You have to try this street corn pasta salad — it’s basically all the best parts of elote (Mexican street corn) tossed with pasta and a creamy, tangy dressing. It’s smoky, cheesy, and just packed with flavor. I made it for a BBQ last weekend and it disappeared so fast. It’s super easy to throw together and makes the perfect side dish for cookouts, potlucks, or honestly just lunch straight from the fridge. You’re gonna love it.
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| Yields: | Prep Time: | Optional Chill: | Total Time: |
| 8 cups | 20 mins | 1 hour | 1hr 20mins |
You'll also love my Dill Pickle Pasta Salad, Chicken Caesar Pasta Salad, and Taco Pasta Salad recipes.
Table of Contents
Key Ingredients
- Corn: Fresh, frozen, or canned corn all work! Grilled or charred corn gives the best smoky flavor. I like to use frozen grilled corn. It has the smoky flavor. You can also make my Oven Baked Corn on the Cob, Traeger Smoked Corn on the Cob, or Fried Corn recipes.
- Pasta: Short pasta shapes like rotini, penne, or shells hold the dressing well and mix easily with the corn and toppings.
- Cheese: Cotija cheese is traditional, but you can also use queso fresco or even feta in a pinch.
- Lime
- Cilantro
- Spices: smoked paprika, garlic powder, chili powder, and cayenne (if you like it spicy).
- Sour Cream or Plain Greek Yogurt: It adds creaminess and helps coat the pasta and corn without feeling too heavy.
- Cream cheese: It melts into the dressing and gives it a smooth, velvety finish.
- Olive Oil: Helps keep the texture slick and smooth.
How to Make Street Corn Elote Pasta Salad
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta in accordance with the instructions on the package.
- Combine sour cream (or plain Greek yogurt), cream cheese, lime juice, olive oil, cilantro, and spices in a large bowl or serving dish. Stir to combine.
- Fold in pasta, corn, and Cojita cheese.
- Chill for 1 hour or serve immediately.
Substitution and Add-Ins Ideas
- Diced avocado
- Crumbled bacon
- Black beans
- Grilled shrimp
- Shredded rotisserie chicken
- Cherry tomatoes
- Diced red bell pepper
- Jalapeños (fresh or pickled)
- Green onions
- Red onion
- Lime zest
- Hot sauce
- Queso fresco cheese
- Roasted poblano peppers
- Chopped spinach
- Roasted garlic
- Corn chips or tortilla strips
Pro Tips and Frequently Asked Questions
Yes! It actually tastes better after chilling for a few hours. Just give it a stir before serving.
Absolutely — add diced jalapeños, chili powder, or a little hot sauce to turn up the heat.
Definitely! Grilled chicken, shrimp, or even black beans are great add-ins to make it more filling.
It’s okay if it looks a little extra creamy when you first mix it. A lot of the dressing will penetrate into the pasta, so you'll get amazing flavor, but you may lose some of the texture. If it looks a little dry after chilling, stir in a bit of sour cream, or even a splash of milk or lime juice to freshen it up.
Pasta absorbs moisture as it sits, so refreshing it with extra dressing helps bring back that creamy texture.
Add more sour cream, mayo, or Greek yogurt. These are your creamy base ingredients — just a couple extra spoonfuls can make a big difference.
How to Store
It's best to eat it within the first 1-2 days for best texture, but it will last 3-4 days. Store it in an airtight container in the fridge. This locks in moisture and keeps it from drying out in the fridge.
Freezing
I don't recommend freezing the dish. The texture won't be the same at all.
Pair With These Recipes
High Protein Queso (Cottage Cheese)
Beef Quesadillas (Crunchwrap Supreme)
Ninja Slushi Margarita Slush
Beef and Rice Skillet
Smoked Salsa
Street Corn Pasta Salad
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 6-7 oz pasta I used rotini.
- 3 oz cream cheese softened.
- ½ cup sour cream or plain Greek yogurt
- 2 tablespoons lime juice This was 1 medium-sized lime for me.
- 2 tablespoons olive oil Optional; I like to add it to give the pasta more moisture.
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste
- 2-3 tablespoons chopped cilantro
- 12 oz corn kernels This was about 1 ½-2 cups. I used frozen grilled corn.
- ⅓ cup Cojita cheese
Instructions
- Cook the pasta in accordance with the instructions on the package. Remove the pasta from the pot. Rinse it with cold water and drain well.6-7 oz pasta
- Combine the sour cream (or plain Greek yogurt), cream cheese, lime juice, olive oil, cilantro, and spices in a large bowl or serving dish. Stir to combine.3 oz cream cheese, ½ cup sour cream or plain Greek yogurt, 2 tablespoons lime juice, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon chili powder, ½ teaspoon cayenne pepper, salt and pepper to taste, 2-3 tablespoons chopped cilantro, 2 tablespoons olive oil
- Fold in the pasta, corn, and Cojita cheese.12 oz corn kernels, ⅓ cup Cojita cheese
- Chill for 1 hour or serve immediately.It’s okay if it looks a little extra creamy when you first mix it. A lot of the dressing will penetrate into the pasta, so you'll get amazing flavor, but you may lose some of the texture. If it looks a little dry after chilling, stir in a bit of sour cream, or even a splash of milk or lime juice to freshen it up.Pasta absorbs moisture as it sits, so refreshing it with extra dressing helps bring back that creamy texture.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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