Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad brings the best of both worlds together. Delicious bold flavors of a classic Elote tossed with some bowtie pasta for an exciting twist.

Mexican Street Corn Pasta Salad

We are huge fans of Mexican street corn in this house. I would never say no to a good Elote. My Grilled Mexican Street Corn Salad is a huge hit and crowd pleaser. It’s a staple in every family gathering all summer long.

Mexican Street Corn Pasta Salad brings the best of both worlds together. Delicious bold flavors of a classic Elote tossed with some bowtie pasta for an exciting twist. Make it for your next barbecue or picnic and I guarantee it will be an absolute hit!

Ingredients needed to make Mexican Street Corn Pasta Salad:

• Farfalle/Bowtie Pasta– I use gluten-free pasta but you can use conventional if you prefer.
• Corn– I like to use corn on the cob and grill it. It gives this salad a nice smokey char flavor. You can also use other methods to cook your corn or use canned corn.
• Jalapeño Peppers-Add a nice kick to the salad.
• Red Onion– Adds some crunchiness and flavor.
• Cilantro– Fresh herb that will give this salad that authentic Mexican street corn flavor.
• Cheese– I use a combination of Cojita and Parmesan.
• For Dressing– Mayo, lime juice, pink sea salt, black pepper, chili powder, cayenne pepper, and cumin.

Equipment needed to make Mexican Street Corn Pasta Salad:

• Grill– To grill corn. If you don’t have a grill you can char your corn on a griddle, grill pan with ridges or a cast iron skillet. You can also use these other cooking methods for your corn.
• Medium Sauce Pan– To cook pasta in.
• Large Mixing Bowl– For mixing and tossing salad.
• Strainer– To drain pasta.
• Baking Sheet Pan– To easily remove corn kernels from cob.

How to make Mexican Street Corn Pasta Salad:

• Step 1– Fill up a medium saucepan with about 1.5 quarts of water. Place on stovetop and bring to a boil on high heat. Once water starts bubbling and boiling, generously salt it. Give it a stir and add in your bowtie pasta. Cook according to package instructions. Once pasta is done cooking, drain and place in a large mixing bowl. Set aside as you prep the rest of ingredients. 

• Step 2– While pasta is boiling and cooking, preheat grill on medium-high heat. Shuck corn, rinse and pat dry. Place corn on preheated grill. Grill your corn for 15 minutes slightly turning it every 2-3 minutes so that it grills evenly. Remove corn from grill and place it on a baking sheet pan. Set aside and allow it to cool-down so it can be handled. 

• Step 3– In a small mixing bowl combine all ingredients for dressing; mayo, lime juice, pink sea salt, black pepper, paprika, chili powder, cayenne pepper, and cumin. Whisk until well combined and a creamy consistency has been reached. Place dressing in the fridge and keep it refrigerated until the salad is ready. 

• Step 4– Thinly dice red onion, seed jalapeños and thinly dice them, thinly chop cilantro. Add all prepped ingredients to bowl with cooked pasta. 

• Step 5– Remove corn kernels from the cob by grabbing the corn with one hand holding it up on the sheet pan. Carefully cut down on the sides until all kernels have been removed. Add corn kernels to the bowl with the rest of ingredients. 

• Step 6– Add in parmesan cheese and cojita cheese. Give salad a good toss making sure everything is well combined. Drizzle dressing over pasta salad and once again give it a good toss. 

• Step 7– Keep salad refrigerated for at least 30 minutes to an hour. Salad is best served chilled. Enjoy!

Tips and Substitutions:

1. Grill corn if possible– This recipe is best with grilled corn. It gives that salad that authentic smokey char flavor you get from a traditional Elote.
2. Preheat your grill- This will prevent corn from sticking to it and will grill corn evenly at the same temperature on every side.
3. Place grilled corn on large baking sheet pan or in a large mixing bowl to remove kernels from the cob- This will make it easier to cut and less messy.
4. Cook pasta al-dente– Whether you are using gluten-free pasta or conventional, make sure you cook it according to package instructions. You don’t want your pasta undercooked or overcooked as it will get too mushy once mixed with the rest of ingredients.
5. Use other types of pastas– Fusilli, rotini or cavatappi are all great to make pasta salad.
6. Substitute for Cojita cheese– You can use feta.
7. Substitute for mayo– Greek yogurt makes for a great substitute.
8. Not a fan of Jalapeños?– If you want less heat use green bell peppers, poblano peppers or omit all together.
9. Chill your pasta– This pasta is best served cold. Allow it to chill for at least 30 minutes to an hour.

Variations:

1. Add some protein– Add some shredded rotisserie chicken or tuna and make it a full meal.
2. Make spicier– Add more jalapeños and/or some hot sauce.
3. Make lighter– Substitute mayo for plain greek yogurt for a lighter version.

How to serve Mexican Street Corn Pasta Salad:

This Mexican Street Corn Pasta Salad makes for the perfect side dish. It’s great to bring to a summer barbecue or picnic. I love bringing it to the beach. Add some shredded rotisserie chicken or tuna and make it a full meal. Perfect for a light lunch.

What to serve Mexican Street Corn Pasta Salad with:

• Slow Cooker Carne Asada Tacos
• Shrimp Fajitas (Stovetop)
• Cilantro Lime Chicken Fajitas
• Instant Pot Taco Meat
• Shredded Chicken Tacos
• Instant Pot Chicken Fajitas
• Slow Cooker Beef Barbacoa
• Air Fryer Shrimp Fajitas

Mexican Street Corn Pasta Salad FAQ’s:

What is Mexican Street Corn?

Mexican Street Corn is also known as Elote. It’s a traditional Mexican way to make corn on the cob. The corn is grilled and then topped with delicious and amazing toppings. Your classic toppings to use on an Elote or Mexican street corn are Cojita cheese, mayonnaise, butter, cilantro, lime juice and chili powder. 

What pasta is best for pasta salad?

The best pasta shapes for pasta salad are any that are twisted. The dressing gets into all the curves of these pasta shapes. Fusilli, rotini and cavatappi are all great. As well as farfalle/ bowtie or macaroni.

What Is Cotija Cheese Similar To?

Cojita cheese is often compared to feta cheese. As they both have firm textures, have a salty flavor, and crumble easily.

How to store Mexican Street Corn Pasta Salad:

Place any leftover Mexican Street Corn Pasta Salad in an air-tight container. Keep it refrigerated for up to 2-3 days.

Did you like this Mexican Street Corn Pasta Salad recipe? You may also like these other summer/barbecue salad recipes:

• Grilled Mexican Street Corn Salad
• Classic Macaroni Salad (Gluten-Free)
• Beet Potato Salad
• Watermelon Blueberry Salad with Feta
• Cucumber Herb Salad
• Easy Veggie Pasta Salad

Print

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad brings the best of both worlds together. Delicious bold flavors of a classic Elote tossed with some bowtie pasta for an exciting twist.

Course Salad, Side Dish

Cuisine American, Mexican

Keyword Mexican Street Corn Pasta Salad

Prep Time 10 minutes

Cook Time 24 minutes

Total Time 34 minutes

Servings 6 servings

Calories 362 kcal

Author Angelica Arias

Ingredients

For Pasta Salad:

• 3 cups gluten-free farfalle/ bow tie pasta (uncooked)
• 4 corn ears
• 2 jalapeño peppers
• 1/2 red onion
• 1 cup cilantro
• 1/2 cup cojita cheese
• 1/2 cup grated parmesan cheese

For Dressing:

• 1/2 cup mayo
• 1/4 cup lime juice
• 1 tsp pink sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tsp chili powder
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper

Instructions

1. Fill up a medium saucepan with about 1.5 quarts of water. Place on stovetop and bring to a boil on high heat. Once water starts bubbling and boiling, generously salt it. Give it a stir and add in your bowtie pasta. Cook according to package instructions. Once pasta is done cooking, drain and place in a large mixing bowl. Set aside as you prep the rest of ingredients.

2. While pasta is boiling and cooking, preheat grill on medium-high heat. Shuck corn, rinse and pat dry. Place corn on preheated grill. Grill your corn for 15 minutes slightly turning it every 2-3 minutes so that it grills evenly. Remove corn from grill and place it on a baking sheet pan. Set aside and allow it to cool-down so it can be handled.

3. In a small mixing bowl combine all ingredients for dressing; mayo, lime juice, pink sea salt, black pepper, paprika, chili powder, cayenne pepper, and cumin. Whisk until well combined and a creamy consistency has been reached. Place dressing in the fridge and keep it refrigerated until the salad is ready.

4. Thinly dice red onion, seed jalapeños and thinly dice them, thinly chop cilantro. Add all prepped ingredients to bowl with cooked pasta.

5. Remove corn kernels from the cob by grabbing the corn with one hand holding it up on the sheet pan. Carefully cut down on the sides until all kernels have been removed. Add corn kernels to the bowl with the rest of ingredients.

6. Add in parmesan cheese and cojita cheese. Give salad a good toss making sure everything is well combined. Drizzle dressing over pasta salad and once again give it a good toss.

7. Keep salad refrigerated for at least 30 minutes to an hour. Salad is best served chilled. Enjoy!

Recipe Notes

Tips and Substitutions:

1. 1. Grill corn if possible– This recipe is best with grilled corn. It gives that salad that authentic smokey char flavor you get from a traditional Elote.
   2. Preheat your grill- This will prevent corn from sticking to it and will grill corn evenly at the same temperature on every side.
   3. Place grilled corn on large baking sheet pan or in a large mixing bowl to remove kernels from the cob- This will make it easier to cut and less messy.
   4. Cook pasta al-dente– Whether you are using gluten-free pasta or conventional, make sure you cook it according to package instructions. You don’t want your pasta undercooked or overcooked as it will get too mushy once mixed with the rest of ingredients.
   5. Use other types of pastas– Fusilli, rotini or cavatappi are all great to make pasta salad.
   6. Substitute for Cojita cheese– You can use feta.
   7. Substitute for mayo– Greek yogurt makes for a great substitute.
   8. Not a fan of Jalapeños?– If you want less heat use green bell peppers, poblano peppers or omit all together.
   9. Chill your pasta– This pasta is best served cold. Allow it to chill for at least 30 minutes to an hour.

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Nutrition Facts

Mexican Street Corn Pasta Salad

Amount per Serving

Calories

362

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.04

g

Polyunsaturated Fat

 

9

g

Monounsaturated Fat

 

4

g

Cholesterol

 

22

mg

7

%

Sodium

 

782

mg

34

%

Potassium

 

314

mg

9

%

Carbohydrates

 

38

g

13

%

Fiber

 

3

g

13

%

Sugar

 

6

g

7

%

Protein

 

12

g

24

%

Vitamin A

 

632

IU

13

%

Vitamin C

 

14

mg

17

%

Calcium

 

92

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.