Mexican Street Corn Pasta Salad

The first time I had elote was from a street cart in Chicago, and I couldn't believe how something so simple could taste so extraordinary. I spent the next summer trying to recreate that magic in my kitchen, eventually realizing those flavors work brilliantly in pasta salad form. Now it's the dish everyone actually wants at potlucks, and I've learned to always make extra.

I brought this to a friend's rooftop barbecue last July, and honestly, I was just trying to use up corn from my CSA box. Within ten minutes, three people asked for the recipe, and someone actually texted me about it two days later. Now whenever there's a summer gathering, I get a very specific text that reads 'you know the one.'

Ingredients

• 350 g (12 oz) short pasta: Penne, fusilli, or rotini work best because those ridges and curves hold onto the creamy dressing
• 2 cups corn kernels: Fresh cut from cobs is ideal, but thawed frozen corn works perfectly fine when sweet corn isn't in season
• ½ small red onion: Finely diced so you get little bursts of sharpness without overwhelming bites of raw onion
• 1 small red bell pepper: Adds sweetness and a gorgeous pop of color that makes the whole dish look vibrant
• ¼ cup fresh cilantro: Don't skip this, it provides the fresh herbal brightness that cuts through the rich dressing
• 2 green onions: Thinly sliced, they bring a milder onion flavor that plays nicely with the cilantro
• 90 g (⅓ cup) mayonnaise: The base that makes everything rich and creamy, just like traditional elote
• 90 g (⅓ cup) sour cream: Adds tang and lightens the mayonnaise slightly so it's not too heavy
• 60 g (½ cup) cotija cheese: This salty crumbly cheese is nonnegotiable for authentic flavor, though feta works in a pinch
• 1 clove garlic: Minced fresh garlic gives you that background bite you won't get from powder
• 1 lime: You'll need both the zest for aromatic intensity and the juice for bright acidity
• 1 tsp chili powder: Provides gentle warmth without making it too spicy for kids or sensitive eaters
• ½ tsp smoked paprika: This is what gives the dressing that slightly smoky depth reminiscent of grilled corn
• ½ tsp ground cumin: Just enough to add earthiness and round out the spice blend
• Salt and black pepper: Season generously but taste first since cotija is naturally salty

Instructions

Cook and cool the pasta:

Boil the pasta in salted water until al dente, then drain and rinse under cold water until completely cool. This stops the cooking and prevents the pasta from becoming mushy when mixed with the dressing.

Char the corn:

Heat a large skillet over mediumhigh heat and add the corn kernels, cooking for 34 minutes until they develop dark spots and a roasted flavor. Let it cool completely so it doesn't wilt the other ingredients.

Whisk the dressing:

In a large bowl, combine the mayonnaise, sour cream, cotija, garlic, lime zest, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Whisk until completely smooth and creamy.

Combine everything:

Add the cooled pasta, charred corn, red onion, bell pepper, cilantro, and green onions to the bowl. Toss thoroughly until every piece of pasta is coated in dressing.

Season and adjust:

Taste the salad and add more salt, pepper, or lime juice if it needs more brightness or balance. Remember that flavors will intensify as it chills.

Garnish generously:

Transfer to a serving platter and top with extra crumbled cotija, fresh cilantro, a sprinkle of chili powder or Tajín, and lime wedges for squeezing.

Pin It

My sister-in-law initially looked skeptical when she saw me mixing mayonnaise into pasta, but then she went back for thirds and took the leftovers home. Sometimes the most unlikely combinations end up being the ones people can't stop eating.

Making It Ahead

This pasta salad actually improves after a few hours in the refrigerator as the dressing seeps into the pasta and the flavors meld together. You can make it up to a day in advance, but give it a good stir before serving since the dressing tends to settle at the bottom.

Customizing the Heat Level

The recipe as written is mild enough for kids, but you can easily crank up the spice if that's your preference. Try adding diced jalapeño to the vegetable mix or stirring in your favorite hot sauce until it reaches your desired heat level.

Serving Suggestions

This salad shines alongside grilled meats, tacos, or as part of a larger summer spread. It's substantial enough to work as a light main dish for lunch, especially when topped with some grilled shrimp or shredded chicken.

• Set out extra lime wedges so guests can brighten their portion to taste
• Keep the garnish ingredients separate and add them right before serving for maximum freshness
• If serving outdoors, place the bowl over ice to keep it chilled in warm weather

Pin It

Every time I serve this, someone asks why they've never thought to put elote flavors in pasta salad, and honestly, neither had I until that street cart moment. Sometimes the best ideas come from letting two delicious things collide.

Questions & Answers

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or rotini hold the dressing well and complement the textures of the vegetables.

→ Can I use frozen corn?

Yes, thawed frozen corn works well and can be sautéed to achieve the slight char that adds extra flavor.

→ How can I add a spicy kick?

Incorporate diced jalapeño or a splash of hot sauce into the dressing to taste.

→ Is there a dairy-free alternative for the dressing?

Try substituting mayonnaise and sour cream with dairy-free versions or Greek yogurt if preferred.

→ Can this dish be prepared in advance?

Yes, it can be made a day ahead. Just stir well before serving to ensure all flavors are well combined.

→ What garnishes enhance the dish?

Extra cotija cheese, fresh cilantro, lime wedges, and a sprinkle of chili powder or Tajín add extra brightness and flavor.