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Mexican Street Corn Pasta Salad

Close-up of creamy Mexican Street Corn Pasta Salad featuring elbow macaroni, corn, red onion, and cilantro in a white bowl.
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A cold pasta salad combining the smoky, creamy, and tangy flavors of Mexican street corn (Elote) with pasta.

Ingredients

Scale
  • 1 pound rotini or small shell pasta
  • 3 cups corn kernels (fresh or frozen)
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese, plus extra for topping
  • 1/4 cup fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeƱo, seeded and minced (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
  2. If using fresh or frozen corn, heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are lightly charred, about 8 to 10 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together the mayonnaise, sour cream or crema, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth. This is your dressing.
  4. Add the cooled pasta, charred corn, crumbled cotija cheese, red onion, cilantro, and minced jalapeƱo (if using) to the bowl with the dressing.
  5. Toss all ingredients gently until the pasta and vegetables are evenly coated with the dressing.
  6. Taste and adjust seasoning, adding more salt, lime juice, or chili powder if desired.
  7. Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  8. Before serving, sprinkle with extra cotija cheese.

Notes

  • You can grill the corn on the cob instead of pan-charring for a deeper smoky flavor. Cut the kernels off after grilling.
  • For a spicier kick, add a dash of hot sauce to the dressing.
  • This salad tastes best when made at least two hours ahead of time.

Nutrition

Find it online: https://savoryskies.com/mexican-street-corn-pasta-salad/