Mexican Street Corn Pasta Salad

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This Mexican Street Corn Pasta Salad combines all the bold, creamy flavors of elote with tender pasta for a crowd-pleasing side dish.

Loaded with corn, cotija cheese, and a zesty dressing, it’s perfect for barbecues, potlucks, or summer dinners.

Mexican Street Corn Pasta Salad

Servings: 8-12
Prep time: 10 minutes
Cook Time: 12 minutes
Down time: 1 hour
Storage: refrigerate

How to Make Mexican Street Corn Pasta Salad

Bowls of ingredients on marble surface: rotini pasta, corn, mayonnaise, green onions, diced jalapeños, feta cheese, lime juice, black pepper, chili powder, and parsley.

Ingredients:

  • 8 oz rotini noodles
  • 2 – 15.25 oz cans corn, well drained
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup sliced green onions
  • 1/4 cup chopped parsley
  • 1 large jalapeno, diced
  • 1 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon chili powder

Step-by-Step Guide

Boil the noodles according to package directions, until they are tender, then drain the water and run them under cold water to chill faster.

Dry rotini pasta in a pot of water on a stove, ready to be boiled.

While the noodles are cooking, cut your green onions, parsley, and jalapeno.

A cutting board with chopped green onions, parsley, and green chili. A knife is placed on the left side of the board.

Add the cooked noodles, corn, cotija cheese, green onions, parsley, and jalapeno to a large bowl and toss to combine.

  • A bowl containing uncooked fusilli pasta, chopped green onions, diced green peppers, and parsley on a marble surface.
  • A glass bowl containing fusilli pasta, yellow corn, and chopped green onions on a marble surface.
  • Glass bowl with cooked pasta, corn, chopped green onions, and crumbled white cheese on a marble surface.
  • A glass bowl containing rotini pasta salad with corn, chopped green onions, and parsley, with a wooden spoon on the side.

Mix the mayonnaise, lime juice and seasonings in a small bowl, then pour over the pasta mixture and toss to combine.

  • A white bowl containing a serving of mayonnaise on a marble countertop.
  • A white bowl contains mayonnaise, garlic powder, and black pepper, placed on a marble surface.
  • A glass bowl with pasta salad containing corn, peas, and parsley, topped with a dollop of creamy dressing. A wooden spoon is in the bowl, resting on a marble surface.
  • A bowl of creamy pasta salad with corn, broccoli, and sliced jalapeños on top, placed on a light gray surface near a yellow checkered cloth.

Refrigerate for 1 hour, or until ready to serve.

Stir before serving.

A glass bowl filled with creamy pasta salad, featuring fusilli, corn, chopped green peppers, and herbs, placed on a gray surface with a yellow-checked cloth in the background.

Mexican Street Corn Pasta Salad

Print Recipe
A glass bowl filled with creamy pasta salad, featuring spiral noodles, corn, green onions, and garnished with sliced jalapeño. A yellow checkered cloth in the background.
Prep Time:10 minutes
Cook Time:12 minutes
Downtime:1 hour
Total Time:1 hour 22 minutes

Ingredients

  • 8 oz Rotini noodles
  • 2 -15.25 oz Cans corn well drained
  • 1/2 cup Cotija cheese crumbled
  • 1/2 cup Sliced green onions
  • 1/4 cup Chopped parsley
  • 1 Large jalapeno diced
  • 1 cup Mayonnaise
  • 1 tbsp Fresh lime juice
  • 1/2 tsp Ground black pepper
  • 1/4 tsp Salt
  • 1/2 tsp Chili powder

Instructions

  • Boil the noodles according to package directions, until they are tender, then drain the water and run them under cold water to chill faster.
  • While the noodles are cooking, cut your green onions, parsley, and jalapeno.
  • Add the cooked noodles, corn, cotija cheese, green onions, parsley, and jalapeno to a large bowl and toss to combine.
  • Mix the mayonnaise, lime juice and seasonings in a small bowl, then pour over the pasta mixture and toss to combine.
  • Refrigerate for 1 hour, or until ready to serve.
  • Stir before serving.
Servings: 12 people

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