Street Corn Pasta Salad Recipe

This Street Corn Pasta Salad recipe combines the bold flavours of Mexican street corn with the hearty texture of fusilli pasta to create a refreshing, colourful, and satisfying side dish. Featured on Bring on the Karbs, Erica and Josh Karbelnik blend grilled corn, creamy lime dressing, fresh herbs, spicy jalapeños, and salty Cotija cheese into a fusion recipe that’s perfect for picnics, backyard barbecues, and family gatherings.

The Inspiration

Mexican street corn, known as elote, is one of the country’s most iconic street foods. Traditionally, grilled corn on the cob is coated with creamy mayonnaise, Cotija cheese, chili seasoning, fresh lime juice, and herbs, creating an irresistible combination of smoky, creamy, tangy, salty, and spicy flavours.

For the North Meets South episode of Bring on the Karbs, Erica and Josh Karbelnik reimagine those classic flavours as a hearty pasta salad that bridges Mexican street food and North American picnic cuisine. By pairing grilled corn with tender fusilli, they transform a handheld snack into a versatile side dish that’s easy to share and ideal for entertaining.

The addition of fresh cilantro, jalapeños, green onions, and a zesty lime dressing enhances the freshness of the dish while maintaining the unmistakable flavour profile of authentic street corn. The result is a colourful salad that’s equally at home at summer cookouts, casual family dinners, or festive celebrations.

Ingredients

• 400 grams fusilli pasta
• 2 green onions
• 1 bunch cilantro
• 3 jalapeños, diced
• 5 limes
• Tajin seasoning
• Cotija cheese (or substitute feta)
• 2 corn cobs
• Salt to taste

Method

• Cook fusilli pasta until al dente. Drain and let cool completely.
• Make the dressing by whisking lime juice, Tajin seasoning, salt, and mayonnaise. Chop half the bunch of cilantro and dice the jalapeños, removing the seeds. Add to the vinaigrette.
• Grill the corn and remove corn from the cobs.
• Add the corn and the pasta to the dressing and mi. Add in picked cilantro leaves to garnish, green onions, feta cheese, and more Tajin seasoning.

Serving Suggestions

This Street Corn Pasta Salad is an ideal side dish for backyard barbecues, summer picnics, potlucks, taco nights, and casual family dinners. Its bright citrus dressing and smoky grilled corn pair beautifully with grilled chicken, steak, burgers, ribs, shrimp, or fish. It also complements Mexican-inspired favourites such as tacos, quesadillas, fajitas, and grilled vegetables, making it a versatile addition to nearly any warm-weather menu.

Because it can be prepared ahead of time, this salad is especially convenient for entertaining. Allowing it to chill for an hour before serving gives the dressing time to coat the pasta and allows the flavours to meld together even more.

Garnish with additional Cotija cheese, fresh cilantro, lime wedges, and an extra sprinkle of Tajín just before serving for the freshest presentation. A chilled agua fresca, sparkling lime beverage, Mexican lager, or crisp Sauvignon Blanc makes an excellent accompaniment to this vibrant dish.

Final Thoughts

This Street Corn Pasta Salad recipe brings together two beloved comfort foods—Mexican street corn and classic pasta salad—into one colourful, flavour-packed dish. Smoky grilled corn, creamy lime dressing, fresh herbs, spicy jalapeños, and salty Cotija cheese combine to create a salad that’s refreshing, satisfying, and bursting with summer flavour.

As featured on Bring on the Karbs, Erica and Josh Karbelnik continue to demonstrate how culinary traditions from different regions can blend seamlessly into approachable recipes that home cooks will love. Their creative interpretation of elote transforms familiar ingredients into an exciting fusion dish that’s both comforting and memorable.

Find more recipes from Bring on the Karbs! here!

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