Description
This creamy Mexican Street Corn Pasta Salad transforms classic elote flavors into a refreshing side dish perfect for summer BBQs, potlucks, and family dinners. Charred corn, chili-lime dressing, and cotija cheese come together with tender pasta for a zesty, crowd-pleasing recipe that tastes even better chilled. Ready in 30 minutes and easy to customize with protein, veggies, or extra spice.
Course: Side Dish
Cuisine: Mexican-American
Keyword(s): Mexican Street Corn Pasta Salad, Sweet Corn Pasta Salad, Elote Pasta Salad
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Pasta Salad
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8 oz elbow macaroni or penne (or rotini for more sauce cling)
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3 cups sweet corn kernels (fresh or frozen)
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1 jalapeño pepper, seeded and minced (optional for heat)
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3 tbsp butter
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1/4 cup chopped cilantro leaves
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1/2 cup crumbled cotija cheese (or feta if needed)
For the Dressing
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1/2 cup mayonnaise (or half mayo, half sour cream)
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Juice from 1 lime (plus extra to taste)
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1/2 tsp chili powder
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1/4 tsp smoked paprika
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Salt and black pepper, to taste
Instructions
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Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water to stop the cooking and cool completely.
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Heat the butter in a large skillet over medium heat. Add the corn and cook 8–10 minutes, stirring occasionally, until charred and slightly caramelized. Remove from heat.
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Sprinkle the chili powder and smoked paprika over the warm corn and stir to coat evenly. Allow it to cool slightly.
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In a large mixing bowl, combine cooked pasta, seasoned corn, cilantro, cotija cheese, lime juice, mayonnaise, and jalapeño if using. Toss gently until well combined.
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Season with salt and black pepper to taste. Cover and refrigerate at least 30 minutes to allow flavors to meld. Serve chilled.
Notes
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Add more lime juice right before serving if flavors dull after chilling.
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Greek yogurt can replace part of the mayonnaise for a lighter version.
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For extra protein, add grilled chicken or black beans.
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Avoid overmixing to keep cotija pieces visible and textured.
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Calories: 320
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Fat: 19g
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Protein: 8g
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Carbohydrates: 32g
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Fiber: 3g
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Sodium: 320mg