This post may contain affiliate links.
Mexican Street Corn Pasta Salad encapsulates all the great flavors of Elote Corn but combined with shredded chicken and pasta it’s more filling and makes for the perfect summer side dish!
Why Make Elote Pasta Salad
If you love Mexican Street Corn (the charred grilled corn with cotija cheese and a spicy tangy sauce) than you are in for a treat with this recipe.
- Made with fresh sweet corn. You an easily use fresh corn and quickly char it up yourself.
- All the flavor but easier to eat. Everything is bite sized for the fork.
- Hearty and satisfying. The chicken and pasta really bulk it up.
- The perfect potluck or BBQ side dish! Everyone will rave about this fun change up of flavors for sharing.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Small Pasta. To make everything bite sized, use a smaller pasta shape like small shells or mini penne.
- Shredded Chicken. Use rotisserie or make your own grilled chicken and shred it. You can also use cooked, crispy bacon.
- Corn. Use frozen, thawed corn or use fresh corn on the cob and grill it before adding to the salad.
- Black Beans. this adds fiber and texture.
- Red Bell Pepper. For color and crunch.
- Jalapeño. For color, crunch and spice.
- Avocado. Adds creaminess you will love.
- Green Onions. They are mild and perfect for this recipe but red onions are also great.
- Cotija Cheese. This is a greet mild cheese and the classic cheese of choice for elote corn.
- Cilantro. This will go in the dressing and chopped up in the salad.
- Avocado. Adds a great creaminess.
- Mayonnaise & Sour Cream. For the dressing. You can also use plain greek yogurt for a healthier twist.
- Sriracha. Adds spice and tang to the dressing.
- Seasonings. Cumin, salt, chipotle adobo, garlic powder and oregano.
- Fresh Lime Juice. For the dressing and for garnish.
Steps To Make This Recipe
- Step One. Char the corn on the cob (if you are using frozen corn kernels just skip this part. Shuck the corn if needed, add it to an open flame on your stovetop and turn often until charred lightly OR grill it for just a few minutes on medium heat on the grill, turning often (photo 1).
- Step Two. Start the pasta, this take about 20 minutes, cook according to the package. Next, Prepare the ingredients, use a sharp knife to slice and dice everything and to cut the corn off the cob.
- Step Three. Make the dressing in a small food processor (photo 2).
- Step Four. Add everything to a large bowl. Pour 3/4ths of the dressing on top and mix well until everything is evenly dressed.
- Step Five. Add extra garnishes, extra dressing drizzle and a few lime wedges and serve room temperature or chilled
What To Serve With Mexican Street Corn Pasta Salad
This bite sized crowd favorite is so filling and great on it’s own, but if you are having a BBQ and want to really serve it up, try pairing it with my Turkey Smash Burgers, Spicy Chicken Burgers, Baked Beans or Dill Pickle Potato Salad.
Elote Corn Pasta Salad Tips
- Make this Mexican street corn salad more elevated by adding crispy bacon crumbles on top!
- Use feta cheese if you want a more salty, pungent flavor.
- Be sure to taste the dressing before pouring over the salad. Add more sriracha for spice or more lime juice for tang.
- I like to add a dash of tajin spice over the top of the salad for an extra garnish. This is optional!
- Make it easier. Use pre roasted frozen or canned corn and rotisserie chicken.
- Make it healthier. Use plain greek yogurt in place of the mayonnaise, skip the avocado and use less cheese for a lighter meal.
Other Pasta Salads To Try
Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad encapsulates all the great flavors of Elote Corn but combined with shredded chicken and pasta it's more filling and makes for the perfect summer side dish!
Equipment
- large mixing bowl
Ingredients
- 4 cups roasted corn , about 4 cobs. See notes.
- 2½ cups small shelled pasta, measured uncooked, any other small pasta shape will work
- 1 15 oz can black beans, drained
- 1 small red bell pepper, diced
- 1 small Jalapeño, diced, optional
- ¼ cup green onions, diced , or red onions
- 2 cups Rotisserie chicken, shredded
- ⅓ cup cotija cheese, crumbled
- 1 small avocado, cubed
- 1 lime, sliced, for garnish
- 2 Tbsp cilantro, chopped, for garnish
Elote Dressing
- 2 limes, squeezed
- ⅓ cup mayonnaise
- ⅓ cup sour cream , or plain greek yogurt
- 2 Tbsp Sriracha , more or less if desired.
- ½ bunch fresh cilantro
- ½ tsp cumin
- ½ tsp chipotle powder
- ½ tsp garlic powder
- ¼ tsp both salt and pepper
- ½ tsp dried oregano
- 2-3 Tbsp water, to thin the sauce
Instructions
- Char the corn on the cob (if you are using frozen corn kernels just skip this step) Shuck the corn if needed, add it to an open flame on your stovetop and turn often until charred lightly OR grill it for just a few minutes on medium heat on the grill, turning often.
- Start the pasta, this take about 20 minutes, cook according to the package. Next, Prepare the ingredients, use a sharp knife to slice and dice everything into bite sized pieces and cut the corn off the cob once it's cooled.
- Add all the dressing ingredients to a food processor and blitz. Add more water if needed to thin the sauce. (limes, mayo, sour cream, sriracha, fresh cilantro, seasonings, water)
- Add everything to a large bowl (pasta, veggies, chicken, cheese, avocado, dressing). Pour 3/4ths of the dressing on top and mix well until everything is evenly dressed. The rest is used for garnish.
- Add extra garnishes (lime wedges, more cilantro, tajin etc), extra dressing drizzle and a few lime wedges and serve room temperature or chilled
Notes
- Make this Mexican street corn salad more elevated by adding crispy bacon crumbles on top!
- Use feta cheese if you want a more salty, pungent flavor.
- Be sure to taste the dressing before pouring over the salad. Add more sriracha for spice or more lime juice for tang.
- I like to add a dash of tajin spice over the top of the salad for an extra garnish. This is optional!
- Make it easier. Use pre roasted frozen or canned corn and rotisserie chicken.
- Make it healthier. Use plain greek yogurt in place of the mayonnaise, skip the avocado and use less cheese for a lighter meal.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1 cup of pasta salad | Calories: 529kcal | Carbohydrates: 45g | Protein: 31g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 618mg | Potassium: 516mg | Fiber: 6g | Sugar: 7g | Vitamin A: 974IU | Vitamin C: 29mg | Calcium: 72mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
I hope you all enjoy this one! Yum!