Mexican Street Corn Pasta Salad (Elote Pasta Salad)
Ingredients
For the Salad
- 12 oz (340 g) rotini pasta
- 3 cups corn kernels (fresh, grilled, frozen, or canned)
- 1 cup crumbled cotija cheese (or feta)
- ½ cup chopped fresh cilantro
- 2 green onions, sliced
- 1 jalapeño, finely diced (optional)
For the Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
Garnish
- Extra cotija cheese
- Chili powder or Tajín seasoning
- Fresh cilantro
- Lime wedges
Instructions
- Cook the Pasta
- Cook rotini according to package directions until al dente.
- Drain and rinse with cold water. Let cool completely.
- Prepare the Corn
- Grill the corn until lightly charred, then cut the kernels from the cob.
- If using frozen or canned corn, sauté in a hot skillet for 5–7 minutes until slightly charred.
- Make the Dressing
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
- Assemble the Salad
- Add the cooled pasta, corn, cotija cheese, cilantro, green onions, and jalapeño to the dressing.
- Toss until everything is evenly coated.
- Garnish & Serve
- Top with extra cotija cheese, cilantro, and a sprinkle of chili powder or Tajín.
- Chill for at least 30 minutes before serving for the best flavor.
Tips
- Add grilled chicken or shrimp for a complete meal.
- For extra smoky flavor, grill both the corn and jalapeños.
- This salad tastes even better after a few hours in the refrigerator.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 8–10
