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Mexican Street Corn Pasta Salad is a vibrant and colorful dish, perfect as a featured image showcasing this delicious recipe.

Mexican Street Corn Pasta Salad Ultimate

This ultimate Mexican Street Corn Pasta Salad captures the essence of elote with pasta, charred corn, creamy dressing, and cotija cheese. It's a flavorful and refreshing dish perfect for summer gatherings, offering a delightful twist on a classic street food favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta rotini, shells, or cavatappi
  • 4 ears of corn, kernels cut from the cob about 3 cups
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons lime juice, plus more to taste
  • 1 jalapeño, seeded and minced optional
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot
  • Colander
  • Large skillet or cast iron skillet
  • Measuring cups and spoons
  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Optional: Roasting pan
  • Spatula or tongs

Method
 

  1. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5-7 minutes. Alternatively, roast the corn in a 400°F (200°C) oven for 15-20 minutes, tossing halfway through.
  3. In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), cilantro, cotija cheese, lime juice, jalapeño (if using), chili powder, smoked paprika, and garlic powder. Season with salt and pepper to taste.
  4. Add the cooked pasta and corn to the dressing. Toss well to coat.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, taste and adjust seasonings as needed. Garnish with extra cilantro and cotija cheese, if desired. A sprinkle of chili powder adds a visual appeal.

Notes

For best results, use fresh corn and high-quality ingredients. The salad can be stored in an airtight container in the refrigerator for up to 3 days. If you don't have Mexican crema, sour cream is a good substitute. Adjust the amount of jalapeño to your spice preference. Roasting the corn brings out a sweeter flavor, while sautéing gives it a more caramelized taste.