Go Back
A large white bowl of creamy Mexican Street Corn Pasta Salad topped with cotija cheese, cilantro, and a sprinkle of chili powder.

Crowd Pleasing Mexican Street Corn Pasta Salad

This recipe reimagines elote, or Mexican street corn, as the ultimate pasta salad. It's a symphony of textures and flavors, featuring sweet charred corn, tender pasta, and a creamy, tangy lime-infused dressing with a hint of spice. A guaranteed crowd-pleaser, it's the perfect side dish for any summer BBQ or potluck.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound short pasta e.g., rotini, fusilli, or farfalle
  • 4 ears of fresh corn, husks removed
  • 1/2 cup good-quality mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup Cotija cheese, crumbled, plus more for garnish
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, finely minced seeds removed for less heat
  • Juice of 1-2 fresh limes
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • Olive oil, for grilling
  • Salt and black pepper, to taste

Equipment

  • Large pot
  • Colander
  • Grill or cast-iron grill pan
  • Tongs
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Citrus juicer

Method
 

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
  2. Lightly brush the ears of corn with olive oil. Grill on a BBQ or grill pan over medium-high heat, turning occasionally, until tender and charred on all sides, about 10-12 minutes.
  3. Allow the corn to cool slightly. Stand each ear on its end in a large bowl and use a sharp knife to carefully slice the kernels off the cob.
  4. In a large serving bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and optional cayenne pepper until smooth and creamy.
  5. To the dressing, add the cooked pasta, charred corn kernels, crumbled Cotija cheese, diced red onion, minced jalapeño, and chopped cilantro.
  6. Gently fold all ingredients together until evenly coated. Season generously to taste with salt and black pepper.
  7. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  8. Before serving, give the salad a final stir and garnish with extra Cotija cheese, fresh cilantro, and a dash of chili powder or smoked paprika. Serve with lime wedges on the side.

Notes

Tips for Success: For the best texture, cook pasta just to al dente. The smoky flavor from charring the corn is crucial, so don't skip this step. If making ahead, keep the dressing separate and combine just before serving to maintain freshness.
Variations: Transform this side into a main course by adding grilled chicken, shrimp, or a can of rinsed black beans. For extra smoky depth, add a diced, charred poblano pepper. For a fun crunch, top with crushed tortilla chips right before serving.
Substitutions: Feta cheese is the best substitute for Cotija. Full-fat Greek yogurt can replace sour cream. Frozen fire-roasted corn (thawed) works well if fresh corn is unavailable.