This Mexican street corn pasta salad is easy to make and the perfect summer side dish or light lunch. Loaded with charred sweetcorn, avocado and Cotija cheese that is all mixed with a creamy dressing. Perfect for meal prep and to bring to any summer party!
This street corn pasta salad is a great summer side dish to bring to any potluck or bbq. It can be made ahead of time and served cold. Just like this Black Bean, Corn and Feta Dip that I love to bring to any party.
This pasta salad with corn is packed with flavor, loaded with grilled sweet corn, fresh herbs and avocado. All mixture in a creamy and zesty dressing with a hint of heat from the spices and chili powder. Another salad packed with flavor and sweet corn is this Southwest Quinoa Salad or this Grilled Corn Salad.
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Ingredients
The ingredients for this elote pasta salad are listed below.
For the full recipe with the quantities, see the recipe card at the bottom or:
- Pasta, use your favorit pasta for pasta salads. A smaller shape works best, in this corn pasta salad gemelli is used. Other good pasta options for salad are fusilli, farfalle or orecchiette pasta.
- Corn on the cob or frozen corn, both work in this elote pasta salad.
- Olive oil, for brushing the corn on the cobs or for frying the frozen corn.
- Red onion, ads a nice crunch and bite to this salad. It can also be replaced with pickled red onion, copped spring onions or shallots. If you don’t like onions, just leave them out.
- Fresh cilantro, chopped. Fresh herbs bring so much flavor to this pasta salad.
- Fresh basil, chopped. A mixture of the basil and cilantro makes a great combination of flavor.
- Jalapeño, sliced or chopped. Remove the seeds for a milder taste.
- Cotija or crumbled feta cheese. Parmesan cheese can also be used.
- Avocado, diced or sliced. For a creamy addition to the salad.
Dressing
- Greek yoghurt, unsweetened and preferably full fat for a creamier dressing.
- Lime, add both the juice and zest to the dressing for a lovely lime flavor.
- Spices, chili powder, smoked paprika, ground cumin, garlic powder, sea salt and ground black pepper
See recipe card for quantities.
Instructions
Making this pasta salad with corn is easy. Follow the step by step photos below or see the see the recipe card at the bottom for the full written instructions.
- Step 1: Remove the husk from the fresh corn on the cob. Grill on medium heat for about 10 minutes until the corn is slightly charred and tender.
- Step 2: Let the corn cool for about 10 minutes, then cut the kernels off the cobs.
- Step 3: Stir together all the ingredients for the dressing in a small bowl, taste and add more salt, pepper and chili powder to taste.
- Step 4: Cook the pasta until al dente, drain and rinse with cold water. Add the pasta to a large salad bowl.
Step 5: To a large salad bowl, add the cooked pasta, grilled corn, red onion, cilantro, basil, jalapeño, Cotija or crumbled feta cheese and avocado.
Step 6: Toss to combine and top with some extra cheese and cilantro if desired.
Step 7: Toss to combine and top with some extra cheese and cilantro if desired.
Hint: This roasted corn pasta salad is lightly coated in a fresh yoghurt dressing. If you like a creamier pasta salad, double the recipe for the dressing.
For a crunchy topping, add some crushed up nacho chips!
Substitutions
- Gluten free – To make a gluten-free pasta salad, use a certified gluten-free pasta.
- Dressing – Swap out the dressing for this Avocado Green Goddess Dressing for a different flavor to this corn pasta salad.
- Onion – The red onion, ads a nice crunch and bite to this salad. It can also be replaced with pickled red onion, copped spring onions or shallots. If you don’t like onions, just leave them out.
More recipes to try with corn: Mexican Street Corn Avocado Toast or this Black Bean, Corn and Feta Dip
Variations
- Spicy – For a spicy pasta salad, add red chill flakes to taste. Tabasco, hot sauce or chili oil are other good options to kick top the heat.
- Vegan – To make this a vegan pasta salad, use a plant based yoghurt in the dressing, and a vegan cheese alternative.
- Herbs – Instead of chopped fresh basil or cilantro, other herbs like parsley, oregano or chives also works well.
- Veggies – Add more veggies to this pasta salad, some great options are, cucumber, cherry tomatoes, red bell pepper.
- Protein – Some canned lentils, chickpeas or black beans are a great plant-based options to add extra protein to this pasta salad.
- Greens – Add some greens to this Mexican pasta salad. Arugula, small greens like baby spinach or a mix of greens works well.
This pasta salad with grilled corn can be served on its own as a light lunch and makes a great packed lunch for school or the office. Serve with a slice of bread like this homemade No knead olive bread or this No Knead Whole Wheat Bread.
Storage
This pasta salad with grilled corn can be prepared ahead of time. Perfect to bring to the summer bbq or picnic, or make it for meal prep. Store the pasta salad in an airtight container in the fridge for about 4 days. Stir it up well before serving and drizzle with a little extra olive oil before serving in desired.
Pasta salad does not freeze well, so I don’t recommend freezing it.
Top Tip
This roasted corn pasta salad is lightly coated in a fresh yoghurt dressing. If you like a creamier pasta salad, double the recipe for the dressing.
For a crunchy topping, add some crushed up nacho chips!
FAQ
Yes! Use a gluten-free pasta to make this a gluten free pasta salad. Also see this Red lentil pasta salad.
Any kind of pasta works! Use a pasta shape of your liking, boiled just to al dente and then immediately rinsed in clod water to stop the cooking process. For this corn pasta salad, it is best to use a pasta without a hollow center (like for example penne pasta) since the rest of the corn kernels will get stuck inside this pasta shape. This recipe uses gemelli, but other good pasta options for salad are fusilli, bowtie and orecchiette pasta.
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This Mexican street corn pasta salad is easy to make and the perfect summer side dish or light lunch. Loaded with charred sweetcorn, avocado and Cotija cheese that is all mixed with a creamy dressing. Perfect for meal prep and to bring to any summer party!
- 1 lb (450g) dried pasta of choice, gemelli, fusilli, farfalle or orecchiette pasta are good options.
- 4 corn on the cob (or 3 cups frozen corn)
-
½
red onion,
chopped
- ½ cups fresh cilantro, chopped
- ½ cup fresh basil, chopped
- 1 jalapeño, sliced or chopped
- ½ cup Cotija or crumbled feta cheese
- 1 large avocado, diced
- ¾ cup greek yoghurt
- 2 lime, juiced
- ½-1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
-
If using fresh corn, remove the husk and brush the corn with olive oil. Grill on medium heat for about 15 minutes until the corn is slightly charred and tender. Let the corn cool for about 10 minutes, then cut the kernels of the cobs.
If using frozen corn, heat 1 tablespoon of oil in a frying pan and sauté the corn for a few minutes until lightly charred.
-
Cook the pasta until al dente, drain and rinse with cold water.
-
Stir together all the ingredients for the dressing in a small bowl, taste and add more salt, pepper and chili powder to taste.
-
To a large salad bowl, add the cooked pasta, grilled corn, red onion, cilantro, basil, jalapeño, Cotija or crumbled feta cheese and avocado.
-
Pour over the dressing and toss to combine. Top with some extra cheese and cilantro if desired.
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