Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is such a fun summer side dish recipe. It takes everything you love about elote: sweet corn, creamy sauce, and cotija cheese, and tosses it all together with pasta for a seriously delicious bite!

Whether you’re headed to a backyard BBQ, Memorial Day, or 4th of July party, potluck, or just need a quick weeknight side, this recipe will be a hit. 🌽😋

Keep reading below for recipe tips, frequently asked questions, a homemade avocado oil mayonnaise recipe (optional but recommended!), and more of my favorite summer salad recipes!

To complete your meal, see my Summer Dinner Ideas and Summer Appetizers recipe collections!

this recipe

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Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is packed with flavor, thanks to a blend of fresh ingredients and a creamy dressing.

Grilled corn, tender pasta, cotija cheese, white onion, cilantro, and a hint of minced jalapeño all come together in the perfect way!

The chipotle lime dressing is amazing—it’s rich and tangy with mayo, Mexican crema, lime juice, and a blend of seasonings like chili powder, garlic, and chipotle for smokiness.

When I mentioned to my Mexican neighbor and friend that I was working on this recipe, she immediately suggested adding caldo de pollo (chicken bouillon).

She told me it’s a staple in her family’s kitchen and they use it in just about everything—like guacamole, meats, enchiladas, etc. It adds an extra layer of flavor you can’t get from anything else.

I gave it a try, and she was right—it gave the dressing a boost that pulled the whole dish together! I had her family try the pasta salad on Easter, and it got amazing reviews. 😊

The Ingredients

Here’s a bit more about each ingredient and what it adds to the Mexican Street Corn Pasta Salad:

Medium shell pasta: Shells are the perfect shape for this salad. They scoop up all the creamy dressing and bits of corn, so every bite is packed with flavor.

Salt (for the pasta water): Don’t skip this step—salting your pasta water is key for flavor. Make it salty as the sea! It seasons the pasta from the inside out.

Fresh corn: Grilled or charred corn is the star of this dish! It brings that sweet, smoky crunch that makes Mexican street corn so addictive.

Avocado oil: This oil has a high smoke point and a clean, neutral flavor that lets the corn shine. It is used to grill the corn.

Mayonnaise: This gives the salad its signature creamy texture, just like the classic street corn topping. It holds everything together. I provided a recipe for homemade avocado oil mayonnaise below but you can also use store-bought, of course!

Mexican crema: Slightly tangy and velvety, crema lightens up the mayo and adds a hint of brightness to the dressing.

Fresh lime juice: Adds a delicious citrusy flavor that wakes up the whole salad! The acidity in the limes cuts through the richness and keeps things fresh and balanced.

Chili and chipotle powder: These seasonings add that extra layer of street corn flavor with a little bit of heat and smokiness!

Chicken bouillon (caldo de Pollo): This adds depth and savory flavor that makes everything taste just a bit more delicious.

Sea salt and black pepper: Balances the flavors and enhances everything from the corn to the dressing!

Garlic powder: Brings a savory background note that ties all the flavors together.

White onion: Finely diced white onion adds a fresh crunch that cuts through the creaminess and adds a nice contrast.

Cilantro: Fresh cilantro adds a pop of color and a burst of herbaceous flavor that brightens the whole salad.

Jalapeno: Adds a fresh, punchy heat that blends well with the creamy dressing. You can keep the seeds for more spice, or leave them out for a milder version.

Cotija cheese: Crumbly and salty—Cotija gives that authentic street corn finish and makes each bite extra satisfying. I got the grated kind from my local Mexican grocery store, but you can also use the block cotija cheese and crumble it.

Substitutions You Can Try

Whether you’re working with what you have on hand or adjusting dietary needs, this recipe is easy to customize. Although the recipe is best as written, here are some simple swaps:

Mayonnaise: Vegan mayo or a mix of mayo and Greek yogurt for a tangier, lighter version.

Pasta shells: Any short pasta like rotini, penne, or elbow macaroni works great too—just something with texture to hold the dressing!

Fresh corn: Frozen corn or canned corn can be used in a pinch. Just thaw or drain it well, and give it a quick sauté or char in a pan to bring out the flavor.

Avocado oil: Olive oil or vegetable oil will work just fine for grilling or sautéing the corn.

Mexican crema: Sour cream is the closest swap and works beautifully. You could also use plain Greek yogurt for a lighter option.

Cotija cheese: Queso fresco, feta cheese, or even grated Parmesan can work if cotija isn’t available. But, cotija is best.

Caldo de pollo (chicken bouillon): Vegetable bouillon or a pinch of salt and a bit of nutritional yeast if you’re keeping it vegetarian.

Chipotle chili powder: Smoked paprika for the smoky flavor without the heat, or regular chili powder for something milder.

White onion: Red onion adds a similar flavor with a little color, or use green onions for a milder flavor.

How to Make Mexican Street Corn Pasta Salad

Watch how I make the Mexican Street Corn Pasta Salad, and find the instructions below. For the full recipe card with ingredients and instructions, scroll down. ⬇️

Watch Me Make It

The Instructions

1. Cook the pasta according to package instructions. Once done, strain and rinse the pasta with cold water to stop the cooking.

2. Shuck the corn and rub each piece with avocado oil. Char the corn in a grill pan or on the grill. I usually use a grill pan, so I heat it over medium-high heat, place the corn in the pan, and cook it, rotating occasionally, until all sides are charred. TIP: Placing a cast iron or heavy pot on top will help press it into the grates to get even more surface area charred!

3. Gather the rest of the salad ingredients. Cut the corn from the cob, dice the onion, and mince the jalapeno and cilantro.

4. Add the dressing ingredients (mayonnaise, Mexican crema, lime juice, and seasonings) to a medium-sized bowl and whisk. IMPORTANT: Reserve about 3/4 cup of the dressing to add to the salad right before serving.

5. Add the pasta, vegetables, and dressing to a large bowl along with the cotija cheese and mix until well combined. Chill the Mexican street corn pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

6. For a nice presentation, garnish with lime wedges, a drizzle of Mexican crema, and sprinkle more cotija cheese, chili powder, and cilantro. Serve small bowls of crema, cotija, and cilantro on the side. Enjoy!

5-Ingredient Homemade Avocado Oil Mayonnaise Recipe (Optional!)

I try to make homemade mayonnaise whenever possible. Most store-bought mayonnaise is typically filled with refined oils and chemicals.

If you don’t feel like making homemade mayonnaise and want a healthier store-bought mayonnaise, this article by Nikki Doering, RD, LD: How to Choose a Healthy Mayo, is helpful!

If you do feel like making homemade mayonnaise, below is my recipe for a quick and easy homemade avocado oil mayonnaise!

Ingredients Needed:

• 1 large egg
• 1 tablespoon lemon juice
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon fine sea salt
• 1 cup avocado oil

How to Make it:

1. Choose your blending equipment. You’ll need to use a tall, narrow container. This Cuisinart hand blender is amazing. I highly recommend it if you want to create the perfect mayonnaise every time in just minutes!
   
   
2. Place the ingredients into the container (in the order listed above).
   
   
3. Place the hand blender at the bottom of the container, turn it on, and start blending. Keep it at the bottom of the container for 10-15 seconds while continuing to blend. You’ll start to see mayonnaise forming!
   
   
4. Now, slowly start to raise the hand blender up and slowly move it up and down until the mayo is thick and perfectly smooth!

FAQ: Mexican Street Corn Pasta Salad

I’d love to hear about your experience with this Mexican Street Corn Pasta Salad recipe! I hope you love it. 😋🌽

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