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Classic Mexican Street Corn Pasta Salad

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A fresh, vibrant pasta salad that captures the essence of Mexican street corn with smoky roasted corn, creamy mayo, tangy lime, and crumbly cotija cheese. Perfect for summer parties, potlucks, or casual dinners.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 3 cups fresh corn kernels (about 4 ears)
  • 1/2 cup (120 ml) mayonnaise
  • 1/2 cup (about 65 grams) cotija cheese, crumbled
  • Juice of 2 limes (about 3 tablespoons or 45 ml)
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 3 green onions, thinly sliced
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika
  • Optional: dash of hot sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions until al dente (about 9-11 minutes). Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking. Set aside in a large mixing bowl.
  2. Heat a cast iron skillet or grill pan over medium-high heat. Add 3 cups of fresh corn kernels and cook, stirring occasionally, until slightly charred and smoky, about 5-7 minutes. Alternatively, spread corn on a baking sheet and broil for 3-5 minutes, stirring halfway.
  3. In a small bowl, whisk together 1/2 cup mayonnaise, juice of 2 limes, 2 minced garlic cloves, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, salt, and pepper to taste. Adjust lime or seasoning as needed.
  4. Add the roasted corn to the pasta bowl. Toss in 1/2 cup crumbled cotija cheese, 1/4 cup chopped cilantro, and 3 thinly sliced green onions.
  5. Pour the dressing over the salad ingredients and gently toss until everything is well coated.
  6. Sprinkle extra cotija cheese or chili powder on top for presentation. Cover and refrigerate for at least 30 minutes to let flavors meld before serving.

Notes

Rinse pasta after cooking to stop it from becoming mushy. Roast fresh corn for authentic smoky flavor. Chill salad for at least 30 minutes before serving to let flavors meld. For gluten-free, use gluten-free pasta or spiralized zucchini. For dairy-free, substitute cotija cheese with nutritional yeast or vegan cheese.

Nutrition

Keywords: Mexican street corn, pasta salad, elote, summer salad, creamy pasta salad, roasted corn, cotija cheese, lime dressing

Find it online: https://cooltastes.com/classic-mexican-street-corn-pasta-salad-easy-recipe-for-summer-parties/