Summer in a Bowl
Hey friends! If you know me, you know I have a serious weakness for elote that glorious Mexican street corn slathered in mayo, cheese, and chili powder. It is the ultimate summer flavor. So, I thought, why not turn that sticky, messy, delicious experience into a pasta salad that you can actually eat with a fork?
This Mexican Street Corn Pasta Salad is vibrant, smoky, and creamy in all the right ways. The sweetness of the corn pairs perfectly with the spicy kick of the chipotle lime dressing, while the cotija cheese adds that essential salty finish. It is a fantastic side for a BBQ, but honestly, I often eat a big bowl of it for easy lunch ideas for work because it keeps so well in the fridge.
Why This Twist Works
Unlike traditional mayo-heavy pasta salads, this one has a punchy, zesty flavor profile thanks to the chipotle peppers and fresh lime juice. We are using charred corn (frozen or fresh!) to get that smoky “street food” vibe without needing a grill.
It fits right in with my other bold favorites like Buffalo Chicken Pasta Salad and Mexican Street Corn Pasta Salad. Whether you are looking for healthy snacks or a main dish for cold lunch ideas, this recipe delivers big flavor with minimal effort.
Your Elote Ingredient List
- Pasta: Rotini, shells, or fusilli work best to catch the corn kernels and dressing.
- Corn: Fresh corn cut off the cob is best, but frozen fire-roasted corn or canned corn works perfectly too. Charring it is key!.
- Cotija Cheese: This crumbly, salty Mexican cheese is non-negotiable. If you can’t find it, feta is a decent substitute.
- Chipotle Peppers in Adobo: These add smokiness and heat. We use the sauce and a minced pepper.
- Dressing Base: A mix of mayonnaise and sour cream (or Greek yogurt) creates that rich, creamy texture.
- Fresh Lime: You need both zest and juice to cut through the creaminess.
- Aromatics: Red onion for bite, cilantro for freshness, and jalapeño if you like extra heat.
- Spices: Chili powder, cumin, and smoked paprika amplify the street corn flavor.
Mexican Street Corn Pasta Salad with Chipotle Lime Dressing
- Total Time: 35
- Yield: 8 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad combines the smoky, sweet flavors of elote with a zesty, spicy chipotle lime dressing. Packed with charred corn, salty cotija cheese, and fresh cilantro, it’s the perfect side dish for BBQs or easy work lunches.
Ingredients
12 oz rotini or fusilli pasta
3 cups corn kernels (fresh, frozen, or canned)
1 tablespoon olive oil (for charring corn)
1/2 cup mayonnaise
1/2 cup sour cream (or Greek yogurt)
1–2 chipotle peppers in adobo, minced (plus 1 tablespoon sauce)
2 limes, zested and juiced
1/2 cup crumbled cotija cheese (or feta)
1/2 cup red onion, finely diced
1 jalapeño, seeded and minced (optional)
1/2 cup fresh cilantro, chopped
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and rinse under cold water to cool completely.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until golden brown and charred in spots (about 8-10 minutes). Remove from heat and let cool.
3. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, minced chipotle peppers, adobo sauce, chili powder, garlic powder, smoked paprika, salt, and pepper until smooth.
4. In a large mixing bowl, combine the cooled pasta, charred corn, red onion, jalapeño, and half of the cotija cheese.
5. Pour the dressing over the pasta mixture and toss until evenly coated.
6. Stir in the cilantro and the remaining cotija cheese.
7. Taste and adjust seasoning with more lime juice or salt if needed.
8. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Rinsing the pasta stops the cooking and keeps the salad cool.
For a milder dressing, use less chipotle pepper or omit it and increase the smoked paprika.
If making ahead, add the cilantro and avocado (if using) just before serving to keep them fresh.
Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
How to Char and Mix
Step 1: Cook your pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking.
Step 2: While the pasta cooks, heat a skillet over high heat with a little oil. Add your corn kernels and cook without stirring for a few minutes until they develop a dark, golden char. This is where the flavor lives!.
Step 3: Make the Dressing: In a small bowl or blender, whisk together the mayonnaise, sour cream, lime juice, lime zest, minced chipotle pepper (plus a spoonful of adobo sauce), chili powder, garlic powder, and salt.
Step 4: In a large bowl, combine the cooled pasta, charred corn, diced red onion, jalapeño, and crumbled cotija cheese.
Step 5: Pour the dressing over the salad and toss until everything is evenly coated.
Step 6: Stir in a generous handful of chopped cilantro right before serving to keep it bright and green.
Customize Your Bowl
- Add Protein: Grilled shrimp or shredded chicken turns this into a hearty dinner.
- Creamier Texture: Dice up an avocado and fold it in gently before serving.
- Black Beans: Add a can of rinsed black beans for extra fiber and texture.
- Mild Version: Skip the chipotle pepper and just use smoked paprika if you are sensitive to spice.
The Star of the Potluck
This Mexican Street Corn Pasta Salad is creamy, crunchy, spicy, and tangy all at once. It is guaranteed to be the first bowl emptied at any gathering. Grab a spoon and dig in!
