Mexican Street Corn Pasta Salad

If you love bold flavors and easy recipes, this elote pasta salad is about to become your new favorite dish. This Mexican street corn pasta salad is a creamy, tangy, slightly spicy fusion of charred corn, cotija cheese, lime, and pasta. Perfect for summer cookouts, potlucks, or a quick weeknight side, this dish brings the vibrant taste of elote to your table with a delicious twist.

What You'll Need for Elote Pasta Salad:

Ingredients:

• Short pasta
• Frozen fire-roasted corn kernels (or 3-4 ears of corn if grilling is preferred)
• Jalapeno pepper
• Cilantro
• Cotija Cheese (or Feta if preferred)
• Low-fat Mayonnaise
• Greek Yogurt (plain)
• Garlic
• Fresh Lime
• Chili powder
• Cayenne Pepper

Equipment:

• Chef's Knife
• Cutting Board
• Mixing Bowls
• Whisk

How To Make Street Corn Pasta Salad:

The first step in this recipe is preparing the pasta. Follow the package instructions and set aside the drained pasta.

Prep the ingredients while the pasta cooks to save time. You will need two bowls: one for the dressing and a larger one for mixing all the ingredients for the salad.

In a small bowl, whisk together the dressing ingredients and set aside.

Combine the cooked pasta, pepper, corn kernels, cheese, and cilantro in a large bowl. Add the dressing last and mix in as much as desired. Make sure to evenly coat the salad ingredients and salt and pepper to taste.

If you prefer grilling or roasting corn, make sure your outdoor grill (or indoor grill pan) is medium to medium-high heat. Keep the corn in the husk and peel back slightly so you can see the corn as it cooks. Place it directly on the hot grill surface. Turn every few minutes, cook for about 10 minutes or more until the corn becomes charred. Let the corn cool and remove the husks. Cut off the kernels over a shallow bowl and transfer to the salad.

How to Store it:

This Mexican street corn salad can be stored in an airtight container for 3-4 days in the refrigerator. The dressing in the salad may settle at the top, so make sure to mix well before serving. To freeze it, store it in a freezer-safe bag or container for 3 months.

Variations:

To make vegan, substitute the cheeses and yogurt with a non-dairy version you prefer. Swap the mayonnaise for a vegan mayonnaise, or use olive oil (using half the amount of mayonnaise called for in the recipe).

Substitute gluten-free pasta for the uncooked pasta used in the recipe to make it gluten-free.

Not a fan of spice? Omit the jalapeno pepper.

If you enjoyed this recipe, try these out:

Mexican Street Corn

Gluten-Free Pasta Salad

Pasta Salad with Avocado Dressing

Roasted Red Pepper Pasta Sauce

Baked Gnocchi with Basil, Tomatoes, and Corn

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