Elote Mexican Street Corn Pasta Salad Recipe – Creamy & Zesty Family Side

If you love Mexican street corn you need to try this easy and delicious pasta salad! Elote Mexican Street Corn Pasta Salad combines tender pasta delicious roasted corn, mayonnaise, chili and lime to create an amazing salad that has all of your favorite street corn flavors! This is the perfect summer side dish for any occasion!

One of my favorite things about summer is fresh corn, and lots of outdoor eating! We go to a lot of concerts where we love to tailgate, we host a big 4th of July party every year, and I love grilling for a quick weeknight dinner this is the perfect pasta salad for each and every one of them! This pasta salad combines the deliciousness of fresh summer corn and tons of herbs and spices that capture the classic Mexican street corn flavor. Every time I make this there are no leftovers!

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Ingredients for Mexican Street Corn Pasta Salad

Here’s what you’ll need to make this easy Mexican street corn pasta salad. I’ve included tips and substitutions. Find the exact measurements in the printable recipe card below.

Pasta – I like to use rotini pasta for this recipe because it is bite size and it holds the dressing really well. You can use any bite size pasta shape that you prefer for this salad. If you have dietary restrictions you can use gluten free pasta or other specialty pasta.

Corn – Fresh corn on the cob that has been roasted or grilled is my favorite for this recipe. You can also use frozen corn, I recommend roasting it too. Scroll down to the FAQ to see more details on how to roast different types of corn. When corn is in season I recommend using fresh corn. In the off season I use canned or frozen corn. For a quick option that doesn’t require any additional cooking you can use fire-roasted canned corn.

Red Onion – This adds a ton of flavor and color to this pasta salad. For a more mild onion flavor you can use sliced green onion.

Jalapeno – Fresh jalapenos add spice and flavor to this salad. You can adjust the heat in the salad by adjusting how many jalapenos you include. .

Cheese – For authentic Mexican flavor you’ll want to use cotija cheese, or queso fresco. Cotija is a harder sharper flavor cheese and queso fresco is creamier and crumbly. You can also use shredded parmesan or cheddar cheese.

Fresh Cilantro – Fresh cilantro adds fresh flavor to this easy pasta salad. If you have a family member (like my youngest son) who doesn’t like cilantro you can omit it or use fresh parsley instead.

Mayonnaise – Mayo makes the dressing for this salad nice and creamy. I like to use real mayo but you can also use a salad dressing like Miracle Whip if that is what you prefer.

Sour Cream – Sour cream helps make the dressing nice and creamy. For more Mexican flavor you can also use Mexican crema, it is thinner and more mild flavored than sour cream.

Lime Juice – I like to use fresh lime juice for the best flavor but you can also use bottled lime juice. For extra lime flavor you can use a little lime zest in your dressing.

Chili Powder – Chili powder adds some heat and flavor to this salad. You can adjust the heat in your salad by adding more or less chili powder.

Cumin – Cumin is a classic Mexican spice and it is great in this recipe.

Smoked Paprika – Smoked paprika adds a great smoky flavor to the salad. If you prefer plain sweet paprika you can use it instead.

Garlic Powder – Garlic is another important spice in the flavor of this pasta salad. You can use garlic salt if that is all you have just omit additional salt.

Salt & Pepper – Salt and black pepper can be added to the final pasta salad to your taste. This pasta salad is loaded with other spices so you can add the salt and pepper at the end to taste.

Here’s How to Make this Elote Pasta Salad Recipe

First cook the pasta according to the package directions to al dente, drain and rinse with cold water to cool the pasta, set aside.

In a medium bowl combine the mayo, sour cream, lime juice, chili powder, cumin, smoked paprika and garlic powder. Stir until well combined. 

Place the cooled pasta in a large bowl. Add in the corn, red onion, jalapenos, and cilantro. Pour the dressing over and gently stir until all of the ingredients are coated with dressing. 

Sprinkle the crumbled cheese over top of the salad, stir to combine. 

Taste the salad and add salt and pepper to taste. 

Cover the salad and refrigerate for at least 30 minutes before serving. 

Serve chilled, garnish with additional chopped cilantro and cheese. 

FAQ Tips & Variations-

 How to Store this Pasta Salad-

This salad stores well refrigerated in an airtight container for 3-4 days. To freshen up leftovers you can add a little more mayo, sour cream or crema. You can make this recipe ahead of time to have on hand for an easy side dish!

 For a Spicier Pasta Salad-

If you prefer a little more heat in your pasta salad there are a few options. You can use more jalapeno or a spicier pepper. You can add red pepper flakes or extra chili powder.

How to Roast Corn on the Cob or Frozen Corn-

There’s just something magical about the taste of roasted corn—it’s sweet, smoky, and adds incredible flavor to any dish. Whether you’re using fresh ears of corn, frozen kernels, or even canned corn, here’s how to get that golden roasted goodness every time.

Oven-Roasted Corn on the Cob

• Preheat your oven to 425°F (220°C).
• Peel back the husks and remove the silk, then brush each ear with butter or olive oil. Season with salt and pepper.
• Wrap each ear in foil (for softer kernels) or place them directly on a baking sheet (for a lightly charred finish).
• Roast for 25–30 minutes, turning halfway through. The kernels should be tender and slightly browned.
• Finish with a squeeze of lime or sprinkle of smoked paprika for extra flavor.

Grilled Corn on the Cob

• Preheat your grill to medium-high heat.
• For a smoky flavor, keep the husks on—just peel them back, remove the silk, then fold the husks back up and soak the corn in water for 10 minutes before grilling.
• Grill for 15–20 minutes, turning every few minutes until the kernels are evenly charred.
• For a richer taste, brush the corn with melted butter or a seasoned oil blend while grilling.

Roasting Frozen Corn

• Preheat your oven to 400°F (200°C).
• Spread the frozen kernels on a baking sheet lined with parchment paper—no need to thaw!
• Drizzle with olive oil, season with salt, pepper, and a pinch of chili powder or garlic powder.
• Roast for 20–25 minutes, stirring halfway through until golden and slightly crispy on the edges.

Roasting Canned Corn

• Drain and rinse the corn well, then pat it dry with paper towels (this helps it brown).
• Heat a large skillet over medium-high heat and add a tablespoon of butter or oil.
• Add the corn and cook for 8–10 minutes, stirring occasionally until the kernels are caramelized and slightly crisp.
• For a roasted flavor boost, you can also spread the corn on a baking sheet and roast at 425°F for 15–20 minutes.

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