If you loIf you love the bold flavors of Mexican street corn, this Mexican Street Corn Pasta Salad is going to be your new favorite summer side dish. Made with tender cavatappi pasta, roasted corn, red onion, creamy chili-lime dressing, cotija cheese, and Pompeian Extra Virgin Olive Oil, this easy pasta salad is packed with flavor and perfect for BBQs, Cinco de Mayo, potlucks, and family dinners.
It has everything people love about classic elote — creamy dressing, salty cheese, smoky corn, lime, and chili spice — turned into a crowd-pleasing pasta salad recipe.
Whether you’re hosting a backyard cookout or need an easy make-ahead side dish, this creamy street corn pasta salad is always one of the first bowls emptied.
Why You’ll Love This Mexican Street Corn Pasta Salad
- Easy to make ahead
- Perfect for BBQs, cookouts, and parties
- Budget-friendly ingredients
- Creamy, tangy, smoky flavor
- Great side dish for burgers, chicken, tacos, and steak
- A unique twist on traditional pasta salad
- Uses Pompeian Extra Virgin Olive Oil for rich flavor
Ingredients for Mexican Street Corn Pasta Salad
Pasta Salad
- 1 pound cavatappi pasta
- 1 cup crumbled cotija cheese
- 3 tablespoons chopped cilantro
Roasted Corn Mixture
- 3 cups corn (fresh, frozen, or canned and drained)
- 1 medium red onion, diced
- 2 tablespoons Pompeian Extra Virgin Olive Oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Chili Lime Dressing
- 1 cup plain Greek yogurt (or sour cream)
- 1/2 cup mayonnaise
- 2 tablespoons Pompeian Extra Virgin Olive Oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Why Use Pompeian Extra Virgin Olive Oil?
I love using Pompeian Extra Virgin Olive Oil in this recipe because it adds richness and real flavor both when roasting the corn and blending into the dressing. Olive oil isn’t just for salads — it helps vegetables roast beautifully and gives dressings a silky finish.
It’s a pantry staple I reach for constantly.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
Cook the cavatappi pasta according to package directions until al dente. Drain and rinse with cold water. Let cool completely.
Step 2: Roast the Corn and Onion
Preheat oven to 425°F.
Toss corn and diced red onion with Pompeian Extra Virgin Olive Oil, salt, and black pepper. Spread onto a sheet pan.
Roast for 15 minutes, tossing halfway through, until lightly golden. Let cool.
Step 3: Make the Dressing
In a large bowl whisk together:
- Greek yogurt
- mayonnaise
- Pompeian Extra Virgin Olive Oil
- chili powder
- garlic powder
- lime juice
- salt and pepper
Mix until smooth and creamy.
Step 4: Mix the Salad
Reserve a small handful of roasted corn for topping later.
Add the cooled pasta, most of the roasted corn mixture, and most of the cotija cheese to the bowl with the dressing.
Toss until everything is evenly coated.
Step 5: Transfer and Finish
Spoon the salad onto a serving platter or into a shallow bowl.
Top with:
- reserved roasted corn
- remaining cotija cheese
- chopped cilantro
Finish with a generous drizzle of Pompeian Extra Virgin Olive Oil right over the top.
Serve chilled or room temperature.
Why Serve It on a Platter?
Serving pasta salad on a platter instead of a deep bowl makes it look fresher, prettier, and more inviting. It also lets all those toppings shine.
Sometimes presentation is the difference between a side dish people ignore and one everyone asks for.
My favorite bolws are linked here!
What to Serve With Mexican Street Corn Pasta Salad
This pairs perfectly with:
- burgers
- grilled chicken
- steak tips
- tacos
- shrimp skewers
- pulled pork
- hot dogs
- BBQ ribs
Perfect for summer parties and Cinco de Mayo gatherings.
Tips for the Best Pasta Salad
Use Cavatappi Pasta
The spirals hold the creamy dressing beautifully.
Save Toppings for the End
Reserved corn, cheese, cilantro, and olive oil make the finished dish look fresh and irresistible.
Cool Ingredients Before Mixing
This keeps the dressing creamy instead of runny.
Make Ahead Friendly
Make several hours in advance and garnish before serving.
Storage
Store leftovers covered in the refrigerator for up to 4 days.
FAQs
Can I use frozen corn?
Yes. Roast straight from frozen.
Can I use sour cream instead of Greek yogurt?
Absolutely.
What can I use instead of cotija?
Queso fresco, feta, or shredded cheddar.
Is this spicy?
Mildly seasoned, not hot.
More Summer Side Dishes You’ll Love
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Mexican Street Corn Pasta Salad
- Total Time: 30 minutes
- Yield: 8 1x
Description
This Mexican Street Corn Pasta Salad is the ultimate creamy summer side dish made with cavatappi pasta, roasted corn, red onion, cotija cheese, lime, chili seasoning, and Pompeian Extra Virgin Olive Oil. Inspired by classic elote flavors, this easy pasta salad is perfect for BBQs, Cinco de Mayo, potlucks, cookouts, and family dinners. It’s bold, creamy, fresh, and always one of the first dishes to disappear.
Ingredients
Pasta Salad
- 1 lb cavatappi pasta
- 1 cup cotija cheese, crumbled
- 3 tbsp cilantro, chopped
Roasted Corn
- 3 cups corn
- 1 medium red onion, diced
- 2 tbsp Pompeian Extra Virgin Olive Oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Dressing
- 1 cup plain Greek yogurt (or sour cream)
- 1/2 cup mayonnaise
- 2 tbsp Pompeian Extra Virgin Olive Oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 tbsp lime juice
- Salt and pepper to taste
Get Recipe Ingredients
Instructions
- Cook cavatappi pasta according to package directions. Drain, rinse, and cool completely.
- Preheat oven to 425°F.
- Toss corn and diced red onion with 2 tablespoons Pompeian Extra Virgin Olive Oil, salt, and pepper.
- Spread on sheet pan and roast 15 minutes, tossing halfway through. Cool.
- In a large bowl whisk together yogurt, mayonnaise, 2 tablespoons Pompeian Extra Virgin Olive Oil, chili powder, garlic powder, lime juice, salt, and pepper.
- Reserve a small handful of roasted corn for topping.
- Add pasta, remaining roasted corn mixture, and most of the cotija cheese to the dressing.
- Toss until evenly coated.
- Transfer to serving platter.
- Top with reserved corn, remaining cotija cheese, chopped cilantro, and a fresh drizzle of Pompeian Extra Virgin Olive Oil.
- Serve chilled or room temperature.
Notes
- Great for BBQs, cookouts, and Cinco de Mayo
- Make ahead friendly
- Add jalapeño for heat
- Use sour cream for richer flavor
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American, Mexican
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