Description
Mexican Street Corn Pasta Salad is a zesty, creamy, and colorful twist on classic elote. Loaded with roasted corn, tender pasta, cotija cheese, and a tangy chili-lime dressing, this crowd-pleasing salad is perfect for potlucks, BBQs, or easy weeknight dinners.
Ingredients
Scale
Pasta and Corn
- 8 oz elbow macaroni or rotini pasta
- 3 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Mix-ins and Garnish
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/4 cup finely diced red onion
- 1 jalapeño (seeded and finely chopped, optional)
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Roast the corn: In a skillet over medium-high heat, heat olive oil and add corn. Cook for 4–6 minutes until lightly charred, stirring occasionally. Let cool slightly.
- Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and blended.
- Combine ingredients: Add cooked pasta, roasted corn, cotija cheese, red onion, cilantro, and jalapeño if using into the dressing. Toss everything until well coated.
- Chill and serve: Chill the salad for 30 minutes before serving to allow flavors to meld. Garnish with extra cotija cheese and a sprinkle of chili powder if desired.
Notes
- Use grilled corn on the cob for a smokier flavor.
- You can substitute cotija cheese with feta or queso fresco.
- Add diced avocado or cherry tomatoes for more texture and color.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
