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Elote Pasta Salad Creamy Mexican Street Corn
Laura

Elote Pasta Salad Creamy Mexican Street Corn

A creamy, tangy, and colorful pasta salad inspired by Mexican street corn, perfect for taco night, BBQs, and potlucks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Mexican-inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces short pasta rotini, shells, or bowties
  • 2 cups corn kernels fresh, frozen, or roasted
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 small garlic clove finely grated
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 3/4 cup cotija cheese crumbled
  • 1/4 cup cilantro chopped
  • 1/4 cup red onion diced
  • 1 jalapeño jalapeño finely chopped, optional

Equipment

  • Large pot
  • Large mixing bowl
  • Skillet or grill pan
  • Measuring cups
  • Wooden spoon

Method
 

  1. Cook the pasta until al dente, then rinse under cool water and drain well.
  2. If needed, char or sauté the corn for a deeper, sweeter flavor.
  3. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, zest, chili powder, smoked paprika, garlic, salt, and pepper.
  4. Add the cooled pasta, corn, cotija, cilantro, red onion, and jalapeño if using.
  5. Toss gently until evenly coated, then chill briefly before serving.
  6. Finish with extra cotija, cilantro, and a squeeze of lime if desired.

Notes

  • For more smoky flavor, char the corn in a skillet before mixing.
  • For a protein boost, add diced grilled chicken.
  • If the salad thickens in the fridge, stir in a little mayo or sour cream before serving.
  • Feta can be used instead of cotija if needed.