Mexican Street Corn Pasta Salad (Gluten Free Option)

This flavorful and colorful Mexican Street Corn Pasta Salad recipe comes together easily and features a seasonal blend of pasta, corn kernels, cilantro, avocado, red onion, and Cotija cheese. Tossed with a creamy dressing made with yogurt and mayonnaise, this pasta salad is light enough to serve as a side dish at your summer bbq or potluck yet filling enough to enjoy as a main course. It’s also simple to make as a gluten-free pasta salad, if needed. 

This post was created in partnership with siggi’s.

Summer Pasta Salad with a Creamy Yogurt Dressing

If you’re looking for a crowd-pleasing dish to take to your next bbq or just need something new to feed the family, this elote-inspired Mexican street corn pasta salad is for you! One of our most delicious pasta salad recipes, it features a variety of fresh produce for added texture, nutrients, and fiber, as well as tender cooked pasta (use gluten-free if desired) for satisfying carbohydrates. Tossed in a creamy Greek yogurt dressing, it’s higher in protein than your average pasta salad and full of flavor that’s sure to please even the pickiest of eaters. Toss all the ingredients together in a large bowl, and it’s ready in minutes so you can get out of the kitchen and back to your summer activities.

Ingredients to Make Mexican Street Corn Pasta Salad

Here’s what you need to make this Mexican-inspired Street Corn Salad today: 

The Salad Ingredients:

• Pasta (use gluten-free if needed) – we prefer gluten-free rotini or bow tie pasta, but you can use any type and shape of pasta for this recipe.
• Corn – use fresh whole ears of corn and discard the husks. Or, find already husked and trimmed ears of corn in the frozen and fresh vegetable section at most grocery stores. Alternatively you can use 2 cups of frozen fire-roasted corn kernels. See the notes below on how to roast frozen corn if fire-roasted kernels are not available.
• Fresh cilantro leaves
• Avocado
• Red onion – we love to include red onion to pack in lots of vitamin C and give this salad a boost of tangy flavor. However, if you are one that does not care for onions, feel free to omit them. Or, use green onion instead for a milder option
• Cotija cheese – may sub crumbled feta cheese, queso fresco, Mexican crema, or Parmesan

The Dressing Ingredients:

• Siggi’s whole milk plain yogurt – we recommend siggi’s whole milk plain yogurt because it has a creamy texture and tangy flavor that replicates sour cream while adding extra protein and probiotics and reducing the amount of sugar, saturated fats, and trans fat. In addition, it’s a great source of calcium and potassium.
• Mayonnaise – We recommend an avocado-oil based mayo. For an egg-free salad, use vegan mayo 
• Lime juice and zest
• Seasonings – you’ll need chili powder, fine salt, and black pepper

For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include complete nutrition information, listing calories, protein, carbohydrates, fiber, sugar, sodium, cholesterol, and more per serving.

How to Make Mexican Street Corn Pasta Salad Recipe

Here are the simple steps to make this Mexican street corn pasta salad in minutes:

1. Cook the pasta: Boil water in a medium pot on the stovetop, and add a pinch of salt and the uncooked pasta. Cook to al dente according to the package directions. Drain, rinse with old water, and transfer the cooked pasta to a large bowl before placing it in the fridge to cool.
2. Roast the corn: Heat a cast-iron skillet until it is almost smoking. Add avocado oil or olive oil and the fresh corn kernels. Cook until the corn begins to char and smells fragrant, stirring occasionally.
3. Prepare the dressing: Whisk all of the dressing ingredients in a small bowl until smooth.
4. Combine the salad: Add the corn kernels, cilantro, diced avocado, red onion, and Cotija cheese to the bowl of cooked pasta. Pour the dressing on top, and gently stir to coat. Garnish with extra cheese, chopped cilantro, and a dusting of chili powder, and enjoy!

How To Roast Frozen Corn

Roasting frozen corn requires a slightly different process than if you use fresh corn, but it’s still quick and easy when you follow the steps below.

1. Thaw the corn. Using the defrost setting on your microwave, thaw the corn until it is no longer frozen. Or, use drained, canned corn instead.
2. Roast the corn. Heat oil in a skillet on the stovetop over medium-high heat, swirling it around evenly. Once the oil is hot, add the thawed corn in an even layer., and cook until it begins to char, stirring occasionally.
3. Cool. Remove the kernels from the heat, and allow them to cool completely.

What Should I Serve With This Mexican Street Corn Pasta Salad Recipe?

We love this colorful pasta salad in so many ways, including serving this recipe on its own as a vegetarian meal. Or, we like to round it out by a favorite protein, such as cooked chicken or shrimp. You can also enjoy this salad as a side dish alongside a favorite grilled mains, such as bison burgers, teriyaki chicken pineapple kabobs, and grilled pork tenderloin.

Hosting a weekend grill out? Don’t forget the Real-Food Margaritas and Low-Sugar Palomas, too! 

When To Serve Mexican Street Corn Pasta Salad

We’re partial to serving this pasta salad during the summer months, but it’s great all year long! Prepare it ahead of time for barbecues, potlucks, picnics, weeknight dinners, and even packed lunches. Whether you’re enjoying it on its own or with your favorite main course, you really can’t go wrong.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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