Creamy Elote Mexican Street Corn Pasta Salad
A creamy, smoky, and tangy pasta salad inspired by Mexican street corn, perfect for summer BBQs and quick weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 8 ounces elbow macaroni or small pasta shapes
- 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
- If using fresh corn, slice the kernels off 4 ears. Heat a skillet or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until spots turn golden and slightly blackened, about 5-7 minutes. If using frozen corn, thaw completely and pat dry before charring. Transfer the corn to the bowl with pasta.
- Finely dice 1/2 cup red bell pepper and 1/4 cup red onion. Chop 1/2 cup fresh cilantro. Add these to the pasta and corn mixture.
- In a smaller bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Mexican crema or sour cream, 1 cup crumbled cotija cheese, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika (optional), and 1/4 teaspoon garlic powder. Taste and season with salt and pepper as needed.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a gentle stir and add a final sprinkle of cotija and cilantro for garnish.
Notes
If the dressing is too thick, loosen with a splash of milk or more lime juice. Avoid overcooking the corn to maintain some bite and smoky flavor. Charring the corn is essential for authentic flavor; use a skillet, grill pan, or broiler. For vegan versions, substitute mayo and crema with plant-based alternatives and use nutritional yeast instead of cotija cheese.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 320
- Fat: 18
- Carbohydrates: 30
- Fiber: 3
- Protein: 8
Keywords: elote, Mexican street corn, pasta salad, creamy pasta salad, summer BBQ, easy pasta salad, cotija cheese, smoky pasta salad