Flavorful Elote Mexican Street Corn Pasta Salad
A creamy, smoky, and tangy pasta salad inspired by Mexican street corn, perfect for summer parties and easy to prepare in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 12 ounces elbow macaroni or small shells pasta
- 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
- ½ cup mayonnaise
- ¾ cup cotija cheese, crumbled
- Juice of 2 limes (about 3 tablespoons)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon garlic powder
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: 1-2 tablespoons finely chopped jalapeño
- Optional: Greek yogurt instead of mayonnaise for a lighter twist
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package directions until al dente, about 8-9 minutes. Drain and rinse under cold water to cool and prevent sticking. Set aside.
- While pasta cooks, heat a cast iron skillet or grill pan over medium-high heat. Add 3 cups of corn kernels and cook undisturbed for 3-4 minutes until golden brown and charred spots appear. Stir occasionally and cook for another 3 minutes. If using frozen corn, thaw and pat dry before charring.
- In a large mixing bowl, whisk together ½ cup mayonnaise, juice of 2 limes, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper until smooth.
- Add cooled pasta and charred corn to the dressing. Toss gently to coat evenly. Fold in ¾ cup crumbled cotija cheese and ¼ cup chopped cilantro. Add jalapeño if desired.
- Cover and refrigerate for at least 30 minutes to let flavors meld. Stir gently before serving.
Notes
For best flavor, use fresh corn and fresh lime juice. Rinsing pasta after cooking prevents sticking. Chill salad at least 30 minutes before serving for flavors to meld. Adjust seasoning with extra lime juice or mayo if needed. For gluten-free, use gluten-free pasta. Vegan version can be made by substituting vegan mayo and cheese alternatives.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 320
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
Keywords: elote, Mexican street corn, pasta salad, summer recipe, easy pasta salad, creamy pasta salad, grilled corn, cotija cheese, lime dressing