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Elote Street Corn Pasta Salad recipe
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Elote Street Corn Pasta Salad with buttery — Smoky Heat

Elote Street Corn Pasta Salad: Make Elote Street Corn Pasta Salad with pantry staples, clear cues, and flexible swaps.

Ingredients

  • 12 oz pasta rotini, penne, or shells
  • 3 cups corn kernels fresh, canned, or frozen and thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup cotija cheese crumbled (or feta as a substitute)
  • 2 cloves garlic minced
  • 1/2 teaspoon chili powder plus extra for garnish
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1/4 cup fresh cilantro chopped

Instructions

  • Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
  • If using fresh corn, grill or sauté until slightly charred for extra flavor. If using canned or frozen corn, drain well and lightly sauté to enhance flavor.
  • In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, cayenne (if using), salt, and pepper.
  • Add cooked pasta, corn, cotija cheese, and cilantro. Toss until evenly coated.
  • Chill in the refrigerator for at least 30 minutes before serving for best flavor.
  • Garnish with extra cotija, cilantro, lime wedges, and a sprinkle of chili powder.
  • Prep Time: 15 minutes | Cook Time: 10 minutes | Chill Time: 30 minutes | Total Time: 55 minutes
  • Kcal: Approx. 320 per serving | Servings: 6