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Irresistible Elote Mexican Street Corn Pasta Salad

elote Mexican street corn pasta salad - featured image
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A smoky, creamy, and tangy Mexican street corn pasta salad that combines charred corn, creamy dressing, and zesty lime for a flavorful and crowd-pleasing dish.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or fusilli pasta
  • 3 cups fresh corn kernels (about 4–5 ears) or thawed frozen corn
  • ½ cup (120 ml) mayonnaise (Hellmann’s recommended)
  • Juice of 2 fresh limes (about 3 tablespoons)
  • ¼ cup chopped fresh cilantro (optional)
  • ½ cup crumbled cotija cheese (feta can substitute)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Optional add-ins: diced jalapeño, diced red bell pepper, splash of hot sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions (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 in a large mixing bowl.
  2. Preheat grill or grill pan to medium-high heat. Brush corn kernels with 1 tablespoon olive oil. Grill corn, stirring occasionally, until charred spots appear and kernels smell sweet and smoky (about 5-7 minutes). If using frozen corn, sauté in a hot skillet with olive oil until charred. Transfer corn to the bowl with pasta.
  3. In a small bowl, whisk together mayonnaise, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper until creamy and tangy.
  4. Pour dressing over pasta and corn mixture. Add chopped cilantro and crumbled cotija cheese. Toss gently but thoroughly to coat all ingredients.
  5. Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to let flavors meld.
  6. Before serving, stir the salad and sprinkle extra cotija cheese and cilantro on top. Serve chilled or at room temperature.

Notes

Do not overcook pasta; al dente texture is key. Char the corn carefully to avoid burning. Use fresh lime juice for best flavor. Mix gently to coat pasta without breaking it. Salad tastes better after chilling. Add jalapeño or hot sauce for extra heat. If salad feels dry after chilling, stir in a splash of olive oil or mayonnaise to refresh creaminess.

Nutrition

Keywords: elote, Mexican street corn, pasta salad, creamy, smoky, tangy, summer salad, potluck, easy recipe

Find it online: https://realityeats.com/irresistible-elote-mexican-street-corn-pasta-salad-recipe-easy-and-delicious/