Mexican Street Corn Pasta Salad: A Flavor-Packed Fiesta in Every Bite!
There’s something magical about the smoky, creamy, tangy flavors of Mexican street corn (elote)—it’s a taste that instantly transports you to a bustling food cart, where charred corn is slathered in spicy mayo, rolled in crumbly cheese, and dusted with chili powder. But what if we took those bold, irresistible flavors and turned them into a hearty, satisfying pasta salad? That’s exactly what this Mexican Street Corn Pasta Salad does—it’s a vibrant, crave-worthy mashup of tender rotini, sweet corn, creamy avocado, and a smoky chipotle dressing that’ll have everyone coming back for seconds.
I first made this for a summer potluck, expecting it to be just another side dish. But within minutes, the bowl was scraped clean—even my picky nephew, who usually avoids anything with “green stuff” (aka cilantro), devoured it. That’s when I knew this recipe was a keeper. Whether you’re feeding a crowd, meal prepping for the week, or just craving a flavor explosion, this pasta salad delivers.
Why You’ll Love This Mexican Street Corn Pasta Salad
✅ Bold & Addictive Flavors – Smoky, creamy, slightly spicy, and packed with fresh ingredients.
✅ Perfect for Gatherings – A guaranteed crowd-pleaser at BBQs, potlucks, and picnics.
✅ Meal-Prep Friendly – Stays fresh for days (just add avocado last!).
✅ Balanced & Satisfying – Loaded with veggies, protein, and carbs for a complete meal.
✅ Easy to Customize – Adjust the spice, swap ingredients, or make it vegan!
The Unexpected Fan
My brother-in-law, a self-proclaimed “meat-and-potatoes” guy, is usually skeptical of anything labeled “salad.” But when he took a bite of this Mexican Street Corn Pasta Salad, he paused, then immediately went back for a bigger scoop. “This isn’t just salad—this is a meal!” he declared. The smoky chipotle dressing won him over, and the crunchy-sweet corn kept him hooked. Now, he requests it at every family cookout—proof that this dish converts even the most reluctant salad eaters.
What Makes It Special
Charred Sweet Corn – Fresh kernels add natural sweetness and a juicy crunch.
Creamy Chipotle Dressing – A smoky, tangy, slightly spicy blend of mayo, adobo sauce, and spices.
Crumbled Feta Cheese – Salty, tangy, and authentically elote-inspired.
Fresh Veggies & Herbs – Cherry tomatoes, red onion, jalapeño, and cilantro add bright, zesty freshness.
Creamy Avocado – Adds richness and a buttery texture that balances the heat.
Making It Happen
Start by cooking the rotini pasta until al dente—it should have a slight bite to hold up against the creamy dressing. While the pasta cooks, boil fresh corn on the cob for just 4-6 minutes until plump and tender. Once cooled, slice off the golden kernels, letting their sweet, juicy crunch shine in the salad.
In a small bowl, whisk together the dressing—creamy mayonnaise, smoky paprika, garlic powder, chili powder, and the star ingredient: chopped chipotle pepper with adobo sauce. This combo brings a deep, spicy-sweet kick that ties everything together.
In a large mixing bowl, combine the pasta, corn, halved cherry tomatoes, black beans, diced red onion, jalapeño (if using), and crumbled feta cheese. Pour the dressing over and gently toss until everything is evenly coated in that luscious, smoky sauce. Finally, fold in diced avocado and fresh cilantro for a cool, creamy finish.
You Must Know
✔ Use real mayonnaise (not Miracle Whip) for the best creamy texture.
✔ Add avocado last to prevent browning if making ahead.
✔ Adjust spice level by using more or less chipotle pepper.
✔ Salt the pasta water well—it’s your only chance to season the noodles!
✔ Let it chill 30 minutes before serving for flavors to meld (but add avocado fresh).
Serving Ideas
Pair with grilled chicken, shrimp, or carne asada for a complete meal.
Serve alongside tacos, quesadillas, or burgers at summer cookouts.
Drink pairing: A crisp lime margarita, ice-cold Mexican lager, or sparkling agua fresca balances the smoky heat.
Make It Different
🌱 Vegan? Swap mayo for vegan mayo and omit feta (or use dairy-free cheese).
🔥 Extra heat? Add extra jalapeño or a dash of hot sauce.
🧀 Cheesier? Try cotija or shredded cheddar instead of feta.
🌾 Gluten-free? Use gluten-free pasta.
🥑 No avocado? Substitute with diced cucumber for crunch.
Storage & Reheating Tips
Store in an airtight container in the fridge for up to 3 days.
Avocado will brown—add fresh when serving leftovers.
Best served cold, but if reheating (without avocado), microwave briefly.
Pasta Salad Success Tips
Don’t overcook the pasta—al dente holds up better.
Drain and rinse black beans well to avoid a muddy texture.
Toast the corn in a dry skillet for extra depth (optional).
Double the dressing if you like a saucier salad.
Frequently Asked Questions
Q: Can I use frozen corn instead of fresh?
A: Absolutely! Thawed or lightly sautéed frozen corn works in a pinch.
Q: How spicy is this salad?
A: The chipotle adds moderate heat—use less pepper or skip the jalapeño for milder flavor.
Q: Can I make this ahead?
A: Yes! Mix everything except avocado and cilantro, then add them before serving.
Q: What’s the best pasta shape to use?
A: Rotini holds dressing well, but penne, fusilli, or bowties also work.
Q: Can I use Greek yogurt instead of mayo?
A: Yes, but the dressing will be tangier and less creamy.
Mexican Street Corn Pasta Salad Recipe Card
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Category: Salad, Side Dish
Difficulty: Easy
Cuisine: Mexican-inspired
Yield: 6 servings
Ingredients
For the Salad:
3 cups dried rotini pasta
4 ears corn on the cob
1 ½ cups cherry tomatoes, halved
½ cup black beans, drained & rinsed
½ cup red onion, diced
1 jalapeño, minced (optional)
½ cup feta cheese, crumbled
1 avocado, diced
¼ cup cilantro, chopped
For the Dressing:
1 cup mayonnaise
1 tsp smoked paprika
1 tsp garlic powder
1 tsp chili powder
½ tsp salt
¼ tsp black pepper
1 chipotle pepper + 2 tbsp adobo sauce, finely chopped
Tools You’ll Need
Large pot
Mixing bowls
Sharp knife
Whisk
Allergy Info
Contains: Dairy, eggs (mayo), gluten (pasta)
Nutrition Disclaimer
