This Mexican Street Corn Pasta Salad is packed with fresh corn, ditalini pasta, jalapeños, Cotija cheese, and a bold chipotle-lime dressing. Tossed with creamy sour cream, smoky paprika, and a sprinkle of Tajín, it’s a flavorful and easy side dish perfect for any occasion!
Before You Cook, Read This!
💬The Vibe: Think elote meets pasta salad with sweet, smoky corn, a tangy chipotle-lime dressing, and the perfect balance of spice and creaminess.
🔑What You Gotta Know: Char the corn for max flavor, adjust the spice to your liking, and don’t skip the Tajín, it makes everything better.
🍴Best Bite Alert: Every forkful is a flavor bomb with pasta, smoky corn, creamy cotija, and zesty dressing all in one bite.
Mexican Street Corn Pasta Salad is the perfect blend of creamy, smoky, and zesty flavors, inspired by classic elote (Mexican street corn).
This recipe combines charred corn, ditalini pasta, Cotija cheese, and fresh jalapeños, all tossed in a bold chipotle-lime dressing. A sprinkle of Tajín adds the perfect citrusy kick, making this salad a standout side for any occasion.
Whether you serve it warm or chilled, it’s an easy, crowd-pleasing dish that’s packed with texture and flavor. If you love street corn, you’ll adore this fresh and vibrant pasta salad. It’s a must-make for your next meal. Let’s get started!
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What Makes This Mexican Street Corn Pasta Salad Stand Out?
With so many versions of street corn pasta salad out there, this one hits differently. Here’s why:
- The Corn Gets a Proper Char – Instead of just tossing corn in a pan, we let it cook undisturbed to develop that deep, smoky flavor—just like real elote.
- A Bolder, Smokier Dressing – This isn’t just mayo and lime juice. A blend of chipotle peppers in adobo, fresh lime zest, smoked paprika, and creamy sour cream gives it layers of smoky, tangy flavor.
- Serve It Warm or Cold – Most pasta salads are strictly chilled, but this one is delicious right after mixing or straight from the fridge.
- Tajín Takes It Up a Notch – A sprinkle of Tajín adds a citrusy, slightly spicy kick that ties all the flavors together.
- Customizable Heat Level – Whether you love spice or want to keep it mild, you control the chipotle peppers and jalapeños to make it just right for you.
If you love bold, creamy, smoky flavors with just the right amount of heat, this pasta salad is about to be your new favorite.
How to Pick the Best Fresh Corn at the Grocery Store
The secret to the most flavorful Mexican Street Corn Pasta Salad starts with picking the best corn. Here’s how to choose the freshest, sweetest ears from the produce section:
- Look for bright green husks – The husk should be tight, fresh, and slightly damp, not dry or brown. Avoid corn with yellowing or papery husks.
- Check the silk (corn tassels) – The silks at the top should be golden, slightly sticky, and fresh-looking. If they’re dry, dark brown, or mushy, the corn is past its prime.
- Feel the kernels through the husk – Gently press the cob to make sure the kernels are plump and evenly packed. Avoid ears with missing rows or soft spots.
- Go for heavier ears – The heavier the corn, the juicier it is! A lightweight ear may be dried out.
- Skip pre-shucked corn – While it’s convenient, pre-shucked corn loses sweetness faster than corn still in its husk. Fresh, husked corn holds its flavor longer.
If fresh corn isn’t available, frozen corn is the next best option, just skip the canned kind, as it won’t give you that same crisp, slightly charred texture.
How to Prepare Fresh Corn for This Recipe
Once you've picked the freshest corn, here’s how to prep it for that perfect charred, smoky flavor in your pasta salad:
- Shuck the Corn – Peel back the husks and remove all the silk strands. A damp paper towel can help grab any stubborn silks.
- Trim the Ends – Cut off the bottom stem for a clean, even cob that's easier to handle.
- Remove the Kernels – Stand the cob upright on a cutting board or inside a large bowl and carefully run a sharp knife down the sides to slice off the kernels. Doing this in a bowl helps prevent them from scattering everywhere!
- Pat the Kernels Dry – If the corn is slightly wet, pat it dry with a paper towel before cooking. This helps it roast and char better instead of steaming in the pan.
- Cook for That Perfect Char – Heat a cast iron skillet over medium-high heat, add olive oil, and spread the kernels in an even layer. Let them sit undisturbed for 5-7 minutes before stirring so they develop a deep golden-brown color.
If using frozen corn, no need to thaw, just toss it straight into the hot pan and cook the same way.
Key Ingredients You’ll Need
- Ditalini or Small Shell Pasta - The base of the salad, giving it a hearty and satisfying bite.
- Olive Oil - Helps roast the corn for a slightly charred, smoky flavor.
- Fresh Corn Kernels (or frozen) - Adds natural sweetness and crunch, mimicking classic Mexican street corn.
- Jalapeño - Brings mild heat and a fresh peppery kick.
- Cilantro - Adds a bright, fresh, and citrusy herbal note.
- Green Onions - Provide a mild onion flavor and a bit of crunch.
- Cotija Cheese - Salty and tangy, adding a creamy contrast to the salad.
- Tajín - Enhances the flavor with a tangy, slightly spicy, citrusy kick.
Dressing Ingredients:
A creamy, smoky, and bold blend of sour cream, mayo, chipotle peppers in adobo, fresh lime juice, garlic, smoked paprika, salt, and ground black pepper that ties everything together.
See the recipe card below for exact ingredient quantities and instructions.
How to Make Mexican Corn Pasta Salad
Cook the Pasta - Boil the pasta in well-salted water until al dente, according to package instructions. Drain, rinse with cold water, and let it drain completely.
Char the Corn - Heat a cast iron skillet over medium-high heat and add olive oil.
- Once the oil is hot, add the corn in an even layer.
- Cover with a lid and let it cook undisturbed for 5-7 minutes. You should hear popping and smell the corn as it roasts.
- Stir and cook for another 3-5 minutes until about half the kernels are browned.
- Transfer the corn to a large mixing bowl.
Make the Dressing - While the corn cooks, blend all dressing ingredients until smooth.
Assemble the Salad - Add the drained pasta, jalapeño, cilantro, green onions, Cotija cheese, and Tajín to the mixing bowl with the corn.
Combine - Pour about ¾ of the dressing over the salad and mix well. Add more dressing if desired. Enjoy!
Recipe Tips & Tricks
- Use frozen corn if needed - If fresh corn isn’t in season, frozen corn works well. Just add it straight to the hot skillet—no need to thaw.
- Avoid canned corn - It tends to be too soft and won’t achieve the same charred texture.
- Blender alternatives - If you don’t have a blender, you can use an immersion blender in a mason jar to make the dressing.
- Control the spice level - This salad has a kick, but it’s not overly spicy. If you prefer a milder flavor, use only one chipotle pepper in the dressing. For extra heat, add more chipotle peppers and keep the seeds and membranes in the jalapeño.
- Serving temperature - The salad can be served warm right after making it or chilled after a few hours in the fridge.
Storage Tips
Refrigeration. Store the salad in an airtight container for up to 3 days.
Refreshing Leftovers. After sitting in the fridge for a few hours, the pasta will absorb some of the dressing. If needed, mix in extra dressing before serving.
Make-Ahead Options.
- The dressing can be prepared up to 3 days in advance and stored separately in the fridge.
- The entire salad can be prepped ahead, but keep the dressing separate until a few hours before serving for the best texture.
Freezing. This salad is not ideal for freezing, as the dressing may separate and the pasta texture can become mushy. However, you can freeze the dressing separately for up to 3 months and thaw it in the fridge before using.
Want More Easy Salad Recipes? Try These:
Tried this recipe? Let me know how it turned out in the comments! I’d love to hear your favorite twists and variations. Don’t forget to tag me on Instagram @simplylakita so I can see your creations!
Frequently Asked Questions
You’ll need about 3 to 4 ears of fresh corn to get 3 cups of kernels. If using frozen corn, measure out 3 cups directly, no need to thaw before cooking.
It has a mild to medium heat from the chipotle peppers and jalapeño. If you’re sensitive to spice, use only one chipotle pepper and remove the jalapeño seeds. Want it hotter? Add extra chipotle peppers and keep the jalapeño seeds in.
Yes! Cotija is salty and crumbly, but you can swap it for queso fresco (milder), feta (saltier), or grated Parmesan (less creamy but flavorful).
Yes! Greek yogurt works as a lighter, protein-packed alternative but will add a tangier taste. If using, consider adding a little more mayo to balance the flavors.
No worries! You can char the corn in a stainless steel skillet over medium-high heat, a broiler by spreading the kernels on a baking sheet and broiling for 3-5 minutes, or a grill pan or outdoor grill for an even smokier flavor.
📖 Recipe
Mexican Street Corn Pasta Salad
Equipment
- 1 large pot or saucepan
- 1 cast iron skillet
- 1 large mixing bowl
Ingredients
- Pasta Salad Ingredients:
- 2 cups ditalini or small shell pasta
- 2 tablespoons olive oil
- 3 cups fresh corn kernels (or frozen)
- 1 large jalapeno, ribs & seed removed, minced
- ½ bunch fresh cilantro, finely chopped
- 4 green onions, sliced (green and white parts)
- ⅓ cup Cotija cheese, crumbled small
- 1 tablespoon Tajin (chili lime seasoning)
- Dressing Ingredients:
- ½ cup sour cream
- ½ cup mayonnaise
- 2 whole chipotle peppers in adobo sauce (just the peppers)
- ⅓ cup fresh lime juice + zest of 2 limes
- 2 cloves garlic
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- garnish with additional cilantro, green onions, Cotija cheese, and Tajin (optional)
Instructions
- Boil the 2 cups pasta in well-salted water until al dente, according to package instructions. Drain, rinse with cold water, and let it drain completely.
- Heat a cast iron skillet over medium-high heat and add 2 tablespoons olive oil. Once the oil is hot, add the 3 cups fresh corn kernels in an even layer.
- Cover with a lid and let it cook undisturbed for 5-7 minutes. You should hear popping and smell the corn as it roasts.
- Stir and cook for another 3-5 minutes until about half the kernels are browned. Transfer the corn to a large mixing bowl.
- While the corn cooks, blend ½ cup sour cream, ½ cup mayo, 2 chipotle peppers, ⅓ cup lime juice, zest of 2 limes, 2 garlic cloves, ¼ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon ground black pepper until smooth.
- Add the drained pasta, 1 jalapeño, ½ bunch cilantro, 4 green onions, ⅓ cup Cotija cheese, and 1 tablespoon Tajín to the mixing bowl with the corn.
- Pour about ¾ of the dressing over the salad and mix well. Add more dressing if desired. Garnish with additional cilantro, green onions, Cotija cheese, and Tajin if you prefer. Enjoy!
Notes
-
- Use frozen corn if needed - If fresh corn isn’t in season, frozen corn works well. Just add it straight to the hot skillet—no need to thaw.
-
- Avoid canned corn - It tends to be too soft and won’t achieve the same charred texture.
-
- Blender alternatives - If you don’t have a blender, you can use an immersion blender in a mason jar to make the dressing.
-
- Control the spice level - This salad has a kick, but it’s not overly spicy. If you prefer a milder flavor, use only one chipotle pepper in the dressing. For extra heat, add more chipotle peppers and keep the seeds and membranes in the jalapeño.
-
- Serving temperature - The salad can be served warm right after making it or chilled after a few hours in the fridge.
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