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Creamy Mexican Street Corn Pasta Salad

A serving of creamy street corn pasta salad made with rotini pasta, corn, red onion, and topped with crumbled cheese.
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Make this creamy, tangy pasta salad that captures the smoky flavor of Mexican street corn (Elote). It is simple to prepare and perfect for summer gatherings, BBQs, or potlucks.

Ingredients

Scale
  • 1 pound rotini or small shell pasta
  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped red onion
  • 1/2 cup crumbled Cotija cheese (for topping)
  • Lime wedges for serving

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down. Set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
  3. While the corn cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth.
  4. In a large bowl, combine the cooled pasta, charred corn, chopped red onion, and 1/2 cup of Cotija cheese.
  5. Pour the dressing over the pasta mixture. Toss everything gently until the pasta and corn are evenly coated.
  6. Stir in the fresh cilantro. Taste and adjust salt, pepper, or lime juice as needed.
  7. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  8. Before serving, sprinkle the top with extra Cotija cheese. Serve with lime wedges.

Notes

  • For make-ahead convenience, you can prepare the dressing up to two days in advance and store it separately.
  • If you do not have fresh corn, use canned corn that you have drained and sautéed until lightly browned, or use thawed frozen corn.
  • If you cannot find Cotija cheese, use finely crumbled feta cheese as a substitute.

Nutrition

Find it online: https://kitchenslang.com/street-corn-pasta-salad-recipe-quick/