Mexican Street Corn Pasta Salad

Are you craving the flavors of street corn but don’t want to deal with the mess? This Mexican Street Corn Pasta Salad is the perfect solution! It combines all the deliciousness of grilled street corn with pasta, making it easier to eat and enjoy. The charred corn, creamy cotija cheese, and tangy yogurt sauce make for a flavorful side dish.

The must-have dish of the season: Mexican street corn pasta salad!

I recently went to a backyard BBQ at a friend’s house, and they were making Mexican elotes on the grill. Nothing screams SUMMER more than a perfectly grilled cob of corn with melted cheese and a tangy sauce.

But instead of diving in for that bite, I watched my friend make her street corn the way she liked it, cut it off the cob, and mix it into her pasta salad!

She let me try it, and I have to say, I was inspired!

Pasta salads are a staple at summer gatherings and potlucks, but they can often be bland or lack variety. This Mexican street corn pasta salad adds a unique twist to the classic dish by incorporating the bold flavors of street corn but with my own take on a creamy dressing.

Plus, it’s a great way to use up leftover grilled corn from your summer cookouts!

I hope you enjoy it as much as I do 🙂

Ingredients needed

Making a pasta salad – elote style- is really easy and delicious with simple and fresh ingredients! Not to mention, making your own salad dressing changes the game! Most of these ingredients are pantry staples, but feel free to substitute them or add your own twist.

Here’s a bit more about what I used:

• Pasta: Any type of spiral-shaped pasta will work for this recipe, but I recommend using something sturdy like Cellentani or Rotini.
• Corn: Fresh corn is best, but canned corn works well if you have it. Just be sure to drain and rinse it first.
• Avocado Oil: I love using this cooking oil because it has a high smoke point and adds great flavor to the dish. But feel free to use any oil you have on hand.
• Bell Peppers: Using bell peppers in a pasta salad adds a pop of color and crunch that it really needs. You can use any color, but I prefer red for its sweeter taste.
• Onion: Red onion adds a great sharpness and bite to the dish, but you can use any type of onion you have on hand. Just make sure to dice it as evenly as possible so you don’t end up with a big hunk of onion!
• Jalapeño: The jalapeno gives the dish a nice kick of heat, but you can leave it out or add more, depending on your spice tolerance.
• Cilantro: This herb adds a refreshing and bright flavor to the dish. If you’re not a fan, you can substitute parsley or leave it out altogether.
• Greek Yogurt: Using Greek yogurt as the base for the dressing makes this pasta salad healthier than traditional mayo-based versions. It also adds a tanginess that balances out the sweetness of the corn. Plus, it has a boost of protein!
• Sriracha: You can’t have Mexican street corn without some heat! Sriracha is used in the dressing to add a nice kick. If you’re not a fan of spicy food, you can use less or leave it out. You can also use your favorite hot sauce, like Cholula or Valentina.
• Lime Juice: A squeeze of fresh lime juice adds a tangy acidity to the dressing. If you don’t have limes, you can use bottled lime juice or substitute with lemon juice. But if you can, spring for the fresh limes!
• Water: Adding a little water helps thin out the dressing and makes it easier to coat all the pasta and vegetables.
• Spices: A combination of salt, chili powder, cumin, and smoked paprika gives this street corn pasta salad its signature Mexican flavors.
• Cotija Cheese: This crumbly cheese is traditionally used in elote, or Mexican street corn, and adds a salty tang to the dish. You can find it in most grocery stores or substitute it with queso fresco if you can’t find it.

Feeling adventurous? Here are some tips for substitutions to make this Mexican street corn pasta salad your own:

• If you can’t find cotija cheese, feta or queso fresco would also work well. A crumbly cheese is best for this recipe.
• Can’t find jalapeños? Feel free to use other peppers, like poblanos or some extra bell peppers, for a milder option. For a spicier kick, sub out the jalapeños for some diced serrano peppers.
• Use a blend of light sour cream and mayo in place of Greek yogurt for a creamier dressing.
• Not a fan of cilantro? You can leave it out or substitute it with some fresh parsley for a similar texture and flavor.

Kitchen tools required

Here’s a bit more information about what I used to make this street corn pasta salad…

• Large Salad Bowl
• Skillet Pan
• Small Bowl
• Salad Tongs

For measuring, you will need a cup, 1/2 cup, 1/3 cup, 1/4 cup, a tablespoon, a teaspoon, and a 1/2 teaspoon.

How to make Mexican street corn pasta salad

To make this delicious pasta salad, start by cooking your noodles according to the package instructions, drain them, and place in a large salad bowl.

Meanwhile, heat a large skillet with avocado oil and add corn, red pepper, onion, and jalapeno. Let the vegetables char slightly to get a roasted flavor, which should take about 6-8 minutes. Once done, add the vegetables to the bowl with the noodles and let them cool.

Now it’s time to make the dressing!

In a separate small bowl, mix together Greek yogurt, sriracha, lime juice, water, salt, chili powder, cumin, and smoked paprika. Stir in crumbled cotija cheese.

Pour the spicy yogurt dressing over the pasta and cooked veggies, then toss to coat everything evenly.

Finish it off by topping with more crumbled cheese and chopped cilantro. Maybe even a little squeeze of lime and a bit of low-sodium Tajin!

Enjoy!

Below are some common pasta salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

What type of pasta is best for pasta salads?

Cellentani or other spiral-shaped pasta works great in this recipe since the creamy sauce sticks to the noodles, but go ahead and use whatever noodle shape you prefer! I also like to use bowtie or penne for pasta salads if I don’t have cellentani on hand.

Can I use canned corn instead of fresh?

Yes, canned corn can be used in this recipe if you are short on time or fresh corn is not in season. Just make sure to drain and thoroughly rinse the corn before adding it to the skillet.

Does frozen corn work, too?

Yes, frozen corn is a great backup if you can’t get fresh or canned. Just cook it in the skillet like you would with fresh corn, but give it a few extra minutes to thaw and char.

Can I add some protein to this Mexican street corn salad?

Absolutely! Grilled chicken and shrimp would make great additions to this pasta salad. Cook them separately and add them when you mix in the yogurt sauce.

How spicy is this Mexican pasta salad?

You can tweak the spiciness to your liking!

Want more heat? Keep some jalapeno seeds or toss in a dash of cayenne pepper to the yogurt sauce.

Sensitive to spice? Just remove all the seeds from the jalapeno and go easy on the sriracha.

To store leftovers, just transfer the pasta salad to an airtight container and pop it in the fridge for up to 3 days. When you’re ready to eat, you might need to add a splash of water or some extra yogurt sauce since the pasta can soak up the dressing.

I wouldn’t recommend freezing this dish, as the pasta might get mushy when thawed. Also, the yogurt dressing won’t hold up well in the freezer because of the dairy!

If you liked this recipe, you’ll want to try these!

Here are some of my favorite pasta salad recipes you should make next. Enjoy!

• Easy Italian Pasta Salad Recipe
• Buffalo Chickpea Pasta Salad
• Healthy Tuna Pasta Salad
• Summer Pesto Pasta Salad
• Healthy Greek Pasta Salad

Recipe by Erin Antoniak and Photos by Bake and Bacon

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Mexican Street Corn Inspired Pasta Salad

Are you craving the flavors of street corn but don’t want to deal with the mess? This Mexican Street Corn Pasta Salad is the perfect solution! It combines all the deliciousness of grilled street corn with pasta, making it easier to eat and enjoy. The charred corn, creamy cotija cheese, and tangy yogurt sauce make for a flavorful side dish.

Prep: 15Cook: 30Total: 45 minutes

Yield 10 1 cup servings 1x

1x2x3x

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Ingredients

• 16oz noodles, I used cellentani shaped
• 4 cups corn, fresh or canned
• 1 tbsp avocado oil
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 jalapeno, deseeded and diced small
• 1/2 cup cilantro, chopped
• 1 cup Greek yogurt
• 1/3 cup sriracha
• 2 large limes, juiced
• 1/4 cup water
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup crumbled cotija cheese + more for sprinkling on top

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Instructions

1. Cook noodles according to package, drain, and pour into a large bowl.
2. Heat a large skillet over high heat with avocado oil. Once hot, add corn, red pepper, onion, and jalapeno. You want to char your corn slightly so it has a roasted flavor and some brown bits. This will take about 6-8 minutes, toss occasionally.
3. Pour into bowl with corn and let cool.
4. In a small bowl, whisk together Greek yogurt, sriracha, lime juice, water, salt, chili powder, cumin, paprika. Stir in crumbled cheese.
5. Add yogurt sauce to bowl with corn and pasta. Toss to combine everything until evenly coated.
6. Top with more cheese and cilantro.

Author: ErinCategory: pasta salad, side dishMethod: stovetopCuisine: Mexican