Description
This vibrant Mexican Street Corn Pasta Salad combines the smoky sweetness of sautéed corn with creamy, tangy dressing and tender pasta, inspired by the classic elote flavors. Perfect for a quick lunch or a flavorful side dish, this salad is easy to prepare, refreshing, and packed with bold, zesty notes from lime, chili, and cotija cheese.
Ingredients
Scale
Vegetables and Aromatics
- 1 tbsp unsalted butter (â…› stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (â…˜ can)
Pasta
- 8 oz. dried pasta (½ box), any short noodle like fusilli, rotini, or penne; gluten free if needed
Dressing
- 2 tbsp olive oil
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tbsp freshly squeezed lime juice (from about 1 lime)
- ½ tsp chili powder (or more to taste)
- â…› tsp cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Topping
- 1 cup cotija cheese (queso fresco or feta also work)
Instructions
- Sauté the Aromatics and Corn: Add the butter to a large skillet over medium heat. Once melted and sizzling, add the minced onion and garlic. Sauté until soft and fragrant, then add the canned corn. Season with salt and pepper and continue to sauté for 6-7 minutes until the corn is blistered. Turn off the heat and transfer the corn mixture to a clean bowl or plate to cool to room temperature.
- Cook the Pasta: Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and toss it with olive oil to prevent sticking. Set aside and allow it to cool to room temperature.
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, salt, and pepper. Whisk or stir until smooth. Taste and adjust seasonings as desired.
- Combine and Serve: In a large salad bowl or baking dish, combine the cooled sautéed corn, cooked pasta, and the mayo-based dressing. Toss gently until everything is evenly coated. Sprinkle the cotija cheese on top and serve immediately while still slightly warm for the best flavor and texture.
Notes
- For a gluten-free version, substitute regular pasta with your favorite gluten-free short pasta.
- You can use fresh corn for a fresher taste; simply grill or sauté it until slightly charred before adding to the salad.
- Adjust the chili powder and cayenne pepper to your preferred spice level.
- Leftovers can be stored in the refrigerator in an airtight container for up to 2 days, but the pasta may absorb the dressing and become softer.
- For extra flavor, add chopped fresh cilantro or a sprinkle of smoked paprika.
