Easy Mexican Street Corn Pasta Salad Recipe with Dressing
If you love the traditional Mexican dishes elote and esquites, this Mexican Street Corn Pasta Salad recipe is going straight into your regular rotation.
This recipe takes everything you love about elote (Mexican street corn on the cob, slathered in a creamy, tangy, chili-dusted sauce) and esquites (the same flavors, but served off the cob in a cup, eaten with a spoon)—and tosses them with tender farfalle pasta.
The result is a creamy, smoky, slightly spicy pasta salad loaded with charred corn, crisp red onion, juicy tomato, and a punch of fresh cilantro and lime.
The secret to its addictiveness lies in the homemade Street Corn Dressing: smoky paprika, cumin, garlic, lime, and crumbled cotija cheese blended into a mayo and sour cream base.
It’s the kind of dish that grabs all the attention at summer gatherings, potlucks, and cookouts. Like my Mexican Street Corn Dip, this pasta salad usually disappears in about ten minutes flat.
Main Ingredients for Mexican Street Corn Pasta Salad
This esquites pasta salad uses just a handful of simple ingredients, but each one earns its place. Here’s a rundown on why these specific ingredients work, how to pick the best versions of each at the store, and what you can swap in if needed.
Farfalle Pasta
Farfalle, also known as bowtie pasta, are the perfect shape for this salad because their ridges and folds hold onto the creamy dressing instead of letting it pool at the bottom of the bowl. The shape also gives the salad a fun, dressed-up look that’s great for parties.
Look for a good-quality semolina pasta, and cook it just until al dente since it will continue to soften slightly as it sits in the dressing. If you prefer tender pasta, cook it 1–2 minutes longer than the package suggests.
If you don’t have farfalle on hand, rotini, shells, or cavatappi all work well since they have similar nooks for catching the dressing.
Fire-roasted Corn
Fire-roasted corn is the heart of this dish and what gives it that authentic charred, smoky street corn flavor without you needing to grill anything yourself.
Frozen fire-roasted corn is sold in most grocery stores in the freezer aisle, usually right next to the regular frozen corn. It just needs to be defrosted before using.
If you can’t find the fire-roasted variety, regular frozen sweet corn or canned corn works in a pinch, though you’ll miss out on that smoky char flavor.
For an even more authentic touch, you can char fresh corn kernels yourself in a hot, dry skillet or under the broiler for a few minutes until they pick up some color.
Red Onion
Red onion brings a sharp, slightly sweet bite that cuts through the richness of the creamy dressing. Choose a firm onion with tight, papery skin and no soft spots.
If raw red onion is too strong for your taste, you can soak the chopped pieces in cold water for 10 minutes to mellow the flavor, or substitute with finely chopped shallot for a milder bite.
Campari or Roma Tomatoes
These two tomato varieties are ideal here because they’re meaty with relatively few seeds and less excess water, which keeps the pasta salad from getting watery. Nevertheless, seeding the tomato before chopping is key.
Look for tomatoes that are firm, with smooth skin and a deep, even color. Cherry or grape tomatoes, halved and seeded, also work well as a substitute. If you’re not a tomato fan, try red bell peppers.
Green Onion
Green onions add a mild, fresh onion flavor along with a pop of color throughout the salad. Choose bunches with crisp, bright green tops and firm white bottoms, avoiding any that look slimy or wilted.
Chives can stand in if you’re out of green onion, though they’re a bit more delicate in flavor.
Cilantro
Cilantro brings the fresh, herby brightness that’s essential to both elote and esquites. Choose bunches with vibrant green leaves and avoid any with yellowing or wilted spots.
If you’re sensitive to cilantro’s flavor, fresh parsley is a good neutral substitute, though it won’t provide the signature street corn taste.
Cotija Cheese
Cotija is a firm, salty Mexican cheese that crumbles easily and is traditionally used in making elote and esquites. It’s used both in the dressing and as a garnish, giving the dish its salty, slightly tangy finish.
Look for cotija in the specialty cheese section near other Mexican products. If you can’t find cotija, the next best Mexican cheese is queso fresco. Otherwise, feta is the closest substitute in both texture and saltiness, or you can use grated parmesan in a pinch.
Tajín
Tajín is a tangy, mildly spicy chili-lime seasoning that gets sprinkled on top of our dish for that signature street corn flavor and color. It’s widely available in the spice aisle.
If you don’t have it, a mix of chili powder, a pinch of salt, and a little lime zest makes a decent substitute. To have more than just a hint of spice, add a little cayenne pepper.
Street Corn Dressing
The dressing is what ties the whole dish together (recipe below). It is built on a base of mayonnaise and sour cream (or Mexican crema) for creaminess. Cotija cheese, garlic, lime juice, smoked paprika, cumin, chili powder, and salt combine to provide the signature elote flavor.
Smoked paprika in particular makes a difference here, since it brings a deeper, more authentic charred flavor than regular paprika.
If you want a lighter version, you can use low-fat or fat-free versions of mayo and/or sour cream. Or, you can swap out part or all of the sour cream for plain Greek yogurt.
Mexican Street Corn Pasta Salad Recipe
Pasta Salad Ingredients
1 pound farfalle pasta
1 pound fire-roasted corn, defrosted
½ cup red onion, chopped
½ cup Campari or Roma tomatoes, seeded and chopped
½ cup green onion, chopped
¼ cup cilantro leaves, roughly chopped
1 recipe Street Corn Dressing (below)
¼ cup Cotija cheese, grated
¼–½ teaspoon Tajín
Street Corn Dressing Ingredients
1 cup mayonnaise
1 cup sour cream or Mexican crema
½ cup Cotija cheese, grated
1½ teaspoons garlic, minced
2 tablespoons fresh lime juice
1 teaspoon smoked paprika
1 teaspoon kosher salt
¼ teaspoon cumin
¼ teaspoon chili powder
Instructions
1. Bring a large pot of salted water to a boil and cook the farfalle pasta according to package directions until al dente. Drain and rinse briefly with cool water to stop the cooking, then set aside to cool and drain completely.
2. While the pasta cooks, make the Street Corn Dressing. In a medium bowl, whisk together the mayonnaise, sour cream, cotija cheese, minced garlic, lime juice, smoked paprika, salt, cumin, and chili powder until smooth and well combined. Set aside.
3. Set aside about 1 to 2 tablespoons each of the corn, red onion, tomato, green onion, and cilantro to use as garnish later. Then add the remaining fire-roasted corn, red onions, tomatoes, green onions, and cilantro to the bowl of dressing and gently stir to combine.
4. Pour the cooled pasta into a large mixing bowl, and add the dressed vegetables on top. Gently toss it all together until everything is evenly coated.
5. Transfer the pasta salad to a serving bowl or platter. Scatter the reserved corn, red onion, tomato, green onion, and cilantro over the top. Finish with a sprinkle of grated cotija cheese and a dusting of Tajín over the entire salad.
6. Serve immediately, or cover and refrigerate before serving.
How to Serve Mexican Street Corn Pasta Salad
This pasta salad is incredibly versatile and works as a side dish, a potluck centerpiece, or even a light main course.
Temperature
This salad is best served cold or at room temperature, making it an easy make-ahead option for parties and barbecues.
Serve with . . .
For a full Mexican-inspired spread, serve this pasta salad in place of Mexican rice. Try it alongside carne asada tacos, fish tacos, grilled chicken, or carnitas. It also pairs well with grilled shrimp or fish for a lighter meal.
Round out the table with a batch of fresh guacamole, chips, and pico de gallo salsa.
If you’re hosting a backyard barbecue, this salad is the perfect side dish to accompany burgers and grilled vegetables. It’s also a refreshing change from traditional mayo-based pasta or potato salads.
Make it a Main
To turn this dish into more of an entree, just add protein. Try sliced carne asada, shredded chicken, or grilled shrimp. To keep it vegetarian, black beans are a great option.
Frequently Asked Questions
Can I make Mexican Street Corn Pasta Salad ahead of time?
Yes, this salad is a great make-ahead dish. You can prepare it up to a day in advance and store it in the refrigerator in an airtight container.
How long does this pasta salad last in the fridge?
Stored in an airtight container in the refrigerator, this pasta salad will keep well for 3 to 4 days. Before serving leftover pasta salad, give it a quick stir as the dressing may have settled slightly. You can also add a dash of olive oil or avocado oil to loosen the salad up if needed.
Can I freeze Mexican Street Corn Pasta Salad?
This salad is not a good candidate for freezing. The mayonnaise- and sour-cream-based dressing can separate and become watery once thawed; the pasta texture also suffers. This dish is best enjoyed fresh within a few days of making it.
Can I reuse the Street Corn Dressing for other recipes?
Absolutely. This dressing is essentially the same one used in our Mexican Street Corn Dip, so it works wonderfully as a dip for veggies and chips, a topping for grilled corn on the cob, or a sauce drizzled over tacos, grilled chicken, or roasted vegetables.
Is this recipe spicy?
Not particularly. The chili powder, smoked paprika, and Tajín add warmth and flavor rather than heat. If you’d like more spice, add a pinch of cayenne to the dressing or top the finished salad with a diced jalapeño pepper.
Can I make this recipe vegetarian or vegan?
This recipe is already vegetarian as written. To make it vegan, swap the mayonnaise and sour cream for plant-based versions. You’ll also have to omit the cotija cheese and use a dairy-free feta-style alternative or even vegan parmesan instead.
What's the difference between elote and esquites?
With deep roots from Mexico City, elote refers to Mexican street corn served on the cob, typically grilled and coated in a creamy, chili-lime sauce.
Esquites have the same bold flavors, but the corn is removed from the cob and served in a cup, and often eaten with a spoon. This pasta salad, along with our Mexican Street Corn Dip, takes inspiration from both.
