Elote Pasta Salad Recipe (Mexican Street Corn Pasta Salad)

mexican street corn pasta salad recipe pin

Elote Pasta Salad Recipe (Mexican Street Corn Pasta Salad)

Inspired by Mexican street corn, here sweet corn, salty cheese, fresh herbs, and a zippy dressing come together to make this elote pasta salad recipe a winner.

Course Salad, Side Dish

Cuisine American, Mexican

Keyword Elote Pasta Salad, Elote Pasta Salad Recipe, Mexican Street Corn Pasta Salad, Mexican Street Corn Pasta Salad Recipe, Street Corn Pasta Salad, Street Corn Pasta Salad Recipe

Prep Time 10

Cook Time 20

Servings servings

Calories 301kcal

Author Faith Gorsky

Ingredients

Creamy Dressing:

1/2 cup mayo
1/2 cup sour cream
1 tablespoon fresh lime juice
1 1/2 teaspoons Tajín seasoning (see Notes for substitute)
1 teaspoon fresh lime zest

Pasta Salad:

8 ounces ditalini pasta (cooked according to the package directions and drained; or any small pasta shape you like)
4 large ears corn on the cob (cooked, cooled, and cut off the cob; see Notes)
2 tablespoons unsalted butter
4 cloves garlic (crushed)
2 jalapeño peppers (de-seeded and minced; you can reduce it to 1 jalapeño if you don’t want it spicy)
1/2 medium red onion (diced)
6 ounces crumbled cotija cheese (divided into 2/3 + 1/3)
3 scallions (green and white parts, thinly sliced, divided into 1/2 + 1/2)
1/4 cup fresh cilantro leaves (for garnish)
1 jalapeño pepper (thinly sliced; for garnish)
1 lime (cut into 6 wedges; for squeezing on top when you serve it)

US Customary - Metric

Instructions

For the Creamy Dressing:

Add all ingredients to a medium bowl and whisk to combine. Cover and refrigerate while you make the salad.

For the Salad:

Pasta. Cook the pasta according to the package directions. Drain and set aside to cool. (TIP: If the pasta sticks together as it cools, run it under cold water for a few seconds.)
Corn. Cook the corn any way you like, let it cool, and then cut the kernels off the cob.
Garlic and jalapeño. Add the butter to a small skillet over medium heat. Once melted, add the garlic and minced jalapeños, and cook for 1 minute, stirring constantly. Remove from the heat and cool for a few minutes.
Mix. Add the pasta, corn, garlic/jalapeño butter, red onion, 2/3 of the cheese, 1/2 of the sliced scallions, and creamy dressing to a large bowl and gently toss to combine. (TIP: If you have the time, chill for 2 hours before serving so the flavors can blend.)
Serve. Right before serving, transfer to a serving platter and top with the remaining 1/3 of the cheese, half of the sliced scallions, the cilantro leaves, and the sliced jalapeño. Serve along with the lime wedges to squeeze on top.

Notes

Cooking the Corn: For the best flavor, use fresh local corn on the cob when it's in season. The easiest way to cook it for the most flavorful corn is to microwave it! Not only is it sweet and juicy, but the husks just slip right off with no mess. (I have a full post on how to microwave corn on the cob in the husks.) Or if you're firing up the grill anyway, you can grill the corn for this salad to give it some char flavor.
Storage: Store leftovers covered in the fridge for up to 4 days. Wait to add the garnishes until right before serving. After being in the fridge a couple days, creamy pasta salad has the tendency to dry out a little. It's still fine to eat, but if you want to bring back the creaminess, feel free to stir in a dollop of mayo.
Make it Stretch: An easy way to bump up the protein and make this salad stretch is to add a can of rinsed, drained black beans.
Tajín Seasoning Substitute: This seasoning has a very tangy, lime-forward flavor. If that isn't your thing, you can substitute with a few different spices. To omit the Tajín, add the following: 1/2 teaspoon salt, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika, and increase the lime juice to 2 tablespoons and the lime zest to 2 teaspoons.

Nutrition