Mexican Street Corn Pasta Salad
Mexican Street Corn Pasta Salad is a creamy, smoky, and zesty side dish inspired by classic Elote. Made with tender pasta, charred corn, lime juice, and cotija cheese, this vibrant salad is perfect for BBQs, potlucks, and summer gatherings.
Equipment
- large pot
- colander
- large mixing bowl
- medium bowl
- Whisk
- mixing spoon
Ingredients
- 3 cups cooked rotini or penne pasta (cooled)
- 2 cups corn (grilled, frozen, or canned)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside to cool completely.
- If using fresh corn, grill until lightly charred and slice kernels off the cob. If using frozen corn, thaw completely. If using canned corn, drain and rinse thoroughly.
- In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and creamy.
- In a large mixing bowl, combine the cooled pasta and corn. Pour the dressing over the mixture and toss until evenly coated. Gently fold in chopped cilantro and crumbled cotija cheese.
- Cover and refrigerate for at least 30 minutes. Stir before serving and garnish with extra cheese or cilantro if desired.
Notes
Always cool pasta completely before mixing to prevent sogginess. Fresh lime juice enhances flavor significantly. Chill thoroughly for best flavor development. Garnish with extra cotija and cilantro right before serving for a vibrant presentation. Adjust spice levels to taste.