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Creamy Mexican Street Corn Pasta Salad (Elote-Style)

A creamy, tangy pasta salad inspired by Mexican street corn, featuring charred corn, cotija cheese, lime, and spices.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 12 oz short pasta elbow or rotini
  • 3 cups corn kernels grilled or roasted
  • 0.5 cup mayonnaise
  • 0.33 cup sour cream
  • 1 cup cotija cheese crumbled
  • 0.25 cup cilantro chopped
  • 2 tbsp lime juice fresh
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder

Equipment

  • Large pot
  • Mixing bowl
  • Whisk
  • Knife

Method
 

  1. Cook pasta until al dente, drain, and cool.
  2. Grill or roast corn until lightly charred.
  3. Whisk mayonnaise, sour cream, lime juice, zest, and spices.
  4. Combine pasta and corn with dressing.
  5. Fold in cotija cheese and cilantro.
  6. Chill before serving for best flavor.

Notes

Stir before serving and adjust seasoning as needed.