This post may contain affiliate links.
Mexican Street Corn Pasta Salad combines charred corn, small pasta, shredded chicken, black beans, avocado, and cotija with a creamy chili-lime dressing. It has all the smoky, tangy flavor of elote, but it’s filling enough to enjoy for lunch or dinner and still easy to bring to a summer cookout.
I’ve made plenty of pasta salads that end up tasting mostly like pasta, and that’s exactly what I didn’t want here. The corn should still be the part you notice first, so I use plenty of it and make sure it gets browned before it ever reaches the bowl.
The chicken and black beans turn it into something I can call lunch or dinner, while the lime, cilantro, cotija, and creamy dressing keep every bite tasting like street corn instead of an ordinary pasta salad.
Table of Contents
It Should Taste Like Street Corn, Not Just Pasta Salad
The biggest mistake I see with Mexican Street Corn Pasta Salad is letting the pasta take over. Once that happens, it stops tasting like street corn and starts tasting like just another creamy pasta salad. I wanted the corn to stay at the center of every bite, so I use plenty of it and keep the pasta in the background.
Here’s why I keep making this version:
- Every bite tastes like street corn. I use plenty of charred corn so every bite tastes like Mexican street corn instead of just creamy pasta.
- It’s hearty enough to be a full meal. Shredded chicken and black beans make this filling enough for lunch or dinner, but it’s still just as welcome at a summer cookout.
- The creamy chili-lime dressing pulls everything together. It’s smoky, and just spicy enough to coat every bite without overpowering the fresh ingredients.
- It stays fresh, not heavy. The lime, cilantro, avocado, and crunchy vegetables balance the creamy dressing so every bite still tastes bright.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Small Pasta. Small shells, mini penne, or mini bowties work best because you get a little bit of everything in each bite. I avoid larger pasta shapes because they make the salad feel more like pasta salad than Mexican street corn.
- Shredded Chicken. Rotisserie chicken is my favorite shortcut. It’s what makes this pasta salad filling enough for lunch or dinner instead of only a side dish.
- Corn. Fresh grilled corn gives the salad the best smoky flavor when it’s in season. Frozen corn works really well too, just brown it in a hot skillet instead of simply heating it through so you still get those charred edges.
- Cotija Cheese. Cotija is the classic cheese for Mexican street corn. It’s salty, crumbly, and doesn’t melt into the dressing. Feta is the closest substitute if you can’t find it.
- Jalapeño. Remove the seeds for a milder salad, or leave a few in if you like more heat.
- Mayonnaise and Sour Cream. I like using both because mayonnaise gives the dressing richness while sour cream keeps it tangy. Plain Greek yogurt works well in place of the sour cream if you prefer.
- Fresh Lime Juice. Fresh lime juice makes a huge difference here. I always finish the salad with another squeeze just before serving to brighten all the flavors.
How to Make Street Corn Pasta Salad
Step 1. Char the corn. If you’re. using fresh corn, lightly char it over a gas burner or on a medium grill, turning every minute or so until it’s lightly blackened in spots and tender. Let it cool slightly, then slice the kernels from the cob. If you’re using frozen corn, cook it in a hot skillet until it’s lightly browned instead of simply warming it through.
Step 2. Cook the pasta and prepare the salad. Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. While it cooks, dice the bell pepper, jalapeño, and green onions, shred the chicken, rinse and drain the black beans, and cut the cooled corn from the cob.
Step 3. Make the dressing. Add all of the dressing ingredients to a small food processor or blender and blend until smooth and creamy.
Step 4. Toss everything together. Add the cooked pasta, charred corn, chicken, black beans, bell pepper, jalapeno, avocado, cotija, and cilantro to a large bowl. Pour about three-quarters of the dressing over the salad and toss until everything is evenly coated. I like saving the rest for just before serving because the pasta continues to absorb the dressing as it sits.
Step 5. Finish and serve. Top with the remaining dressing, extra cotija, cilantro, green onions, and a squeeze of fresh lime. Serve chilled or at room temperature.
Recipe Tips to Keep in Mind
- Char the corn if you can. Fresh grilled corn gives the salad the best smoky flavor, but if you’re using frozen corn, brown it in a hot skillet until it develops a little color instead of simply warming it through.
- Taste the dressing before tossing. Depending on how juicy your limes are, you may want another squeeze of lime or a little more Sriracha to get the balance just right.
- Save some dressing for serving. I like tossing the salad with about three-quarters of the dressing first, then adding the rest just before serving. The pasta absorbs some of the dressing as it sits, so this keeps the salad nice and creamy.
- A sprinkle of Tajín is worth it. It’s optional, but I almost always finish the salad with a little Tajín and an extra squeeze of fresh lime. It really brings all the flavors together.
What To Serve With Mexican Street Corn Pasta Salad
Thanks to the chicken, black beans, and pasta, this salad is filling enough to be lunch or dinner all on its own. But if you’re serving it at a cookout or feeding a crowd, it also pairs really well with grilled favorites. Here are a few of my go-to combinations.
- Burgers, like my Turkey Smash Burgers or Spicy Chicken Burgers.
- Grilled chicken, Blackened Steak, or Blackened Shrimp for an easy summer dinner.
- Baked Beans for the ultimate backyard barbecue spread.
- Dill Pickle Potato Salad if you’re feeding a crowd and want a couple of classic summer sides.
Make Ahead and Storage
This salad is perfect for making ahead because the flavors continue to develop as it chills. I usually prepare everything except the avocado a few hours in advance, then stir in the avocado and the remaining dressing just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the dressing as it sits, so I like adding another squeeze of lime or a spoonful of the reserved dressing before serving leftovers to freshen everything back up.
I also like letting the salad sit for about 20-30 minutes before serving so the dressing has time to soak into the pasta without drying out.
MOre Summer Pasta SAlads
Mexican Street Corn Pasta Salad (Elote Pasta Salad)
Equipment
- large mixing bowl
Ingredients
- 4 cups roasted corn , from 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
- Fresh grilled corn gives the best flavor, but frozen corn works well too. Cook frozen corn in a hot skillet until lightly browned instead of simply warming it through.
- Reserve some of the dressing. Toss the salad with about three-quarters of the dressing first, then add the remaining dressing just before serving. The pasta will absorb some of the dressing as it chills.
- Add the avocado just before serving for the freshest texture and color.
- Taste before serving. An extra squeeze of fresh lime or pinch of salt can really brighten the flavors after the salad has chilled.
- This salad is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you all enjoy this one! Yum!
I’m going to make this but grill “taco chicken” & use that instead of rotisserie. Although the rotisserie is definitely much less time consuming for sure. But this recipe screams “summer”!
I just love this idea and the added layer of flavor. Let me know what you think!