Mexican Street Corn Pasta Salad

Guys, I’m obsessed with elote, so obviously I had to turn all that smoky, creamy, cheesy, lime magic into a pasta salad big enough to feed a crowd. This one’s guaranteed to disappear fast!

Ingredients for Elote Pasta Salad

• Corn: This recipe uses canned corn, but you can also use 4 ears of fresh corn or 30 oz of frozen corn.
• Pasta: You can use any kind of pasta you prefer; rotini, bowtie, elbow, or shells are great options.
• Heat Level: Leave out the jalapeño if you don’t want any spice in your salad. 
• Add-In Options: Try adding chicken, rinsed black beans, or diced bell peppers for more texture!

• Sour Cream Substitution: For a protein boost, try using Greek yogurt instead of the sour cream.
• Cheese Substitution: If you can’t find cotija cheese, feta cheese will work!

How to Make Elote Pasta Salad

This Mexican street corn pasta salad recipe couldn’t be easier! You simply pan-roast the corn, cook the pasta, and stir it all into the creamy, flavorful dressing. This comes together so quickly, it’ll blow your mind!

1. Pan Roast Corn: Heat the olive oil over medium-high heat in a large skillet. Add the corn to the pan and season with salt and pepper. Cook the corn kernels, stirring often, until it is tender and toasted, about 10 minutes. Pour the cooked corn into a large bowl.
2. Cook the Pasta: While the corn cooks, cook the pasta according to the package directions. Drain and rinse the al dente pasta in cold water. Add the cooked pasta to the bowl along with the diced jalapeños and diced red onion.
3. Make the Dressing: In a small bowl, mix the sour cream, mayo, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and salt and pepper to taste.
4. Mix and Serve: Pour the dressing over the corn and pasta mixture and toss to coat everything well. Serve immediately or chill for a couple of hours before serving to let the flavors develop more.