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Creamy Mexican Street Corn Pasta Salad (Elote-Style)

A creamy, flavorful pasta salad inspired by Mexican street corn with roasted corn, cotija cheese, and zesty lime.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side, Snack
Cuisine: American, Mexican
Calories: 320

Ingredients
  

Pasta Salad
  • 12 oz short pasta rotini, penne, or shells
  • 2 cups corn kernels fresh or frozen
  • 1 red bell pepper diced
  • 2 green onions sliced
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese crumbled
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional
  • salt and black pepper to taste
  • 1/4 cup fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Mixing bowls
  • Skillet
  • Whisk
  • Measuring cups

Method
 

  1. Cook pasta according to package instructions until al dente. Drain and rinse with cold water.
  2. Heat a skillet over medium-high heat and sauté corn kernels for 5–7 minutes until slightly charred.
  3. In a large bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, garlic powder, cayenne, salt, and pepper.
  4. Add cooked pasta, corn, red bell pepper, and green onions. Toss to combine with dressing.
  5. Fold in cotija cheese, reserving a small amount for topping. Garnish with cilantro and remaining cheese.
  6. Chill for 30 minutes before serving for best flavor. Serve with lime wedges.

Notes

For extra smoky flavor, grill corn instead of sautéing.