Okay, so everyone keeps asking for this recipe, so I’m finally writing it down. I made this Mexican Street Corn Pasta Salad for a cookout a while back and it was gone before I even got a second scoop. It’s basically everything you love about elote—the smoky corn, the creamy sauce, that tangy lime—but turned into a pasta salad that you can actually eat as a whole meal. The most important part, and don’t skip this, is getting a good char on the corn. It makes all the difference. That and using way more lime juice than you think you need.

The Shopping List for Street Corn Pasta Salad

The list looks like a lot, but it’s mostly spices and simple stuff. It all comes together, I promise.

1 lb of some kind of short pasta. I use rotini because the spirals grab all the sauce.

4 ears of fresh corn. Seriously, don’t use frozen for this.
A little olive oil

1/2 cup mayonnaise
1/2 cup sour cream

1/2 cup cotija cheese, crumbled up, plus extra for the end
A big handful of fresh cilantro, chopped
1 jalapeño, chopped super small (I scrape the seeds out, but you do you)

1/4 cup red onion, also chopped super small
2 garlic cloves, minced
Juice from 1 whole lime. Make sure it’s a juicy one.

1 tsp chili powder
1/2 tsp smoked paprika (the smoked part is important!)
Salt and black pepper

How You Make It

Step 1: Cook your pasta

Get a big pot of water boiling and throw a good amount of salt in there. Cook the pasta but check it a minute or two before the box says it’s done. You want it to have a little bite. Drain it, run some cold water over it to cool it down, and set it aside.

Step 2: Char the corn

Get your grill going or just use a pan on the stove if you have to. Rub the corn with a little olive oil and throw it on the heat. Turn it every few minutes. You want it to get blistered and a little blackened in spots. That’s not burnt, that’s flavor. Once it looks good, let it cool on the cutting board for a bit so you can handle it, then slice the kernels off.

Step 3: The dressing

Grab the biggest bowl you own. Dump in the mayo, sour cream, cotija, cilantro, jalapeño, red onion, garlic, lime juice, chili powder, and smoked paprika. Stir it all up. It should look like a creamy, speckled sauce.

Step 4: Put it all together

Now add the cooked pasta and the corn kernels to that big bowl of dressing. Fold everything together gently. You’re not trying to beat it up, just get everything coated. Give it a taste. Does it need more salt? More lime? Add what you think it needs.

Step 5: The hard part… waiting

Cover the bowl and put it in the fridge for at least half an hour. I know, it’s tough. But something magic happens in there as all the flavors hang out. Don’t skip this. When you’re ready to eat, give it another quick stir and throw some more cotija and cilantro on top. It just looks better that way.

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Honestly, I make this Mexican Street Corn Pasta Salad all the time because it’s easy and it’s the one thing everyone always loves. It’s got a lot going on in the best way possible. It’s my official “bring a dish” contribution for the foreseeable future. Hope you make it and like it as much as I do. Let me know if you try it.

8 servings

Mexican Street Corn Pasta Salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

Your new favorite pasta salad. Smoky grilled corn and rotini pasta tossed in a creamy, tangy elote-inspired dressing with cotija cheese and lime.

Ingredients

1 lb rotini pasta
4 ears fresh corn

1 tbsp olive oil
1/2 cup mayonnaise
1/2 cup sour cream

1/2 cup crumbled cotija cheese plus extra
1/2 cup chopped fresh cilantro
1 jalapeño seeded and minced

1/4 cup minced red onion
2 garlic cloves minced
1 lime juiced

1 tsp chili powder
1/2 tsp smoked paprika
Salt and black pepper

Instructions

Step 1

Get a big pot of salty water boiling. Cook the pasta but pull it out a minute early so it still has a bite. Drain it and rinse with cold water so it doesnt get sticky.

Step 2

Rub the corn with olive oil. Grill it on a hot grill or pan for about 10 minutes. Turn it a few times so it gets blackened spots all over. Let it cool then slice the kernels off the cob.

Step 3

Grab a huge bowl. Dump in the mayo sour cream cotija cilantro jalapeño red onion garlic lime juice and all the spices. Stir it up real good.

Step 4

Add the cool pasta and the corn to the bowl. Fold it all together nice and easy. Give it a taste and add salt and pepper if it needs it.

Step 5

Cover the bowl and let it chill in the fridge for at least 30 minutes. This is important dont skip it. Before you serve it give it a stir and throw more cotija and cilantro on top.

Notes

want it spicier leave some jalapeño seeds in

tastes even better the next day

swap the sour cream for greek yogurt if you want

don't use frozen corn you'll lose the smoky flavor

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 300Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 22mgSodium: 281mgCarbohydrates: 29gFiber: 2gSugar: 3gProtein: 7g

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