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Mexican Street Corn Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 27 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

This Mexican Street Corn Pasta Salad combines the smoky, charred flavors of traditional elote with tender elbow macaroni in a creamy, tangy dressing. Perfect for summer gatherings or potlucks, this vibrant salad is easy to prepare and bursting with fresh ingredients like cotija cheese, cilantro, and jalapeño for a mild kick. It’s a delightful vegetarian dish that pairs well as a side or can be enhanced with protein for a full meal.

Ingredients

Pasta and Corn

  • 12 oz elbow macaroni or small pasta of choice
  • 3 cups corn kernels (fresh, canned, or thawed frozen)
  • 1 tablespoon olive oil

Crema Dressing

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Mix-ins and Garnish

  • ½ cup crumbled cotija cheese
  • ¼ cup chopped fresh cilantro
  • ¼ cup finely chopped red onion
  • 1 jalapeño pepper, seeded and diced (optional)

Instructions

  1. Cook Pasta: Prepare the pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process. Set aside to cool.
  2. Char the Corn: Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until the corn is slightly charred and fragrant. Remove from heat and allow to cool.
  3. Mix Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
  4. Combine Salad Ingredients: Add the cooked pasta, charred corn, crumbled cotija cheese, chopped cilantro, red onion, and diced jalapeño (if using) to the dressing. Toss gently but thoroughly until everything is evenly coated.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving. Give it a final toss before plating.

Notes

  • Substitute Greek yogurt for sour cream to lighten the salad.
  • Use frozen fire-roasted corn to add extra smoky flavor and save cooking time.
  • Add grilled chicken or black beans for a protein boost, transforming the salad into a complete meal.

Find it online: https://slsrecipes.com/mexican-street-corn-pasta-salad-recipe-3/