Creamy Elote Mexican Street Corn Pasta Salad Easy Recipe with Lime Crema
A smoky, creamy, and tangy Mexican street corn-inspired pasta salad featuring charred corn, lime crema, and queso fresco. Perfect for summer barbecues and potlucks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 12 ounces (340 g) rotini or fusilli pasta
- 3 cups (about 4 ears) fresh corn kernels, charred
- ½ cup (120 ml) mayonnaise
- ½ cup (120 ml) sour cream
- Juice of 2 limes (about 3 tablespoons/45 ml)
- 1 clove garlic, minced
- ¼ cup (15 g) chopped fresh cilantro (optional)
- ½ cup (60 g) crumbled queso fresco or cotija cheese
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340 g) rotini and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
- Char the corn: Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Add 3 cups fresh corn kernels and cook, stirring occasionally, until kernels start to brown and blister, about 5-7 minutes. Remove from heat and let cool slightly.
- Make the lime crema: In a mixing bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, juice of 2 limes, 1 minced garlic clove, 1 teaspoon chili powder, and salt to taste. Whisk until smooth and creamy. Adjust seasoning or lime juice as needed.
- Toss the salad: In a large bowl, combine the cooled pasta, charred corn, and chopped cilantro. Pour the lime crema over and toss gently but thoroughly to coat all pasta.
- Add cheese and final seasoning: Sprinkle ½ cup crumbled queso fresco or cotija cheese on top, then gently fold in more if desired. Season with black pepper and additional salt if needed. Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
For a dairy-free version, swap sour cream with coconut yogurt and use vegan mayo. If fresh corn isn’t in season, canned corn can be used but roasting or charring it adds better flavor. To speed prep, grill corn on the cob whole then slice kernels. Chill salad at least 30 minutes before serving to meld flavors. Avoid overcooking pasta to keep texture firm.
Nutrition
- Serving Size: About 1 cup (240 g)
- Calories: 280
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
Keywords: Mexican street corn, elote, pasta salad, lime crema, summer salad, barbecue side, creamy pasta salad