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If you love the bright and zesty flavors of elotes and/or esquites, then this pasta salad recipe is for you! We take all the tangy goodness of your favorite street food and mix it up with pasta for a flavorful and unforgettable side dish that will make you the star of your next block party or bbq.

Our family favorite beach has a little stand not too far away that has fresh fire roasted corn and a toppings table, so you can make your own custom elotes. I could eat at least one every day for the rest of my life, it is just so GOOD. So on the days I can’t drive a couple of hours to the beach for a tantalizing cob, this pasta salad is the next best thing.

This esquites pasta salad is a tasty fusion of two summer classics: the pasta salad and esquites/elotes! It might just be a match made in heaven…it makes a fun addition to your Taco Tuesdays, is always a hit at bbqs, and can bring a little bit of sunshine to snowy days. While it SCREAMS summer, we eat it year round because you just can’t beat all that delicious flavor in every bite.

Why this Easy Mexican Corn Pasta Salad WORKS->

• It’s creamy.
• It’s tangy.
• It’s got a little kick.
• Then you add it to pasta, and you have one rockin’ hearty flavorful side dish.

What is Esquites?

Esquites (pronounced “es-key-tes”) is a popular Mexican street food, where roasted corn is served in a cup with mayo, lime juice, cotija, and seasonings. It’s essentially a less messy off-the-cob elotes!

Corn Elote Pasta Salad Ingredients

Full amounts listed at the bottom of the post!

• Fusilli pasta: you want a noodle that can hold its own with the flavorful dressing we’re going to add. A farfalle, rotini, or elbow could also be used. Note: not all pastas are created equal! Look for pasta that uses high-quality durum wheat semolina. It creates a rougher, more “authentic” texture that better absorbs the saucey goodness.
• Frozen roasted corn: no frozen corn? No problem. Cook up some frozen or canned corn in a piping hot skillet to create the rich, smokey flavor that we need for this recipe. Alternatively, you can also use freshly grilled corn! Just make sure it cools before you handle it and carefully cut the kernels off the cob.
• Cotija Cheese: for the salad + extra for garnish
• Cilantro: for the salad + extra for garnish
• Red onion
• Sour cream: can also sub Greek yogurt. I have done it multiple times and it is still delicious! Not as heavy and creamy, but still a fabulous flavor.
• Mayo: side note…Trader Joe brand mayonnaise is the best I have ever had. I highly recommend using it if you have a Trader Joe’s near you!
• Olive oil
• Tajin Clasico seasoning: Trader Joe’s Elote seasoning would also work here
• Chili powder
• Garlic powder
• Salt
• Lime: for the dressing + extras for garnish

How to make Tajin Corn Pasta Salad

1. Following the package directions, cook your pasta to be al dente; drain. Drain the pasta water, rinse the pasta gently in cold water, allow to drain, then transfer the pasta to a large bowl.
2. While the pasta is cooking, heat the frozen roasted corn according to the package directions. Allow it to cool before adding it into the pasta.

3. Next, add in the the crumbled cheese, chopped cilantro, and diced onion.
4. In a separate bowl, whisk together the sour cream (or Greek yogurt), mayo, olive oil, all seasonings, and lime juice until well combined.

5. Pour the sauce over the pasta and stir gently until combined.
6. Chill until ready to serve. Garnish with lime slices, cilantro, and additional cotija, if desired.

How to serve

• Mmm is you really want to capture the essence of a California summer, grill up some Tri Tip as your main course!
• Our Peach Fruit Salad is another fab side dish, especially if you want this pasta salad to be the main course
• If you still have room, Churro Rice Krispy Treats make for a tasty dessert

Storage Tips

IF you are lucky enough to have leftovers, simply store in a sealed food storage container in the fridge for up to 4 days.

I don’t recommend freezing this one. It will turn to mush when you try to defrost it, plus the dressing will separate and get weird. And we certainly don’t want that!

More Favorites from Sweetly Petite

MEXICAN CORN PASTA SALAD RECIPE

• 16 oz box fusilli
• 36 oz. frozen roasted corn
• 1 cup cotija cheese, crumbled
• 1/3 cup cilantro, chopped
• 1 cup red onion, diced (approx. half of a large red onion)
• 1 1/2 cup sour cream or Greek yogurt
• 1 cup mayo
• 2 tablespoons olive oil
• 1 tablespoon Tajin Clasico seasoning
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Juice from 1 lime
• 1 tsp salt
• Extra lime, cilantro, and cotija for garnish

1. Cook pasta to be al dente; drain, rinse gently with cold water, then transfer to a large bowl.
2. While the pasta is cooking, heat the frozen roasted corn according to the package directions. Allow to cool before adding it into the pasta.
3. Add the crumbled cheese, chopped cilantro, and diced onion.
4. In a separate bowl, whisk together the sour cream (or Greek yogurt), mayo, olive oil, all seasonings, and lime juice until well combined.
5. Pour the sauce over the pasta and stir gently until combined.
6. Chill until ready to serve. Garnish with lime slices, cilantro, and additional cotija, if desired.