This Mexican street corn pasta salad will be a hit at your next potluck. Loaded with fire roasted corn, fresh cilantro, creamy cotija cheese then tossed with a chili-lime dressing!
Street Corn Pasta Salad Recipe
If you are a fan of Mexican street corn and Mexican street corn salad yet still can’t get enough of this popular street food staple, then you are going to love this Mexican street corn pasta salad!
It’s got all the same flavors of Mexican elote from the fire roasted corn to the crema topping, but instead of eating it off the cob, it’s tossed with tender pasta and a tangy chili dressing for the most addictive pasta salad recipe that’s so good it went viral!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Pasta: Ditalini is the best pasta for this pasta salad as it’s small shape is similar to the size of hte the corn so you can get a bit of each in each bite! You could use rotini, fusilli or even mini bowtie pasta if preferred.
- Fire roasted corn: I used frozen corn but in the summer I prefer to use corn kernels from grilled corn! Canned corn can be used but is not my preference.
- Cotija cheese: This salty cheese is a traditional ingredient used on Mexican street corn. Feta cheese is a good swap if you are unable to find it.
- Mayonnaise: For the best creamy texture and flavor, use full fat mayo not miracle whip.
- Sour cream: You can also use my cilantro lime crema or Mexican crema.
- Fresh herbs: Freshly chopped cilantro adds fresh flavor and traditional southwest taste. If you do not like cilantro, use green onions instead.
- Fresh lime juice: Lime zest and freshly squeezed lime juice add more flavor than the bottled stuff.
- Chipotle peppers: This type of pepper has a deep smokey flavor which balances the rich flavors in the dressing with a small amount of heat. For a more mild flavor, use hot sauce or other Mexican spices like chili powder, cumin or cayenne pepper.
How to Make Mexican Street Corn Pasta Salad
Prep ingredients for the pasta salad including cooking pasta until al dente and sauteing corn in a skillet over medium heat with olive oil and garlic.
In a blender, add sour cream, mayonnaise, chipotle pepper in adobo sauce, lime juice, zest and salt. Blend until combined.
In a large bowl add drained pasta, corn, dressing, chopped cilantro and crumbled cotija cheese. Gently toss together to combine and serve immediately.
Recipe Tips and Variations
- Lime zest: Zest the lime first then squeeze fresh the lime juice. It’s easier that way!
- Add-ins: Diced jalapeno, bacon, avocado, black beans and red onion or green onions. A sprinkle of Tajin seasoning is delicious sprinkled on top!
- Make it a meal: Serve as a meatless meal or as a Mexican side dish to carne asada at your next potluck. Sometimes we even add grilled chicken into the salad!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.
More Mexican recipes with amazing Tex Mex flavor include restaurant style salsa, steak tacos and southwest pasta salad.
More Pasta Salad Recipes
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Mexican Street Corn Pasta Salad
Video
Ingredients
- 16 ounces ditalini pasta
- 2 Tablespoons olive oil
- 12 ounces fire roasted corn
- 2 cloves garlic, minced (2 teaspoons)
- ½ bunch cilantro , finely chopped
- ⅓ cup cotija cheese , crumbled
- salt and pepper , to taste
Chipotle Lime Dressing
- ½ cup sour cream
- ½ cup mayonaisse
- 3 limes limes , juiced (about 3 TB)
- 1-2 chipotle pepper , packed in adobo
- 1 lime , zested
- ½ teaspoon salt
Optional toppings for garnish: Jalapeno, sliced green onions, chopped avocado
Instructions
- Cook pasta: In a large pot, boil water and cook 16 ounces ditalini pasta according to package directions. Be sure to salt the water!
- Drain and cool pasta: Drain pasta and rinse with cold water to cool down the pasta.
- Cook corn: Over medium heat, heat a large skillet and add 2 Tablespoons olive oil, 1 teaspoon salt and 12 ounces corn. Sauté for 2 minutes. Add 2 teaspoons garlic then cook for an additional 1 minute.
- Make dressing: In a blender, add 1/2 cup sour cream, 1/2 cup mayonnaise, 1 chipotle pepper in adobo sauce, 3-4 Tablespoons lime juice, zest of 1 lime, and 1/2 teaspoon salt. Blend well.
- Assemble Salad: Add pasta, corn, dressing, 1/2 bunch chopped cilantro and 1/3 cup crumbled cotija cheese (reserve a little for the top). Gently toss.
- Serve: Serve immediately. If you are making ahead, cover tightly and store in refrigerator but do not add dressing until right before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, Cinco De Mayo, Mexican, Pasta Salad, Reader Favorites, Salads, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This was absolutely de.licious.!! So good & so easy to make – the corn and sauteed garlic is a game changer…..
So glad you enjoyed the Mexican street corn pasta salad!
This is really delicious! No cilantro for us, but I did dice up a couple fresh jalapenos (de-seeded) and sauteed those with the corn, for some extra color and flavor. So good, this will be in our regular rotation I think. Thanks for the great recipe!
So glad you enjoyed the Mexican street corn pasta salad, sounds delicious on the fresh jalapeno addition!
This is so good my daughter has been taking it with her to school for lunch! Huge complement.
Love that your daughter takes it for school lunch! Yeah!