Creamy Mexican Street Corn Pasta Salad
You will make this creamy, tangy pasta salad inspired by Mexican street corn (Elote). It features charred corn, Cotija cheese, and a chili-lime dressing, making it a perfect side dish for BBQs and potlucks.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No Bake
- Cuisine: Mexican Inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 pound short pasta (like rotini or penne)
- 2 cups corn kernels (fresh or frozen, thawed)
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup Cotija cheese, crumbled, plus more for topping
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
- If using fresh or frozen corn, heat the olive oil in a skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are lightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
- While the corn cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream (or crema), lime juice, chili powder, cumin, salt, and pepper until smooth.
- In a large bowl, combine the cooled pasta, charred corn, diced red onion, and minced jalapeño (if using).
- Pour the dressing over the pasta and corn mixture. Add the 1/4 cup of crumbled Cotija cheese and the chopped cilantro.
- Toss everything gently until the pasta is evenly coated with the dressing.
- Taste the salad and adjust seasoning, adding more salt, pepper, or lime juice if needed.
- Cover the bowl and chill the street corn pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Before serving, sprinkle with extra Cotija cheese.
Notes
- For best flavor, char the corn in a dry cast-iron skillet over high heat.
- You can make the dressing and char the corn one day ahead of time. Store them separately in the refrigerator.
- This recipe works well as a make ahead pasta salad for gatherings.
- If you prefer a tangier pasta salad, increase the lime juice by one tablespoon.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5
- Sodium: 350
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 3
- Protein: 10
- Cholesterol: 25