Mexican Street Corn Pasta Salad Recipe

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This Mexican Street Corn Pasta Salad takes pasta salad season to a whole other level! Inspired by the flavors of Mexican street corn with some twists along the way, this easy pasta salad recipe is the perfect blend of spicy and tangy, with a creamy dressing that will completely blow you away. It’s so refreshing and the perfect side dish for your next summer BBQ.

A bowl of Mexican street corn pasta salad with toppings over a white marble surface.

Easy Mexican Street Corn Pasta Salad Recipe

Traditional Mexican street corn (a.k.a. elote) is made by grilling corn on the cob and then slathering it with a mixture of mayonnaise, sour cream, lime juice, chili powder, and cotija cheese.

While this recipe is in no way authentic, I took my favorite flavors of elote and added my own special twist — and it is, hands down, one of the best pasta salads I’ve ever made.

No kidding. I had to stop myself from eating the whole bowl, and I’m sure you’ll feel the same!

To keep it high-protein I used my Kaizen low-carb pasta, which has 20g of protein and only 6 grams of net carbs! The secret is that it’s made with the Lupini bean, but you’re not held hostage here… you can use any kind of pasta you like! I just wanted to keep the protein high and the carbs as low as possible.

Close up of Mexican street corn pasta salad.

Why You’ll Love It

A great addition to any low-carb, high-protein diet.
Full of vibrant fresh flavor. Add in the tender pasta, and it’s a perfect marriage.
So quick and easy to make. You don’t even have to cook the corn!
A delicious side dish for your next summer cookout or gathering.

Mexican Street Corn Salad Ingredient Checklist

(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)

Sour cream: Adds tanginess to the dressing and helps bind it together.
Avocado oil mayonnaise: I prefer Chosen Foods avocado oil mayo for its healthier fats and creamy texture, but you can substitute with regular mayo if desired.
Limes: Fresh lime juice adds a zesty kick and balances out the richness of the dressing.
Spice blend: I used a mix of garlic powder, chipotle powder, sweet paprika, cayenne pepper, salt, and pepper.
Fresh herbs: Fresh basil, chives, and shallots add a refreshing and herbaceous flavor to the salad.
Roasted corn: You can buy these frozen or get fresh corn and roast them yourself. Nothing beats freshly-roasted corn kernels in this elote-inspired salad.
Avocado: You know I’m obsessed. Avocado adds creaminess and healthy fats.
Crumbled cotija cheese: A salty and crumbly Mexican cheese that adds a tangy flavor. You can find this at your local grocery store.
Kaizen pasta: A low-carb pasta with the best flavor and texture. You’ll never go back to traditional pasta after trying this! Code SHREDHAPPENS always saves you 20%!

Easy Substitutions

Swap the sour cream for Greek yogurt for a healthier, higher protein option. You can also use feta cheese or queso fresco instead of cotija for a similar flavor.

For herbs, fresh cilantro and fresh parsley are great options if you don’t have basil or chives. And feel free to change it up with other similar flavors, like green onions or red onion instead of shallots.

How to Make Mexican Street Corn Pasta Salad

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!

Ingredients for Mexican street corn pasta salad over a white surface.

STEP 1 – PREPARE DRESSING

Add the sour cream (or thick Greek yogurt), mayo, lime juice, and spice blend to a mason jar. Pop the lid and shake it really well to blend the dressing ingredients, then taste and adjust as needed.

STEP 2 – ADD SALAD INGREDIENTS

In a large bowl, add the basil, fresh herbs, roasted corn, and cubed avocado. Top with 2 ounces of freshly crumbled cotija (or feta) cheese.

Mexican street corn pasta salad in a mixing bowl with a wooden spoon.

STEP 3 – COOK PASTA

Bring a large pot of water to a boil, add a generous amount of salt, and cook my Kaizen low-carb fusilli pasta for 4 minutes. Strain, rinse well, strain, and add to the salad bowl.

STEP 4 – ASSEMBLE & SERVE

Add the sauce, toss it really well, then serve. You can always add more cotija cheese, chile lime or elote seasoning, and fresh herbs to garnish.

Mexican street corn pasta salad in a gray mixing bowl with dressing and a wooden spoon.

FAQ

Why choose Kaizen pasta?

My Kaizen lupini pasta is a top-notch choice for this delicious pasta salad. It offers 20g of protein, 15g of fiber, and 6g of net carbs per serving. Unlike traditional pasta with questionable ingredients, Kaizen’s lupini pasta has no preservatives or unnecessary additives. You also can’t beat the fact that it tastes like actual pasta. For more reasons why Kaizen is the best keto pasta, check out their blog post here!

Is this Mexican corn pasta salad meant to be eaten hot or cold?

I ate it as a cold pasta salad, but you can make it however you prefer!

How long should I boil Kaizen pasta?

Cook time depends on the shape of the pasta, your stove, and even your elevation! I’d recommend boiling for the lower time listed on the package directions, testing, and cooking more as needed. You’ll want to stir the pasta frequently as it cooks to ensure everything is cooking evenly.

Serving Suggestions

This Mexican street corn pasta salad was made to be served next to a delicious main course. To stick with the Mexican-inspired theme, I highly recommend my Low Carb Taquitos (Animal Style) or adding the fillings of your choice to this easy Keto Tortilla Recipe.

Two servings of Mexican street corn pasta salad in white bowls over a white marble surface.

Storage

Mexican street corn pasta salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Just give it a quick stir before serving again.

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Yield: 4-6 servings