Mexican Street Corn Pasta Salad
A refreshing pasta salad that captures the smoky, tangy flavors of elote combined with creamy cotija and a lime-chili dressing, perfect for picnics and BBQs.
Ingredients
Pasta Ingredients
- 8 ounces elbow macaroni
Vegetables and Corn
- 1 cup corn kernels fresh, frozen, or canned; grilling fresh corn adds the best flavor
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely chopped
- 1/2 cup cilantro chopped
Dressing Ingredients
- 1/4 cup mayonnaise
- 1/4 cup sour cream use Greek yogurt for a lighter option
- 2 tablespoons lime juice fresh is best
- 1 teaspoon chili powder smoked or regular
Cheese
- 1/2 cup cotija cheese crumbled; substitute feta if needed
Instructions
Preparation
- Bring a large pot of water to a boil and salt it generously. Add the elbow macaroni and cook until al dente according to package instructions (usually 7–9 minutes). Drain and rinse with cold water to stop cooking.
- Prepare the corn: If using fresh corn, grill the whole ears over medium-high heat until charred in spots (about 8–10 minutes), then cut kernels off the cob. For frozen corn, thaw and pat dry; for canned, drain and rinse.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper until smooth.
- In a large mixing bowl, combine the cooled pasta, corn kernels, halved cherry tomatoes, chopped red onion, cilantro, and crumbled cotija.
- Pour the dressing over the salad and toss gently until everything is coated evenly.
- Refrigerate at least 30 minutes before serving to let flavors meld.
- Taste and adjust salt, pepper, or lime if desired.
- Serve chilled with extra lime wedges for squeezing.
Notes
For dairy-free, use vegan mayo and a dairy-free yogurt and omit cotija. For more heat, add a pinch of cayenne or a diced jalapeño.