Street Corn Pasta Salad

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A creamy and delicious street corn pasta salad. Al dente pasta, sweet corn, spicy jalapenos, flavorful red onion, and a creamy dressing sure to be reminiscent of the Mexican classic dish Elote, makes this a crave worthy pasta salad you will want to eat all summer long.

Prep Time10

Cook Time11

Total Time21

Course: Side Dish

Cuisine: American

Keyword: elote, Mexican Street Corn, pasta salad, street corn pasta salad

Servings:

Calories: 649kcal

Ingredients

16 oz Fusilli rotini or short pasta of choice
2 cups corn kernels fresh, frozen, or canned
1 jalapeno seeded and diced
3 tablespoons fresh cilantro chopped fine
1/4 cup red onion finely diced
1 cup cheddar cheese chunks

Dressing

3/4 cup mayonnaise 1 cup if you like it extra saucy
1/2 cup sour cream
1/4 cup cotija cheese crumbled, or up to 1/2 a cup
1 1/2 limes juiced
1/2 Tablespoon chili powder or Tajin
Salt and pepper to taste

Instructions

Cook the pasta according to package instructions. Drain and rinse with cold water. Tip: Use salted water for more flavorful pasta.
In a large bowl, combine the cooked pasta, corn kernels, jalapeno, cilantro, red onion, and cheddar cheese.
In a separate bowl, mix together the dressing by combining mayonnaise, sour cream, cotija cheese, lime juice, chili powder or tajin, salt, and pepper.
Stir the dressing into the pasta mixture until everything is well coated.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Notes

Use salted water for cooking the pasta in order to get more flavorful pasta.

Use whatever kind of short pasta you desire.

Use chili powder for a traditional flavor profile, or Tajin for extra flavor.

To refresh pasta, squeeze extra lime juice over the top, or mix in more sour cream and mayo to make it saucy again.

For a deeper corn flavor, consider cooking corn in a skillet with 1 tbsp of butter until starting to brown, and caramelize. Then add to pasta salad.

Nutrition