Everything you love about Mexican street corn, or "elote", in pasta salad form! Pasta is tossed with charred corn, herbs and Cotija cheese in a creamy chili lime dressing. It's an easy recipe loaded with flavor & makes a great side dish for your next potluck or barbecue!
Elote, or Mexican Street Corn, is sold on street carts in Mexico as hot dogs are sold on the streets of New York City, and for good reason. This stuff is so good!
If you've never tried it, summer is the perfect time when there is an abundance of sweet corn for sale. The corn cob is grilled then brushed with a creamy mayo sauce and topped with Cotija cheese, chili powder & lime juice. It's truly one of the best summer side dishes.
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Why You'll Love This Recipe
- This recipe takes less than 30 minutes to make and will keep in the fridge for a few days making it a great make-ahead recipe
- This pasta salad incorporates all the flavors of the traditional elote made a little more filling with the addition of pasta. Combine these two summer side dishes together and it's like you've hit the jackpot!
- This recipe works with fresh, canned, or frozen corn making it an easy side dish option year-round!
Ingredients You'll Need
Here are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.
- Pasta - I like the shape of rotini. The spiral shape helps catch all the goodness, but of course any shape will do. Weigh the pasta vs. measuring it for accuracy.
- Corn - A few different options are listed below.
- Cotija cheese - Often described as a Mexican version of feta cheese. A crumbly, salty cheese that adds great flavor. Feta could also be substituted if you can't find Cotija.
- Tajin seasoning - A popular Mexican seasoning blend of chili peppers, lime and salt. Check out this site for a homemade Tajin seasoning.
How to Make Mexican Street Corn Pasta Salad
Step 1: Make the pasta - Cook the pasta according to the package instructions. When cooking noodles for pasta salad, I like to lean more towards the shorter side of the cooking time listed to avoid it getting too mushy.
After it's cooked and drained, rinse the pasta to stop the cooking and to rinse the starch off. This will ensure the pasta doesn't get gummy once it's cooled.
Step 2: Prep the corn -
- Skillet Method: In a skillet, heat olive oil over high heat. Add corn kernels and sauté for 4-5 minutes until heated through and starting to brown. Works with fresh corn cut off the cob, canned (drained and dried) or frozen (defrosted).
- Grill Method: Remove husks and silk from corn cobs. Brush cobs with olive oil place cobs on a grill over high heat. Rotate cobs until all sides are nicely charred, about 8-10 minutes. Allow corn to cool then cut kernels off the cob.
- Buy frozen (defrost) or canned fire-roasted corn - Does the work for you! Great for a quick addition and year-round option.
Step 3: Chili lime dressing - Whisk together mayo, sour cream, lime juice, salt and Tajin.
Step 4: Assemble - Add corn, cilantro and green onions to the bowl with cooked pasta. Add dressing and mix until evenly coated and combined. Mix in Cotija cheese. Sprinkle extra Tajin on top, if desired.
How to Serve & Store
Serve as a side dish at your next dinner, potluck or party. Pairs great with grilled meat like chicken or shrimp.
This pasta salad will keep in the refrigerator for 3-4 days. Pull it out of the fridge and give it a good stir before serving. You may notice the salad becomes drier after storing. If this becomes an issue, add some extra lime juice or mayo and stir it in.
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Mexican Street Corn Pasta Salad
Ingredients
- 3 cups dry pasta see notes below
- 2 cups corn kernels see notes below
- ¼ cup green onions chopped
- ½ cup cilantro chopped
- ½ cup sour cream
- ½ cup mayo
- 1 tbsp. lime juice
- 1 tsp. Tajin seasoning
- ½ tsp. salt
- ½ cup Cotija cheese
Instructions
- Cook pasta according to package instructions, being sure to salt the water. Drain and rinse well under cold water. Add to a large bowl and set aside.3 cups dry pasta
- Prep corn - see notes below.2 cups corn kernels
- Add corn to the bowl with pasta. Mix in chopped green onions and cilantro.¼ cup green onions, ½ cup cilantro
- In a separate bowl whisk together sour cream, mayo, lime juice, salt and Tajin seasoning. Pour over pasta and mix well.½ cup sour cream, ½ cup mayo, 1 tbsp. lime juice, 1 tsp. Tajin seasoning, ½ tsp. salt
- Mix in Cotija cheese and serve. Sprinkle extra Tajin seasoning on top, if desired. Store in an airtight container in the fridge for 3-4 days.½ cup Cotija cheese
Notes
- 12 oz. of any dry pasta will work. I prefer rotini, but farfalle (bowties), penne, or fusilli are all good options.
Janice C says
Delicious! I didn’t have any green onions but substituted a finely diced shallot. We also sprinkled a little Tajin on it before serving for an added kick.
Ashley says
So glad you enjoyed it! Thanks for the feedback!
Ashley says
Made this as a side for my son’s first birthday. He loved it just as much as the adults did! Several people asked for the recipe and I was so happy to send them your way! 😃
Ashley says
Thanks so much for the feedback! I’m glad all your guests enjoyed it!
Dani Bradrick says
Would like to serve it hot or cold. Do you think that this would be a good dish either way?
Ashley says
I would serve it cold. With mayo in the dressing heating it could cause the mayo to separate creating an unappetizing texture. Hope this helps!