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Mexican Street Corn Pasta Salad

This dish is an irresistible combination of sweet, smoky, and tangy flavors, all tossed together with tender pasta, fresh vegetables, and the iconic ingredients that make Mexican street corn (elote) so popular.
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Ingredients
  

  • 8 oz elbow macaroni 🍝
  • 4 ears of fresh corn or 2 cups frozen corn 🌽
  • 1/2 cup mayonnaise 🧴
  • 1/2 cup sour cream 🥄
  • 1/4 cup fresh cilantro chopped 🌿
  • 1/2 cup crumbled queso fresco 🧀
  • 1/2 tsp chili powder 🌶️
  • 1/2 tsp smoked paprika 🧂
  • 1/2 tsp garlic powder 🧄
  • 1 tbsp lime juice 🍋
  • 1 tbsp olive oil 🫒
  • 1/2 tsp salt 🧂
  • 1/4 tsp black pepper 🧑‍🍳
  • 1-2 tbsp hot sauce optional 🌶️
  • 1 jalapeño diced, optional 🌶️

Instructions
 

  • Cook the pasta: Boil elbow macaroni according to package instructions. Drain and cool under cold water. Set aside.
  • Grill the corn: Preheat grill to medium-high. Brush corn with olive oil, season with salt, and grill for 8-10 minutes until charred. Cool and slice kernels off.
  • Make the dressing: In a large bowl, combine mayo, sour cream, chili powder, smoked paprika, garlic powder, lime juice, salt, and pepper. Mix until smooth.
  • Combine the ingredients: Add pasta, grilled corn, crumbled queso fresco, cilantro, and jalapeños (if using) to the bowl with dressing. Toss until evenly coated.
  • Chill and serve: Refrigerate for at least 30 minutes. Serve chilled, garnished with extra cilantro and cheese, and enjoy!
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