Mexican Street Corn Pasta Salad
If you love the bold, smoky flavors of Mexican street corn (elote), this Mexican Street Corn Pasta Salad will quickly become a favorite. It’s creamy, zesty, and packed with chargrilled corn, fresh herbs, and tender pasta, all tied together with a tangy, flavor-packed Mean Green Chile Dressing made with For Real Blends Mean Green Chile Seasoning. Whether you’re serving it at a summer cookout, bringing it to a potluck, or enjoying it as a side to your favorite grilled meats, this salad delivers flavor in every bite.
Why You’re Going to Love This Recipe
- Elote in salad form – All the deliciousness of Mexican street corn, turned into a refreshing and satisfying pasta salad.
- Bold flavors – The creamy Mean Green Chile Dressing adds just the right amount of smoky heat and tang.
- Perfect for gatherings – Easy to make ahead and guaranteed to impress at BBQs, parties, or potlucks.
- Customizable – Add jalapeños for a spicy kick or extra cotija for more salty richness.
Ingredients You’ll Need
Mean Green Chile Dressing
- Mayonnaise
- Mexican crema
- Lime juice
- For Real Blends Mean Green Chile Seasoning
Pasta Salad
- Short pasta
- Chargrilled corn (fresh off the cob for best flavor)
- Green onion
- Cilantro
- Red onion
- Cotija cheese, plus more for garnish
- Jalapeño (optional)
- Tajin seasoning
How to Make It
- Make the dressing: Whisk together the mayonnaise, Mexican crema, lime juice, and For Real Blends Mean Green Chile Seasoning until smooth. Set aside.
- Char the corn: Grill or roast the corn over an open flame until evenly charred on all sides, about 8–10 minutes. Slice off the kernels once cooled slightly.
- Assemble the salad: In a large bowl, combine pasta, charred corn, green onion, cilantro, red onion, cotija, and jalapeño (if using). Sprinkle with tajin.
- Dress and serve: Drizzle the Mean Green Chile Dressing over the salad and toss until fully coated. Garnish with extra cotija and cilantro.
Storage and Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Make ahead: You can make the dressing a day in advance and grill the corn ahead of time. Assemble just before serving for the freshest flavor.
- Serving tip: This salad tastes great chilled but is also delicious served slightly warm right after tossing.
Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad takes everything you love about classic elote and transforms it into a vibrant, crowd-pleasing dish. Charred corn, tender pasta, and fresh herbs are tossed in a creamy, zesty dressing made with For Real Blends Mean Green Chile Seasoning, giving every bite a smoky, tangy kick. Topped with crumbled cotija, cilantro, and a touch of tajin, it’s the perfect side for summer cookouts, potlucks, or anytime you want bold flavor in a bowl.
Ingredients
Mean Green Chile Dressing
- 1 cup mayonnaise
- 3/4 cup Mexican crema
- 1 tbsp lime juice
- 2-3 tbsp For Real Blends Mean Green Chile Seasoning
Pasta Salad
- 1 lb short pasta cooked according to packaging
- 3-4 cups chargrilled corn about 4 ears of corn
- 1/2 cup green onion chopped
- 1/2 cup cilantro chopped
- 1/2 cup red onion chopped
- 1/2 cup cotija cheese crumbled, plus more for garnish
- 1-2 tbsp jalapeño seeded (optional)
- 1 tbsp tajin seasoning
Instructions
Mean Green Chile Dressing
- In a bowl add all ingredients listed under “Mean Green Chile Dressing.” Mix thoroughly and set aside.
Assemble
- To a grill or open flame, add the shucked and cleaned ears of corn. Allow to char on all sides.
- This should take 8-10 minutes depending on the charring method.
- Once charred, using a knife remove the kernels.
- In a large bowl, add all the ingredients listed under “Pasta Salad.”
- Drizzling with the “Mean Green Chile Dressing.”
- Mix everything together until fully combined. Garnish with more cojita cheese and cilantro. Enjoy!
