Mexican Street Corn Pasta Salad

All the flavor of elote in a cool creamy pasta salad This dish channels everything I love about Mexican street corn but turns it into a shareable side everyone devours at summer cookouts It comes together fast and packs real personality into each bite

I whipped this up the first really hot day of the year for a backyard lunch It instantly disappeared My friends begged for the recipe and now it is my go to anytime I want to impress without stress

Ingredients

• Rotini pasta: choose the twisty pasta since it grabs all the dressing and flavor
• Corn kernels: use sweet summer corn for extra pop but frozen or canned work too look for plump golden kernels
• Cotija cheese: brings salty briny punch try to find it fresh and crumbly
• Red onion: offers sharpness and pretty color make sure to mince finely so it does not overpower
• Fresh cilantro: adds classic herbal zip choose bright green leaves and avoid wilted bunches
• Mayonnaise: creates creamy base use a good quality real mayo for richness
• Sour cream: adds tang and smoothness full fat works best here
• Lime juice: brightens every bite squeeze fresh for peak zing
• Chili powder: brings gentle heat pick a mild blend or smoky one if preferred
• Smoked paprika: deepens the dish with earthy smoky notes
• Salt and pepper: essential for rounding everything out taste as you go

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil Add rotini and cook until al dente usually about 8 to 10 minutes immediately drain under cool water to stop cooking then spread on a sheet pan to fully cool down This keeps the pasta from getting mushy

Char the Corn:

Heat a dry skillet over medium high Add corn kernels in a single layer let sit undisturbed for two minutes to get a nice sear then stir and continue cooking for about 5 to 7 minutes until most kernels are lightly blackened Transfer to a bowl and let cool completely Charred corn gives this salad its signature taste

Mix the Dressing:

In a large mixing bowl whisk together mayonnaise sour cream lime juice chili powder smoked paprika a few pinches of salt and black pepper Stir until completely smooth and creamy Make sure to taste and adjust salt or lime as needed

Assemble the Salad:

Add the cooled pasta charred corn crumbled cotija red onion and fresh cilantro to the bowl with the dressing Using a wide spatula gently fold everything together until evenly coated This ensures no pasta or veggie gets left dry

Season and Chill:

Take a taste and tweak salt pepper or lime to your liking Cover the bowl and refrigerate for at least 30 minutes before serving if you have time It lets all the flavors meld beautifully

Serve:

Toss one more time just before serving Top with extra cheese and cilantro if you like Serve chilled or at cool room temperature for best result

The cotija cheese is absolutely my favorite part It adds this salty crumbly magic that is totally irreplaceable At my family gatherings we always sneak a little extra on top before serving Everyone fights for the cheesiest scoop

Storage Tips

Store any leftovers tightly covered in the fridge for up to three days The flavors get better as it sits If it looks a little dry after chilling stir in a spoon of sour cream or mayo to freshen it up

Ingredient Substitutions

You can swap rotini for penne or shells in a pinch Feta makes a decent stand in for cotija if needed Greek yogurt can replace sour cream for a lighter touch If you like things spicy sprinkle in cayenne or finely diced jalapeno

Serving Suggestions

Serve alongside grilled meats burgers tacos or as a potluck star Add diced avocado for creaminess or toss in grilled shrimp to make it a meal My favorite trick is to spoon leftovers into lettuce cups for a crisp lunch

Cultural and Historical Context

This pasta salad takes inspiration from Mexican street vendors who serve elote charred corn slathered with mayo cheese chili and lime It turns those beloved flavors into an easy modern American side It reminds me of long sunny afternoons in Mexico where corn is always on the menu

Seasonal Adaptations

Roast fresh summer corn on the grill for the sweetest salad In winter use high quality frozen corn and crank up the smoked paprika Mix in seasonal veggies like diced bell pepper or cherry tomatoes for color

Success Stories

Every picnic I bring this to I get asked for the recipe My cousin made it for her work potluck and ended up with no leftovers at all Recently my neighbor sent me a thank you note after trying it at dinner because her picky kids cleaned their plates

Freezer Meal Conversion

You can assemble every ingredient except the cilantro and cheese then freeze for up to a month When ready to serve thaw fully then mix in fresh cheese and herbs for a just made flavor

This salad shines every summer and always disappears fast Make it ahead for your next party and see just how many fans it wins

Recipe Q&A

→ Can I use canned corn instead of fresh?

Yes, canned or frozen corn works well, just be sure to drain before charring for extra flavor.

→ What cheese can substitute for cotija?

Feta cheese makes a good alternative if cotija isn't available, offering a similar salty tang.

→ How do I keep the pasta from becoming mushy?

Cook the pasta to al dente and rinse briefly with cold water to stop the cooking process before mixing.

→ Can this salad be made ahead of time?

Absolutely! Prepare and refrigerate up to a day in advance. Stir before serving for best texture.

→ Is there a lighter alternative to mayonnaise?

Greek yogurt can be used in place of mayonnaise for a lighter, tangier dressing option.

→ How spicy is the dish?

The spice level is mild. Adjust chili powder and paprika to taste for extra heat or smokiness.