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Creamy Mexican Street Corn Pasta Salad

Close-up of a creamy street corn pasta salad featuring charred corn kernels, cotija cheese, and red onion.
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This street corn pasta salad brings the smoky, tangy flavors of Elote to your picnic or BBQ. It features charred corn, Cotija cheese, and a creamy chili-lime dressing.

Ingredients

Scale
  • 1 pound rotini or small shell pasta
  • 2 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup Cotija cheese, crumbled, plus more for topping
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to stop cooking. Set aside.
  2. If using fresh or frozen corn, heat the olive oil in a skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are lightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
  3. While the corn cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chili powder, cumin, smoked paprika, salt, and pepper until smooth.
  4. In a large bowl, combine the cooled pasta, charred corn, diced red onion, and minced jalapeño (if using).
  5. Pour the dressing over the pasta mixture. Add the 1/4 cup of crumbled Cotija cheese and the chopped cilantro.
  6. Toss everything gently until the pasta and vegetables are evenly coated with the creamy dressing.
  7. Taste and adjust seasoning, adding more salt, pepper, or lime juice if needed.
  8. Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. This salad is great for meal planning and works well as a make ahead pasta salad.
  9. Before serving, sprinkle with extra Cotija cheese. If you are looking for alternatives to traditional cooking methods, this recipe avoids the need for a sous-vide precision cooker.

Notes

  • For an extra smoky flavor, you can grill the corn cobs instead of pan-charring the kernels.
  • If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.
  • This salad pairs well with grilled chicken or fish, or it stands alone as a satisfying vegetarian option. If you are interested in structured eating, this recipe fits well within many meal planning strategies.

Nutrition

Find it online: https://kitchenuser.net/street-corn-pasta-salad-recipe/