Turn the iconic flavors of authentic Mexican street corn (elote) into a hearty pasta salad!
The Pasta Salad That’s Always the First to Disappear at Parties
This Mexican Street Corn Pasta Salad is a twist on authentic Mexican street corn (elote). You know the classic—charred corn slathered in mayo, crema, chili powder, lime, and cheese? I took all those smoky, tangy, creamy flavors and turned them into a hearty, refreshing pasta salad tossed with fresh veggies like green onions and bell pepper. I make it all summer (along with my Mexican street corn dip and Pico de Gallo) for BBQs, weeknight dinners, and anytime I need an easy but impressive dish for entertaining. What really makes this recipe stand out is the grilled corn because those smoky grill marks are what make it taste like the real deal. The dressing is creamy and tangy with Greek yogurt, sour cream, mayo, lime, and just enough Sriracha for a kick.
You'll Need These Ingredients:
How To Make Mexican Street Corn Pasta Salad (In 4 Easy Steps)
This is a walkthrough with step-by-step photos. Full ingredients & directions are in the recipe card below.
- STEP 1. Cook the pasta: Boil in salted water until al dente, then drain.
- STEP 2. Make the dressing: Whisk together Greek yogurt, sour cream, mayo, lime juice, cilantro, and Sriracha until smooth.
- STEP 3. Grill the corn: Heat a grill pan over medium-high, brush corn with avocado oil, and grill 4–6 minutes until charred. Let cool, then slice off the kernels.
- STEP 4. Assemble: Toss pasta, corn, green bell pepper, spring onions, and cilantro with the dressing. Top with feta, chili powder, smoked paprika, and more cilantro. Chill 30 minutes. When serving, garnish with lime slices.
Top Tip: How do I keep the pasta salad from drying out?
This is my biggest trick: I always save a few tablespoons of the dressing and stir it in right before serving. Pasta loves to soak up liquid while it chills, so this makes it creamy again. Sometimes I’ll even squeeze a little extra lime over the top before serving.
What to Serve With It
- Classic BBQ Mains – Grilled chicken, burgers, oven-baked ribs, easy grilled pork chops (with dijon-honey herb marinade), or grilled steak (with the best steak marinade ever) pair perfectly with Mexican Street Corn Pasta Salad.
- Mexican Favorites – Shrimp tacos, authentic chicken enchiladas, carne asada, or grilled shrimp skewers.
- Lighter Options – Pair with grilled salmon, keto and low-carb blackened shrimp, or roasted veggies for a well-balanced dinner.
- Entertaining Idea – Serve in mini cups or mason jars for parties, great as a grab-and-go side dish.
- Turn it Into a Meal - Top with pan-seared chicken breasts, flavorful cilantro-lime shrimp, grilled pork tenderloin, easy grilled flank steak, or even black beans for a vegetarian version.
More Pasta Salads To Try
Mexican Street Corn Pasta Salad (with Grilled Corn)
Ingredients
For the salad:
- 4 ears corn husks removed
- 1 tablespoon vegetable oil or avocado oil
- 0.5 lb ditalini pasta
- Salt to taste
- 1 large green bell pepper seeded, finely diced
- 2 large green onions thinly sliced/chopped
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ¾ cup crumbled feta cheese
- 1 tablespoon chopped cilantro
- Lime slices for garnish
For the dressing:
- ½ cup Greek yogurt
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro or more if desired
- 1 ½ teaspoon Sriracha
Instructions
- Prepare the corn; heat the grill pan over medium-high heat.
- Add the corn into the grill pan and brush on each side with avocado oil. Grill for 4-6 minutes or until the corn has grill marks and is nicely charred. Set the corn aside to cool down.
- Remove the corn kernels with a knife once the corn is cold enough to handle.
- Prepare the pasta; cook the pasta in salted boiling water until it is al dente or according to package directions. Set the pasta aside.
- Prepare the dressing; in a bowl, combine Greek yogurt, sour cream, mayonnaise, lime juice, chopped cilantro, and Sriracha. Whisk until smooth.
- Assemble the salad; add the cooked pasta, corn, chopped green bell pepper, spring onions, and cilantro to a bowl with the prepared dressing.
- Toss well to combine.
- Top the pasta salad with crumbled feta. Sprinkle the salad with chili powder, smoked paprika, and chopped cilantro.
- Refrigerate the salad for 30 minutes before serving.
- Serve the pasta garnished with some lime slices.
Notes
- I use grilled corn because it adds so much more depth than plain corn. The char and smokiness from the grill give this salad its signature flavor.
- The best way to remove corn kernels from the cob is in a wide bowl or plate with lifted edges. Once you start removing the corn kernels, they will fall right into the bowl. If you do this on a chopping board, the corn kernels will jump around and make a mess in your kitchen.
- You can use crème fraiche instead of sour cream. The crème fraiche is a thicker and less sour option.
- Not a fan of cilantro? No problem, use parsley instead of cilantro, or even basil.
- Feel free to adjust the spiciness of your salad by adding more or less Sriracha or chili powder.
- Ditalini pasta is not mandatory – you can use other types of pasta such as elbow macaroni, cavatappi, rotini, penne, fusilli, bow tie pasta (farfalle), small (not jumbo) pasta shells, or even orzo.
- I recommend using Cotija cheese if you can find it, use it instead of feta or combine it with the feta cheese.
- Refrigerate your salad for 30 minutes before serving, so the flavors can blend.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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