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Creamy Mexican Street Corn Pasta Salad

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A flavorful pasta salad inspired by Mexican street corn, featuring a tangy elote sauce with mayo, lime, chili, and cotija cheese, tossed with smoky grilled corn and tender pasta. Perfect for summer parties and potlucks.

Ingredients

Scale
  • 8 ounces rotini or elbow macaroni pasta
  • 3 cups fresh corn kernels (about 4 ears), grilled or roasted
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup finely diced red onion
  • 1/2 cup diced red bell pepper (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (full-fat or Greek yogurt as substitute)
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup crumbled cotija cheese
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. Preheat grill or grill pan to medium-high heat. Brush corn ears lightly with oil and grill, turning occasionally, until charred in spots, about 8-10 minutes. Let cool slightly, then slice kernels off the cob. If using frozen corn, thaw and pat dry before sautéing in a hot pan until slightly charred.
  3. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth. Stir in crumbled cotija cheese. Season with salt and pepper to taste.
  4. In a large mixing bowl, combine cooled pasta, grilled corn kernels, chopped cilantro, diced red onion, and optional red bell pepper. Pour the tangy elote sauce over the top.
  5. Gently toss everything together until evenly coated with the sauce. Cover and refrigerate for at least 30 minutes to let flavors meld.
  6. Before serving, stir the salad and sprinkle extra cotija cheese and cilantro on top. Serve chilled or at room temperature.

Notes

Do not overcook pasta; rinse with cold water to stop cooking and reduce stickiness. Char corn well for smoky flavor. Adjust lime juice and chili powder to taste. Chill salad for best flavor. Add cotija cheese garnish just before serving to keep it fresh. Vegan and gluten-free adaptations available.

Nutrition

Keywords: Mexican street corn, pasta salad, elote sauce, creamy pasta salad, summer salad, grilled corn, cotija cheese, tangy sauce

Find it online: https://milaspoon.com/creamy-mexican-street-corn-pasta-salad-recipe-easy-tangy-elote-sauce-guide/