You’re gonna flip for this Mexican Steet Corn Pasta Salad. If you love Elote, then you’ll love all the sweet and spicy flavor in this easy, creamy, pasta salad recipe that’s drizzled in a tasty chile lime dressing. Ready in 20 minutes with leftover grilled corn!
Why you’ll love it
It’s quick and easy! If you have some leftover grilled corn, then this recipes comes together in about 20 minutes. You’ll need about 30 minutes if you’re cooking the corn in the oven or on the grill. Then just simply mix the ingredients together for an easy weeknight dinner or side dish.
It’s made with easy to find fresh and pantry ingredients. Corn is plentiful in summer months, but canned corn is available year round. The other ingredients like sour cream, mayo, cilantro, and pasta are easy to find and always available.
It’s inspired by the popular and tasty Mexican Elote. What is Elote made of? So glad you asked! Elote simply means “ears of corn” or corn on the cob as we know it in the US. In Mexico, Elote is made by charring corn on the cob then topping it with butter, mayo, Cotija, lime, crema, and spices. It’s typically sold by street vendors hence the name Street Corn. In Texas, we’re lucky to find it sold at outdoor fairs and baseball games.
Ingredients
Step by step instructions
Cook pasta according to package directions. Drain and let dry on a cookie sheet.
To make the chili lime dressing, combine the sour cream, mayo, water or milk, zest and juice from limes, garlic powder, chili powder, and salt and pepper. For the mildest version, leave out the cayenne pepper. For medium heat, add 1/4 teaspoon. For hotter, add 1/2 teaspoon or more, depending on your heat tolerance!
If using fresh uncooked corn, or leftover grilled corn, just cut the kernels from the cob.
If grilling, lightly coat corn with oil. Char it over high heat with the lid down for about 8-10 minutes. Turn occasionally to cook evenly. Since grills vary, be sure to pull the corn off before it’s overcooked, otherwise it will be quite dry.
If roasting, cut the kernels off, spread on a baking sheet. Drizzle with olive oil and salt and pepper. Cook at 450º F for about 15 minutes.
Combine pasta, corn, queso fresco, dressing, cilantro in a large bowl. Gently mix until well combined.
expert tips and variations
Use raw, fresh corn. Did you know you can eat corn straight from the cob? I love the pop of fresh corn when it’s at its peak in summer. It works well in this pasta salad.
If fresh corn isn’t available, simply use 2 cans of whole kernel corn that’s been drained. You should have about 2 cups.
Is Cotija cheese the same as queso fresco? No, but they both can be crumbled. Cotija is a cow’s milk Mexican cheese that’s been aged and therefore drier and more pungent. It is very similar to feta cheese and you can substitute with feta if you can’t find Cotija and you want a sharp cheese flavor. Queso fresco, on the other hand, is a fresh (queso fresco literally translates to “cheese fresh”) cow’s milk cheese that’s more mild in taste and creamier in texture.
I like this pasta salad with rotini and bowties best, but penne (especially mezze penne) or other short pasta shapes will work great.
Other ways to experiment with the recipe: add some chopped green or red peppers for a nice pop of color and crunch. Add one can of drained and rinsed black beans as a good source of plant protein.
Serve right away or chill in refrigerator to eat later. If salad dries out (which happens as the liquid gets absorbed by the pasta) mix some fresh lime juice mixed with a bit of sour cream to a thin consistency and toss into salad. To make a day ahead, keep dressing in a separate container and add to pasta salad before serving.
Garnish with chili powder and paprika sprinkled over the top, slices of fresh avocado, and several slices of lime.
more pasta salads to try
If you make this recipe, I’d love for you to give it a ★ rating below. And since you made it this far, let’s connect on Instagram, Facebook, and Pinterest!
Mexican Street Corn Pasta Salad
Ingredients
- 16 oz rotini bowties, penne or other short pasta noodles
- 3 ears fresh or grilled corn on the cob about 2 cups
- 1 cup queso fresco or Cotija cheese divided, reserve ¼ cup for garnish
- 1-2 tbsp cilantro chopped, optional
For the Chile Lime Dressing
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 lime, large or 2 small zest removed; juice reserved (about 2 tbsp)
- 2 tbsp water or milk
- 1 tsp garlic powder
- 1 tsp chili powder chipotle
- ¼ tsp cayenne pepper optional
- Salt and pepper to taste
Instructions
- Prepare pasta according to package directions. Drain and let cool on a large baking sheet.
- If using fresh uncooked corn, or leftover grilled corn, just cut the kernels from the cob.
- If grilling the corn, lightly coat it with oil. Char it over high heat with the lid down for about 8-10 minutes. Turn occasionally to cook evenly. Since grills vary, be sure to pull the corn off before it's overcooked, otherwise it will be quite dry. Remove from the grill and remove the kernels when cool enough to handle.
- If roasting corn in the oven, cut the kernels off and spread on a baking sheet. Drizzle with olive oil and salt and pepper. Cook at 450º F for about 15 minutes.
- Make Chile Lime Dressing.
- Combine pasta, corn, queso fresco, dressing, and cilantro in a large bowl. Gently mix until well combined.
- Serve immediately or chill.
For the Chile Lime Dressing
- Combine ingredients and mix well.
Notes
- Use raw, fresh corn. Did you know you can eat corn straight from the cob? I love the pop of fresh corn when it's at its peak in summer. It works well in this pasta salad.
If fresh corn isn't available, simply use 2 cans of whole kernel corn that's been drained. You should have about 2 cups. - I like this pasta salad with rotini and bowties best, but penne (especially mezze penne) or other short pasta shapes will work great.
- Serve right away or chill in refrigerator to eat later. If salad dries out (which happens as the liquid gets absorbed by the pasta) mix some fresh lime juice (or water) with a bit of sour cream to a thin consistency and toss into salad.
- To make a day ahead, keep dressing in a separate container and add to pasta salad before serving.
- Garnish with chili powder and paprika sprinkled over the top, slices of fresh avocado, and several slices of lime.
I’m going to try it with Gluten free noodles, ’cause yeah, that’s where I am at now. But cannot wait to try it!
Yesss Denise! I hope it turns out well. Let me know! Gluten free pastas have come along way so I think it will be fantastic!!