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. Crystal says

    If this sits in the fridge for a couple days will the avocado get all nasty and brown? I prob should have asked sooner as I am making it now :) this looks so yummy I can’t wait

    • Reeni says

      Hi Crystal! Squeeze extra lime on the avocados before you mix them in and store it with an extra piece of saran wrap touching and covering the entire salad then cover it again tightly with aluminum foil. It’s air that makes it turn brown. Thanks! Hope it’s a hit!

      • Crystal says

        Thank you! I decided to just put the avocado on the side this time since I have so many picky eaters but this stuff is AMAZING!! It’s gonna go great with my shrimp tacos and a nice change from beans and rice.

  2. Heather says

    Wow, I love your photos’ how do you do it?? You must have some really pretty dishes.
    This salad looks soo good I am going to have to try and make is asap. Thanks!

  3. BeadedTail says

    I love street corn! This is a great idea and perfect for summer or any time! By the way, when I come to your blog, I don’t see the new recipes unless I specifically click a link for your post. I don’t know what’s going on but I’ve missed several because of this. Just wanted you to know!

    Moon, hope you’re having a great day! We’re sending you kisses! Purrs, Angel & Isabella

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