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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad on wooden plate

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If you love bold flavors and easy recipes, this elote street corn 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.

Ingredients

Scale

12 ounces of uncooked short pasta

12-16 ounce bag of frozen fire-roasted corn kernels*

1 Jalapeno pepper, trimmed and seeds removed, diced (optional)

1/2 cup fresh cilantro, chopped

1/2 -3/4 cup cojita cheese, or feta cheese

Dressing:

3 tablespoons reduced-fat mayonnaise

2 tablespoons plain Greek Yogurt

3 cloves minced garlic

Zest and juice of one lime

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

Salt and pepper to taste

Instructions

In a large pot with salted water, bring to a boil. Cook pasta according to package instructions. Drain and set aside. 

While the pasta is cooking, whisk together the dressing ingredients in a small bowl and set aside.

In a large mixing bowl, combine the pasta, corn kernels, pepper, cilantro, and cheese. Add in the dressing small amounts at a time, and mix to combine. Add as much dressing as you like. Top with additional cheese and cilantro. Salt and pepper to taste.

Equipment

Notes

* If you prefer grilling or roasting corn, use three to four ears of corn.

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.

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