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Creamy Mexican Street Corn Pasta Salad (Elote-Style)

A creamy, zesty pasta salad inspired by classic Mexican street corn with charred corn, lime, spices, and cotija cheese.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Pasta Salad
  • 12 oz short pasta elbow or rotini
  • 2 cups corn kernels fresh or frozen, charred
  • 0.75 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp lime juice fresh
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.75 cup cotija cheese crumbled
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh cilantro chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook pasta in salted water until al dente. Drain and cool.
  2. Char corn in a hot skillet until lightly browned. Let cool.
  3. Whisk mayonnaise, sour cream, lime juice, and spices until smooth.
  4. Combine pasta, corn, onion, cheese, and cilantro with dressing.
  5. Chill before serving and adjust seasoning as needed.

Notes

Adjust spice and lime to taste. Best served chilled.