Mexican Street Corn Pasta Salad

Hi, I’m Sam from dishfoody.com, where bold flavors meet picnic perfection. If you’re tired of bland pasta salads or soggy corn sides, this Mexican Street Corn Pasta Salad captures elote magic with charred corn, creamy lime crema, cotija cheese, and chili-lime seasoning tossed with al dente pasta perfect for BBQs, potlucks, Cinco de Mayo, or summer dinners.

Ready in 25 minutes, it’s vegetarian, make-ahead friendly, and bursts with smoky-tangy heat. With years of fusion salad expertise, I’ve crafted this viral crowd-pleaser. Here’s everything you need: ingredients, easy steps, variations, and tips.

Why This Recipe Works

• Charred corn provides smoky sweetness that pairs perfectly with creamy dressing
• Cotija cheese adds salty crumble while lime crema prevents heaviness
• Short pasta holds bold flavors without sogginess
• No-cook dressing, quick corn charring
• Feeds 8-10 as potluck side
• Flavors peak after refrigeration

Ingredients & Prep

• 1 lb short pasta (elbow, rotini, or orecchiette)
• 4 cups corn kernels (6 ears fresh or 2 bags frozen)
• 1 cup mayonnaise
• ½ cup sour cream or Mexican crema
• ½ cup crumbled cotija cheese (plus extra for topping)
• Juice and zest of 2 limes
• 1 jalapeño, minced (seeds removed for mild)
• ½ red onion, finely diced
• ⅓ cup chopped cilantro
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• Salt to taste
• Lime wedges for serving

Step-by-Step Instructions

1. Cook pasta al dente in salted water. Drain, rinse cold, and set aside.
2. Char corn: Heat 1 tbsp oil in skillet over high heat. Add corn; cook 5-7 minutes until spotted brown. Cool slightly.
3. Make dressing: Whisk mayo, sour cream, lime juice/zest, chili powder, smoked paprika, garlic powder, cumin, and salt.
4. In large bowl, combine pasta, charred corn, jalapeño, red onion, cilantro, and cotija.
5. Pour dressing over; toss to coat. Chill 30 minutes. Top with extra cotija before serving.

Flavor Variations

• Bacon: Add crumbled bacon for smoky crunch.
• Avocado: Dice 2 avocados for creamy coolness.
• Black Bean: Mix in 1 can rinsed black beans.

Storage Tips

Store airtight in fridge 4 days. Stir before serving; add lime juice if needed.

FAQs

• Fresh corn only? Frozen works thaw and char same way.
• Vegan? Use vegan mayo, cashew crema, no cotija.
• Milder? Skip jalapeño or use bell pepper.

Conclusion

Fiery Mexican Street Corn Pasta Salad smoky elote flavors in creamy pasta perfection. Potluck superstar. For more bold salads, visit dishfoody.com and try our Ruth’s Chris Corn Pudding Recipe.

Mexican Street Corn Pasta Salad

Print Recipe

Fiery Mexican Street Corn Pasta Salad (Elote Pasta Salad) with charred corn, cotija cheese, lime crema dressing, fresh cilantro, and chili powder. Perfect summer potluck side with bold flavors.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 45 mins (+ chilling)
• Yield: 8 servings 1x
• Category: Salad, Side Dish
• Method: Stovetop
• Cuisine: Mexican, American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 oz short pasta (rotini, elbows, or shells)
• 4 cups corn kernels (fresh, frozen, or canned)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• Juice of 2 limes
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, finely diced (optional)
• 3 green onions, sliced
• Salt and pepper to taste
• Lime wedges for serving

Instructions

• 1. Cook pasta according to package directions. Drain and rinse under cold water.
• 2. Char corn in dry skillet over high heat until browned (or grill). Let cool.
• 3. In large bowl, whisk mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
• 4. Add cooled pasta, charred corn, cotija cheese, cilantro, jalapeño, and green onions.
• 5. Toss until well coated. Chill 30 minutes. Serve with lime wedges.

Notes

• Char corn for authentic elote flavor.
• Substitute feta for cotija if needed.
• Make ahead up to 24 hours.
• Perfect for BBQs, potlucks, and Cinco de Mayo.

Nutrition

• Serving Size: 1 cup
• Calories: 340
• Sugar: 6g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 25mg

Keywords: mexican street corn pasta salad, elote pasta salad, corn pasta salad