Mexican Street Corn Pasta

This Mexican Street Corn Pasta Salad transforms everyone's favorite street food into a crowd-pleasing pasta dish perfect for potlucks, picnics, or summer dinners. The combination of sweet roasted corn, creamy dressing, and authentic Mexican flavors creates a pasta salad that's anything but ordinary.

I first made this for a neighborhood block party three summers ago, and it disappeared faster than anything else on the table. Now, it's become my signature dish that friends specifically request whenever we gather outdoors.

Ingredients

• 1 pound trotelle pasta the spiral shape catches all the creamy sauce and small corn kernels
• 6 ears roasted corn sweet charred corn is the star of this dish look for fresh corn with tight green husks
• 1/2 cup red onion diced adds sharp flavor and beautiful color
• 1/2 cup jalapeño pepper diced provides the perfect amount of heat remove seeds for milder flavor
• 3/4 cup finely shredded cheddar cheese divided familiar flavor that balances the specialty cheese
• 3/4 cup finely shredded Cotija cheese divided authentic Mexican cheese with salty crumbly texture
• 1/2 cup mayonnaise creates the base for the creamy dressing
• 1/2 cup sour cream adds tanginess and lightens the dressing
• 1 lime juiced brightens everything with fresh citrus flavor
• 1-2 teaspoons Tajín authentic Mexican seasoning with chili lime and salt

Step-by-Step Instructions

Cook the Pasta

Boil the trotelle in generously salted water according to package directions, typically 8-10 minutes until al dente. Drain immediately and rinse under cold water to stop the cooking process. This prevents the pasta from becoming mushy in your salad. Place in a large bowl with plenty of mixing room.

Prepare the Corn

Cut the kernels from your roasted corn cobs by standing each cob upright in a shallow bowl and slicing downward with a sharp knife. Work your way around each cob, getting as close to the cob as possible without cutting into it. The sweet charred kernels should fall easily into your bowl. Add all corn to the pasta.

Add Fresh Elements

Incorporate the diced red onion and jalapeño pepper with the pasta and corn. The red onion provides sharp flavor contrast while the jalapeños add necessary heat. For less spice, remove seeds and membranes before dicing. Add half of each cheese (1/2 cup cheddar and 1/2 cup Cotija), saving the remainder for topping.

Create the Dressing

In a separate small bowl, combine mayonnaise, sour cream, fresh lime juice and Tajín seasoning. Whisk thoroughly until completely smooth and no streaks remain. Start with 1 teaspoon of Tajín, taste, and add more until it reaches your desired level of flavor. The dressing should be thick enough to coat the back of a spoon.

Combine and Finish

Pour the prepared dressing over the pasta mixture and gently fold everything together until evenly coated. Every bite should have a good distribution of ingredients. Top with remaining cheese, a sprinkle of Tajín, and freshly chopped cilantro for color and freshness. Cover and refrigerate until serving.

Save This

The Tajín seasoning is truly what makes this dish special. I discovered it years ago at a local Mexican market and now keep it stocked in my pantry year-round. Its unique blend of chili peppers, lime, and sea salt creates that authentic street food flavor that transports you straight to a Mexican food stand with each bite.

Make-Ahead Tips

This pasta salad actually improves with time as the flavors meld together. I often make it the night before serving for the best taste experience. Just save the final cheese topping and cilantro until right before serving to maintain their fresh appearance. Give it a quick stir before adding the final toppings, as the dressing may settle at the bottom of the bowl during refrigeration.

Easy Substitutions

No need to worry if you cannot find every ingredient exactly as listed. Baby pasta shells work beautifully instead of trotelle. Frozen roasted corn kernels save time when fresh corn is unavailable. Feta makes a tangy substitute for Cotija cheese. Greek yogurt can replace sour cream for a lighter option. And if Tajín is not available, mix together chili powder, lime zest, and salt for a similar flavor profile.

Serving Suggestions

This versatile salad pairs wonderfully with grilled meats, especially chicken or carne asada. Serve it alongside other Mexican-inspired dishes like enchiladas or tacos for a cohesive themed meal. For a complete vegetarian dinner, add black beans to the salad for extra protein and serve with warm tortillas. When hosting, I place the pasta salad in a colorful serving bowl and surround it with lime wedges and extra cilantro for guests to customize.

The History Behind the Dish

Elote, or Mexican street corn, has been a beloved street food in Mexico for generations. Traditionally served on the cob slathered with mayo, cotija cheese, lime, and chili powder, it represents the perfect balance of flavors. This pasta salad adaptation maintains all those traditional elements while transforming them into a more shareable, fork-friendly format. It honors the cultural significance of elote while making it accessible for different serving situations.

Common Queries

→ Can I use frozen corn instead of roasted corn?

Yes, frozen corn can be substituted for the roasted corn. For best flavor, thaw the frozen corn and quickly sauté it in a hot pan with a little oil until lightly charred to mimic that roasted flavor. You'll need about 4-5 cups of corn to replace the 6 ears called for in the original.

→ What can I substitute for Cotija cheese?

If Cotija cheese isn't available, feta cheese makes an excellent substitute as it has a similar crumbly texture and salty flavor profile. Parmesan or Romano cheese could also work in a pinch, though they'll provide a different flavor dimension.

→ Is there a way to make this dish less spicy?

Absolutely! To reduce the heat, remove the seeds and membranes from the jalapeños before dicing them, as that's where most of the capsaicin (heat) resides. You can also reduce the amount of jalapeño and Tajín seasoning, or substitute bell peppers for a milder flavor while maintaining the crunch and color.

→ How can I make this Mexican Street Corn Pasta dairy-free?

To make a dairy-free version, substitute the sour cream with dairy-free yogurt and use vegan cheese alternatives for the Cotija and cheddar. Several brands make Mexican-style vegan cheese shreds that would work well. The mayonnaise in the recipe is already dairy-free, but check the label to ensure it doesn't contain milk products.

→ What is Tajín and where can I find it?

Tajín is a popular Mexican seasoning blend made primarily of dried chili peppers, lime, and salt. It adds a tangy, slightly spicy flavor to foods. It's widely available in the international or spice section of most grocery stores, or in Mexican specialty markets. If you can't find it, you can substitute with a mixture of chili powder, lime zest, and salt.

→ Can I make this pasta salad ahead of time?

Yes, this pasta salad is perfect for making ahead! In fact, the flavors develop and improve after a few hours of chilling in the refrigerator. You can prepare it up to 24 hours in advance, storing it covered in the refrigerator. Just give it a good stir before serving and consider refreshing it with a squeeze of lime juice and additional fresh toppings.