Creamy Mexican Street Corn Pasta Salad

Creamy Mexican Street Corn Pasta Salad

We’re combining the famous Mexican street corn with pasta to create a creamy pasta that’s ready to impress and easy to throw together in under 30 minutes.

Creamy Mexican Street Corn Pasta Salad

Elote is this amazing Mexican delicacy that’s commonly served by street vendors, but it has made its way into gourmet restaurants all around the world because it’s so exceptional.

Creamy Mexican Street Corn Pasta Salad

Elote is Mexican street corn, where the corn is slathered in mayonnaise, chili powder, lime juice, and grilled to perfection and dusted generously with Mexican cheese (like a crumbly cotija) and chopped cilantro, served on a skewer to be enjoyed, well, on the street!

It’s pretty outstanding, and I’m taking a similar idea, using fire roasted corn and a dairy-free creamy avocado-lime sauce to sneak in some healthy fats and creaminess, while not sacrificing on flavor.

Creamy Mexican Street Corn Pasta Salad

Here’s the trick to this recipe: if you want this pasta to feed a larger crowd, you can easily use a full pound of pasta, but there will be less corn. It’s total preference, and I wanted to give you the option – it will still be creamy and flavorful!

And of course, this is best served with a grilled steak, chicken, or even some shrimp skewers. It’s perfect as is, but also works as a side. Make it your own!


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5 from 1 vote

Creamy Mexican Street Corn Pasta Salad

Prep Time10 mins
Cook Time20 mins


  • 1/2 pound bowtie pasta (farfalle)
  • 1 large avocado ripe
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1/2 tsp chili powder
  • 2 tsp avocado oil
  • 1 pound bag frozen fire roasted corn
  • 1 can 15.5-ounce black beans drained & rinsed
  • 1/2 cup cotija cheese crumbled (or feta)
  • 1/4 cup cilantro leaves minced


  • Bring a large pot filled halfway with water to a boil. Once boiling, add the pasta and cook according to the package directions. Drain into a colander.
  • Meanwhile, in a food processor or small high-speed blender, add the avocado, lime juice and zest, chili powder, and add ¼ cup of water and process until creamy, adding more water if the sauce is too thick.
  • While pasta is still cooking, heat the oil in a large skillet over medium-high heat.Once oil is shimmering, add the corn and cook until heated through, about 5minutes. Add the black beans and stir for 1 minute or until heated through. Add the mixture to a large mixing bowl along with the cooked pasta, half the cheese, the dressing, and toss to combine well. Transfer to a pasta serving bowl and sprinkle with cilantro and remaining cheese. Serve.

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Kat says:
Would you use feta or goat in lieu of cojita?

5 stars

Meaghan says:
Feta may feel a bit more similar but you could really use either - those are two pretty strongly flavored cheeses, so it will change the taste a little but it may be a nice twist!
Siobhan says:
Looks delicious! How much garlic do you suggest? It's listed on step 2 but not under ingredients. Thanks!
Meaghan says:
We're actually going to omit that from the recipe all together - it's not necessary!
Hillary says:
Where do you get the fire roasted corn?

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