While I usually make this street corn macaroni salad during the summer months when sweet corn is in season, you can also make it using canned or frozen corn during the cooler months (i.e., during the football season and Cinco de Mayo celebrations). In this post, we cover everything you need to know, including ingredient substitutions, variations, making it with grilled (or sauteed) corn, and expert tips to guide you through the process.
Ingredients for Mexican Pasta Salad with Chili Lime Dressing:
The ingredients list for this pasta corn salad consists of a mix of fresh and store-bought ingredients. You will need two sets of ingredients: First, for the salad and second, for the chili lime dressing: For The Salad:
Sweet corn on the cob: You can make this salad by cooking the corn on the grill (or using a grill pan), sauteeing it in a skillet, or even cooking it in an air fryer. Our recipe below covers both methods of cooking. However, during the cooler months, when corn is not in season, you can use canned or frozen corn as well. Oil: You can use any vegetable oil, like olive oil or avocado oil, but unsalted butter would also work. Pasta: When making pasta salads, my favorite pasta shapes are fusilli, farfalle(bow-tie pasta), or cellentani. However, any pasta shape that can hold onto the dressing and mix well with other ingredients in the recipe would work here. If you are following a gluten-free diet, you can also use your favorite gluten-free pasta. Jalapeno pepper: If you like the heat, keep the seeds on. If not, remove them before chopping the pepper into small pieces. Alternatively, you can use bell peppers if you prefer a milder flavor. Onion: I used red onion, but green onions would also work for a lighter flavor. If you have them on hand, my Mexican pickled onions would also be a great addition. Cilantro: Chopped fresh cilantro is a classic ingredient in any Mexican corn recipe, but if you are not a fan, you can use other fresh herbs like parsley or omit using it. Cheese: The authentic elote recipe uses cotija cheese, so we used that, but you can also use queso fresco, shredded cheddar, or even crumbled feta cheese in a pinch.
For The Dressing:
Mayonnaise: Use a brand you like or make it at home. Sour cream: If you can find it, you can use Mexican crema (aka Mexican sour cream) instead of sour cream. Seasonings: I used a small amount of chili powder to complement the smoky and charred flavors of the corn, but it is optional. You will also need salt and pepper to season the recipe. If preferred, a cayenne pepper can also be added for some heat. Lime zest and Lime Juice: I highly recommend using freshly squeezed lime juice for the freshest flavors.
Other Mexican recipes you might like:
Mexican Quinoa Recipe Homemade Corn Tortillas Easy Mexican Chipotle Salsa Corn Salad with Black Beans Grilled Corn and Shrimp Salad
If you make this Easy Mexican Street Corn Pasta Salad recipe, I would appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Grilled seafood: The light and smokey flavors of Grilled Shrimp complement the creamy, spicy flavors of the salad. However, if you are feeding a crowd, you can also try my Grilled Sockeye Salmon for a well-rounded meal. Tacos: The robust flavors of Grilled Flank Steak Tacos pair beautifully with this Mexican corn side dish, making it a summer feast. But if I am serving this salad during the cooler months, I pair it with my Slow Cooker Brisket Tacos for a meal that is perfect for a crowd.
