Contents

Ultimate Street Corn Pasta Salad: Creamy, Tangy & Irresistibly Fresh

Prepare for your new favorite side dish! This Street Corn Pasta Salad takes all the incredible flavors of classic Mexican street corn (Elote) and transforms them into a vibrant, satisfying pasta salad. With smoky charred corn, crisp vegetables, tender pasta, and a zesty, creamy dressing, it’s a dish that promises to be a crowd-pleaser at any potluck, BBQ, or family meal. It’s incredibly easy to make, packed with flavor, and perfect for summer gatherings or a light lunch.

No ratings yet

Street Corn Pasta Salad

By:

Julia Pacheco

Street Corn Pasta Salad combines the smoky, tangy flavors of Mexican street corn with pasta for a bold, crowd-pleasing side.

Prep:

30 minutes

Total:

30 minutes

Servings:

4
servings

Save Recipe
Saved Recipe

Pin Recipe
Comment
Print Recipe

Inspired by the beloved Mexican street food, Elote, this pasta salad brings together sweet, smoky charred corn with a medley of fresh, vibrant ingredients and a luscious, tangy dressing. It’s the perfect addition to any summer gathering, offering a burst of flavors and textures that will leave everyone asking for the recipe.

Why You’ll Love This Street Corn Pasta Salad

Incredibly Flavorful: The combination of smoky corn, zesty lime, fresh herbs, and a creamy dressing creates an explosion of taste in every bite.
Quick & Easy: With just 30 minutes of total time, this recipe is perfect for busy weeknights or last-minute potluck contributions.
Perfect for Any Occasion: Whether it’s a backyard BBQ, a picnic, a potluck, or just a simple family dinner, this salad fits right in.
Highly Customizable: Easily adjust the spice level, add different vegetables, or incorporate protein to make it your own.
Refreshing & Satisfying: It’s light enough for warmer weather but hearty enough to be a satisfying side or light main.

The Heart of the Dish: Charred Corn

The secret to an authentic street corn flavor lies in charring the corn. This simple step adds a deep, smoky sweetness that elevates the entire dish. While fresh corn on the cob is ideal, canned or frozen corn can also be used effectively, as long as you give it that crucial char in a hot skillet. This process caramelizes the natural sugars and develops complex flavors that plain boiled corn just can’t match.

Ingredients

For the Salad:

▢ 8 oz dry cellentani pasta, or any shaped pasta (rotini, elbow, or farfalle work well)
▢ 15 oz can of corn, drained (or about 2 cups fresh/frozen corn kernels)
▢ 1 ½ cups cherry tomatoes, sliced (for bursts of sweetness)
▢ ½ red onion, diced (adds a sharp, fresh bite)
▢ 1 avocado, cut into chunks (for creamy texture and healthy fats)
▢ 1 jalapeño, diced (remove seeds for less heat)
▢ ¼ cup chopped cilantro (fresh is best for that authentic Mexican flavor)
▢ 1 cup black beans, drained and rinsed (adds protein and heartiness)

For the Creamy Elote-Inspired Dressing:

▢ ½ cup mayonnaise (for creamy richness; use light mayo if preferred)
▢ 1 lime, juiced (for bright acidity and tang)
▢ ½ tsp chili powder (adds warmth and depth)
▢ ½ tsp paprika (for a sweet, mild pepper note)
▢ ⅛ tsp cumin (for earthy undertones)
▢ ½ tsp salt (or to taste)

Cook Mode

Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta (cellentani, rotini, or elbows are great for holding the dressing) and cook according to the package directions until al dente. Drain the pasta thoroughly and immediately rinse it with cold water. This stops the cooking process and prevents the pasta from sticking together, ensuring a perfect texture for the salad. Allow it to cool completely while you prepare the other ingredients.
Char the Corn: Heat a large skillet (cast iron works wonderfully) over medium-high heat. Add the drained corn kernels in a single layer. Cook for 5-7 minutes, stirring occasionally, until the corn kernels are lightly browned and charred in spots. This step is crucial for developing the smoky, sweet flavor characteristic of street corn. Remove the charred corn from the skillet and spread it on a plate to cool down.
Prepare the Dressing: While the pasta and corn cool, combine all the dressing ingredients in a small bowl: mayonnaise, fresh lime juice, chili powder, paprika, cumin, and salt. Whisk vigorously until the dressing is smooth and well combined. Taste and adjust seasonings if necessary – you might want a little more lime for tang or chili powder for heat.
Assemble the Salad: In a large mixing bowl, combine the cooled pasta, charred corn, sliced cherry tomatoes, diced red onion, avocado chunks, diced jalapeño, chopped cilantro, and drained and rinsed black beans. Pour the creamy dressing over all the ingredients. Stir everything together gently but thoroughly, ensuring the pasta and vegetables are evenly coated with the delicious dressing.
Serve & Enjoy: The Street Corn Pasta Salad can be enjoyed immediately at room temperature for optimal fresh flavor, or you can refrigerate it for at least 30 minutes to allow the flavors to meld and chill thoroughly. If refrigerating, give it a good stir before serving, as the dressing can settle and avocado might slightly brown (though the lime juice helps prevent this). Garnish with extra cilantro or a sprinkle of cotija cheese if desired.

Customization and Variations

This Street Corn Pasta Salad recipe is fantastic as is, but it’s also incredibly versatile. Feel free to experiment with these ideas:

Add Cheese: For an even more authentic Elote experience, crumble 1/2 cup of cotija cheese or feta cheese into the salad.
Protein Boost: Add grilled chicken, shrimp, or even crumbled chorizo for a heartier main dish.
Spice It Up: If you love heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the dressing. A dash of hot sauce also works!
Fresh Corn: If corn is in season, grill fresh corn on the cob until slightly charred, then cut the kernels off the cob for an even fresher flavor.
Other Veggies: Bell peppers (red or green), diced cucumber, or even roasted poblano peppers can be wonderful additions.
Smoky Flavor: A tiny pinch of smoked paprika or a drop of liquid smoke in the dressing can enhance the smoky notes.
Vegan Option: Substitute vegan mayonnaise for regular mayo to make this dish completely plant-based. Ensure your pasta is egg-free.

Serving Suggestions

This creamy and vibrant pasta salad makes a perfect companion to a variety of meals:

BBQ & Grilling: Serve alongside grilled chicken, steaks, burgers, or hot dogs.
Taco Night: A refreshing side for tacos, burritos, or fajitas.
Picnics & Potlucks: It travels well and is always a hit at gatherings.
Light Lunch: Enjoy it on its own for a satisfying and flavorful midday meal.

Storage Tips

Leftover Street Corn Pasta Salad should be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen overnight, making it even more delicious the next day. If making ahead, you can prepare the pasta, char the corn, and chop the vegetables a day in advance. Store them separately, then mix everything with the dressing just before serving for the freshest taste and texture, especially with avocado. If adding avocado, try to add it closer to serving time to prevent browning.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?

Let us know how it was!