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Creamy Mexican Street Corn Pasta Salad

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A creamy, tangy pasta salad inspired by Mexican street corn flavors, combining smoky sweet corn, tender pasta, and a zesty dressing. Perfect for crowd-pleasing gatherings and quick to prepare.

Ingredients

Scale
  • 8 ounces rotini or shell pasta, cooked al dente
  • 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 cup crumbled cotija cheese
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1 garlic clove, minced
  • Salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces rotini or shell pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cool water to stop cooking and cool it down. Set aside to drain thoroughly.
  2. If using fresh corn, shuck and remove kernels by slicing down the cob. For frozen corn, thaw completely and drain any excess water. Spread corn on a baking sheet and char under the broiler for 3-5 minutes, stirring once, until slightly blackened. Let cool.
  3. Dice 1/2 cup red bell pepper and finely chop 1/4 cup red onion and 1/4 cup fresh cilantro. Set aside.
  4. In a small bowl or jar, combine 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 1/2 cup crumbled cotija cheese, juice of 1 lime, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, minced garlic clove, and salt and pepper to taste. Whisk or shake until smooth.
  5. In a large mixing bowl, combine cooked pasta, charred corn, red bell pepper, red onion, and cilantro. Pour dressing over the top and gently fold to combine, making sure everything is evenly coated.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a gentle stir, and if needed, sprinkle extra cotija cheese or a squeeze of lime on top.

Notes

Rinsing pasta after cooking helps prevent the dressing from clumping. Char the corn under the broiler or grill for authentic smoky flavor. Adjust chili powder to taste to control spiciness. The salad tastes best after chilling for at least 30 minutes. If too thick after chilling, add a splash of milk or water to loosen the dressing. For vegan options, use vegan mayo and dairy-free yogurt, and substitute cotija cheese with nutritional yeast or vegan cheese.

Nutrition

Keywords: Mexican street corn, pasta salad, creamy pasta salad, elote pasta salad, crowd-pleaser, summer salad, easy pasta salad

Find it online: https://islatable.com/creamy-mexican-street-corn-pasta-salad-recipe-easy-for-crowd-pleasers/