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. Amelia says

    Just got back from family gathering where I served this pasta salad. Oh my goodness, everyone was going back for 2nds and 3rds! My cousin demanded the recipe on the spot for a party tomorrow! The flavors melded together really well and the avocado did not turn brown overnight, thanks to the lime, I suppose. Thanks for this recipe!

  2. Amelia says

    I just finished making this pasta salad for a picnic tomorrow. Tastes delicious! But my goodness, it was expensive and time-consuming! I do hope everyone likes it tomorrow, but not so much that I have nothing to bring home 😉

  3. Lacie says

    Made this tonight for dinner with the following changes:

    Cottage Cheese instead of Mayo
    Added a little red onion and celery
    Left out the avocado
    Used orzo instead of radiatore

    And it was DELISH!

    This will be great at a pot luck! Thanks!

    • Lacie says

      Oh! I also roasted the scallions over open flame and used thawed frozen corn since I didn’t have anything else. :)

      • says

        Hi Lacie! Thank-you for making the salad! I’m glad it was a hit! With all your changes it sounds like you created an entirely new and delicious recipe! I love the addition of red onion and celery. Happy Tuesday!

  4. says

    As much as I love Mexican street corn, I always find it such a messy affair to contemplate making. So this is perfect!

  5. Misti says

    I made this today, I left out the avocado simply because I was out. But I could not stop tasting it. So simple and divine. It is a great summer side to tacos

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