Description

When it comes to cookouts, potlucks, or weekday dinners, Mexican Street Corn Pasta Salad delivers the perfect combination of smoky, creamy, tangy, and spicy flavors. Drawing inspiration from the beloved elote, this salad takes all the best parts of street corn grilled corn, chili powder, cotija cheese, and creamy dressing and marries them with tender pasta for a dish that’s bold and irresistible.

Ingredients

Scale

3 cups cooked pasta (elbow macaroni or rotini work well)

2 cups grilled corn kernels (fresh, canned, or frozen)

½ cup crumbled Cotija cheese (or feta as an alternative)

½ cup chopped red onion

½ cup diced red bell pepper

1 jalapeño, seeded and finely diced

½ cup chopped fresh cilantro

½ cup mayonnaise

¼ cup sour cream

Juice of 1 lime (about 2 tablespoons)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon garlic powder

Salt and pepper to taste

Instructions

Cook the Pasta: Boil pasta in salted water according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
Grill or Roast the Corn: If using fresh corn, grill the ears over medium heat until slightly charred, then cut off the kernels. For canned or frozen corn, sauté in a hot skillet until golden brown and caramelized.
Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper until smooth and well-blended.
Assemble the Salad: In a large bowl, combine the cooked pasta, grilled corn, red onion, bell pepper, jalapeño, and cilantro. Pour the dressing over the mixture and toss thoroughly to coat every ingredient.
Add the Cheese: Fold in the crumbled Cotija cheese. Taste and adjust seasoning with more lime juice, salt, or chili powder as needed.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature with additional cheese and cilantro on top.

Notes

Make Ahead: This salad can be made a day in advance. Add fresh cilantro right before serving for the best flavor.
Vegan Option: Substitute vegan mayo and plant-based sour cream; use dairy-free cheese or omit it.
Storage: Store in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish / Salad
Method: Boiling, Sautéing
Cuisine: Mexican-American Fusion

Nutrition

Serving Size: 1 cup (approx.)
Calories: 420
Sugar: 6g
Sodium: 580mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 9g
Cholesterol: 25mg