Mexican Street Corn Pasta Salad: Elote Inspired Summer Delight

Mexican Street Corn Pasta Salad, often called Elote Pasta Salad, is taking the internet by storm, and for good reason! This vibrant and flavorful dish combines the irresistible taste of Mexican street corn (Elote) with the satisfying heartiness of pasta salad. Imagine sweet corn kernels, charred to perfection, tossed with creamy, tangy dressing, fresh herbs, and perfectly cooked pasta. It’s a flavor explosion in every bite, making it the ultimate side dish for barbecues, potlucks, or a light yet fulfilling summer meal.

This recipe elevates the standard pasta salad by infusing it with the beloved flavors of Elote. We’re talking about that smoky, slightly spicy, and utterly addictive combination of corn, mayonnaise, cotija cheese, chili powder, and lime. But we don’t stop there! We’re adding bowtie pasta for a fun, textural element and making it a complete, crowd-pleasing dish. Get ready to discover why this Mexican Street Corn Pasta Salad is about to become your new go-to recipe.

Mexican Street Corn Pasta Salad

What Makes This Mexican Street Corn Pasta Salad So Special?

This isn’t just another pasta salad recipe. It’s a celebration of flavors and textures, carefully balanced to create a dish that’s both comforting and exciting. Here’s what sets this Mexican Street Corn Pasta Salad apart:

Elote Inspiration: It captures the authentic taste of Mexican Street Corn, bringing those classic flavors into a refreshing pasta salad format.
Creamy Chili-Lime Dressing: The dressing is the star! It’s a simple yet incredibly flavorful blend of mayonnaise, lime juice and zest, chili powder, cumin, and a touch of hot sauce for a subtle kick.
Fresh and Vibrant Ingredients: We load this salad with fresh corn, cilantro, green onions, jalapeño for a bit of heat, and creamy avocado.
Versatile and Customizable: Easily adaptable to your spice preference and dietary needs. You can adjust the heat, add protein like black beans or grilled chicken, or use gluten-free pasta.
Perfect for Any Occasion: From casual backyard barbecues to more formal gatherings, this salad is always a hit. It’s also a fantastic make-ahead dish, perfect for potlucks and meal prep.

Key Ingredients for the Best Elote Pasta Salad

Let’s break down the essential components of this Mexican Street Corn Pasta Salad and why each ingredient is crucial:

Pasta: Bowtie pasta (farfalle) is highly recommended. Its unique shape with ridges and folds is perfect for capturing the creamy dressing, ensuring every bite is flavorful. However, other pasta shapes with texture like rotini or fusilli would also work well.
Corn: Fresh corn on the cob is ideal, especially when grilled for that authentic smoky Elote flavor. Frozen corn, canned corn, or even pre-roasted canned corn are convenient alternatives that still deliver great taste. We’ll explore different corn preparation methods in detail later.
Creamy Dressing Base: Mayonnaise is the foundation of our creamy dressing. For the best flavor, use a full-fat mayonnaise like Hellman’s/Best Foods. Its robust flavor profile complements the other ingredients beautifully.
Lime Juice and Zest: Fresh lime juice and zest are essential for that signature tangy and citrusy Elote flavor. They brighten up the dressing and balance the richness of the mayonnaise.
Spices: Chili powder, cumin, and paprika create the warm, slightly earthy, and distinctly Mexican flavor profile.
Heat: A touch of sriracha or your favorite hot sauce adds a subtle kick. Jalapeño, finely diced, provides fresh heat and flavor to the salad itself. Adjust the amount to your spice preference.
Fresh Herbs: Cilantro and green onions are a must! Cilantro brings a bright, fresh, and slightly citrusy note, while green onions add a mild oniony flavor and a pop of color.
Cheese: Cotija cheese is the traditional choice for authentic Elote flavor. It’s a firm, salty Mexican cheese that adds a wonderful savory element. Queso Fresco is a milder, readily available alternative. Feta cheese can also be used in a pinch.
Avocado: Ripe avocado adds a creamy texture and richness to the salad, complementing the other flavors perfectly.
Bacon (Optional but Recommended): Crispy bacon bits add a smoky, salty crunch that elevates the salad to another level.
Black Beans (Optional): Black beans contribute protein, fiber, and a beautiful visual contrast to the salad. They also add a subtle earthy flavor.

Process shots of making the dressing, preparing pasta and charring the corn for the salad.

Crafting the Creamy Chili-Lime Dressing: Step-by-Step

The dressing is what truly brings the Elote magic to this pasta salad. It’s incredibly easy to make – just whisk and go!

Gather Your Ingredients: You’ll need mayonnaise, lime zest and juice, chili powder, cumin, paprika, sriracha or hot sauce, salt, and pepper.
Zest the Limes: Before juicing, zest two limes using a microplane or fine grater. Lime zest is packed with flavor, so don’t skip this step!
Juice the Limes: Juice the zested limes. You’ll need about 3 tablespoons of fresh lime juice.
Combine in a Bowl: In a medium bowl, combine the mayonnaise, lime zest, lime juice, chili powder, cumin, paprika, and sriracha (or hot sauce).
Whisk Until Smooth: Whisk all ingredients together until the dressing is smooth and creamy.
Season to Taste: Season with salt and pepper to your liking. Start with about 1/4 teaspoon of salt and 1/8 teaspoon of pepper and adjust as needed. Remember, Cotija cheese is salty, so you might need less salt in the dressing if using it.
Refrigerate (Optional): For the best flavor, refrigerate the dressing for at least 30 minutes to allow the flavors to meld. The dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 5-7 days.

Preparing the Salad Ingredients: Simple Steps for Maximum Flavor

While the dressing chills (or while you make it), prepare the salad ingredients:

Cook the Pasta: Cook the bowtie pasta according to package directions in generously salted water. Salting the pasta water is crucial for flavorful pasta salad. A general guideline is 1 teaspoon of salt for every 4 cups of water. For the last minute of cooking, if using frozen corn, add it to the boiling pasta water to quickly thaw and cook it.
Drain and Cool Pasta: Once the pasta is cooked al dente, drain it immediately and rinse it under cold water to stop the cooking process and cool it down. Allow the pasta to dry completely. This prevents a watery salad and helps the dressing adhere better.
Prepare the Corn: Choose your preferred method for preparing the corn (grilling, roasting, etc. – see detailed options below). Allow the corn to cool slightly before adding it to the salad.
Prep the Veggies and Bacon: Dice the green onions, finely chop the cilantro, mince the jalapeño (remove seeds and ribs for less heat), cook the bacon until crispy and crumble it. Dice the avocado just before assembling the salad to prevent browning. Crumble the Cotija or Queso Fresco cheese. Drain and rinse the black beans if using.

Corn Preparation Methods: Grilled, Roasted, Canned, or Frozen?

The corn is a star ingredient, and how you prepare it significantly impacts the final flavor of your Mexican Street Corn Pasta Salad. Here are your best options:

Grilled Corn (Highly Recommended): Grilling corn on the cob is the most authentic way to achieve that smoky, charred Elote flavor.
- How to Grill: Peel back the husks of the corn, remove the silk, and rub the corn with vegetable or olive oil. Sprinkle lightly with salt and pepper. Preheat your grill to medium-high heat (400-450°F). Place the corn on the grill and rotate every 3-4 minutes until kernels are charred and tender, about 12 minutes total. You can also grill it in the husks by soaking the husks in water for 30 minutes prior to grilling.
Roasted Corn: Roasting corn in the oven or on the stovetop is another great way to enhance its flavor.
- Oven Roasted: Preheat oven to 400°F (200°C). Shuck the corn and brush with olive oil. Roast for 20-25 minutes, turning halfway through, until kernels are tender and slightly browned.
- Stovetop Roasted (Canned Corn): Heat a large cast-iron skillet over medium-high heat. Drain canned corn thoroughly and add it to the hot skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until corn is lightly browned and slightly caramelized.
Pre-Roasted Canned Corn: For convenience, use pre-roasted canned corn. Simply drain it well before adding to the salad. It offers a smoky flavor, though less intense than freshly grilled or roasted corn.
Frozen Corn: Frozen corn is a quick and easy option. You can thaw it and sauté it lightly in a pan, roast it in the oven, or simply add it to the boiling pasta water for the last minute of cooking to heat it through.

Mexican Street Corn Pasta Salad

Tips for the Best Mexican Street Corn Pasta Salad

Don’t Overcook the Pasta: Cook the pasta al dente. Overcooked pasta will become mushy in the salad.
Salt the Pasta Water Generously: This is your only chance to season the pasta itself. Don’t skimp on the salt in the boiling water.
Cool and Dry the Pasta: Rinsing the pasta in cold water stops cooking and cools it down. Make sure the pasta is completely dry before adding the dressing to prevent a watery salad.
Prepare Corn to Your Liking: Choose the corn preparation method that suits your time and preference. Grilling offers the most authentic Elote flavor, but roasting and even canned corn are great alternatives.
Add Avocado Just Before Serving: Avocado browns quickly once cut. Add diced avocado right before serving to maintain its fresh appearance and creamy texture.
Dress Just Before Serving (If Possible): For optimal freshness, dress the salad shortly before serving. If making ahead, keep the dressing separate and toss it with the salad just before serving. This prevents the pasta from absorbing too much dressing and becoming soggy.
Adjust Spice Level: Control the heat by adjusting the amount of jalapeño and hot sauce. For a milder salad, remove the seeds and ribs from the jalapeño or omit it entirely. For extra heat, add a pinch of cayenne pepper to the dressing.
Taste and Adjust Seasoning: Always taste the dressing and the final salad and adjust seasoning as needed. You might want to add more lime juice, salt, pepper, or chili powder to your preference.

Serving Suggestions and Variations

Serve as a Side Dish: This Mexican Street Corn Pasta Salad is the perfect side dish for grilled chicken, steak, fish, or burgers. It complements Mexican-inspired main courses beautifully.
Make it a Main Course: Add grilled chicken, shrimp, or black beans to make it a more substantial and protein-rich main course salad.
Potluck Favorite: This salad travels well, making it ideal for potlucks, picnics, and barbecues.
Spice it Up: For extra heat lovers, add a finely diced serrano pepper or a pinch of cayenne pepper to the salad or dressing.
Add More Veggies: Consider adding other vegetables like bell peppers, red onion, or cherry tomatoes for extra flavor and nutrients.
Cheese Variations: Experiment with different cheeses like crumbled queso blanco or Monterey Jack for a slightly different flavor profile.
Vegan Option: Substitute vegan mayonnaise and omit the cheese or use a vegan feta alternative to make this salad vegan-friendly.

Mexican Street Corn Pasta Salad Recipe

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5 from 92 votes

Yield: 6 servings as a side
Prep Time: 25 minutes
Cook Time: 9 minutes
Total Time: 34 minutes

Ingredients

Salad

2 cups farfalle/bowtie pasta, uncooked
3 cups frozen corn, or 2 (15-ounce) cans corn, or 3-4 ears of corn on the cob (see notes for preparation)
1/3 cup green onions, chopped (about 3 green onions)
1/2 cup cilantro, chopped (about 1/2 bunch)
1 tablespoon finely chopped jalapeño peppers (adjust to taste)
6-8 slices bacon, cooked and crumbled
1/2 cup Queso Fresco cheese, crumbled (or Cotija or feta) (see notes)
1 large avocado, diced
1/2 cup canned black beans, drained and rinsed (optional)

Dressing

1/2 cup full-fat mayonnaise (Hellman’s/Best Foods recommended)
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon sriracha sauce or hot sauce (adjust to taste)
2 limes, zested and juiced
Salt and pepper to taste

Instructions

Cook Pasta: Cook pasta according to package directions in well-salted water. Add frozen corn during the last minute of cooking if using. Drain pasta, rinse with cold water, and let cool and dry completely.
Prepare Corn: Prepare corn using your preferred method (grill, roast, canned, frozen – see notes). Let cool slightly.
Prep Ingredients: Dice green onions, chop cilantro, finely dice jalapeño (remove seeds for less heat), cook and crumble bacon. Crumble cheese. Drain and rinse black beans if using. Dice avocado just before assembling.
Make Dressing: In a small bowl, whisk together all dressing ingredients: mayonnaise, cumin, paprika, chili powder, sriracha, lime zest, and lime juice. Season with salt and pepper to taste. Refrigerate until ready to use.
Assemble Salad: In a large bowl, combine cooled pasta, cooled corn, avocado, green onions, cilantro, jalapeño, bacon, and cheese. If not serving immediately, hold off on adding bacon, cheese, and avocado.
Dress and Serve: Drizzle dressing over salad and gently toss to coat. Serve immediately. Leftovers are best stored undressed.

Recipe Notes

Corn Preparation: See section “Corn Preparation Methods” in the article for detailed instructions on grilling, roasting, and using canned or frozen corn.
Cheese Notes: For authentic Elote flavor, use Cotija cheese. Queso Fresco is a milder alternative. Feta cheese can also be used. Cotija is saltier, so use less.
Spice Level: Adjust jalapeño and hot sauce to your spice preference. Omit jalapeño for a milder salad.
Make Ahead: Dressing can be made ahead and stored refrigerated for up to 5-7 days. For best results, assemble and dress the salad shortly before serving. If making ahead, keep dressing, bacon, cheese, and avocado separate and add just before serving.
Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep dressing separate and add avocado only to the portion you are eating to prevent sogginess and browning.
Nutrition: Nutrition information is an approximation and includes optional black beans.

Nutrition

Nutrition information is automatically calculated and should be considered an approximation.

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