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Mexican Street Corn, or "Elote," is a beloved street food that captures the essence of vibrant Mexican cuisine. Traditionally, it features grilled corn on the cob slathered with creamy sauces, sprinkled with cheese, and topped with chili powder and lime. The idea of transforming this iconic dish into a pasta salad is a stroke of culinary creativity that brings the same bold flavors into a new, easy-to-serve format. Mexican Street Corn Pasta Salad is a delightful fusion that combines the familiar comfort of pasta with the exciting, zesty elements of Elote, making it the perfect addition to any summer gathering, picnic, or barbecue.

Mexican Street Corn Pasta Salad

Looking for a fresh and vibrant summer dish? Try this Mexican Street Corn Pasta Salad! Packed with delicious ingredients like sweet corn, red bell pepper, and creamy cotija cheese, this pasta salad is perfect for gatherings or picnics. Tossed in a zesty lime dressing and customizable with avocado and jalapeño for an extra kick, it’s a crowd-pleaser that’s quick to prepare. Ready in just 45 minutes, you’ll love every bite!

Ingredients
  

8 oz (about 2 cups) elbow macaroni or rotini pasta

1 cup sweet corn (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 red onion, finely chopped

1 jalapeño, seeded and diced (optional, for extra heat)

1 cup cherry tomatoes, halved

1/2 cup crumbled cotija cheese

1/4 cup fresh cilantro, chopped

1 lime, juiced

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

Avocado slices for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Cook the Corn: If using fresh corn, grill or sauté it in a pan over medium heat until lightly charred, about 5-7 minutes. If using frozen corn, simply thaw it out. If using canned corn, drain and rinse it.

      Prepare the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, garlic powder, salt, and pepper. Adjust seasoning to taste.

        Combine the Salad: In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, red onion, jalapeño (if using), cherry tomatoes, and cilantro.

          Add the Dressing: Pour the dressing over the pasta mixture and toss to coat thoroughly.

            Add Cheese: Gently fold in the crumbled cotija cheese, reserving a little for garnish if desired.

              Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

                Serve: Give the salad a gentle toss before serving. Garnish with extra cotija cheese and avocado slices if desired. Enjoy this refreshing, vibrant dish at your next gathering or picnic!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8