If you’re looking for the ultimate summer pasta salad, this Steak and Mexican Corn Pasta Salad is packed with bold flavors, tender grilled steak, sweet roasted corn, creamy dressing, and plenty of cotija cheese. Inspired by classic Mexican street corn (elote), this hearty pasta salad is perfect for cookouts, potlucks, meal prep, and easy weeknight dinners.
The combination of juicy steak, smoky corn, pasta, fresh vegetables, lime juice, and a creamy chili-lime dressing creates a crowd-pleasing side dish that’s substantial enough to serve as a complete meal. Every bite is loaded with flavor and texture.
Whether you’re feeding a hungry family or bringing a dish to a summer barbecue, this steak pasta salad recipe is guaranteed to disappear fast.
More Pasta Salads You’ll Love
Why You’ll Love This Recipe
- Loaded with juicy steak and sweet corn
- Easy enough for weeknight dinners
- Perfect for cookouts and potlucks
- Great for meal prep lunches
- Can be served warm or cold
- Packed with fresh Mexican-inspired flavors
- Ready in about 30 minutes
Ingredients
For the Pasta Salad
- 1 pound corkscrew pasta
- 1½ pounds flank steak or sirloin steak
- 3 cups corn kernels (fresh, grilled, or frozen)
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup chopped cilantro
- 1 cup crumbled cotija cheese
Steak Seasoning
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Mexican Corn Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make Steak and Mexican Corn Pasta Salad
Step 1: Cook the Pasta
Cook the rotini according to package directions until al dente. Drain and rinse with cold water. Set aside.
Step 2: Season and Grill the Steak
Pat the steak dry and coat with olive oil. Combine chili powder, garlic powder, cumin, paprika, salt, and pepper. Rub over both sides of the steak.
Grill over medium-high heat for 4 to 6 minutes per side, depending on thickness and desired doneness.
Transfer to a cutting board and let rest for 10 minutes before slicing into bite-sized pieces.
Step 3: Cook the Corn
Grill fresh corn until lightly charred, then cut the kernels from the cob. If using frozen corn, sauté in a skillet until lightly browned.
Step 4: Make the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper until smooth.
Step 5: Assemble the Salad
In a large serving bowl combine:
- Cooked pasta
- Steak pieces
- Corn
- Red bell pepper
- Red onion
- Cherry tomatoes
- Cilantro
Pour the dressing over the top and toss until evenly coated.
Fold in the cotija cheese and avocado just before serving.
Step 6: Chill and Serve
For the best flavor, refrigerate for at least 30 minutes before serving.
Garnish with additional cotija cheese, cilantro, lime wedges, and a sprinkle of chili powder.
Tips for the Best Steak Pasta Salad
- Grill the corn for extra smoky flavor.
- Let the steak rest before slicing to keep it juicy.
- Cook pasta just until al dente so it doesn’t become mushy.
- Add avocado right before serving.
- Reserve a little dressing to refresh leftovers.
Variations
Spicy Version
Add diced jalapeños and a dash of hot sauce.
Southwest Steak Pasta Salad
Add black beans and diced poblano peppers.
Chipotle Steak Pasta Salad
Mix chipotle peppers in adobo into the dressing.
Extra Cheesy
Add shredded pepper jack cheese along with the cotija.
What to Serve with Steak and Mexican Corn Pasta Salad
Steak and Mexican Street Corn Pasta Salad
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This Steak and Mexican Corn Pasta Salad combines juicy grilled steak, charred sweet corn, cavatappi pasta, cotija cheese, and a creamy chili lime dressing for the ultimate summer side dish or easy dinner. Inspired by Mexican street corn, it’s perfect for cookouts, potlucks, meal prep, and family gatherings.
Ingredients
For the Steak
- 1½ pounds sirloin steak, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Salad
- 16 ounces cavatappi pasta
- 3 cups corn kernels, grilled or charred
- 1 red bell pepper, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, diced
- 1 avocado, diced
- 1 cup crumbled cotija cheese
- ½ cup chopped fresh cilantro
For the Dressing
- ¾ cup mayonnaise
- ½ cup sour cream
- Juice of 2 limes
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook cavatappi pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
- Toss steak with olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper.
- Heat a large skillet or grill pan over medium-high heat. Cook steak for 2-3 minutes per side until browned and cooked to desired doneness. Remove and cool slightly.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper until smooth.
- In a large serving bowl combine pasta, steak, corn, red bell pepper, cherry tomatoes, red onion, cotija cheese, and cilantro.
- Pour dressing over the salad and gently toss until evenly coated.
- Fold in avocado just before serving.
- Garnish with extra cotija cheese, cilantro, lime wedges, and a sprinkle of chili powder if desired.
Notes
Make It Your Own
- Add black beans for extra protein.
- Use grilled flank steak or ribeye instead of sirloin.
- Add diced jalapeños for heat.
- Substitute queso fresco for cotija cheese.
- Make it ahead and add avocado just before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Side Dish
- Cuisine: American
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir before serving and add a splash of lime juice if needed.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes. Prepare everything except the avocado and add it just before serving.
What cut of steak works best?
Flank steak, sirloin, ribeye, or New York strip all work well.
Can I use canned corn?
Yes, although grilled fresh corn provides the best flavor.
Is this served hot or cold?
It’s best served chilled or at room temperature.
Final Thoughts
This Steak and Mexican Corn Pasta Salad combines all the flavors of Mexican street corn with juicy grilled steak and tender pasta for an unforgettable dish. Creamy, smoky, tangy, and loaded with texture, it’s the perfect recipe for summer gatherings, backyard cookouts, and easy family dinners.
