Mexican Street Corn Pasta: A Bold Fusion of Flavor and Comfort
We love trying new recipes and this is one that everyone should try! Female Foodie is one of our favorite sources for quality, mouth-watering dishes that will be instant favorites! This Mexican Street Corn Pasta Salad is one of those recipes! We first tried it last summer during our summer BBQ rotations but at one of our neighborhood lunches someone brought it and we knew we had to add it to our dinner rotation!
If you’ve ever had Mexican street corn (elote)—hot, grilled corn slathered with creamy mayo, tangy lime, chili powder, and crumbly cotija cheese—you know it’s a flavor explosion. Now imagine all of that smoky, tangy, creamy magic wrapped up in a bowl of pasta.
Mexican Street Corn Pasta is the ultimate mashup: part comfort food, part summer street food, and 100% addictive. It’s quick to make, incredibly customizable, and perfect for potlucks, weeknight dinners, or just because you want something different. Let’s break it down.
What Is Mexican Street Corn Pasta?
Mexican Street Corn Pasta is a pasta salad that takes all the key ingredients of elote and folds them into cooked pasta. Think:
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Sweet corn (fresh, grilled, or frozen)
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Cotija cheese
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Mayonnaise and sour cream
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Lime juice and zest
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Spices
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Cilantro
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Garlic
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Jalapeño (optional for heat)
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Pasta
Some versions add extras like bacon, avocado, red onion, or even grilled chicken to bulk it up. The result is a creamy, tangy, slightly spicy dish that hits all the flavor notes.
How to Make Mexican Street Corn Pasta
Here’s a simple version to get you started:
Notes
Recipe from Female Foodie
Ingredients
- PASTA SALAD
- 2 cups ditalini pasta or any small pasta shape
- salt
- 2-3 tbsp extra virgin olive oil, enough to coat the skillet
- 3 cups fresh corn kernels, about 4-6 ears total
- fresh cracked black pepper, to taste
- 2 cloves garlic, minced or grated
- 1/2 of a fresh jalapeño, minced, seeds and ribs removed (or eliminate for kids)
- 1 bunch cilantro, finely chopped, reserve some for garnish
- 1 bunch scallions, sliced, reserve some for garnish
- 1/4 cup cotija cheese, crumbled, reserve some for garnish
- CHIPOTLE LIME DRESSING
- 1/2 cup sour cream
- 1/2 cup mayo
- 2 whole chipotle peppers, packed in adobo
- 1/3 cup fresh lime juice, plus zest of 1 lime
- salt
- fresh cracked black pepper
Instructions
- PASTA
- Bring a large pasta pot of water to boil over high heat, then salt the water liberally. Add ditalini pasta, stir, and cook according to package instructions. When the pasta is cooked, drain and rinse with cold water until pasta cools.
- Heat a large skillet with a tight-fitting lid over high heat. Once the skillet is heated, drizzle in a few tablespoons of extra virgin olive oil to coat. Add the corn kernels to the pan in one even layer. Salt and pepper to taste then immediately cover the skillet with a lid (when the kernels start to char and caramelize, they will begin to pop and splatter.)
- Cook on high heat undisturbed for 5 minutes, or until corn is nicely charred on the bottom and fully cooked through. Remove the lid, reduce the heat to medium, and add in the 2 cloves of minced garlic. Stir to combine and cook for an additional minute or two. Remove from the heat and set aside to cool.
- Gather the minced and seeded jalapeño, finely chopped cilantro, thinly sliced scallions, and crumbled cotija cheese, reserving some of the cilantro, scallions, and cheese for garnish.
- CHIPOTLE LIME DRESSING
- Place the sour cream, mayo, chipotle peppers, fresh lime juice, and lime zest in a blender and blend to combine. Add kosher salt and fresh cracked black pepper to taste, and set aside until ready for assembly.
- ASSEMBLE
- In a large bowl (or the cooled pasta pot) mix the cooked and cooled pasta with the cooled charred corn, jalapeño, cilantro, scallion, and crumbled cotija cheese. Pour over the chipotle lime dressing, (you may not need all of it) and toss to combine. Taste and add additional salt and pepper if needed.
- Transfer to a serving platter and garnish with the reserved cilantro, scallions, and cotija cheese. Serve immediately or store in refrigerator until ready to serve, reserving garnish in a separate container if making ahead
Tips & Variations
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Make it a meal: Add grilled chicken, shrimp, or black beans for protein.
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Vegan version: Use vegan mayo, dairy-free cheese, and a splash of almond yogurt.
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Low-carb? Swap pasta for roasted cauliflower or spiralized zucchini.
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Spice it up: Add more jalapeño or a splash of hot sauce.
When to Serve It
Mexican Street Corn Pasta is the hero of summer gatherings, but honestly, it works year-round. Serve it:
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At BBQs or cookouts
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With tacos or grilled meats
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As a meal prep lunch
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On Taco Tuesday as a creative side dish
Mexican Street Corn Pasta is one of those dishes that surprises people—in the best way. It’s creamy, zesty, a little smoky, and totally crave-worthy. Whether you’re making it for a crowd or hoarding the leftovers for yourself, this is one recipe worth putting on repeat.
Try it once, and you’ll see why this fusion dish is quickly becoming a favorite in kitchens everywhere.
