Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a bold, creamy, and flavor-packed twist on classic elote. Made with tender pasta, sweet corn, cotija cheese, lime, and a smoky chili-lime dressing, it’s the perfect side dish for BBQs, potlucks, and summer gatherings. Easy to make, incredibly satisfying, and always a crowd favorite.
Ingredients
Pasta Base
- 12 oz rotini or penne pasta
- 2 cups corn kernels fresh, frozen, or canned
- 1 red bell pepper diced
- ½ red onion finely chopped
- ¼ cup fresh cilantro chopped
- ½ cup cotija cheese or feta cheese crumbled
Creamy Street Corn Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons lime juice fresh
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ins
- 1 diced avocado
- ½ cup black beans
- 1 diced jalapeño
- ½ cup cherry tomatoes
- 1 cup grilled chicken or shrimp
Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse under cold water.
2. Prepare the corn
- If using fresh corn, cut kernels from the cob. Sauté in a skillet over medium heat for 3–4 minutes until slightly golden. If using canned or frozen corn, drain and lightly warm.
3. Chop vegetables
- Dice red bell pepper, finely chop red onion, and roughly chop cilantro.
4. Make the dressing
- In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and creamy.
5. Combine salad
- In a large mixing bowl, add cooked pasta, corn, bell pepper, onion, and cilantro.
6. Add dressing
- Pour creamy dressing over the pasta mixture and toss until everything is evenly coated.
7. Add cheese
- Sprinkle cotija or feta cheese over the salad and gently mix.
8. Chill
- Refrigerate for at least 30 minutes before serving to allow flavors to blend.
9. Serve
- Stir gently before serving and garnish with extra cilantro, lime wedges, or cheese if desired.
Video
Notes
📝 Notes
- Pasta Choice: Short pasta like rotini, penne, or bowtie works best because it holds the creamy dressing well.
- Roasted Corn Flavor: For authentic street corn flavor, lightly char the corn in a skillet or on the grill before adding it to the salad.
- Cheese Option: Cotija cheese gives the most authentic taste, but feta cheese is a great substitute if cotija isn’t available.
- Spice Level: Add chili powder, smoked paprika, or a pinch of cayenne pepper for extra heat and smoky flavor.
- Creamy Dressing: The dressing usually combines mayonnaise, lime juice, and a little sour cream for a rich and tangy finish.
- Fresh Herbs: Chopped cilantro adds a bright, fresh taste that complements the corn and lime.
- Chill Before Serving: Refrigerate the salad for at least 30–60 minutes so the flavors blend together.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.
🍽️ Nutrition Facts (Per Serving)
Calories: 340 kcal |Carbohydrates: 38 g |
Fiber: 3 g |
Sugars: 6 g |
Protein: 9 g |
Fat: 17 g |
Saturated Fat: 4 g |
Cholesterol: 18 mg |
Sodium: 420 mg |
Potassium: 310 mg |
Calcium: 95 mg |
Iron: 1.6 mg ```