Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

8 servings
This Mexican street corn pasta salad takes the vibrant flavors of elote and transforms them into a creamy, irresistible pasta dish. Every bite is a delightful fusion of smoky grilled corn, tangy lime, a hint of chili, and rich creaminess.

Ingredients

  • sour cream
    ¾ c
  • mayonnaise
    ¾ c
  • limes

    juiced

    1 ½
  • salt
    ¾ tsp
  • garlic powder
    ½ tsp
  • onion powder
    ½ tsp
  • cayenne pepper
    ¼ tsp
  • medium sized pasta
    1 lb
  • tbs butter
    2
  • corn
    4 ears
  • red bell pepper

    fine diced

    1 small
  • avocado

    diced

    1 large
  • tbs cilantro

    chopped

    3
  • cotija cheese

    crumbled + more for topping

    ½ c
  • garnish: tajin seasoning

    cotija + cilantro

Directions

  1. 1

    Cook the pasta al dente according to package directions. Drain and set aside. I drizzle on some olive oil and toss to prevent the pasta from sticking together.

  2. 2

    In a small bowl, whisk together the sour cream, mayonnaise, zest of 1/2 lime, lime juice, salt, garlic powder, onion powder and cayenne pepper until smooth and uniform. Taste the dressing and make sure it is satisfactory to your preference and palate. Adjust with salt or lime juice if needed.

  3. 3

    Grill or pan sear your corn ears in the butter. Shave/slice the corn off of the corn ears.

  4. 4

    In a large bowl, add in the pasta, corn, bell pepper, avocado, cilantro, cotija, dressing and toss until all is coated. Top with cilantro, cotija and Tajin.

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

30 min8 servings281 cal

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About this Recipe

Craving the vibrant, smoky flavors of Mexican street corn transformed into a satisfying meal? This Mexican Street Corn Pasta Salad recipe delivers authentic taste with incredible ease, perfect for any gathering. In just 30 minutes, you'll have a dish that brings the festive spirit of elote right to your table.

What makes this dish shine is its delightful fusion: smoky grilled corn kernels meet tangy lime, a subtle hint of chili from cayenne pepper, and rich creaminess from a blend of sour cream and mayonnaise. It’s the beloved street corn experience, reimagined as an irresistible pasta salad that effortlessly serves eight, making it ideal for sharing.

Prepare for a symphony of textures and tastes with every forkful. You'll experience tender, medium-sized pasta alongside the signature pop of sweet corn, crisp bits of finely diced red bell pepper, and creamy avocado. Everything is enveloped in a zesty, chili-spiced dressing that perfectly balances the savory notes of crumbled cotija cheese. This salad is designed to be approachable for any home cook, yielding a complex-tasting dish that’s remarkably simple to assemble.

Easily adapt this creamy Mexican Street Corn Pasta Salad to your pantry or preferences. While fresh corn is key to that smoky flavor, you could consider charring frozen corn in a hot pan if fresh ears aren't available. For an extra kick, feel free to slightly increase the cayenne pepper, or for a milder profile, omit it. If cotija cheese is hard to find, a salty, crumbly feta cheese can offer a similar tangy zest in a pinch.

This vibrant pasta salad is an ideal choice for summer potlucks, family lunches, or as a flavorful side dish to complement your next barbecue. Garnish generously with extra crumbled cotija cheese, fresh cilantro, and a sprinkle of Tajin seasoning for that authentic street food flair and an extra layer of zest.

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