Mexican Street Corn Pasta Salad
A creamy, smoky, and tangy cold pasta salad inspired by Mexican elote. Charred corn, cotija cheese, chili-lime dressing, and tender pasta come together in 30 minutes for the perfect make-ahead lunch or side dish.
Equipment
- Large pot
- Skillet
- Large Mixing Bowl
- Colander
Ingredients
- 3 cups rotini or elbow pasta, dry
- 3 cups corn kernels, fresh or frozen about 3 ears if using fresh
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt plus more to taste
- 1/3 cup red onion, finely diced
- 1/3 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1 jalapeño, seeded and minced optional
- lime wedges for serving
Instructions
- Cook the pasta in a large pot of well-salted boiling water until just al dente. Drain and rinse immediately under cold water.
- Char the corn by heating olive oil in a skillet over medium-high heat. Add corn in a single layer and cook without stirring for 2 minutes, then stir once and cook another 2 minutes until charred. Remove from heat and let cool.
- Make the dressing by whisking together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt until smooth. Taste and adjust seasoning.
- Combine the cooled pasta, charred corn, red onion, jalapeño, and most of the cilantro in a large bowl. Pour the dressing over everything and toss to coat evenly.
- Fold in the cotija cheese gently. Refrigerate for at least 20 minutes before serving.
- Serve topped with remaining cilantro, extra cotija, and lime wedges on the side.
Notes
- Pasta can be cooked up to one day ahead and stored dry in the fridge.
- If the salad dries out after chilling, stir in a small spoonful of mayo and a squeeze of lime.
- Cotija can be replaced with feta cheese for a similar texture.
- Keeps refrigerated in an airtight container for up to 4 days.