Flavorful Elote Mexican Street Corn Pasta Salad Recipe Easy and Creamy
A creamy and smoky Mexican street corn inspired pasta salad that is quick, easy, and perfect for summer gatherings. Combines grilled corn, tangy lime, and a flavorful creamy sauce for a crowd-pleasing side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 12 ounces rotini or fusilli pasta
- 4 ears fresh corn, husked and grilled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 2 medium limes
- 1/4 cup finely chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 cup crumbled cotija cheese
- Salt and pepper to taste
- Optional: 1 small jalapeño, finely diced
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz of rotini pasta and cook according to package instructions, about 9-11 minutes until al dente. Drain in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Set aside to drain fully.
- While pasta cooks, preheat grill or grill pan to medium-high heat. Husk 4 ears of corn and place directly on the grill. Cook for 10-12 minutes, turning every 2-3 minutes until kernels are charred and smoky. Remove and let cool slightly.
- Using a sharp knife, carefully slice the kernels off the cob and place them in a large mixing bowl.
- In a separate bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, juice of 2 limes, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, salt, and pepper to taste. Stir in finely diced jalapeño if using.
- Add the cooled pasta to the bowl with corn. Pour the creamy sauce over and toss gently but thoroughly until everything is evenly coated.
- Fold in 1/4 cup chopped cilantro and 1/2 cup crumbled cotija cheese. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
- Cover and refrigerate for at least 30 minutes to let flavors meld before serving.
Notes
Do not overcook the pasta; al dente texture is best. Grill corn carefully to get even charring without burning. Mix sauce ingredients separately before combining with pasta and corn. Chill salad for at least 30 minutes or overnight for best flavor. Thin sauce with milk or lime juice if too thick. Remove jalapeño seeds for less heat.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Fat: 15
- Carbohydrates: 40
- Protein: 8
Keywords: elote, Mexican street corn, pasta salad, creamy sauce, grilled corn, summer recipe, easy pasta salad, crowd-pleaser