Mexican Street Corn Pasta Salad
I make this Mexican Street Corn Pasta Salad for family gatherings, and it never lasts long. I grill chicken thighs and fresh corn over hot coals, then toss them with cooked rotini, crispy bacon, Cotija, jalapeño, red onion, and a homemade chili-lime dressing. I let the corn pick up plenty of char, which gives the entire pasta salad more grilled flavor
If you love the flavors of Mexican Street Corn, my Grilled Steak Elote Tacos use that same combination of charred corn, cotija, and lime with grilled steak.
Quick Look: Mexican Street Corn Pasta Salad
- What it is: A creamy pasta salad with grilled chicken thighs, charred fresh corn, rotini, bacon, Cotija, jalapeño, and chili-lime dressing
- Why Make THIS Version? I grill the corn on the cob until I get dark charred spots around the kernels, then save part of the dressing for after the salad chills. That second coating keeps the pasta from soaking up everything before it hits the table.
- Key Ingredients: Fresh corn, chicken thighs, rotini, bacon, Cotija cheese, jalapeño, fresh lime, Mexican crema, and Tajin.
- Dietary Info: Contains dairy, eggs, and gluten.
- Total Time: About 1 hour, 15 minutes, including 30 minutes to chill.
- Pairs Well With: Grilled burgers, smoked ribs, pulled pork, or other cookout mains.
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Why This Recipe
- Fresh Corn Goes Straight on the Grill: I cook whole ears over the heat until I get char in spots around the cob. After it cools, I cut the kernels off and those charred kernels get mixed throughout the pasta instead of disappearing into the dressing. It’s the same reason I start my Honey Sriracha Corn Ribs with whole ears, the grill can get directly to the kernels before I cut everything down.
- Chicken Thighs Make It a Full Meal: The grilled chicken turns this from just a cookout side dish into something I can serve on its own. I use thighs because I can get good color on the outside without drying them out, then rest and chop them before they go into the pasta. I use the same approach with the chicken in my Grilled Chicken Tacos.
- I Hold Back Some of the Dressings: I start with about two-thirds of the chili-lime dressing and save the rest. After the pasta salad chills for 30 minutes, I toss it again and add only what it needs. this keeps me from serving a pasta salad that soaked up its dressing in the refrigerator.
- I Let Everything Cool Before Mixing: I don’t combine hot pasta, chicken, or corn with the crema-based dressing. I give everything time to cool first, then build the salad. That keeps the dressing where I want it instead of warming and thinning it out before the pasta even hits the refrigerator.
Key Ingredients
- Fresh Corn: Whole ears are my first choice because I can put them directly over the grill and develop char before cutting the kernels from the cob. Fresh corn gives me the bite I want in the pasta salad, and if I have a few extra ears around, my Street Corn Deviled Eggs are another way I put them to work.
- Chicken Thighs: Stay juicy on the grill while developing the charred flavor that works perfectly in this pasta salad. For other grilled chicken thighs recipes try my Blackened Chicken Thighs Cheesesteaks and my Chicken Tacos.
- Rotini Pasta: The twists give the dressing, Cotija, and smaller pieces of corn somewhere to settle. Cook it al dente, I don’t want the pasta starting soft before it spends another 30 minutes dressed in the refrigerator.
- Cotija Cheese: Cotija gives the salad the salty, crumbly cheese element I associate with street corn. I mix most of it into the pasta but hold some back to crumble over the top right before serving. Cotija also finishes my Carne Asada Texas Toast, where it cuts through the grilled steak and chimichurri.
- Mexican Crema:This is the base of my chili-lime dressing along with mayo. Crema is thinner and a little tangier than sour cream, which helps the dressing coat the rotini without making it feel too heavy.
Crema for Mexican Street Corn Pasta Salad
- Mexican Crema: Thins the dressing enough to work through the rotini while giving it the tang you expect from street corn.
- Mayonnaise: Gives the sauce more body so it coats the pasta instead of setting at the bottom of the bowl. It also helps create the creamy elote topping on my Grilled Steak Elote Tacos.
- Lime Juice: Cuts through the heavier crema and mayo while giving the finished salad a fresh citrus bite.
- Tajin: Seasons the dressing with chile, lime, and salt, carrying that familiar street corn flavor through the pasta salad.
Substitutions or Additions
- Rotisserie Chicken: Shot on time, chop up a rotisserie chicken and add it into the salad instead of grilling the chicken thighs. I’d still grill the fresh corn because that’s where a lot of the character in this version comes from.
- Frozen or Canned Corn: Fresh corn is what I’m cooking with, but this recipe doesn’t have to disappear when corn is out of season. Thaw frozen corn or drain canned corn, dry it really well, then char it in a hot cast-iron skillet. My Elote Jalapeño Poppers are another recipe where frozen corn can step in when fresh ears aren’t available.
- Change the Pasta: Fusilli and cavatappi are both good swaps for rotini. Stick with a short pasta that has curves or ridges where the dressing and smaller pieces of Cotija can settle.
- No Cotija Cheese: Crumbled feta is the swap I’d make. It isn’t identical to Cotija, but it gives you the salty, crumbly finish this salad needs.
- Turn Up the Heat: Leave some of the ribs and seeds in the jalapeño, or add another splash of hot sauce to the chili-lime dressing. make that adjustment after tasting the finished dressing so you don’t overpower everything else.
How to Make Mexican Street Corn Pasta Salad (Step by Step)
- Cook the Pasta: Cook the rotini in a large pot of salted boiling water until al dente. Drain well, and immediately rinse it under cold water to stop the cooking process and cool it down for the pasta salad. Drain thoroughly and set aside.
- Season the Chicken: Pat the chicken thighs dry, then add avocado oil as a binder and season generously with the chicken rub. Make sure the seasoning is evenly distributed so every piece is well coated before it hits the grill.
- Grill the Corn: Grill the corn directly over high heat until the kernels are tender and lightly charred. Rotate every few minutes to build char around each cob, then remove from the grill and let cool before slicing off the kernels.
- Grill the Chicken: Place the seasoned chicken thighs directly over high heat and grill until nicely charred and cooked through. Flip as needed for even cooking, then remove the chicken when it reaches 175-185°F internally. Let it rest for 5-10 minutes before chopping into bite-size pieces. If you love grilled chicken thighs, try my Chili Lime Grilled Chicken Thighs next.
- Make the Street Corn Crema: Whisk together the Mexican crema, mayonnaise, lime juice, Tajin, chili powder, cumin, smoked paprika, minced garlic, hot sauce, and black pepper until smooth. Taste and adjust the seasoning or heat if needed, then set aside until you’re ready to assemble the pasta salad.
- Assemble, Chill & Serve: Add the cooled rotini, chopped grilled chicken, charred corn kernels, bacon, Cotija, red onion, jalapeño, green onion, and cilantro to a large mixing bowl. Pour the street corn crema over the top and toss until everything is evenly coated. Cover and refrigerate until chilled, then give it another toss before serving. Finish with extra Cotija, Tajin, cilantro, and fresh lime if desired.
James’ Grill Master Pro Tips
Give the Corn Time Against the Grates: Once the corn hits the grill, I don’t keep spinning it. Let the one section sit long enough to develop some charred kernels, then rotate the cob. You’re looking for char scattered around the corn, not an evenly browned ear.
Cool the Pasta Before You Build the Salad: I spread the drained rotini out and give it time to lose its heat before adding the crema-based dressing. You can also rinse it under cold water until the pasta is cool. Shake off as much water as possible and let it drain well before adding it to the salad. The cold rinse stops the cooking and removes excess surface starch so the rotini doesn’t clump together while it cools.
Save Some Dressing Before You Toss: Before I dress the pasta, I pull about one-third of the chili-lime dressing out and refrigerate it separately. After the salad has chilled for 30 minutes, I toss it again and add the reserved dressing a little at a time. The pasta will tell you how much it needs.
Make the Final Call After the Chill: I don’t make my final seasoning adjustment when the salad is first mixed. After 30 minutes in the refrigerator, I taste it again. That’s when I’ll add another squeeze of lime, a little Tajin, more Cotija, or some of the reserved dressing.
Mexican Street Corn Pasta Salad FAQs
Yes, If I’m making it ahead, I keep about one-third of the chili-lime dressing in a separate container. Before serving, I toss the pasta salad again and add the reserved dressing until the consistency is where I want it. Save some Cotija and cilantro for the top so the finish still looks fresh.
Keep it covered in the refrigerator and use it within 3-4 days. The pasta will continue pulling in moisture as it sits, so give leftovers a good stir before serving. If they look dry, a little crema or leftover dressing can loosen everything back up.
I serve it chilled or cool. Once everything is mixed, 30 minutes in the refigerator gives the pasta time to take on some of the dressing. I wouldn’t serve it straight from the grill while the chicken and corn are still hot.
Absolutely. Leave out the grilled chicken and you’ve got a side dish that works well for a cookout, BBQ, or potluck. You don’t need to change the remaining ingredient amounts unless you want a higher pasta-to-topping ratio.
More Mexican-Inspired Recipes
If you tried this Mexican Street Corn Pasta Salad, leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!
Mexican Street Corn Pasta Salad
Equipment
- Outdoor grill For chicken and corn
- Large Pot For cooking the pasta
- Colander For draining and rinsing pasta
- Large Mixing Bowl For assembling the pasta salad
- Whisk For chili lime crema
Ingredients
PASTA SALAD
- 12 oz rotini pasta
- 4 Ears of corn husks removed
- 6 slices Crispy diced bacon cooked and chopped
- 1 cup Cotija cheese crumbled
- 1/2 red onion, diced finely diced
- 1 fresh jalapeño finely diced
- 1/2 cup chopped fresh cilantro chopped
- 1/4 cup – Sliced green onions Sliced
GRILLED CHICKEN
- 2 lbs Boneless chicken thighs
- 1 tbsp Avocado oil for a binder
- 1 1/2 tsp chili powder
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1/2 tsp Ground cumin
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
CHILI LIME CREMA
- 3/4 cup Mexican Crema
- 1/2 cup mayonnaise
- 3 tbsp fresh lime juice
- 1 tsp Lime Zest
- 1 tsp Chili powder
- 3 cloves Minced garlic
- 1/2 tsp Ground cumin
- 1/2 tsp Smoked paprika
- 1 tsp hot sauce
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Tajin
Instructions
Cook and Cool the Pasta
- Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta. Drain well and set aside.
GRILLED CHICKEN & CORN
- Season the chicken. Pat the chicken thighs dry and coat with avocado oil. Season evenly with the dry rub we put together earlier.
- Grill the corn. Preheat the grill to medium-high heat. Place the corn directly on the grill grates and cook, turning occasionally, until tender and lightly charred on all sides. Remove from the grill and let cool slightly, then slice the kernels from the cobs.
- Grill the chicken. Place the seasoned chicken thighs on the hot grill and cook until nicely charred and the thickest part reaches at least 165°F, I like to let mine go until 175-185°F. Remove from the grill and rest for 5-10 minutes, then chop into bite-sized pieces.
CHILI LIME CREMA
- Make the Chili Lime Crema. Add the Mexican crema, mayonnaise, lime juice, lime zest, Tajin, chili powder, garlic powder, cumin, smoked paprika, hot sauce, kosher salt and black pepper to a bowl. Whisk until smooth and creamy, place in the fridge.
ASSEMBLE MEXICAN STREET CORN PASTA SALAD
- Assemble and Chill. Add the cooled pasta, grilled corn, chopped chicken, bacon, Cotija cheese, red onion, jalapeño, cilantro and green onions to a large mixing bowl. Pour the chili lime crema over everything and toss until evenly coated. Cover and refrigerate for at least 30 minutes. Toss again before serving.
Video
Notes
- Cook pasta al dente: Rinse under cold water after draining and drain well before assembling.
- Get a good char on the corn: This adds the smoky flavor that makes the street corn profile stand out.
- Make ahead: Prepare and refrigerate until ready to serve. Toss well before serving.
- Refresh before serving: Add a splash of crema or fresh lime juice if the pasta salad needs loosening.
- Storage: Keep leftovers covered in the refrigerator for up to 3-4 days.
