Mexican Street Corn Pasta Salad
Inspired by elote, this creamy, tangy, and spicy pasta salad is the ultimate summer dish — perfect for BBQs, potlucks, or picnics. 🌞💛
🕒 Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
🍽️ Servings: 6
🍽️ Ingredients
For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 garlic cloves, minced
- Juice from 1 lime
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Pasta Salad:
- 12 oz ditalini pasta (or cavatappi, farfalle, fusilli)
- 16 oz grilled or roasted corn kernels (fresh, canned, or frozen)
- ¼ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- ⅓ cup crumbled cotija cheese (plus more for topping)
👩🍳 Step-by-Step Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add ditalini and cook until al dente. Drain and rinse under cold water to stop the cooking. - Prepare the Corn:
Grill or pan-sear fresh corn until lightly charred. Cut off kernels. If using canned or frozen corn, toast in a skillet with olive oil and butter until golden. - Make the Dressing:
In a bowl, whisk together mayonnaise, sour cream, garlic, lime juice, and spices until smooth and creamy. - Assemble the Salad:
In a large bowl, mix cooled pasta, corn, red onion, cilantro, and cotija. Pour the dressing over and toss to coat evenly. 🌽🌀 - Serve or Chill:
Top with extra cotija, lime zest, or olive oil drizzle. Serve right away or chill for 1–2 hours for even bolder flavor!
💡 Pro Tips
- Make Ahead: This salad tastes even better after sitting for a couple of hours in the fridge.
- Swap It: Try feta if you can’t find cotija cheese.
- Add Protein: Toss in grilled chicken or black beans for a heartier meal!
📊 Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 435 | 11g | 55g | 20g | 4g | 6g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Creamy Elote Pasta Salad (Easy BBQ Side!)
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Creamy, tangy, and inspired by Mexican street corn — this Elote Pasta Salad is the perfect BBQ side with grilled corn, cotija cheese, and a chili-lime dressing.
Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 garlic cloves, minced
- Juice from 1 lime
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 12 oz ditalini pasta (or similar)
- 16 oz grilled or roasted corn kernels
- ¼ cup chopped fresh cilantro
- ¼ cup finely diced red onion
- ⅓ cup crumbled cotija cheese
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse under cold water.
2. Grill or pan-sear corn until lightly charred. If using canned or frozen corn, toast in a skillet until golden.
3. In a bowl, whisk together mayo, sour cream, garlic, lime juice, and all spices to make the dressing.
4. In a large bowl, mix cooled pasta, corn, onion, cilantro, and cotija. Pour in the dressing and toss well.
5. Garnish with extra cotija or lime zest and serve immediately, or chill for 1–2 hours.
Notes
Swap cotija with feta if needed.
Tastes even better after sitting for a couple of hours in the fridge.
Add grilled chicken or black beans for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Boiled + Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 435
- Sugar: 6g
- Sodium: 573mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0.03g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 21mg
