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Mexican Street Corn Pasta Salad

A healthier twist on a pasta salad, this dish highlights the flavors of elote (Mexican Street Corn) in a fun side dish. Perfect for summer BBQs.
Prep Time5 mins
Cook Time10 mins
Total Time45 mins
Servings: 4 servings


Mexican Street Corn Salsa

  • 1 1/2 cups corn kernels
  • 1/2 cup cotija cheese crumbled (approximately 2 ounces)
  • 1 jalapeno seeded, finely chopped (or more)
  • 1/2 teaspoon chili powder
  • 1/2 lime
  • 2 Tablespoons fresh cilantro chopped, optional
  • 1/2 teaspoon salt

Pasta Salad

  • 1/2 pound dried pasta shape of choice
  • 1 cup plain Greek yogurt
  • 1 lime
  • 1/2 teaspoon salt


  • Cook the pasta as per package directions until al dente. Drain and cool in a container in the refrigerator.
  • Make the corn salsa by combining all of the Mexican Street Corn Salsa ingredients in a small bowl.
  • In a large bowl, combine the pasta, Greek yogurt, corn salsa, lime, and salt. Stir to combine.
  • Season to taste with additional chili powder, salt, and lime. Add more corn if desired. Chill until ready to serve. Garnish with additional cotija, chili powder, cilantro, or corn as desired.


Different shapes of pasta will require a different amount of Greek yogurt to make it the creaminess that you prefer.  Add more or less as desired.  Pasta with more ridges will take more yogurt sauce.
I like to use frozen corn, just make sure it is thawed so the cold ice does not splatter in the oil.  You can also use canned corn that has been drained.
To ensure a completely vegetarian dish, make sure to use vegetarian cheese.
You can find cotija cheese at your grocery store in the refrigerated hispanic section or in the special cheese section.
The heat level on this is mild.  Make it spicy by adding additional jalapeno or chili powder.
This side can easily be made ahead.  Either leave the pasta undressed and finish when ready to serve, or combine all ingredients and add additional yogurt if needed at serving.