Description
Mexican Street Corn Pasta Salad combines the bold, zesty flavors of classic elote with tender pasta for a creamy, tangy, and slightly spicy side dish. It’s loaded with roasted corn, cotija cheese, and a chili-lime dressing—perfect for BBQs, potlucks, or summer dinners.
Ingredients
Scale
Pasta
- 8 ounces rotini or elbow pasta
Corn
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Add-ins and Garnishes
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- Optional: jalapeño slices
- Extra lime wedges for serving
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente, then drain and rinse with cold water to stop cooking and cool the pasta.
- Char the Corn: In a large skillet over medium-high heat, heat olive oil. Add the corn kernels and cook until slightly charred, about 5 to 7 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
- Combine Ingredients: Add the cooked pasta, charred corn, crumbled cotija cheese, chopped cilantro, and diced red onion to the bowl with the dressing. Mix thoroughly to ensure everything is evenly coated.
- Chill and Serve: Cover the salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld. Before serving, garnish with additional cotija cheese, cilantro, jalapeño slices, and lime wedges if desired.
Notes
- This salad can be made a day in advance for enhanced flavor.
- For a lighter version, substitute Greek yogurt for sour cream.
- Add diced avocado or grilled chicken to make it a heartier meal.
