Mexican Street Corn Pasta Salad

Mexi Street Corn Pasta Salad

A summer salad packed with radiatore pasta, grilled corn, buttery avocado and scallions in a creamy, tangy dressing. A twist on Mexican street corn.

So Mexican street corn, elote, is corn on the cob slathered with mayonnaise, cotija and chile powder. Then you have esquites. A Mexican corn salad which is essentially the very same street corn made into a salad you eat with a fork instead of your hands.

The pasta lover in me took it even one step further and turned it into a pasta salad. It seemed like a totally natural progression.

Salty, sweet, sour, spicy and tangy. . . this salad has all that and more! I want it on my plate every single day starting right now until the end of the summer.

So simple but so spectacular!

Mexican Street Corn Pasta Salad

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 6 - 8 side dish servings

Mexican Street Corn Pasta Salad

A summer salad packed with radiatore pasta, grilled corn, buttery avocado and scallions in a creamy, tangy dressing.


8 ounces radiatore pasta
1/3 cup mayonaisse
1/3 cup sour cream
zest of 1 lime
1 teaspoon chile powder, plus more for dusting top
2 tablespoons fresh lime juice plus more for serving
3 cups corn cut from grilled corn on the cob (3-4 ears)
1 diced avocado
1/4 cup chopped green scallions
1/2 cup Cotija or feta cheese, crumbled
3 tablespoons grated Parmesan cheese
2 tablespoons fresh chopped cilantro (or parsley or basil)
coarse salt and fresh black pepper, to taste


  1. Cook the pasta to al dente in plenty of salted boiling water.
  2. Meanwhile whisk all the dressing ingredients together in a small bowl until smooth and creamy.
  3. Drain the cooked pasta and add to a large bowl with a tiny bit of the dressing - toss to coat, cover and refrigerate until cool.
  4. Once cooled mix in the corn, avocado, scallion, both cheeses and the cilantro. Add the dressing a little at a time tossing gently to coat. Season to taste with salt and pepper.
  5. Serve chilled or at room temperature with a dusting of chile powder and lime wedges.


Adapted from Esquire

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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  1. says

    I adore Mexican sweet corn… whether it be elote or esquites, it’s delicious! I love the fact that you’ve added pasta to make a more substantial lunch or side dish. The salad looks gorgeous – can’t wait to try it! Thanks!

  2. says

    I love the sound of this! My boyfriend has a family reunion coming up and it’s impossible to ever make anything they like (mostly because they’re weird and don’t like vegetables, beans, or fruit, really) — but I have high hopes for this! I can’t wait to try it out.

  3. says

    Whoa! Super cool idea. I mean…who doesn’t love street corn…and really who doesn’t love anything better in pasta form?!

  4. says

    The type of pasta you used is very nice, I like it very much because it embraces the seasoning perfectly. This combination looks very tasty and appetizing. Great idea :) Bye, have a good day :*

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