If you love elote (Mexican street corn), you are going to be obsessed with this street corn pasta salad. It’s creamy, tangy, a little smoky, and loaded with bold flavors from fire-roasted corn, lime, spices, and Cotija cheese, all tossed with tender pasta.
This smoky, spicy, Mexican-inspired side is the perfect side for BBQ, potlucks, and, of course, Taco Tuesday.
Serve this versatile dish with everything from southwest rotisserie chicken tacos to BBQ pulled pork sandwiches. It goes with everything!
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Why You’ll Love This Recipe
- Creamy, tangy dressing with a smoky kick
- Loaded with fire-roasted corn and fresh veggies
- Perfect balance of heat, zest, and richness
- Great for meal prep or gatherings
- Tastes amazing cold or at room temp
- The perfect side for almost all your favorite comfort foods
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Rotini Pasta: Those spirals hold all the creamy dressing, so every bite is full of flavor.
- Sour Cream & Mayonnaise: These create the creamy, tangy dressing that ties the whole salad together.
- Fire-Roasted Corn: Adds a slightly smoky, sweet flavor that makes this dish stand out.
- Jalapenos: Bring a little heat and keep the salad from feeling too heavy.
- Bell Peppers & Red Onion: Add crunch, freshness, and a little bite to balance the creamy dressing.
- Cherry Tomatoes: Give a juicy pop of freshness and a hint of sweetness.
- Cotija Cheese: Adds a salty, crumbly finish. It’s kind of like a Mexican-style parmesan that boosts flavor.
- Lime Juice: Brightens everything up and cuts through the richness of the dressing.
- Cilantro: Adds a fresh, herby flavor that brings the whole dish to life.
- Spices: A blend of paprika, cumin, chili powder, garlic, and pepper gives the pasta a bold, slightly smoky, Mexican-inspired flavor.
Variations
- Add Protein: Make it a full meal by adding grilled chicken or shrimp.
- Swap the Cheese: Feta is an easy, tasty swap if you can’t find Cotija.
- Add Avocado: For extra creaminess.
- Better-For-You: Greek yogurt is a great swap for mayo to create a lighter version of the salad.
How to Make Street Corn Pasta Salad
Step 1: Boil the noodles, drain, and toss with olive oil. Chill.
Step 2: Cook the veggies until the onions are translucent and the bell peppers are tender. Add the corn and jalapenos, cook until heated through, and set aside.
Step 3: Mix the dressing ingredients and chill. Then blister one side of each tomato in a pan and let them cool.
Step 4: Fold the pasta and dressing together in a large bowl. Then, fold in the remaining ingredients. Enjoy!
Expert Tips
- Cook the pasta to al dente. Soft noodles will break apart when mixed.
- Let everything cool before mixing to avoid a watery salad.
- Use fire-roasted corn for extra smoky flavor.
- Adjust jalapenos to control the heat level.
- Chill thoroughly before serving for the best flavor.
Street Corn Pasta Salad FAQs
Yes, you can. In fact, it’s better after a few hours of chilling or even the next day.
Rotini is ideal because it holds onto the creamy dressing well, but you can also use penne, bowtie, or any short pasta you have on hand.
It has a mild to moderate kick from the jalapeños. You can easily adjust the heat by using less or leaving them out entirely.
Pasta salad generally lasts for up to 4 days in the refrigerator.
Delicious Pairings for Your Elote Pasta Salad
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Street Corn Pasta Salad
Ingredients
- 16 ounce rotini pasta
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoon salt, divided
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon granulated garlic
- ⅓ cup cilantro chopped
- ½ cup cherry tomatoes quartered
- 16 ounce fire roasted corn
- 1 medium red bell pepper, diced
- 2 jalapenos, diced
- ½ cup red onion, diced
- 3 tablespoons fresh lime juice
- 2 tablespoon olive oil, divided
- 1 cup Cotija cheese
Instructions
- Bring a large pot of water to a rolling boil over medium high heat, and add 1 tablespoon of salt.
- Add rotini and cook according to directions for al dente.
- Drain noodles and place in a large bowl. Toss pasta with 1 tablespoon of olive oil and set in the fridge to cool.
- In a large skillet, add the remaining tablespoon of olive oil over medium heat.
- Add the onions and bell peppers, and cook until onions are translucent and bell peppers are tender.
- Add fire roasted corn and jalapeños, and cook over low heat for 5 minutes. Remove from heat and set aside.
- In a medium sized bowl, add sour cream, mayonnaise, paprika, granulated garlic, cumin, chili powder, lime juice, and remaining tablespoon of salt. Mix until combined. Place in the refrigerator to chill.
- In a small pan, blister one side of the tomatoes over medium high heat. Let cool.
- Once everything has cooled, fold the pasta sauce together with the rotini pasta.
- Add the corn mixture and stir until combined.
- Gently fold in the tomatoes, cheese, and cilantro.
- Serve at room temperature or cold.
Notes
- Cook the pasta to al dente. Soft noodles will break apart when mixed.
- Let everything cool before mixing to avoid a watery salad.
- Use fire-roasted corn for extra smoky flavor.
- Adjust jalapenos to control the heat level.
- Chill thoroughly before serving for the best flavor.
Nutrition
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