Description
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines tender pasta with smoky, charred corn and a creamy, zesty dressing. Inspired by the classic Mexican street corn, or elote, this salad is perfect for potlucks, barbecues, or as a refreshing side for any meal. Easy to make and packed with flavors from chili powder, lime, and fresh cilantro, it’s a crowd-pleaser that’s ready in under an hour.
Ingredients
Scale
Pasta
- 1 pound pasta (rotini, shells, or elbow macaroni)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Corn
- 4 ears of corn, husked
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Garnish and Serving
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
- Hot sauce, for serving (optional)
Instructions
- Cook the Corn: Choose your preferred cooking method. For grilling, preheat the grill to medium-high, brush the corn with olive oil, season with salt and pepper and grill for 10-15 minutes, turning occasionally until the corn is charred and tender, then allow to cool slightly. For boiling, bring a large pot of water to a boil, add the corn and cook for 5-7 minutes until tender-crisp, then cool slightly. For roasting, preheat the oven to 400°F (200°C), brush the corn with olive oil, season with salt and pepper, roast for 20-25 minutes turning halfway through until browned and tender, then cool slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta. Set aside completely chilled.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), 1/4 cup crumbled cotija cheese, chopped cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper if using. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Prepare the Corn Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob and transfer them to the bowl with the dressing.
- Assemble the Salad: Add the cooled pasta to the bowl with the corn and dressing. Gently toss to combine everything evenly.
- Chill and Meld Flavors: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together fully.
- Serve: Before serving, taste and adjust the seasoning if necessary. Garnish with additional crumbled cotija cheese and chopped cilantro. Serve chilled with lime wedges and optional hot sauce on the side for extra kick.
Notes
- The corn can be cooked by grilling, boiling, or roasting based on your preference or equipment available.
- Using Greek yogurt instead of sour cream will lighten the dressing while keeping creaminess.
- Allowing the salad to chill for at least 30 minutes enhances flavor melding and texture.
- This salad is best served cold or at room temperature.
- To make it vegetarian, ensure the mayonnaise is egg-free if desired.
- Add a dash of hot sauce if you like a spicy kick.
- Cotija cheese can be substituted with feta in a pinch, but cotija provides a more authentic flavor.
