beef in your noodles.
2. Spice It Up: Add diced jalapeños or serrano peppers. Chipotle powder is another handy trick if you want a smoky, earthy touch.
3. Veggie Overload: Throw in black beans, diced tomatoes, or avocado. You can even sneak in chopped spinach for extra color.
4. Cheese Choices: While cotija is the top pick, shredded pepper jack or Monterey Jack bring a melty vibe if you prefer something different. Feta also works.
5. Dressing Tweaks: If you’d rather skip the mayo, go half sour cream and half Greek yogurt. Adjust the tanginess with more lime juice or a splash of vinegar.
Serving Suggestions
- Potluck Perfection: This street corn pasta salad stands out at potlucks. It’s a star beside barbecue fare like hot dogs and brisket.
- On Taco Night: Serve a side bowl with tacos, enchiladas, or quesadillas.
- As a Main Dish: Load it up with protein and serve it as a dinner salad.
And if you’re feeling adventurous, pair it with a side of my Honey Butter Skillet Corn for an all-out corn extravaganza. I know what you’re thinking: That’s a lot of corn. But trust me, the sweetness of honey butter corn goes so well with the tanginess of this pasta salad.
If you’re looking for other hearty pasta combos, swing by my Philly Cheesesteak Pasta or the crowd-pleasing Marry Me Pasta. They’re all guaranteed to make your mealtimes bright and fun.
Storage and Leftovers
If you’ve got any leftover street corn pasta salad:
- Keep it in an airtight container.
- Place it in the fridge for up to 3 days. After that point, the textures start to change, and the dressing may separate.
For best results, give it a quick stir the next day to redistribute the dressing. If it looks a little thick, add a spoonful of sour cream or a dash of lime juice to refresh it.
FAQs about Street Corn Pasta Salad
It’s a simple twist on the elote you’d buy from a street vendor. Picture grilled corn, tangy dressing, chili powder, lime, and cheese, tossed with pasta. It’s bright, creamy, and downright addictive.
Cook your pasta, grill or toast the corn, whisk up a chili-lime-mayo dressing, then combine everything in one big bowl. Finish with fresh cilantro and cotija cheese.
You’ll need pasta, corn, mayonnaise, sour cream, chili powder, lime juice, cotija cheese, cilantro, and any extra veggies or peppers you love for color and flavor.
Absolutely. Letting it rest in the fridge for a few hours or overnight often deepens the flavor. Just give it a stir before serving.
It usually stays fresh up to 3 days in an airtight container. After that, the texture might turn a bit soggy, so plan to enjoy it soon.
It’s perfect with barbecue staples, grilled chicken, tacos, or even a crispy fish dish. It’s also a tasty side for picnics and potlucks.
It’s best served cold or at room temperature. You can even pop it into the fridge for a while so the flavors meld.
Yes. Thaw it or toast it in a skillet to recreate that grilled flavor if you don’t have fresh corn on hand.
Rotini or fusilli are great because their spirals catch all that dressing. But penne and elbow macaroni work too.
Tip: If you’re needing more pasta dishes that aim to please, hop over to my Garlic Parmesan Chicken Pasta Recipe for a creamy, cheesy bowl of comfort.
3 Credible External Links (Naturally Embedded):
- Curious about the nutritional value of corn? Check out the U.S. Department of Agriculture’s resource on corn to get the full scoop.
- If you’re looking to grill that corn with flair, Serious Eats has a helpful guide to get those perfect char marks.
Conclusion
Whenever I’m craving a splash of bright flavor and a dish that folks can’t resist, street corn pasta salad is my go-to. It transforms a classic street food treat into a hearty side (or main dish!) that’s guaranteed to thrill both kids and adults. Serve it up at your next potluck, or pack it for a picnic. Either way, it’s bound to leave everyone asking for seconds.
Feel free to customize it with extra vegetables, a dash of heat, or an entirely different protein. And if you do whip up this salad, I’d love to hear all about it in the comments. Did your family gobble it up as fast as mine did? Let me know how your version turned out!