Street Corn Pasta Salad

This gluten free street corn pasta salad is the perfect summer side dish! It features a creamy dressing, lots of herbs, fresh corn and crumbled cotija cheese. So easy to make and ready in about 30 minutes!

Street corn is one of my favorite things to order at Mexican restaurants, but I can’t resist a good pasta salad in the summer, so we’re putting my two favorites together for this gluten free street corn pasta salad!

Also referred to as “Elote,” this corn is a popular Mexican street food made of corn on the cob, then slathered in crema, and topped with cotija cheese, spices, and a squeeze of lime juice.

This variation has corn off the cob and pasta, but it’s still packed with flavor, has a little spice from the jalapeno, tang from the lime and creamy cheesiness from the cotija and mayo! Perfect for barbecues, an easy summer side or quick lunch. If you love this recipe, try my crispy chicken tacos or Mexican three bean salad next!

Before we get started…

If you’re using gluten free pasta, I suggest a small shape like ditalini because it doesn’t dry out as much when it chills. Gluten free pasta can get a bit firm and dry in the fridge, so if you want to prep this ahead of time, a small shape works best!
If you don’t like spice, feel free to leave out the jalapeno.
To make this vegan, you can use a vegan mayo and omit the cheese, though this will change the flavor a bit.

How to make street corn pasta salad

Bring a large pot of salted water to a boil and cook according to package instructions.

Rinse with cool water when done and then add to a large salad bowl and toss with the olive oil.

Cut the corn off the cob and add to a skillet with a splash of oil. Cook over medium heat until it starts to brown, stirring occasionally. Set aside to cool slightly.

Add the corn and all remaining ingredients to the bowl with the pasta.

Toss very well to combined. Taste and adjust seasonings to desired. For more spice you can add some red pepper flakes or extra jalapeno or add more herbs, salt etc!

Serve with grilled chicken, salmon or your favorite protein. Enjoy!

Serving suggestions

I love serving this street corn pasta salad with grilled chicken – you can either put it on the side or dice it up and toss it right into the mix. It’s also great with my chili lime chicken to go along with the Mexican theme!

To keep it vegetarian, you can try my baked tofu on the side, or just toss in a can of drained and rinsed black beans for added protein.

How to store

Once prepared, this street corn salad will keep in the fridge for 3-4 days. Because we’re using crisp veggies and pasta, you don’t really have to worry about it getting soggy.

This is not a recipe that I recommend freezing, so just try to eat it all within 3-4 days!

Prep in advance!

This gluten free street corn pasta salad will keep well for about 3 days even when everything is all mixed together. Just get everything prepped, cooked and whisked, then combine all three components together when you’re ready to serve.

angled view of the street corn pasta salad with a spoon

Options for cooking the corn

I opted to just pan fry the corn (downside of apartment life is I have no grill!), but here are some other cooking options:

Frozen corn (fire roasted or regular): Add to boiling pasta for the last minute.

Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let cool, then cut off the cob. This would be my preferred method if I had a grill!

Canned or Frozen: Melt 2 tablespoons of butter in a hot pan. Add corn and cook for 10 minutes, stirring every few minutes, until browned. Season with salt and pepper. Let cool then add to the salad as usual.

small bowl of the street corn pasta salad with cilantro on top

More summer side dishes you’ll love!

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