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–+ servings
Benjamin

Mexican Street Corn Pasta Salad is a must-try dish!

A bold twist on elote, this Mexican Street Corn Pasta Salad features roasted corn, creamy dressing, lime juice, and crumbled cotija cheese for a tangy, spicy side that's the star of any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta elbow or rotini
  • 2 cups corn grilled, roasted, or frozen and thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • 1/2 cup crumbled cotija cheese or feta
  • Salt and pepper to taste
  • Optional: diced jalapeños for heat

Method
 

  1. Cook pasta according to package instructions. Drain and rinse.
  2. In a large bowl, mix mayo, sour cream, lime juice, chili powder, salt, and pepper.
  3. Add the pasta, corn, cilantro, and jalapeños (if using). Mix well.
  4. Stir in cotija cheese or sprinkle on top before serving.
  5. Chill for 30 minutes before serving.

Notes

  • Add grilled chicken for a heartier version.
  • If using canned corn, drain and lightly pan-sear for better flavor.
  • Can be served warm or cold.

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