Description
This Mexican Street Corn Pasta Salad is a delicious fusion of creamy, smoky, and tangy flavors inspired by the classic Mexican street food, elote. Made with tender pasta, sweet corn, cherry tomatoes, jalapeño, and a zesty lime dressing, it’s topped with crumbled cotija cheese and fresh cilantro for an irresistible finish. Perfect for potlucks, BBQs, or a quick weeknight dinner, this salad is easy to make and packed with bold, fresh ingredients. It’s a crowd-pleasing dish that brings the vibrant flavors of Mexico to your table!
Ingredients
Scale
For the Salad:
- 12 oz (340g) pasta (fusilli, penne, or farfalle work well)
- 4 cups fresh or frozen corn kernels (about 4 ears of corn)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 1 avocado, diced (optional, for added creaminess)
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, juiced and zested
- Salt and pepper to taste
Instructions
- Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside. - Step 2: Prepare the Corn
If using fresh corn, grill or roast the corn on the cob for a smoky flavor. Once cooked, cut the kernels off the cob. If using frozen corn, simply thaw and pat dry. - Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), minced garlic, chili powder, smoked paprika, lime juice, and lime zest. Season with salt and pepper to taste. - Step 4: Combine the Salad
In a large mixing bowl, combine the cooked pasta, corn kernels, cherry tomatoes, red onion, jalapeño, and cilantro. Pour the dressing over the salad and toss until everything is well coated. - Step 5: Add the Finishing Touches
Gently fold in the crumbled cotija cheese and diced avocado (if using). Taste and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Americans
Nutrition
- Serving Size: Serves 6
- Calories: 420 kcal
- Sodium: 320mg
- Fat: 18g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
Keywords: Mexican Street Corn Pasta Salad Recipe