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Mexican Street Corn Pasta Salad

A creamy, zesty pasta salad inspired by Mexican elote, made with grilled corn, lime, cotija cheese, and chili spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 320

Ingredients
  

Pasta Salad
  • 12 oz short pasta rotini or shells
  • 3 cups corn kernels grilled
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp lime juice fresh
  • 1 tsp lime zest
  • 1 clove garlic minced
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup red onion finely diced
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large pot
  • Mixing bowls
  • Grill pan or grill
  • Sharp knife

Method
 

  1. Cook pasta in salted water until al dente. Drain and cool.
  2. Grill corn until lightly charred, then cut kernels from cob.
  3. Whisk mayonnaise, sour cream, lime juice, zest, garlic, and spices.
  4. Toss pasta with dressing until evenly coated.
  5. Fold in corn, onion, cotija cheese, and cilantro.
  6. Chill for 30 minutes before serving and garnish as desired.

Notes

Adjust spice level to taste and refresh with lime before serving if needed.