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Flavorful Elote Mexican Street Corn Pasta Salad

elote mexican street corn pasta salad - featured image
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A vibrant and smoky pasta salad inspired by Mexican street corn, combining roasted corn, creamy dressing, and tangy lime for a crowd-pleasing dish ready in about 25 minutes.

Ingredients

Scale
  • 8 ounces rotini or penne pasta
  • 3 cups fresh corn kernels (about 4 ears) or frozen/thawed corn
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • ½ cup crumbled cotija cheese
  • ½ cup mayonnaise
  • ¼ cup sour cream or Mexican crema (can substitute Greek yogurt)
  • Juice of 1 large lime
  • 1 teaspoon chili powder (chipotle powder optional for bolder flavor)
  • ½ teaspoon garlic powder
  • ¼ cup chopped fresh cilantro (optional)
  • Optional: finely chopped green onions or toasted pepitas for crunch

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking. Set aside to drain well.
  2. If using fresh corn, remove kernels from about 4 ears. Toss kernels with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet or in a hot cast iron skillet. Roast in a preheated oven at 450°F (230°C) for 10-12 minutes, stirring halfway through, until kernels are charred in spots and fragrant. If using frozen corn, thaw and pat dry before roasting.
  3. In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream or Mexican crema, juice of 1 lime, 1 teaspoon chili powder, ½ teaspoon garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste.
  4. In a large mixing bowl, combine the cooled pasta, roasted corn, and ½ cup crumbled cotija cheese. Pour the dressing over and gently toss to coat evenly, being careful not to break the pasta or mash the corn.
  5. Fold in ¼ cup chopped fresh cilantro. Optionally, add thinly sliced green onions or a handful of toasted pepitas for extra texture.
  6. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Before serving, gently stir and garnish with extra cotija cheese and a squeeze of fresh lime.

Notes

Roasting the corn is essential for authentic smoky flavor. Rinse pasta after cooking to prevent sticking and cool it quickly. Adjust chili powder to taste for desired spice level. Chill salad for at least 30 minutes before serving to meld flavors and firm pasta. Add a splash of milk or more lime juice if salad feels dry after chilling.

Nutrition

Keywords: Mexican street corn, elote, pasta salad, roasted corn, cotija cheese, creamy dressing, lime, chili powder, easy recipe, summer salad

Find it online: https://rowanrecipes.com/flavorful-elote-mexican-street-corn-pasta-salad-easy-recipe-to-impress/