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The Boat Shed Kitchen

Mexican Street Corn Pasta Salad

Mexican street corn pasta salad is a bold, flavor-packed twist on the classic elote. It combines tender pasta, roasted corn, jalapeños, red onion, cheddar, Cotija, and a creamy lime-Tajín dressing. It’s fresh, spicy, tangy, and perfect for BBQs, potlucks, or weekday cravings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Calories: 370
Ingredients Method Notes

Ingredients
  

For the salad:
  • 1 pound trotolle pasta
  • 6 ears roasted corn
  • 1/2 cup red onion diced
  • 1/2 cup jalapeño pepper diced
  • 3/4 cup finely shredded cheddar cheese divided
  • 3/4 cup finely shredded Cotija cheese divided
For the dressing:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lime juiced
  • 1 –2 teaspoons Tajín
Optional toppings:
  • Freshly snipped cilantro
  • Tajín

Method
 

  1. Cook pasta until al dente, drain, rinse with cold water, and place in a large bowl.
  2. Cut kernels from roasted corn and mix into pasta.
  3. Add diced red onion, jalapeño, and ½ cup of each cheese.
  4. Whisk dressing ingredients in a separate bowl, pour over salad, and toss.
  5. Garnish with remaining cheese, Tajín, and fresh cilantro. Chill until serving.
  6. See full steps with tips & photos → https://theboatshedcafe.com/mexican-street-corn-pasta-salad/

Notes

• If you don’t have fresh corn, canned or frozen corn works too—just give it a quick sauté or roast.
• Adjust spice level by using more or less jalapeño and Tajín.
• For extra flavor, add a handful of chopped cilantro directly into the salad.