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Mexican Street Corn Pasta Salad

Close-up of creamy Mexican Street Corn Pasta Salad featuring fusilli pasta, corn, red onion, and herbs.
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Make a creamy, tangy pasta salad featuring the smoky flavors of Mexican street corn (Elote), perfect for your next gathering.

Ingredients

Scale
  • 1 pound rotini or small pasta shape
  • 2 cups fresh or frozen corn kernels
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/4 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 teaspoon Tajín seasoning or cayenne pepper for heat

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
  2. If using fresh corn, char the kernels. You can do this by placing the corn in a dry skillet over medium-high heat, stirring occasionally until lightly browned in spots, about 5-7 minutes. Alternatively, grill the corn on the cob until slightly charred, then cut the kernels off. Let the corn cool slightly.
  3. In a large bowl, whisk together the mayonnaise, sour cream or crema, lime juice, chili powder, cumin, salt, pepper, and optional Tajín until smooth. This is your dressing.
  4. Add the cooled pasta, charred corn, crumbled Cotija cheese, red onion, and cilantro to the dressing.
  5. Toss everything gently until the pasta and corn are evenly coated with the dressing.
  6. Taste the salad and adjust seasoning, adding more lime juice or salt if needed.
  7. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  8. Before serving, sprinkle with extra Cotija cheese.

Notes

  • You can prepare the dressing and chop the vegetables up to one day ahead of time. Store them separately.
  • If the salad seems dry after chilling, stir in 1-2 tablespoons of extra lime juice or sour cream before serving.
  • For a smoky flavor without grilling, roast the corn in a 400°F oven for 10 minutes until lightly browned.

Nutrition

Find it online: https://delishdiarist.com/mexican-street-corn-pasta-salad/