Mexican Street Corn Pasta Salad blends the bright, bold flavors of elote with tender pasta for a unique summer side. Fresh corn seared in a skillet pairs with a creamy sour cream and lime dressing, feta cheese, jalapeño, cilantro, and diced tomato for a dish that’s ready in under 45 minutes—perfect for backyard barbecues.
If you haven’t tried Mexican street corn, or elote, you’re in for a treat. The tangy, smoky, and slightly spicy flavors of elote are a wonderful match with pasta—especially when you use fresh corn on the cob. Cooking the corn in a skillet for about 7–8 minutes brings out a sweet, slightly charred taste and firm texture that canned or frozen corn can’t match.
This elote pasta salad is built with simple, fresh ingredients and a tangy dressing. Use shell pasta so some of the mix ends up nestled inside each piece for perfect bites. Serve it alongside grilled meats like smoked pork butt, boneless smoked chicken thighs, or smash burgers for a complete cookout spread.
Why You’ll Love Elote Pasta Salad:
- Quick and easy: Clear step-by-step instructions and ready in under 45 minutes.
- Packed with flavor: Elote-style corn gives this salad delicious Mexican-inspired notes.
- Fresh ingredients: Corn on the cob, fresh vegetables, and herbs keep the salad bright and satisfying.
- Summer favorite: A great side for any grilled main dish or potluck.
Ingredients:
Key ingredients and notes:
- Fresh corn on the cob: Using fresh ears provides better sweetness, crunch, and flavor than canned or frozen corn.
- Feta cheese: Use plain feta (no added seasonings) for the best balance; crumble a block yourself if preferred.
- Shell pasta: Shells are ideal because they hold dressing and mix-ins for balanced bites.
See the recipe card below for exact quantities.
Substitutions and Variations:
Swap shell pasta for similar shapes like fusilli or rotini if needed.
For a more authentic finish, replace feta with cotija cheese.
Add diced avocado just before serving for creaminess.
Increase heat by adding more jalapeño or a few dashes of hot sauce to the dressing.
How to Make Mexican Street Corn Pasta Salad:
Step 1: Carefully cut the kernels off the fresh corn cobs and discard the cobs.
Step 2: Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the corn with ¼ teaspoon salt and cook 7–8 minutes, stirring frequently, until lightly charred. If kernels begin to pop from the pan, reduce the heat. Cool the corn in the pan a few minutes, then transfer to a bowl and chill until cold.
Step 3: Boil pasta according to package directions until al dente. Drain and rinse under cold water; shake to remove excess water.
Step 4: Meanwhile make the dressing: whisk together ½ cup sour cream, juice of 1 small lime, ½ teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon chili powder, ½ teaspoon salt, and ⅛ teaspoon black pepper. If you prefer a thinner dressing, whisk in 1–2 tablespoons milk or water.
Step 5: In a large serving bowl, combine the pasta with the chilled corn, ½ cup diced red onion, 1 diced roma tomato (seeds removed), ⅓ cup chopped fresh cilantro, 1 minced jalapeño (seeds and membranes removed for less heat), and half the crumbled feta. Toss to combine.
Step 6: Add the dressing just before serving and toss. Top with the remaining feta and serve immediately.
Expert Tips:
- If corn kernels pop while cooking, lower the heat to prevent splattering.
- Remove jalapeño seeds, stems, and membranes to reduce heat if desired.
- Thin the sour cream sauce with 1–2 tablespoons water or milk for easier tossing.
- Add the dressing right before serving if you plan to prep the salad ahead—refrigerated pasta will absorb the dressing over time and lose some creaminess.
Recipe FAQs:
Elote literally means “corn on the cob” in Spanish and commonly refers to grilled or roasted street corn topped with a creamy sauce, spices, and crumbled cheese.
Yes, you can prepare the components in advance, but hold the dressing and add it just before serving to keep the salad creamy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note the dressing will be absorbed by the pasta over time, so the salad will be less creamy but still tasty.
More Summer Recipe Favorites:
Chicken Pesto Sandwich-
Blackstone Smash Burgers
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Southwest Chicken Salad
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Dill Pickle Potato Salad
If you tried this Mexican Street Corn Pasta Salad, please leave a star rating and share your feedback in the comments. I love hearing how it turned out!
Recipe
Mexican Street Corn Pasta Salad (Elote)
5 from 1 review
- Author: Tara Smithson
- Total Time: 35 minutes
- Yield: 6 servings
Description
Mexican Street Corn Pasta Salad combines fresh Mexican flavors with pasta, all coated in a creamy sour cream and lime dressing. It’s a fantastic, easy side for summer gatherings and is ready in under 45 minutes.
Ingredients
Pasta Salad:
- 3 ears of corn on the cob
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 8 ounces dry shell pasta
- ½ cup red onion, diced
- ⅓ cup fresh cilantro, minced
- 1 roma tomato, seeds and stem removed and diced
- 1 jalapeño, seeds, stem and membranes removed and minced
- 1 cup feta cheese, crumbled
Dressing:
- ½ cup sour cream
- Juice from 1 small lime
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Carefully cut the kernels off the fresh corn cobs. Discard the cobs.
- Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the corn and ¼ teaspoon salt. Cook 7–8 minutes, stirring frequently, until lightly charred. Reduce heat if kernels start to pop. Let cool, then chill the corn completely.
- Bring a pot of water to a boil and cook the shell pasta according to package directions until al dente. Drain and rinse with cold water; shake to remove excess.
- Whisk together the dressing ingredients: sour cream, lime juice, cumin, paprika, chili powder, salt, and black pepper. Add 1–2 tablespoons milk or water if you prefer a thinner dressing.
- In a large bowl, combine pasta, chilled corn, red onion, tomato, cilantro, jalapeño, and half the feta. Toss to combine. Add dressing just before serving and toss again.
- Top with remaining feta and serve immediately.
Equipment
Flexible cutting mats
Pasta pot
Skillet
Chef’s knife
Notes
- Lower the heat if corn kernels start popping while cooking.
- Remove jalapeño seeds and membranes for milder heat.
- Thin the dressing with water or milk if needed for easier tossing.
- Add dressing just before serving if prepping in advance to preserve creaminess.
- Prep Time: 10 minutes
- Fridge Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican