Mexican Street Corn Pasta Salad

Overhead view of pasta salad in a white bowl sitting on a wooden tray. A yellow towel in the bottom left corner and cilantro and half a lime in the top left corner.

Ashley Leonard

Mexican Street Corn Pasta Salad

3.88 from 8 votes

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!

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Prep Time 25

Total Time 25

Servings: 8 servings

Course: Side Dish

Cuisine: Mexican

Ingredients Method Notes

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

Method

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

1. Pasta:

12 oz. of any dry pasta will work. I prefer rotini, but farfalle (bowties), penne, or fusilli are all good options.

2. Corn:

Skillet Method: In a skillet, heat 1 tbsp. 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.

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