Creamy Street Corn Elote Pasta Salad
A vibrant, creamy, and tangy pasta salad inspired by Mexican street corn, perfect for summer gatherings and easy to prepare in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: Mexican-inspired
Ingredients
Scale
- 12 ounces (340g) rotini or fusilli pasta
- 3 cups fresh corn kernels (about 4 ears) or thawed frozen corn
- 1 cup crumbled Cotija cheese
- ½ cup (120ml) mayonnaise
- ½ cup (120ml) sour cream
- Juice of 2 fresh limes
- 2 cloves garlic, minced
- 1 small jalapeño, finely chopped, seeds removed (optional)
- ¼ cup fresh cilantro, chopped
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340g) of rotini pasta and cook according to package instructions (usually 8-10 minutes) until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3 cups of fresh corn kernels (or thawed frozen corn). Allow corn to cook undisturbed for 3-4 minutes until golden and slightly charred, then stir and cook another 2-3 minutes. Remove from heat and let cool a bit.
- In a medium bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, juice from 2 fresh limes, 2 minced garlic cloves, 1 teaspoon smoked paprika, salt, and black pepper to taste. Adjust seasoning as needed.
- Add the charred corn, 1 cup crumbled Cotija cheese, 1 finely chopped jalapeño (seeds removed for mild heat), and ¼ cup chopped fresh cilantro to the pasta bowl. Pour the dressing over everything and toss gently to coat all ingredients evenly.
- Cover the salad and refrigerate for at least 30 minutes before serving. Just before serving, give it a quick stir and add extra Cotija cheese or a squeeze of lime if desired.
Notes
For gluten-free, use gluten-free pasta. For dairy-free or vegan, substitute vegan mayo and sour cream and use tofu or vegan cheese instead of Cotija. To add texture, toss in toasted pepitas or crushed tortilla chips before serving. Avoid overcooking pasta to keep it al dente. Chill salad for at least 30 minutes to meld flavors. If dry after chilling, stir in a splash of water or extra mayo.
Nutrition
- Serving Size: About 1 cup
- Calories: 320
- Fat: 12
- Carbohydrates: 40
- Fiber: 4
- Protein: 10
Keywords: pasta salad, street corn, elote, summer recipe, creamy pasta salad, Mexican flavors, Cotija cheese, easy pasta salad