Take your summer side dishes to a whole new level with this Mexican Street Corn Pasta—a fun twist on traditional elote (Mexican street corn). It’s creamy, zesty, slightly smoky, and absolutely loaded with flavor.
Made with fire-roasted corn, tender pasta, cotija cheese, and a tangy lime-chili dressing, this dish works beautifully as a picnic salad, potluck favorite, or even a light meal on its own. Whether you’re craving a vibrant pasta salad or a bold alternative to traditional sides, this recipe delivers!
Ingredients:
- 12 oz rotini or elbow pasta
- 2½ cups corn (fresh, frozen, or canned; grilled or roasted preferred)
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice (fresh)
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
- ½ cup cotija cheese (or feta, crumbled)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions (optional)
- Optional: diced jalapeño, Tajín seasoning for garnish
Preparation:
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking. Set aside to cool completely.
Step 2: Char the Corn (Optional but Recommended)
- If using fresh corn, grill or roast it until slightly charred, then cut off the kernels. If using frozen or canned, sauté in a hot skillet until golden brown to mimic grilled flavor.
Step 3: Make the Dressing
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, paprika, salt, and pepper until smooth and well combined.
Step 4: Combine the Salad
- Add the cooled pasta and charred corn to the bowl with the dressing. Gently stir to coat all the ingredients evenly.
Step 5: Add Mix-Ins
- Stir in cotija cheese, chopped cilantro, and green onions. Taste and adjust seasoning as needed.
Step 6: Chill and Garnish
- Cover and refrigerate for at least 30 minutes before serving. Garnish with extra cotija, Tajín, lime wedges, or cilantro just before serving.
Variation:
- Spicy Version: Add diced jalapeño or a dash of hot sauce to the dressing
- Vegan: Use vegan mayo, dairy-free cheese, and skip sour cream or use a plant-based alternative
- Protein Boost: Add grilled chicken, shrimp, or black beans
- Tex-Mex Twist: Stir in diced avocado, cherry tomatoes, or chopped red bell pepper
- Lighter Option: Use Greek yogurt instead of sour cream for more protein
COOKING Note:
For maximum flavor, roast or grill your corn before adding it to the pasta. It brings out the sweetness and adds that smoky street-corn vibe.
Serving Suggestions:
- Serve cold as a potluck or picnic side dish
- Pair with grilled steak, chicken, or burgers
- Add to taco night as a zesty, creamy side
- Use as a base for a Mexican bowl with protein, avocado, and salsa
- Perfect addition to summer BBQs and cookouts
Tips:
- Let the salad chill at least 30 minutes before serving—longer is even better
- Fresh lime juice and zest are essential for bright flavor
- Store leftovers in an airtight container for up to 3 days
- If the salad thickens in the fridge, stir in a spoonful of mayo or lime juice before serving
- Make it ahead the night before to save time on party day
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: ~55 minutes
🍽️ Nutritional Information (Per Serving – Approx. 6 servings):
- Calories: ~330
- Protein: ~8g
- Carbohydrates: ~34g
- Fat: ~18g
- Sugar: ~3g
- Fiber: ~2g
- Sodium: ~360mg
Exact values may vary based on specific brands and toppings.
❓FAQs
Can I make Mexican Street Corn Pasta ahead of time?
- Yes! It’s even better when chilled. Make it a day in advance and garnish just before serving.
What if I don’t have cotija cheese?
- You can use feta, queso fresco, or even shredded parmesan as a substitute.
Can I serve this warm?
- Traditionally, it’s served cold or at room temperature, but it’s also delicious slightly warmed.
How do I grill corn without a grill?
- Use a cast iron skillet or roast corn under a broiler for a charred effect.
Is this gluten-free?
- Only if made with gluten-free pasta. Everything else is naturally gluten-free.
Conclusion:
Mexican Street Corn Pasta is where creamy comfort food meets bold Mexican flavor. It’s a must-make for BBQs, potlucks, taco night, or just when you’re craving something zesty and fresh. Every bite delivers the smoky corn taste, bright lime, and cheesy goodness that makes elote so beloved—now with the satisfying texture of pasta.
This dish is easy to prep, travels well, and will have everyone asking for the recipe.