Mexican Street Corn Pasta Salad brings the bright, smoky flavors of elote into a hearty, fork-friendly pasta salad. With charred corn, cotija cheese, a tangy cilantro-lime dressing and shredded chicken, this is a satisfying summer side dish that’s ideal for potlucks, barbecues, or a simple weeknight meal.
Why Make Elote Pasta Salad
This elote-inspired pasta salad is a great way to enjoy Mexican street corn flavors in a shareable form. It combines smoky, charred corn and tangy cotija with creamy dressing and tender shredded chicken, creating a balance of textures and bold flavors. It’s effortless to scale for a crowd and holds up well chilled or at room temperature, making it perfect for outdoor gatherings.
- Fresh, seasonal flavor. The recipe highlights sweet corn—grilled or charred—for a fresh, summery taste.
- Easy to eat. Small pasta shapes and bite-sized ingredients make every forkful balanced and convenient.
- Hearty and filling. Shredded chicken and pasta bulk the salad up so it can stand on its own as a light main or substantial side.
- Great for gatherings. It travels well and is an unexpected twist on typical BBQ sides.
Ingredient Notes
Full measurements are in the recipe card below. These notes explain key ingredient choices and substitutions.
- Small pasta shapes. Use mini shells, small penne, or any compact pasta so each bite includes pasta plus toppings.
- Shredded chicken. Rotisserie chicken is convenient and flavorful; grilled chicken works well too. For a smoky crunch, crispy bacon is a tasty optional add-in.
- Corn. Fresh corn on the cob grilled or charred adds the best flavor. Frozen roasted or canned corn can be used for convenience.
- Black beans. Add fiber and texture; rinse drained canned beans before using.
- Red bell pepper. Provides color and crunch; swap with yellow or orange pepper if preferred.
- Jalapeño. Optional, for heat—leave seeds in for more spice or remove for a milder result.
- Avocado. Adds creaminess; add just before serving to avoid browning.
- Green onions. Mild and versatile; red onion can be substituted for more pungency.
- Cotija cheese. The classic choice for elote—crumbled cotija adds a salty finish. Feta is an acceptable substitute for a tangier bite.
- Cilantro. Used in the dressing and sprinkled into the salad for freshness.
- Dressing base. Mayonnaise and sour cream make a creamy dressing; plain Greek yogurt can be used to lighten it.
- Sriracha. Adds heat and a touch of sweetness; adjust to taste.
- Seasonings. Cumin, chipotle or chipotle powder, garlic powder, dried oregano, salt and pepper round out the dressing.
- Lime juice. Fresh lime adds brightness to the dressing and is essential as a garnish.
Steps To Make This Recipe
- Char the corn. If using fresh corn, shuck and place the ears over an open flame or on a hot grill, turning often until lightly charred. Allow to cool, then cut the kernels from the cob. Skip this step when using frozen or canned corn.
- Cook the pasta. Boil the pasta according to package instructions until al dente, drain, rinse under cold water to stop cooking, and set aside to cool.
- Prepare the dressing. Combine lime juice, mayonnaise, sour cream (or yogurt), sriracha, cilantro and seasonings in a small food processor or blender and blend until smooth. Add 2–3 tablespoons of water to reach a pourable consistency.
- Assemble the salad. In a large bowl, combine cooked pasta, roasted corn, black beans, diced red pepper, jalapeño (if using), green onions, shredded chicken, cotija and avocado. Pour about three-quarters of the dressing over the salad and toss gently to coat.
- Garnish and serve. Reserve the remaining dressing for drizzling. Top with extra cilantro, cotija, a squeeze of lime and a sprinkle of optional tajín or chili powder. Serve chilled or at room temperature.
What To Serve With Mexican Street Corn Pasta Salad
This vibrant pasta salad pairs well with grilled burgers or chicken, smoky baked beans, or any simple sandwich. It’s substantial enough to sit alongside grilled turkey or spicy chicken burgers and complements smoky, savory mains with its bright, citrus-forward dressing.
Elote Corn Pasta Salad Tips
- Add crunch and savoriness by sprinkling crispy bacon crumbles on top just before serving.
- Swap cotija for feta if you prefer a tangier, saltier cheese.
- Taste the dressing before adding it to the salad—add more sriracha for heat or more lime for acidity.
- Try a light sprinkle of tajín or chili-lime seasoning as a finishing touch for extra depth.
- For a quicker version, use pre-roasted frozen corn or canned corn and pre-cooked rotisserie chicken.
- To reduce calories, substitute plain Greek yogurt for mayonnaise and skip the avocado or use less cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; add fresh avocado just before serving to prevent browning.
Other Pasta Salads To Try
Dinner
Tuna Pesto Pasta
Dinner
Pepperoni Pasta
Side Dishes
Italian Dressing Pasta Salad
Side Dishes
BLT Pasta Salad
If you try this recipe, let me know how it turns out. Follow on social platforms for more recipes and meal ideas to keep cooking fun and approachable. Thank you for reading and happy cooking.
Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad captures the smoky-sweet flavor of elote and combines it with pasta and shredded chicken for a satisfying summer side. The cilantro-lime dressing ties everything together with bright acidity and a touch of heat.
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 6
Equipment
- Small food processor or blender
- Large mixing bowl
Ingredients
- 4 cups roasted corn (about 4 cobs, or sub frozen/canned)
- 2½ cups small shelled pasta, measured uncooked (mini shells, small penne)
- 1 (15 oz) can black beans, drained and rinsed
- 1 small red bell pepper, diced
- 1 small jalapeño, diced (optional)
- ¼ cup green onions, diced (or red onion)
- 2 cups rotisserie chicken, shredded (or cooked grilled chicken)
- ⅓ cup cotija cheese, crumbled
- 1 small avocado, cubed
- 1 lime, sliced for garnish
- 2 Tbsp cilantro, chopped for garnish
Elote Dressing
- 2 limes, juiced
- ⅓ cup mayonnaise
- ⅓ cup sour cream or plain Greek yogurt
- 2 Tbsp sriracha, or to taste
- ½ bunch fresh cilantro
- ½ tsp cumin
- ½ tsp chipotle powder
- ½ tsp garlic powder
- ¼ tsp salt and ¼ tsp black pepper
- ½ tsp dried oregano
- 2–3 Tbsp water, to thin the dressing
Instructions
- Char the corn on the cob (skip if using frozen or canned corn). Shuck and place over an open flame or on a hot grill, turning until lightly charred. Let cool, then cut kernels from the cob.
- Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
- Make the dressing: combine lime juice, mayonnaise, sour cream (or yogurt), sriracha, cilantro, cumin, chipotle powder, garlic powder, oregano, salt and pepper in a small food processor or blender. Blend until smooth, adding 2–3 tablespoons of water to reach desired consistency.
- In a large bowl, combine pasta, roasted corn, black beans, diced red pepper, jalapeño (if using), green onions, shredded chicken, cotija cheese and avocado. Pour about three-quarters of the dressing over the salad and toss gently to combine. Reserve the remaining dressing for garnish.
- Adjust seasoning to taste. Garnish with lime wedges, extra cilantro and a dusting of tajín or chili powder if desired. Serve chilled or at room temperature.
Notes
- Add crispy bacon crumbles on top for extra flavor and texture.
- Feta can be used instead of cotija for a stronger, saltier cheese profile.
- Taste the dressing before mixing with the salad and adjust sriracha or lime as needed.
- A light sprinkle of tajín or chili-lime seasoning makes a nice finishing touch.
- For a quicker version, use pre-roasted frozen or canned corn and rotisserie chicken.
- To make it lighter, swap mayonnaise for plain Greek yogurt, reduce the cheese, and omit avocado if desired.
- Leftovers: store in an airtight container in the refrigerator for up to 4 days. Add avocado fresh before serving if possible.
Nutrition
Serving: 1 cup of pasta salad | Calories: 529 kcal | Carbohydrates: 45 g | Protein: 31 g | Fat: 27 g | Saturated Fat: 7 g | Fiber: 6 g | Sugar: 7 g
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Author: Bailey Rhatigan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 529
Keyword: Mexican Street Corn Pasta Salad
Like this recipe? Leave a comment below!