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Mexican Elote Street Corn Pasta Salad

Mexican Elote Street Corn Pasta Salad

Mexican Elote Street Corn Pasta Salad is a vibrant and flavorful dish that brings the beloved taste of Mexican street corn to your dinner table in a satisfying pasta salad. This recipe is incredibly useful for busy weeknights, potlucks, or any gathering where you want a crowd-pleasing side that's bursting with flavor and incredibly easy to prepare.
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Prep Time 25 minutes
Chill Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound your favorite pasta (rotini, farfalle, or penne work wonderfully)
  • 3 cups fresh or frozen corn kernels (about 4-5 ears of corn if using fresh)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1-2 cloves garlic, minced
  • 1/2 teaspoon chili powder (or to taste)
  • 1/4 teaspoon smoked paprika
  • Pinch cayenne pepper (optional, for extra heat)
  • 1/2 cup crumbled cotija cheese (or feta cheese as a substitute)
  • 1/4 cup finely chopped fresh cilantro
  • Salt and freshly ground black pepper to taste
Optional garnishes
  • crumbled queso fresco
  • extra cilantro
  • lime wedges
  • sliced jalapeños

Equipment

  • Large pot,
  • Colander
  • Medium Bowl
  • Skillet (optional for corn)

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and prevent it from sticking. Set aside in a large mixing bowl.
    1 pound your favorite pasta (rotini, farfalle, or penne work wonderfully)
  2. If using fresh corn, you can grill it, roast it in the oven, or simply sauté it in a skillet until tender and slightly charred. If using frozen corn, you can thaw it and then sauté it in a dry skillet over medium-high heat until lightly browned, or simply thaw and use it as is if you prefer a fresher crunch. Aim for a slight char for authentic elote flavor. Once prepared, add the corn kernels directly to the bowl with the cooked pasta.
    3 cups fresh or frozen corn kernels (about 4-5 ears of corn if using fresh)
  3. In a separate medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, minced garlic, chili powder, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper to taste. Whisk until the dressing is smooth and well combined.
    1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons fresh lime juice, 1-2 cloves garlic, minced, 1/2 teaspoon chili powder (or to taste), 1/4 teaspoon smoked paprika, Pinch cayenne pepper (optional, for extra heat), Salt and freshly ground black pepper to taste
  4. Pour the elote dressing over the pasta and corn mixture in the large mixing bowl. Add half of the crumbled cotija cheese and half of the chopped fresh cilantro to the bowl. Gently toss everything together until the pasta and corn are evenly coated with the creamy dressing.
    1/2 cup crumbled cotija cheese (or feta cheese as a substitute), 1/4 cup finely chopped fresh cilantro
  5. Taste the pasta salad and adjust seasoning with more salt, pepper, lime juice, or chili powder as needed. For an even richer flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional, but highly recommended for the best taste.
    Salt and freshly ground black pepper to taste, 2 tablespoons fresh lime juice, 1/2 teaspoon chili powder (or to taste)
  6. Before serving, give the Mexican Elote Street Corn Pasta Salad another gentle toss. Garnish with the remaining crumbled cotija cheese and chopped fresh cilantro. Serve chilled or at room temperature. You can also offer optional garnishes like queso fresco, extra cilantro, lime wedges for squeezing, or thinly sliced jalapeños for those who like a spicier kick.
    1/2 cup crumbled cotija cheese (or feta cheese as a substitute), 1/4 cup finely chopped fresh cilantro, crumbled queso fresco, extra cilantro, lime wedges, sliced jalapeños

Notes

The salad will stay fresh in the refrigerator for up to 3-4 days. Reheating isn't typically recommended.
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