Mexican Street Corn Pasta Salad
Jul 30, 2025 12:52 AM
Creamy, crunchy, tangy, and sweet, this Mexican street corn pasta salad is packed with bold flavor and is a guaranteed showstopper for your next cookout. All the best flavors of classic elote in one easy-to-make dish that’s just as good warm as it is cold.
In a sea of classic summer salads this Mexican street corn pasta salad recipe is unique and stands out in the best way. It's different, but still familiar, and it’s always a crowd pleaser.
What sets this recipe apart is the absolute bomb of flavors and textures in every bite. Juicy, fresh, slightly charred corn (fresh off the cob is best!), creamy dressing with a little tang, tender pasta, and pops of salty cotija and crisp onion. Whether you’re making this for a cookout or just for something less mundane in your weeknight dinner routine, it’s a guaranteed slam dunk.
Ingredients:
Pasta and Corn
- 8 oz (226 g) dry pasta
- 2 Tablespoons salted butter
- 4 cups (615 g) corn kernels
- ¼ teaspoon table salt
Dressing
- ⅔ cup (150 g) mayonnaise
- ⅓ cup (93 g) Mexican crema
- 2 Tablespoons lime juice (fresh preferred)
- 1 ½ teaspoons granulated sugar
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon table salt
- ¼ teaspoon black pepper
Add-ins
- ½ cup finely diced white or red onion
- ½ cup (70 g) grated cotija cheese
- ¼ cup finely chopped cilantro
- 2 Tablespoons finely diced jalapeno
- Additional chili powder or Tajin for sprinkling on top
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
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