This Mexican Street Corn Pasta Salad is full of grilled corn, avocado, fresh vegetables, Cotija cheese, and a tangy homemade dressing. It comes together quickly and is absolutely delicious as a side course or even main dish!

Why You’ll Love This Mexican Street Corn Pasta Salad

  • Packed with flavor – this pasta salad is loaded with fresh veggies, warm spices, and the perfect creamy flavorful dressing.
  • Quick to make – the hardest part of making this pasta salad is cooking the pasta and chopping the veggies. It doesn’t take a ton of time to put together which is always the best kind of recipe.
  • Easy to customize – you can add more of your favorite veggies, make a bit of extra dressing, or even add some grilled chicken to customize this pasta salad and really make it your own.  

What Is Mexican Street Corn? 

Also known as elotes, Mexican street corn is a type of street food common in Mexico. It is made with grilled corn that is slathered in a creamy mixture of mayonnaise, Cotija cheese, and warm seasonings. 

street corn pasta salad ingredients in small bowls

Recipe Ingredients

Pasta: I like to use rotini pasta for this recipe, but any type of pasta will work. Feel free to choose your favorite. I recommend choosing a pasta that has plenty of nooks and crannies like farfalle or fusilli so that the dressing has something to stick to! 

Veggies: you’ll need grilled corn, diced jalapeño, red bell pepper, and red onion. 

Avocado: this adds a creamy texture and some healthy fats. 

Cilantro: freshly chopped cilantro is included in the salad and also a garnish.

Cotija cheese: I love the salty bite that cotija adds to this salad! You can usually find Cotija in the specialty cheese section of your local grocery store. 

Garlic: fresh garlic is the best option for the most flavorful dressing. 

Plain whole milk Greek yogurt: I like to use full-fat whole milk yogurt in this recipe because it has the best flavor and creamiest consistency.

Mayonnaise: Use a high-quality mayonnaise that you enjoy the taste of for the best results. I like to use one made from avocado oil.

Lime: you’ll need both lime zest and freshly squeezed lime juice for this recipe! 

Chipotle powder: adds the perfect flavor and a touch of heat.

dressing ingredients in mixing bowl

Ingredient Swaps 

  • Pasta – need to make this Mexican street corn pasta salad gluten-free? Swap the traditional pasta for your favorite gluten-free brand. 
  • Cheese – if you can’t find Cotija cheese, I recommend substituting it with crumbled feta instead. Or, omit the cheese altogether if desired. 
  • Greek yogurt – feel free to swap the whole milk Greek yogurt for sour cream if you prefer. You could also use low-fat plain Greek yogurt.
  • Dairy-free – need a dairy-free recipe? Swap the cheese and yogurt with your favorite vegan brands. 

How to Make Mexican Street Corn Pasta Salad

Step One: Cook the pasta according to the package instructions until al dente. Drain the water, and set the pasta aside. 

Step Two: Add the grilled corn, jalapeño, avocado, bell pepper, diced red onion, chopped cilantro, and Cotija cheese to a large mixing bowl. 

Step Three: Whisk the minced garlic, Greek yogurt, mayo, lime juice, lime zest, and chipotle powder in a separate bowl until well combined. Adjust the seasonings to taste. 

Step Four: Add the pasta to the bowl of veggies. Then, pour the yogurt dressing over the ingredients, and toss to combine. Salt to taste, and garnish with extra Cotija, scallions, and cilantro before serving. 

Do I Have to Grill the Corn?

If grilling isn’t an option feel free to roast your corn in the oven instead! To do so, trim the tassels off the tip of the corn cobs. Then, peel off the outer layer of the husk. 

Roast the corn directly on the center rack of your oven at 350 degrees until the husk is brown and starting to pull away from the corn. This typically takes about 30 minutes! 

pasta salad in mixing bowl with fork

Tips for the Best Pasta Salad Recipe

  • Don’t overcook your pasta. Cook the pasta al dente so that it still has a bit of bite. 
  • Drain and rinse the pasta under cool water to remove any excess starch before adding it to your mixing bowl.
  • Salt your water while cooking the pasta to ensure that it has plenty of flavor.
  • Add the avocado right before serving to ensure that it’s that beautiful bright green.
  • Dice the veggies into equal-sized pieces so that you get a little bit of everything in each bite. 
  • Don’t skip the fresh garlic when making the dressing. It really does make a difference in the flavor.
  • Feel free to get creative and add other veggies and ingredients you love. Chopped bacon, grilled chicken, or black beans would be a delicious addition to this pasta salad!  
  • Make extra dressing if you like your pasta salad to be a little extra dressed. It’s great to keep on hand and add to the pasta salad after it sits for a few days.

Serving Suggestions

I love to pair this corn pasta salad with a protein like chicken, fish, or beef to make a heartier meal. This is also a great side dish to take to your next potluck or barbecue. If you need to make a bigger batch to feed more people, just double the recipe!

How to Store

Store leftovers in an airtight container in the fridge for up to three days. The pasta salad tastes even better the next day! Just be sure to give them a good stir to redistribute the dressing before serving. 

pasta salad in bowl with fork

More Reader Favorite Pasta Salad Recipes

I hope you give this Mexican Street Corn Pasta Salad a try! It’s so easy to make and great for meal prep! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

pasta salad in bowl

Mexican Street Corn Pasta Salad

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian


  • 8 oz dried rotini pasta
  • 2 cups grilled corn (roughly 34 ears corn)
  • 12 tablespoons diced jalapeno
  • 1 small to medium avocado, diced
  • 1 small red bell pepper, diced
  • 1/3 cup finely diced red onion
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1/2 cup crumbled Cotija cheese, plus more garnish
  • thinly sliced scallion, for garnish


  • 2 cloves garlic, finely minced
  • 1/2 cup plain whole milk Greek yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • zest of one lime
  • 1 teaspoon chipotle powder, plus more to taste
  • 1/2 teaspoon salt, plus more to taste taste


  1. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. Add the grilled corn, jalapeño, avocado, bell pepper, diced red onion, chopped cilantro, and Cotija cheese to a mixing bowl.
  3. In a separate bowl, whisk together the minced garlic, Greek yogurt, mayo, fresh lime juice, lime zest, and chipotle powder until well combined. Add more seasoning to taste.
  4. Pour the dressing over the pasta salad.
  5. Stir until well combined. Salt to taste and garnish with extra cotija, scallion, and cilantro.
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