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Mexican Street Corn Pasta Salad pinterest

Mexican Street Corn Pasta Salad

This vibrant dish transforms the beloved Mexican street food elote into a refreshing pasta salad that's both familiar and excitingly different. Featuring chili-lime seasoning, creamy cotija cheese, and charred corn kernels, this fusion creation delivers the perfect balance of creaminess, tanginess, and subtle heat that will have everyone asking for your recipe.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine Fusion, Mexican
Servings 8 servings
Calories 375 kcal

Equipment

  • Large Skillet
  • Large Mixing Bowl

Ingredients
  

Pasta and Vegetables

  • 1 pound short pasta farfalle, rotini, or cavatappi
  • 4 cups fresh corn kernels from about 5-6 ears or frozen corn, thawed
  • 2 tablespoons olive oil divided
  • 1 red bell pepper diced
  • 1 jalapeño seeded and finely diced
  • 1/2 red onion finely diced
  • 1 cup cherry tomatoes halved
  • 1/3 cup fresh cilantro chopped (plus more for garnish)
  • 1 avocado diced

Chili-Lime Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt for a lighter option
  • 2 tablespoons lime juice approximately 1-2 limes
  • 1 teaspoon lime zest
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 clove garlic minced
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper

For Garnish

  • 1/2 cup crumbled cotija cheese substitute with feta if unavailable
  • 2 tablespoons fresh cilantro chopped
  • lime wedges for serving
  • Tajín seasoning or chili powder for sprinkling

Instructions
 

  • Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process. Toss with 1 tablespoon olive oil to prevent sticking and set aside to cool completely.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, add corn kernels in a single layer (you may need to work in batches). Allow the corn to cook undisturbed for 2-3 minutes until charred spots appear, then stir and continue cooking for another 2-3 minutes until corn is lightly charred throughout. Transfer to a plate to cool.
  • In a medium bowl, combine mayonnaise, sour cream, lime juice, lime zest, chili powder, cumin, smoked paprika, minced garlic, salt, and pepper. Whisk until smooth and well combined.
  • In a large mixing bowl, combine cooled pasta, charred corn, diced red bell pepper, jalapeño, red onion, cherry tomatoes, and chopped cilantro. Gently toss to distribute ingredients evenly.
  • Pour the chili-lime dressing over the pasta mixture and toss gently until everything is well coated. Add diced avocado and half of the cotija cheese, folding carefully to avoid mashing the avocado. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  • Just before serving, top with remaining cotija cheese, additional chopped cilantro, a sprinkle of Tajín or chili powder, and lime wedges on the side.

Notes

For meal prep, keep dressing separate and combine just before serving. Add avocado and cotija cheese at the last moment for best freshness.
If pasta absorbs dressing during storage, refresh with a splash of lime juice and a drizzle of olive oil.
For a healthier version, use whole wheat pasta and Greek yogurt instead of sour cream.

Nutrition

Calories: 375kcalCarbohydrates: 48gProtein: 9gFat: 18gSaturated Fat: 4gCholesterol: 15mgSodium: 285mgFiber: 5gSugar: 6g
Keyword Pasta Salad, Mexican Food, Street Corn, Elote, Summer Recipe, Potluck
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