Mexican Street Corn Pasta Salad – Creamy & Bold Summer Favorite
Mexican Street Corn Pasta Salad is a creamy, smoky side dish inspired by traditional elote. Made with charred corn, lime, queso fresco, and tender pasta, this vibrant salad is perfect for BBQs and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
12 ounces short pasta (rotini or penne)
3 cups corn kernels (grilled or charred)
1/2 cup mayonnaise
1/2 cup Mexican crema or sour cream
1/2 cup crumbled queso fresco or cotija
1 small red onion, diced
1/2 cup fresh cilantro, chopped
1 jalapeño, diced (optional)
Juice of 2 limes
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
1. Cook pasta in salted water until al dente. Drain and cool.
2. Char corn in a skillet or grill until lightly blistered. Cool.
3. Whisk mayonnaise, crema, lime juice, chili powder, paprika, garlic powder, salt and pepper.
4. Combine pasta and corn in a large bowl.
5. Add dressing and mix gently.
6. Fold in queso fresco, red onion, cilantro, and jalapeño.
7. Refrigerate for at least 1 hour before serving.
8. Garnish with extra cheese and chili powder before serving.
Notes
Use fresh grilled corn for best flavor.
Chill for at least one hour for deeper flavor.
Add extra lime juice before serving if needed.
Store in airtight container up to 3 days.
Find it online: https://www.claricerecipes.com/mexican-street-corn-pasta-salad/