Creamy Elote Mexican Street Corn Pasta Salad
A creamy, tangy, and zesty pasta salad inspired by Mexican street corn, combining smoky, spicy, and cheesy flavors with tender pasta and sweet corn kernels. Perfect for warm weather and quick meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings as a side dish or 4 servings as a main course 1x
- Category: Salad
- Cuisine: Mexican
Ingredients
Scale
- 12 ounces rotini or fusilli pasta
- 3 cups fresh corn kernels (about 4 ears) or frozen, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces rotini pasta and cook according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add 3 cups fresh or thawed corn kernels and sauté for 4-5 minutes, stirring occasionally, until corn begins to lightly brown and caramelize. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, juice of 2 limes, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika (optional), 2 cloves minced garlic, salt, and pepper to taste.
- Add the cooled pasta and sautéed corn to the dressing. Toss gently to coat evenly. Fold in 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro.
- Cover and refrigerate the pasta salad for at least 30 minutes before serving. Stir gently before plating.
Notes
Use fresh corn when in season for best sweetness and texture; frozen corn works well if thawed and dried. Rinsing pasta after cooking prevents clumping and keeps it cool for the salad. For extra smoky flavor, grill corn before cutting kernels. If salad feels dry after chilling, add a splash of olive oil or extra lime juice. Let salad chill at least 30 minutes to meld flavors.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 320
- Sugar: 4
- Sodium: 350
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
Keywords: Mexican street corn, elote, pasta salad, creamy pasta salad, summer salad, easy pasta recipe, rotini pasta, cotija cheese, lime dressing