Description

Mexican Street Corn, also known as Elote, is a beloved street food that features charred corn topped with a tangy, creamy sauce and sprinkled with chili powder, lime, and cilantro. This Mexican Street Corn Pasta Salad takes all of those bold flavors and combines them with tender pasta to create a refreshing yet indulgent dish perfect for any occasion. Whether you’re hosting a summer BBQ, preparing for a potluck, or looking for a flavorful weeknight side dish, this pasta salad is sure to impress.

The fusion of creamy dressing, fresh vegetables, and a hint of chili spice makes this recipe an instant favorite. It’s vibrant, colorful, and packs a ton of flavor with minimal effort.

Ingredients

Scale

For the Salad:

2 cups (6 ounces) radiatori noodles (or your noodle of choice)
2 tablespoons olive oil
1 cup corn kernels (grilled, frozen, or canned)
1/4 cup red onion, finely diced
1/4 cup red bell pepper, diced
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped

For the Dressing:

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice (freshly squeezed)
1 teaspoon chili powder
Salt and pepper, to taste

Instructions

Step 1: Cook the Pasta

Boil the pasta: Bring a large pot of salted water to a boil. Add 2 cups (6 ounces) of radiatori noodles or your preferred pasta (fusilli, penne, or bowtie pasta work well too). Cook according to package instructions until al dente, typically 8-10 minutes.
Drain and cool: Once the pasta is cooked, drain it and transfer it to a large bowl. Drizzle with 2 tablespoons of olive oil and toss gently to prevent the noodles from sticking together. Let the pasta cool completely while preparing the rest of the salad.

Step 2: Prepare the Vegetables

Cook or grill the corn: If using fresh corn, you can grill it for that authentic charred flavor. Grill 1-2 ears of corn over medium heat until slightly charred, then cut the kernels off the cob. Alternatively, you can use frozen corn (thawed) or canned corn (drained).
Chop the veggies: Finely dice 1/4 cup of red onion, 1/4 cup of red bell pepper, 1/4 cup of green onions, and chop 1/4 cup of fresh cilantro. Combine the vegetables in a large mixing bowl along with the corn kernels.

Step 3: Make the Dressing

Whisk the dressing: In a small bowl, whisk together 1/2 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of freshly squeezed lime juice, 1 teaspoon of chili powder, and a pinch of salt and pepper to taste. The dressing should be smooth and creamy with a light tang from the lime juice.
Taste and adjust: Adjust the seasoning by adding more chili powder for spice or more lime juice for tang, depending on your taste preferences.

Step 4: Combine and Serve

Mix the salad: Add the cooled pasta to the bowl with the vegetables. Pour the prepared dressing over the top, and gently toss everything together until the pasta and veggies are well-coated with the dressing.
Chill and serve: You can serve this pasta salad immediately at room temperature or chill it in the refrigerator for 30 minutes to let the flavors meld. Garnish with extra cilantro and a sprinkle of chili powder before serving, if desired.

Notes

Cooking Notes

Charred Corn: Grilling the corn adds a smoky flavor that brings the salad closer to the traditional street corn experience. If you’re short on time, canned or frozen corn will work just fine.
Pasta Choice: Radiatori is a great option because its ridged shape holds onto the dressing, but any short pasta, like fusilli, farfalle, or rotini, will work.
Spice Levels: You can adjust the amount of chili powder to suit your heat preference. For extra kick, try adding a pinch of cayenne pepper or hot sauce to the dressing.

Serving Suggestions

As a side dish: This Mexican Street Corn Pasta Salad pairs wonderfully with grilled meats like chicken, steak, or pork. It’s perfect for BBQs, picnics, or as a vibrant side dish for any summer gathering.
Main dish option: Add protein to make this a complete meal by mixing in some grilled chicken, shrimp, or black beans. You can also add avocado chunks for extra creaminess and a boost of healthy fats.
With tacos: Serve this pasta salad alongside your favorite tacos for a Mexican-inspired meal. It’s especially delicious with carnitas or carne asada tacos.

Tips

Make Ahead: This pasta salad can be made up to a day in advance. If preparing ahead, keep the dressing separate and mix it with the pasta just before serving to prevent the salad from becoming too soggy.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes dry after refrigeration, stir in a little extra mayonnaise or sour cream to refresh it.
Add cheese: For a traditional elote flavor, sprinkle some crumbled cotija cheese or feta on top before serving. It adds a salty, tangy finish that complements the creamy dressing.
Add more veggies: You can customize this pasta salad by adding other vegetables like diced jalapeños for heat, avocado for creaminess, or even black beans for added texture and protein.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Calories: 320 kcal
Sodium: 420mg
Fat: 21g
Carbohydrates: 28g
Protein: 6g