This Mexican street corn pasta salad is bright, creamy, and packed with crunch! This salad is a total crowd pleaser that disappears at potlucks and family nights. You get all the elote flavor you love in a quick pasta salad you can make anytime.
Tender bow ties mix with lightly roasted corn, sweet peppers, and Cotija in a zesty lime chili dressing. Scoop it next to burgers, tacos, or grilled chicken and watch the bowl empty. Every bite is fresh, colorful, and totally addictive!
If you like this flavor combo, you will also love Mexican Corn on the Cob, Mexican Street Corn, and Esquites.
Why we think you’ll love it:
- Simple. Beginning cooks can follow the easy steps and get great results.
- Flexible. You can swap pasta shapes, add protein like chicken, or increase the heat.
- Perfect. Crowd-pleasing salad is great for cookouts, potlucks, and dinner at home.
Mexican Street Corn Pasta Salad Ingredients
Salad
- Uncooked bow tie pasta (2 cups) – The pasta gives the salad a hearty bite and holds creamy dressing in all the little folds. You can use the same amount of rotini, shells, or penne.
- Olive oil (1 tablespoon) – Olive oil helps roast the corn for light char and adds richness to the pasta.
- Whole kernel corn, drained (2 cans, 15.25 ounce each) – Corn brings sweetness and crunch, and roasting concentrates corn flavor. You can also use an equal amount of frozen (thawed) corn kernels, or cut kernels off of a fresh corn cob.
- Mini sweet peppers, chopped (4-6) – Peppers add color and a gentle, fruity crunch that balances the creamy base.
- Jalapeno peppers, seeded and minced (1-2 peppers) – Jalapenos bring a customizable kick, keeping the heat bright, not overwhelming. Instead of mincing fresh jalapeños, you can use canned mild diced green chiles.
- Cotija cheese, divided (¾ cup) – Cotija adds salty, tangy pops and a classic street corn finish. A similar cheese that can be used is queso fresco.
- Avocado, cubed (1) – Avocado adds creamy richness and soft texture that contrasts with the corn and pasta.
- Fresh cilantro leaves, chopped (¼ cup) – Cilantro adds herbal brightness and a fresh finish. Another optional topping would be to add sliced green onions.
Dressing
- Mayonnaise (⅔ cup) – Mayonnaise creates the creamy base that clings to pasta and veggies. Try using equal amounts Mexican crema for a similar creamy tang.
- Olive oil (⅓ cup) – Olive oil loosens the mayo for a silky dressing and carries chili and cumin flavor.
- Lime juice (3 tablespoons) – Lime juice brightens the salad and balances the richness with zippy acidity. Fresh lime juice is best, but bottled juice can be used.
- Chili powder (1 teaspoon) – Chili powder gives a warm spice that echoes classic elote seasoning.
- Ground cumin (½ teaspoon) – Cumin adds toasty depth that pairs with lime and chili.
- Paprika (½ teaspoon) – Paprika adds gentle warmth and color without much heat. Smoked paprika can be used as well.
- Garlic pepper (½ teaspoon) – Add a layer of savory garlic and a little peppery bite. If you don’t have garlic pepper, try using ½ teaspoon garlic powder plus 1/4 teaspoon black pepper plus a tiny pinch of salt.
How to Make Mexican Street Corn Pasta Salad
PASTA. Boil pasta according to package directions (we like al dente). Drain and add to a large bowl.
DRESSING. In a small bowl, whisk together mayonnaise, olive oil, lime juice, chili powder, cumin, paprika, and garlic pepper. Set aside.
CORN. In a large skillet over medium heat, add oil and drained corn. Roast corn for 10-12 minutes, or until slightly golden brown.
VEGGIES. Add corn to your pasta bowl along with chopped peppers and minced jalapeno.
MIX and CHILL. Add dressing to your pasta bowl and toss to combine. Chill for at least 1 hour.
TOP. Right before serving, add ½ cup cotija, avocado, and cilantro and toss to combine. Sprinkle with remaining cotija and chopped cilantro, if desired.
Kristyn’s Recipe Tips
- Optional mix-ins include crumbled bacon, cooked chicken cubes, or black beans.
- Instead of using canned corn, use an equal amount of frozen corn kernels, or cut kernels off of a fresh corn cob.
- Skip roasting the corn in a skillet and grill fresh corn on the cob, and then cut off the kernels.
- Increase the heat and leave the jalapeno seeds in. You can also sprinkle on cayenne peppers or add a splash of hot sauce to the dressing.
Mexican Street Corn Pasta Salad Recipe
Video
Ingredients
- 2 cups uncooked bow tie pasta
- 1 tablespoon olive oil
- 2 (15.25-ounce) cans whole kernel corn, drained
- 4-6 mini sweet peppers, chopped
- 1-2 jalapeno peppers, seeded and minced
- ¾ cup Cotija cheese, divided
- 1 avocado, cubed
- ¼ cup fresh cilantro leaves, chopped
Dressing
- ⅔ cup mayonnaise
- ⅓ cup olive oil
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic pepper
Instructions
- Cook pasta according to package directions. Drain and add to a large bowl.
- In a large skillet over medium heat, add oil and drained corn. Roast corn for 10-12 minutes, or until slightly golden brown.
- Add corn to your pasta bowl along with chopped peppers and minced jalapeno.
- In a small bowl, whisk together mayonnaise, olive oil, lime juice, chili powder, cumin, paprika and garlic pepper.
- Add dressing to your pasta bowl and toss to combine. Chill for at least 1 hour.
- Right before serving, add ½ cup cotija, avocado and cilantro and toss to combine. Sprinkle with remaining cotija and chopped cilantro, if desired.
Notes
- Optional mix-ins include crumbled bacon, cooked chicken cubes, or black beans.
- Instead of using canned corn, use an equal amount of frozen corn kernels, or cut kernels off of a fresh corn cob.
- Skip roasting the corn in a skillet and grill fresh corn on the cob, and then cut off the kernels.
- Increase the heat and leave the jalapeno seeds in. You can also sprinkle on cayenne peppers or add a splash of hot sauce to the dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead, assemble without avocado and half the Cotija, chill up to 24 hours, then finish with avocado and remaining cheese.
Spoon leftovers in an airtight container and store in the fridge for 3-4 days. If possible, keep the avocado separate or add it fresh just before serving. Stir before serving and add a splash of lime juice if it seems dry. Do not freeze.
Complete the Meal
Mexican Mains
Best Chicken Tacos Recipe
25 mins
Cilantro Lime Chicken
55 mins
Flautas Recipe
25 mins
Carne Asada Recipe
3 hrs 20 mins
Mexican Sides
Crockpot Spanish Rice
2 hrs 40 mins
Refried Black Beans
15 mins
Mexican Bean Salad
1 hr 10 mins
Frito Corn Salad
10 mins
