Mexican Street Corn Pasta Salad Recipe
Elote, the Mexican street corn slathered in creamy, tangy toppings, is one of my favorite summer flavors, and this pasta salad packs it into a bowl you can carry to a cookout. Short pasta is tossed with corn sautéed in butter, jalapeño, cilantro, crumbled cotija and a lime and chili mayonnaise dressing.
Do not skip the sauté
The corn goes into a hot skillet with butter and stays there until some kernels turn golden brown. Those caramelized spots bring the toasty sweetness you would otherwise get from a grill. Frozen corn works fine and does not need thawing first.
- Salt the pasta water well, since pasta salad needs seasoning inside the noodle, not just on top.
- Cook the pasta al dente; it softens a little more as it sits in the dressing.
- Seed the jalapeño for mild heat, or leave it out entirely.
- Taste before adding more salt, because cotija is a salty cheese.
The smoked paprika in the dressing gives a gentle smoky note that points back to the grill. Fold in the cotija last, then let the salad rest for a little while so the pasta absorbs some dressing. Serve it slightly warm or at room temperature. Feta stands in well if cotija is hard to find.
Pair this with something from the pasta salad round-up and you have the whole meal.
PrintMexican Street Corn Pasta Salad
Pasta tossed with butter-sautéed corn, jalapeño, cilantro, cotija and a lime chili mayo dressing. The flavor of elote in a pasta salad for cookouts and potlucks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tbsp butter
- 1/4 cup chopped cilantro leaves
- 1/2 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- Juice from 1 lime
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, which typically takes 8-10 minutes. (Pro tip: Salting the water properly is key for flavoring the pasta from within). Drain the pasta and set it aside.
- Prepare the Corn: While the pasta cooks, prepare the corn. If using fresh corn, cut the kernels from the cob. For frozen corn, there's no need to thaw. A quick sauté in butter brings out the most flavor.
- Sauté the Corn: Melt the butter in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 5-7 minutes. You're looking for some kernels to develop golden-brown, caramelized spots. Unlike boiling, this sautéing method caramelizes the natural sugars in the corn, adding a deep, smoky-sweet flavor that is essential for authentic street corn taste.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, and smoked paprika until smooth. This creamy, tangy dressing is what coats every bite and brings all the elements together.
- Combine the Salad: In a large mixing bowl, combine the drained pasta, sautéed corn, minced jalapeño (if using), and chopped cilantro. Pour the dressing over the top and toss everything until evenly coated.
- Add Cheese and Season: Gently fold in the crumbled cotija cheese. Season the entire salad generously with salt and black pepper to taste. Remember, cotija is a salty cheese, so taste before adding more salt.
- Rest and Serve: For the best flavor, let the salad sit for at least 10-15 minutes before serving. This allows the pasta to absorb some of the dressing and the flavors to marry. Serve slightly warm or at room temperature.
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