Description
Mexican Street Corn Pasta Salad is a flavorful, creamy, and tangy pasta dish inspired by traditional Elote, blending the smoky sweetness of grilled corn with a zesty dressing made from mayonnaise, sour cream, lime, and spices. Tossed with rotini pasta, fresh vegetables, and crumbly Cotija cheese, this salad offers a perfect balance of textures and vibrant Mexican flavors, making it an excellent choice for BBQs, potlucks, or easy weeknight meals.
Ingredients
Scale
Pasta and Vegetables
- 8 oz rotini or fusilli pasta
- 1 ½ cups corn kernels (grilled or roasted preferred)
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
Cheese
- ½ cup Cotija cheese, crumbled
Dressing
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- Juice of 1 lime
- 1 tsp chili powder
- ¼ tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini or fusilli according to package instructions until al dente. Drain the pasta and rinse thoroughly under cold water to stop the cooking process. Set aside to cool.
- Prepare the dressing: In a large mixing bowl, combine the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Whisk together until the mixture is smooth and well blended to form the creamy Elote-inspired dressing.
- Mix the salad ingredients: To the bowl with the dressing, add the cooled pasta, grilled or roasted corn kernels, diced red bell pepper, finely chopped red onion, chopped fresh cilantro, and crumbled Cotija cheese.
- Toss the salad: Gently toss all the components together until the pasta and veggies are evenly coated with the dressing and the Cotija cheese is well distributed throughout.
- Chill and serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and develop fully. Before serving, garnish with extra Cotija cheese, a sprinkle of chili powder, and additional cilantro if desired.
Notes
- Grilling or roasting the corn kernels enhances the smokiness and adds authentic Elote flavor.
- If Cotija cheese is unavailable, feta or Parmesan cheese can be used as a substitute, though Cotija is recommended for true flavor.
- This salad can be made ahead and stored in the refrigerator for up to 2 days for best flavor.
- Perfect as a side dish for grilled meats, tacos, or burgers, or as a light vegetarian main dish.
- For added protein, serve with grilled chicken, black beans, or shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn pasta salad, Elote pasta salad, grilled corn pasta, rotini pasta salad, creamy Mexican pasta salad, summer pasta salad, BBQ side dish, vegetarian pasta salad
