The Best 🌽 Love Mexican Street Corn Try this easy pasta salad recipe
A creamy, tangy pasta salad inspired by Mexican street corn (elote). Charred corn, cotija cheese, and a chili lime dressing come together in this easy side dish perfect for summer cookouts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (includes 30 minute chill)
- Yield: 8 to 10 servings
- Category: Salad, Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound short pasta, such as cavatappi or rotini
- 4 cups fresh or frozen corn kernels, about 4 ears of corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup fresh lime juice, about 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional for heat
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water.
- Char corn in a dry skillet or under the broiler until kernels are blackened in spots. Let cool, then cut kernels from cob if using fresh.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, and cayenne.
- Add pasta, corn, cotija cheese, cilantro, and red onion to the bowl. Toss to coat evenly. Season with salt and pepper.
- Refrigerate for at least 30 minutes before serving. Stir again before serving.
Notes
For a vegan version, use vegan mayo and sour cream. This salad keeps well in the fridge for up to 4 days.