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Mexican Street Corn Pasta Salad (Esquites Pasta Salad)
This Mexican Street Corn Pasta Salad is a fiesta of flavors with charred corn, a creamy dressing, and a sprinkle of cilantro and cotija cheese.
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This Mexican Street Corn Pasta Salad is a creamy, tangy, and flavor-packed twist on traditional elote or esquites. Charred corn, zesty lime, chili powder, and cotija cheese come together with tender pasta and a rich, mayo-sour cream dressing for the ultimate summer side dish. It’s easy to make ahead and perfect for BBQs, potlucks, or poolside picnics. If you love this recipe, try my Pesto Pasta Salad or Elote-Style Sweet Corn Ravioli in Chili Butter Sauce next!
Why You’ll Love This Recipe
- A crowd-pleaser for any occasion. Creamy, tangy, and lightly spicy, this pasta salad is always a hit at barbecues and picnics.
- Quick to prepare. With minimal cooking and simple ingredients, you can have it ready in under 30 minutes.
- Inspired by classic Mexican street corn. Combines all the bold flavors of elote with the heartiness of pasta for a fresh twist.
Key Ingredients in This Recipe
- Corn – While I love using frozen charred corn to easily create this recipe I also provide instructions below for grilling corn and cutting it off the cob.
- Pasta – Opt for a shorter pasta shape with plenty of places for the sauce and toppings to settle into. Smaller shapes are also much easier to serve than longer noodles! Most pasta salads are eaten at a BBQ so you don’t want it sliding around. Elbow pasta, farfalle, penne, or fusilli are all great choices.
- Sour cream – Tangy sour cream adds a great texture to the creamy sauce, rounding out the flavor of the mayonnaise.
- Mayonnaise – Mayonnaise is typically used in elote to add a rich flavor and to help the coating stick. Here I combine it with sour cream and lime to create the sauce.
- Lime – I use both lime zest and lime juice to add concentrated bright lime flavor.
- Spices – I season the mayo and sour cream dressing with chili powder and cayenne.
- Cilantro – Cilantro adds a fresh element to the pasta salad. If you are among those with the gene that makes it taste like soap it can be skipped.
- Green onion – Thinly sliced green onions work well with the chopped cilantro to add a fresh element.
- Cotija – Cotija cheese is a type of hard, crumbly and salty Mexican cheese made from cows milk that has a consistency between feta and Parmesan. Locate it in the cheese sections at large markets such as Whole Foods or Hispanic markets.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Toss the pasta with the dressing while it’s still slightly warm—this helps the sauce coat each piece and soak in the flavors more evenly.
How to Grill Corn
- Preheat the grill to medium high heat. Pull the husks back gently and rub the corn on all sides with butter then season with salt.
- Grill the corn for about 15 to 20 minutes, rotating the corn occasionally until the corn begins to char in places. Set the corn aside to cool slightly then cut the kernels off the cob.
Swaps & Substitutions
- Corn: Use frozen or canned corn if fresh isn’t in season. Frozen charred corn adds great flavor and saves time.
- Pasta: Substitute any short pasta like rotini, penne, or shells. Gluten-free pasta works well too.
- Dressing base: Greek yogurt can replace sour cream for extra protein and a tangier flavor.
- Cheese: Swap cotija for feta or queso fresco if that’s what you have on hand.
- Spice level: Adjust chili powder and cayenne to taste, or omit the cayenne for a milder version.
How to Make Mexican Street Corn Pasta Salad (Step-by-Step)
Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, about 8 minutes. Reserve ¼ cup (60g) of the pasta cooking water, then drain the pasta and set aside.
In a medium mixing bowl whisk together the mayonnaise, sour cream, lime zest, lime juice, garlic, chili powder and cayenne. Whisk in 2 tablespoons (29g) of the pasta cooking water to thin the sauce.
Add the pasta to a large mixing bowl. Drizzle with the sauce and charred corn. Stir to combine.
Top with the cilantro, green onions and cotija cheese, gently stirring once more. Serve at room temperature or refrigerate until chilled, about 1 hour.
How to Serve Mexican Street Corn Pasta Salad
- Serve it chilled or at room temperature for the best flavor and texture.
- Pair it with grilled meats like steak, chicken, or shrimp for a complete summer meal.
- Add extra lime wedges and cotija on top before serving for a bright, restaurant-worthy finish.
- It also works great as a make-ahead side dish for potlucks or outdoor gatherings.
How to Store Mexican Street Corn Pasta Salad
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the pasta salad seems dry after chilling, stir in a splash of lime juice or a spoonful of mayo before serving.
- Avoid freezing, as the creamy dressing doesn’t thaw well.
FAQ – Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes! This salad tastes even better after a few hours in the fridge, as the flavors have time to meld together.
Can I use canned corn instead of fresh?
Absolutely. Drain and rinse canned corn first, then char it in a skillet for a few minutes for added flavor.
What’s the best pasta shape for pasta salad?
Short shapes like macaroni, fusilli, or rotini hold onto the creamy sauce and are easy to eat with a fork.
Can I make this dairy-free?
Yes! Use dairy-free mayo and sour cream, and skip or replace the cotija cheese with a vegan crumble.
Other Recipes to Try
If you enjoy this Mexican street corn pasta salad recipe, give these a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Mexican Street Corn Pasta Salad (Esquites)
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Ingredients:
- ½ pound macaroni pasta (or another short pasta shape)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 1 clove garlic, minced
- 1 tablespoon chili powder
- ½ teaspoon cayenne powder
- 1½ cups charred corn kernels cut off the cob
- ½ cup chopped cilantro
- 2 green onions, thinly sliced
- ½ cup crumbled cotija cheese
Instructions:
- Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, about 8 minutes.
- Reserve ¼ cup (60g) of the pasta cooking water, then drain the pasta and set aside.
- In a medium mixing bowl whisk together the mayonnaise, sour cream, lime zest, lime juice, garlic, chili powder and cayenne. Whisk in 2 tablespoons (29g) of the pasta cooking water to thin the sauce.
- Add the pasta to a large mixing bowl. Drizzle with the sauce and charred corn. Stir to combine.
- Top with the cilantro, green onions and cotija cheese, gently stirring once more. Serve at room temperature or refrigerate until chilled, about 1 hour.
Notes:
Toss the pasta with the dressing while it’s still slightly warm—this helps the sauce coat each piece and soak in the flavors more evenly.
Nutrition:
Calories: 532kcal | Carbohydrates: 55g | Protein: 13g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 561mg | Potassium: 326mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1.11IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 2mg
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This street corn pasta salad is an absolute winner! The flavors are spot on — the creamy, tangy dressing pairs perfectly with the sweet corn and pasta.
So happy to hear it!
This is the best side dish to bring to a picnic.
Made this the other night – a big hit with the family!
Had this for dinner – the combination of two of my favorites (Mexican Street Corn and pasta) made for a delicious meal.
Could frozen corn 🌽 be substituted for fresh corn? I know it’s summer as I ask this, so fresh corn is available, I am trying to use ingredients I have on hand.
Absolutely Michele! If you can find frozen charred corn kernels that would be the best flavor match but regular frozen sweet corn absolutely works too! I hope you enjoy the recipe!