This Mexican Street Corn Pasta Salad brings all the vibrant flavors of elote into a hearty pasta dish.

Roasted corn kernels, crisp jalapeño, and red onion mingle with al dente trotolle pasta.

A creamy lime-Tajín dressing ties everything together, while shredded cheddar and Cotija cheeses add salty, melty goodness.

Whether you serve it straight from the grill, room temperature, or chilled, it’s guaranteed to be a hit at summer barbecues, potlucks, or weeknight dinners.

Why You’ll Love This Recipe

Bright, Familiar Flavors: Enjoy all the deliciousness of Mexican street corn—smoky roasted corn, tangy lime, and a hint of heat—in every bite.

Easy & Fast Assembly: Roast the corn once, then simply whisk the dressing and toss everything together—ready in about 30 minutes.

Perfect Crowd-Pleaser: Feeds a crowd effortlessly; great as a side dish or vegetarian main.

Make-Ahead Friendly: Assemble early and chill to let the flavors meld, then garnish just before serving.

Customizable Heat & Cheese: Adjust the jalapeño and Tajín to control spice, and layer cheeses for extra creaminess or a tangy pop.

What You’ll Need (Ingredient Highlights)

Trotolle Pasta: Its twisted shape cradles sauce and corn kernels beautifully—cook until just tender.

Roasted Corn Kernels: Fresh ears roasted until lightly charred impart authentic smoky-sweet elote flavor.

Red Onion & Jalapeño: Diced red onion adds sharp crunch; jalapeño brings a lively heat—seeds optional for milder spice.

Cheddar & Cotija Cheeses: Finely shredded cheddar melts into the dressing, while crumbled Cotija provides salty, crumbly contrast.

Mayonnaise & Sour Cream: Create a creamy base for the lime-Tajín dressing. Crema can be substituted for richer tang.

Fresh Lime Juice: Brightens and balances richness—always squeeze fresh for maximum zing.

Tajín: A chili-lime seasoning that adds subtle heat and citrusy tang—start with a teaspoon and adjust to taste.

Fresh Cilantro (for garnish): Herbal freshness and a pop of green make every plate look irresistible.

Pro Tips Before You Start

Char the Corn Perfectly: Roast each ear directly on a gas burner or grill until evenly charred. If using an oven, broil on high and rotate frequently.

Cook Pasta Al Dente: Boil trotolle just until tender; rinse under cold water immediately to stop cooking and prevent stickiness.

Dice Uniformly: Cut red onion and jalapeño into even, small dice so every forkful has balanced flavor.

Adjust Tajín to Taste: Start with the minimum; Tajín can vary in intensity.

You can always add more for extra zing.

Layer Cheeses: Stir half of each cheese into the base, then sprinkle the remaining over the top so it melts lightly and adds visual appeal.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook and Cool the Pasta
Bring a large pot of salted water to a boil.

Add your short pasta and cook until just tender.

Drain, then rinse under cold water until the pasta is cool and no longer sticky.

Transfer to a large mixing bowl.

Step 2: Roast the Corn
Place fresh corn cobs under a hot grill or broiler, turning occasionally until kernels are lightly charred.

Allow to cool slightly, then slice kernels off the cob and add them to the bowl with pasta.

Step 3: Add Fresh Veggies and Cheese
Toss in diced red onion and diced jalapeño pepper for a crisp, spicy kick.

Add half of the shredded cheddar and half of the shredded Cotija cheese, mixing gently so the cheeses begin to meld with the warm pasta.

Step 4: Whisk the Dressing
In a separate small bowl, whisk together mayonnaise, sour cream, fresh lime juice, and Tajín seasoning.

Start with a small amount of Tajín and taste, adding more until you reach your desired level of zip.

The dressing should be smooth, slightly tangy, and lightly spiced.

Step 5: Combine and Toss
Pour the dressing over the pasta, corn, veggies, and cheese.

Gently toss everything together with a large spoon or tongs, ensuring each piece of pasta and corn is evenly coated.

The cheeses will begin to soften and bind the ingredients together as you mix.

Step 6: Add Final Touches
Top the salad with the remaining shredded cheddar and Cotija cheese for a melty, layered effect.

Sprinkle a generous pinch of Tajín across the surface for visual appeal and an extra burst of flavor.

Finish with a handful of freshly snipped cilantro leaves scattered over the top.

Step 7: Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours to let flavors meld.

Serve cold or at room temperature, garnished with lime wedges for squeezing and a final flourish of cilantro.

What to Serve It With

Grilled Meats: Pair with carne asada, chicken fajitas, or carnitas for a full Mexican-inspired spread.

Crispy Tortilla Chips: Scoop up spoonfuls of pasta salad for a fun, crunchy appetizer.

Avocado Slices or Guacamole: Creamy avocado balances the zesty, spicy flavors.

Variations / Substitutions

Black Beans: Stir in a can of drained black beans for extra protein and fiber.

Avocado & Tomato: Fold in diced avocado and halved cherry tomatoes for added creaminess and color.

Vegan Option: Use vegan mayo and plant-based crema; substitute vegan cheddar for a dairy-free alternative.

Hot Sauce Kick: Drizzle your favorite hot sauce over individual servings for additional spice.

Cheese Swap: If Cotija is unavailable, use crumbled feta or queso fresco for a similar salty tang.

Storage & Leftovers

Refrigerate: Store leftover pasta salad in an airtight container for up to 3 days.

Note that the dressing will thicken slightly as it chills—stir in a splash of lime juice or a tablespoon of mayo to loosen before serving.

Chill Ahead: This salad is best when prepared at least an hour before serving to allow flavors to develop.

You can make it up to 24 hours ahead.

Avoid Freezing: Freezing can alter the texture of mayo-based dressings and fresh veggies—enjoy within the recommended timeframe.

FAQs

Can I use frozen corn instead of fresh?
Yes—thaw the kernels completely, pat dry, then cook in a hot skillet until lightly charred before adding to the salad.

What if I don’t have Cotija cheese?
Feta or queso fresco make great substitutes—both add a similar salty, crumbly texture.

How can I reduce the heat?
Omit the jalapeño seeds and reduce Tajín to 1 teaspoon.

You can also swap jalapeño for milder green bell pepper.

Is this recipe gluten-free?
Use gluten-free pasta (such as corn or rice pasta) to make the salad completely gluten-free.

Ensure Tajín and other packaged ingredients are labeled gluten-free.

Can I make this dairy-free?
Substitute vegan mayo and a plant-based sour cream alternative.

Use nutritional yeast or a dairy-free cheese for the cheesy flavor.

Final Thoughts

This Mexican Street Corn Pasta Salad perfectly captures that addictive elote flavor profile in a crowd-pleasing pasta dish.

Creamy, zesty, and slightly spicy, it’s a guaranteed winner whether you serve it at a backyard barbecue, potluck, or quick weeknight dinner.

Dig in and enjoy all those bright, smoky flavors in every cheesy, saucy bite!