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This Mexican Street Corn Pasta Salad is everything you love about elote—smoky roasted corn, creamy dressing, tangy lime, and salty cheese—all tossed together with tender pasta. It’s a fun Tex-Mex twist on a classic side dish that’s quick to make, feeds a crowd, and is just right for cookouts, potlucks, or family dinners at home.
Living in the heart of Tampa Bay, I’m constantly surrounded by a vibrant mix of cultures and flavors—Southern comfort, Cuban flair, Mexican street food, and everything in between. It’s one of the things I love most about where I live. That beautiful blend of traditions inspires so many of the recipes I create, and this Mexican Street Corn Pasta Salad is no exception.
Think of it as my twist on a classic Tex-Mex flavor combo. We’re taking all the bold, zesty goodness of Mexican street corn—sweet roasted corn, creamy dressing, crumbled cheese, fresh lime—and turning it into a hearty, make-ahead pasta salad that’s just right for potlucks, cookouts, or an easy weeknight dinner.
And since I’m all about stress-free cooking, we’re keeping things simple with store-bought fire-roasted corn (unless you want to char your own!), easy ditalini pasta, and a creamy elote-style dressing that brings it all together. You can even make it ahead, which is a lifesaver on busy days.
It’s a little Southern, a little Tex-Mex, and a whole lot of flavor—all tied together in one bowl.
Ingredients You’ll Need for Elote Pasta Salad
| Ingredient | What it Does | Swap Ideas |
|---|---|---|
| Ditalini Pasta | Small pasta shape that holds the creamy dressing in every bite. | Elbow macaroni, rotini, or small shells. |
| Fire Roasted Corn | Adds smoky-sweet flavor and the “street corn” vibe. | Fresh roasted corn, skillet-charred corn, or canned corn (drained). |
| Cilantro | Bright, fresh flavor that balances the richness. | Parsley (for those who don’t love cilantro). |
| Jalapeño | Brings a little heat and freshness. | Leave out for mild, or swap with chipotle peppers in adobo for smoky spice. |
| Queso Fresco or Cotija | Creamy-salty cheese that crumbles perfectly. | Feta cheese or even shredded Parmesan. |
| Mayonnaise | Creamy base of the dressing. | Light mayo if preferred. |
| Mexican Crema | Tangy creaminess that thins the dressing just right. | Sour cream or plain Greek yogurt. |
| Limes (juice + zest) | Adds brightness and a citrusy punch. | Bottled lime juice in a pinch (though fresh is best). |
| Elote Seasoning | Brings the chili-lime street corn flavor. | Use my Homemade elote blend, or I like this one from the store. |
How To Make Mexican Street Corn Pasta Salad
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
This pasta salad comes together in just a few simple steps. Here’s how to do it:
Step 1. Cook the Pasta – Bring a big pot of salted water to a boil. Add the pasta, stir, and cook until al dente according to the package directions. Drain and rinse under cold water to stop the cooking and cool the pasta.
Step 2. Mix the Dressing – In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, lime zest, and elote seasoning. Start with 2 teaspoons of seasoning and adjust to taste
Step 3. Assemble the Salad – In a large bowl, add the cooled pasta, fire roasted corn, chopped cilantro, diced jalapeño, and crumbled cheese.
Pour about ¾ of the dressing over the top and toss until everything is well coated. Taste and season with salt if needed.
Step 4. Finish & Serve – Add more dressing if you like, or reserve the rest to toss with leftovers before serving. Top with extra cheese, a sprinkle of elote seasoning, fresh cilantro, lime zest, crunchy tortilla strips, and maybe a few fresh jalapeño slices for extra flair.
Variations: Tex-Mex Pasta Salad Twists You’ll Love
- Smoky Chipotle Twist: For a deeper, smoky heat, stir in 1 to 2 finely chopped chipotle peppers with a tablespoon or two of adobo sauce into the dressing. You can omit the jalapeno or keep it depending on your taste. It adds a rich kick that goes so well with the sweetness of the corn.
- Protein Boost: Add grilled chicken, shrimp, or even rotisserie chicken to make it a hearty main dish.
- Different Pasta Shapes: Ditalini works great, but you can swap in elbow macaroni, rotini, or small shells—whatever you have on hand.
- Cheese Swap: Queso fresco and cotija are traditional, but feta is a great substitute if that’s what you’ve got in the fridge.
- Garlicky Goodness: Love garlic? You can add a couple of minced garlic cloves to the dressing for an extra punch, or try roasting a few cloves and mashing them in for a mellow, rich garlic flavor that melts right into every bite. Garlic powder ( ½ tsp) will also do the trick!
Toppings That Make This Elote Pasta Salad Shine
When entertaining, toppings are a simple way to dress up your salad and give guests a peek at all the delicious flavors tucked inside. Plus, they make the dish look extra inviting on the table!
- Extra Queso Fresco or Cotija – A little more sprinkled on top makes the salad look extra inviting and adds another punch of salty, creamy flavor. Feta works just fine here too.
- Fresh Cilantro – Brightens up the salad and gives that fresh “just made” look. Parsley or even a sprinkle of green onions can stand in if needed.
- Lime Zest – Adds a pop of citrusy freshness and a little color.
- Elote Seasoning – A finishing sprinkle really brings home the street corn vibe. Chili powder or Tajín are tasty swaps.
- Tri-Color or Santa Fe Tortilla Strips – Adds crunch and color on top, making it extra fun to eat.
- More Charred Corn – A few extra spoonfuls of fire-roasted corn on top not only looks gorgeous but really drives home that smoky-sweet flavor.
- Fresh Jalapeño Slices – Thin slices add a fresh pop of green color and a little extra heat for those who like things spicy. Pickled jalapeños work too if you want more tang.
Tips for the Best Creamy Mexican Pasta Salad
- What more corn? Feel free to use two 12-ounce bags of fire-roasted corn. It bumps up the corn flavor and texture—and you’ll want to use all of that creamy dressing to bring it together beautifully. You may want to add ¼ cup each of mayo and crema, plus another ½ to 1 teaspoon of elote seasoning.
- Turn up the heat. If you like a little kick, leave some (or all) of the jalapeño seeds in. Want it milder? Just remove the seeds and veins—it’s totally customizable to your taste.
- Salt that pasta water. This one’s a must! Add about 1 to 1½ tablespoons of kosher salt to your boiling water before tossing in the pasta. It gives the noodles flavor from the inside out, and really elevates the whole dish.
- If you don’t have Mexican Crema, you can use sour cream as a substitute. It will be slightly thicker; add a splash of milk to thin it out if you like.
- Cool down faster: Once you have rinsed and drained the pasta, pop it in the fridge for a few minutes to cool it down more quickly.
How to Char (Fire Roast) Corn:
Want that smoky, slightly sweet flavor like it just came off the grill? Here’s a simple stovetop method that works like a charm. Heat up a large skillet (one with a good lid) over high heat. Once it’s nice and hot, drizzle in a couple of tablespoons of olive oil to coat the bottom. Add your corn kernels in a single layer and sprinkle with a little salt and pepper. Pop that lid on right away—those kernels will start to pop and sizzle as they get beautifully charred and caramelized.
Let them do their thing (don’t stir!) for about 5 minutes until they’re golden and a little toasty. Then, take off the lid, turn the heat down to medium, and stir in 2 cloves of minced garlic. Let that cook for just another minute or two until the garlic’s fragrant and everything’s perfectly cooked. Then pull it off the heat and let it cool. You’ll have sweet, smoky corn ready to take your pasta salad to the next level!
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Recipe FAQs
A general guide is about 1 to 1½ tablespoons of kosher salt for a big pot (4 to 6 quarts) of water. That may sound like a lot, but remember, you’re seasoning all that pasta from the inside out. It shouldn’t quite taste like ocean water, but it should definitely taste seasoned. If you’re using table salt, just scale back a bit since it’s finer.
Fire-roasted corn gives that wonderful smoky flavor, but if you can’t find it, regular corn (fresh, frozen, or canned) works just fine. You can even char it yourself in a skillet—check out my tip above for how to do it.
Smake Ahead, Storage & Meal Prep Tips
Make-Ahead & Meal Prep Tips:
This pasta salad is a great make-ahead option! You can prep everything the day before—cook and cool the pasta, mix up the dressing, and chop the veggies. When mixing it all together, just use about ¾ of the dressing and save the rest to toss in right before serving. It freshens everything up and keeps the salad nice and creamy! Then add toppings for serving.
Storage:
Store any leftovers in an airtight container in the fridge. It’ll stay fresh for 3 to 4 days. Give it a good stir before eating, and add a little extra crema or mayo if needed.
What to Serve with Elote Pasta Salad
This creamy, zesty pasta salad is so versatile—it goes with just about anything you’d put on the grill or bring to a potluck spread. Here are a few of my favorite pairings from the blog:
- Grilled Chicken – Juicy, perfectly marinated grilled chicken or Chipotle BBQ Chicken are the perfect protein to serve alongside this Tex-Mex-inspired salad. Try my flavorful Oven BBQ Chicken Drumsticks.
- Burgers – Pasta salad + burgers are a cookout classic. Pair it with my Grilled Burgers for a summer dinner the whole family will love.
- BBQ Ribs – Rich, saucy ribs balance beautifully with the fresh lime and cilantro flavors in this salad. Don’t miss my fall-off-the-bone Instant Pot Ribs.
- Tacos – Keep the Tex-Mex theme going! My easy Oven-Baked Tacos make a weeknight meal that pairs perfectly with this pasta salad.
- Potluck Spreads – This salad loves company! Serve it with classics like my Southern Baked Beans or Deviled Eggs for a spread everyone will be talking about.
Other Street Corn Recipes
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Mexican Street Corn Pasta Salad (Easy Creamy Elote Recipe)
Ingredients
- 16 ounces ditalini pasta
- 3 cups fire roasted corn, 12-ounce bag birdseye fire-roasted corn, thawed (or freshly roasted corn)
- 2-3 tablespoons chopped cilantro
- 1 jalapeño, finely diced (or to taste), deveined and seeded (to taste)
- 6 ounces crumbled queso fresco, or cotija cheese, plus more for topping
Creamy Elote Dressing
- 1 cup mayonnaise
- 1 cup Mexican crema
- 2 limes, juice of both limes & zest of 1 lime (reserve the zest of other lime for topping)
- 2 – 3 teaspoons elote seasoning, or store bought elote seasoning, plus more for topping
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This was super good, and a perfect side dish!
Thank you, Bryce. I am so happy to hear you enjoyed it.
Love, love, love this recipe. So easy to make and LOVE the flavor. I’m a huge fan of fire roasted corn, and the dressing was awesome – wasn’t “on fire” hot, but flavorful. YUM.
Thank you so much! I’m thrilled you loved it! I’m with you—fire roasted corn adds the best flavor, and I’m so glad you enjoyed the dressing too. Flavorful without being too hot is always a win!