Go Back
Elote Street Corn Pasta Salad recipe

Elote Street Corn Pasta Salad with buttery — Smoky Heat

Elote Street Corn Pasta Salad: Make Elote Street Corn Pasta Salad with pantry staples, clear cues, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 12 oz pasta rotini, penne, or shells
  • 3 cups corn kernels fresh, canned, or frozen and thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup cotija cheese crumbled (or feta as a substitute)
  • 2 cloves garlic minced
  • 1/2 teaspoon chili powder plus extra for garnish
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
  2. If using fresh corn, grill or sauté until slightly charred for extra flavor. If using canned or frozen corn, drain well and lightly sauté to enhance flavor.
  3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, cayenne (if using), salt, and pepper.
  4. Add cooked pasta, corn, cotija cheese, and cilantro. Toss until evenly coated.
  5. Chill in the refrigerator for at least 30 minutes before serving for best flavor.
  6. Garnish with extra cotija, cilantro, lime wedges, and a sprinkle of chili powder.
  7. Prep Time: 15 minutes | Cook Time: 10 minutes | Chill Time: 30 minutes | Total Time: 55 minutes
  8. Kcal: Approx. 320 per serving | Servings: 6