Easy Mexican Street Corn Pasta Salad

Bring bold flavors to your table with this Easy Mexican Street Corn Pasta Salad recipe! A delicious twist on the classic Mexican street corn. Perfect for barbecues, potlucks, or as a side dish for tacos or grilled meats. Easy to make and bursting with flavor!

We are so happy you stopped by today. You will find many delicious family friendly recipes on our food recipe blog. Cooking is one of our favorite things to do. We love making family favorite recipes that have been in the family for years and years, making up fun new recipes, and trying other people’s favorite recipes. Thank you for browsing our many recipes and have a great day cooking! Here are a few recipes to get your browsing started 😊: White Chocolate Raspberry Cheesecake, Oreo Cookie Dip, Scotchmallow Cookies, Rocky Road Brownies, Lemon Cookies, and White Chocolate Chip Macadamia Nut Cookies.

We love this street corn pasta salad. The flavors for elote are just fantastic together. You may also like our Mexican Street Corn-Elote Dip Recipe. You get all of the flavors of elote and it is easier to eat.

Helpful Things For This Recipe:

Smoked Paprika

Cumin

The BEST Colander

Ingredients Needed For Easy Mexican Street Corn Pasta Salad:

• 12 ounces pasta, cooked and drained
• 4 cups corn, frozen, thawed and drained of any water
• 2 tbsp butter
• 3/4 cup red bell pepper, diced
• 1/3 cup green onion, sliced
• 1/2 cup cilantro leaves, roughly chopped
• 1 large jalapeno, seeds removed, diced small
• 1/3 cup avocado, diced
• 3/4 cup cotija cheese, grated
• 3/4 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 1/2 tsp ground smoked paprika
• 1/2 cup Best Foods mayonnaise 
• 1/2 cup sour cream
• 1/4 cup milk

How To Make Easy Mexican Street Corn Pasta Salad:

1. Boil your desired shaped dry pasta according to the package instructions. When the pasta is cooked to your liking, (we like el dente for pasta salads) drain, rinse and refrigerate. 
2. While the pasta cooks, place the butter into a frying pan over medium heat to melt. Add the thawed and drained corn. Cook to get a char on the pieces of corn-Do Not Burn. Stir as needed to char without burning the corn. Refrigerate.
3. Make the dressing: combine the mayonnaise, sour cream, milk, salt, pepper, cumin, smoked paprika and cotija cheese. Whisk to combine until smooth and creamy. Refrigerate. (You can whisk all of the ingredients except the cheese and fold that in after the dressing is smooth and creamy).
4. Prepare your red bell pepper, green onions, jalapeño, cilantro leaves and avocado. 
5. When all of the ingredients are prepared, mix them altogether and refrigerate until chilled and ready to serve. This is delicious! Enjoy!
6. Serve with extra cotija cheese, extra cilantro leaves and pickled jalapeños, as desired.

Other Pasta Salads You Will Love: 💕

Chicken Ranch Pasta Salad

Greek Pasta Salad

Tortellini Pasta Salad

Print

Easy Mexican Street Corn Pasta Salad

A delicious twist on the classic Mexican street corn. Perfect for barbecues, potlucks, or as a side dish for tacos or grilled meats.

Course Salad, Side Dish

Cuisine Mexican

Keyword BBQ Side Dish, Creamy Corn Salad, Elote Pasta Salad, Potluck Recipes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6

Author Sweeter With Sugar

Ingredients

• 12 ounces pasta cooked and drained
• 4 cups corn frozen, thawed and drained of any water
• 2 tbsp butter
• 3/4 cup red bell pepper diced
• 1/3 cup green onion sliced
• 1/2 cup cilantro leaves roughly chopped
• 1 large jalapeno seeds removed, diced small
• 1/3 cup avocado diced
• 3/4 cup cotija cheese grated
• 3/4 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 1/2 tsp ground smoked paprika
• 1/2 cup Best Foods mayonnaise
• 1/2 cup sour cream
• 1/4 cup milk

Instructions

1. Boil pasta according to the package instructions. Drain, rinse and refrigerate.

2. While the pasta cooks, place the butter into a frying pan over medium heat to melt. Add the corn and cook to get a char on the corn-Do not burn. Stir as needed. Refrigerate.

3. Make the dressing: combine the mayonnaise, sour cream, milk, salt, pepper, cumin, smoked paprika and cotija cheese. Whisk to combine until smooth and creamy. Refrigerate.

4. Prep your red bell pepper, onion, jalapeño, cilantro and avocado.

5. When all of the ingredients are prepared, mix them altogether and refrigerate until chilled and ready to serve.

6. Serve with extra cotija cheese, extra cilantro leaves and pickled jalapeños, as desired.

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