This Mexican Street Corn Pasta Salad is perfect for summer with charred corn, black beans and a delicious creamy dressing!
Ready for a fun twist on the classic elote? This salad is an easy crowd-pleaser that can be made ahead and served cold. It's both refreshing and delicious. Perfect for a summer gathering!
Why you'll love this recipe
- A fun twist on classic elote: This pasta salad captures all the creamy and satisfying flavour of Mexican street corn.
- Perfect for summer gatherings: This is super easy to make ahead and it travels well – a perfect accompaniment to any event.
If you love this recipe then you'll love my easy homemade elote seasoning!
Ingredients and substitutions
- Rotini pasta – You can use bowties, penne, or macaroni.
- Frozen corn – Defrosted frozen corn works great, but fresh grilled corn or canned corn can also be used.
- Black beans – Pinto beans or chickpeas are great substitutes.
- Red onion – Swap for green onions or shallots for a milder taste.
Dressing
- Sour cream – Use plain Greek yogurt as a lighter or higher-protein option.
- Light mayo – You can use full-fat mayo or avocado mayo.
- Lime juice and zest – Lemon works in a pinch.
- Feta or cotija cheese – Cotija is traditional for Mexican street corn, but feta is a great, more accessible alternative.
- Cilantro – Use parsley for a slightly different flavour.
- Chili powder – Adjust the amount to suit your heat preference.
- Cumin – You can adjust the amounts to taste or use taco seasoning.
- Garlic – Garlic powder works too.
Optional topping
- Avocado – Fresh diced is ideal, but if you are out of fresh plain avocado, you can use ready-made guacamole.
How to make this dish
Step 1: Cook the pasta.
Boil pasta, then drain and let cool.
Step 2: Char the corn.
Sauté corn until lightly charred. Let cool.
Step 3: Make the dressing.
Whisk dressing ingredients together.
Step 4: Combine ingredients.
Add pasta, corn, black beans and red onion to a bowl. Pour in the dressing and mix well.
Recipe Tips & Variations
This salad is easy to customize and even better when made ahead. Try some of these tips and add-ins to make it your own!
- Make it corny: You can grill with or without the husks or wrapped in foil.
- Be chill: The flavours get even better after resting. Try making it a few hours ahead or even the day before.
- Add protein: Turn the salad into a full meal with grilled chicken, shrimp, or tofu.
- Spice it up: Add chopped jalapeños, hot sauce, or a sprinkle of cayenne if you want more heat.
- Mix in extras: Diced bell peppers, green onions, or even shredded cabbage can add crunch and colour.
Frequently asked questions
What’s the best pasta to use?
Short and sturdy shapes like rotini, penne or bowtie work best because they hold the dressing well and don’t get soggy.
What are the top mistakes to avoid when making pasta salad?
Overcooking the pasta is the most common mistake. Make sure to stick to al dente so it doesn’t get all mushy.
Should I rinse the cooked pasta in cold water for?
Yes, rinsing pasta with cold water stops the cooking process and helps cool it down quickly for salad. It also removes any excess starch, which keeps the pasta from clumping together.
What to serve with this dish
This pasta salad makes a perfect side for summer mains! Here are some great dishes I love to serve it with:
- Hasselback Baked Caprese Chicken
- Buffalo-BBQ Boneless Wings
- Firecracker Shrimp
- Turkey Burgers
- Hibachi Steak
How to store
Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
More delicious summer recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this pasta salad into leftovers.
- I like this salad dressing shaker to make homemade dressings and marinades easier.
Mexican Street Corn Pasta Salad
Ingredients
- 2 cups rotini pasta uncooked
- 3 cups frozen corn defrosted
- 1 (18oz) can black beans rinsed and drained
- 1/2 red onion finely diced
Dressing
- 1/2 cup sour cream
- 1/2 cup light mayo
- 2 limes juiced, plus 1 tsp zest
- 1/2 cup feta or cotija cheese crumbled
- 1/2 cup cilantro finely chopped, plus more for garnish
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cloves garlic minced
- salt & pepper to taste
Optional, to serve on top
- 1 avocado diced; add fresh the day you serve
Instructions
- Cook pasta in a large pot of salted boiling water until al dente, about 9 minutes. Drain and let cool.
- Meanwhile, heat a large skillet over medium-high heat. Add defrosted corn, sauteeing with a bit of olive oil for 5-7 minutes until corn is charred. Set aside and let cool.
- Mix the dressing ingredients together and set aside.
- Add cooked pasta, corn, black beans and red onion to a large bowl. Toss in the dressing. Let flavours sit for at least 30 minutes before serving.
- When ready to serve, garnish with more cilantro if desired, then gently mix in diced avocado if serving. Enjoy!
Comments & Reviews
Taylor Stinson says
The dressing is amazing and the charred corn totally makes it!