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Mexican Street Corn Pasta Salad is a must-try dish!

Mexican Street Corn Pasta Salad

A fusion of creamy pasta salad and the zesty, smoky flavors of Mexican street corn (elote). This side dish combines sweet, charred corn with a tangy lime-spiked dressing and crumbly cotija cheese. It's an easy-to-make recipe, perfect for summer cookouts, potlucks, or as a side for tacos.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 cups of a short pasta like rotini, penne, or fusilli, cooked
  • 2 cups corn (grilled fresh, thawed frozen, or canned and drained)
  • 1/3 cup Mayonnaise
  • 1/3 cup Sour Cream
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and Pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup cotija cheese, crumbled

Equipment

  • Large mixing bowl
  • small bowl
  • whisk
  • Grill or cast-iron skillet

Method
 

Instructions
  1. Cook the pasta in generously salted water according to package directions until al dente. Drain and rinse with cold water to cool it down.
  2. If using fresh corn, grill it until charred, then cut the kernels off the cob. If using frozen, sauté it in a hot pan. If using canned, drain it well.
  3. In a small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, and garlic powder. Season with salt and pepper to taste.
  4. In a large mixing bowl, combine the cooled pasta and prepared corn. Pour the dressing over the top and toss to coat evenly.
  5. Gently fold in the chopped fresh cilantro and the crumbled cotija cheese, saving a little of each for garnish.
  6. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

For the best flavor, cook pasta al dente and char the corn on a grill or in a hot skillet. Reserve a couple of tablespoons of dressing to add just before serving to keep it creamy, especially if made ahead. For variations, add black beans, avocado, or shredded chicken to make it a main course. Crushed Fritos or tortilla chips can be added for crunch. Greek yogurt can substitute for sour cream, and feta can be used if cotija cheese is unavailable.