Street Corn Pasta Salad
A creamy, smoky, and tangy Street Corn Pasta Salad inspired by Mexican elote. Loaded with charred corn, rotini pasta, cotija cheese, and a bold chili-lime dressing. Perfect for BBQs, potlucks, and easy weeknight dinners.
Equipment
- 1 Large Pot for boiling pasta
- 1 Cast Iron Skillet for charring corn
- 1 Large Mixing Bowl
- 1 Small Bowl for dressing
- 1 Colander
- 1 Whisk
- 1 Citrus Juicer
Ingredients
Pasta
- 12 oz rotini pasta or elbow macaroni
Salad Base
- 3 cups corn kernels fresh, frozen, or canned and drained
- 1/2 cup red onion finely diced
- 1 jalapeño seeded and finely chopped, optional
- 1/2 cup fresh cilantro chopped
- 3/4 cup cotija cheese crumbled, plus more for topping
Chili-Lime Dressing
- 1/2 cup mayonnaise full-fat recommended
- 1/4 cup sour cream or Greek yogurt for a lighter option
- 3 tbsp fresh lime juice about 2 limes
- 1 tsp lime zest
- 2 cloves garlic minced
- 1.5 tsp chili powder plus more for garnish
- 1/2 tsp smoked paprika
- 1 tsp salt adjust to taste
- 1/4 tsp black pepper
Instructions
- Cook pasta in a large pot of generously salted boiling water until al dente according to package directions. Drain and rinse under cold water. Set aside to cool completely.
- Heat a cast iron skillet over high heat. Add corn kernels with no oil and char for 4 to 5 minutes, stirring occasionally, until golden brown spots appear. Remove from heat and let cool.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, minced garlic, chili powder, smoked paprika, salt, and black pepper until smooth and fully combined.
- Taste the dressing and adjust lime juice, chili powder, or salt to your preference. Set aside or refrigerate for 30 minutes for deeper flavor.
- Add cooled pasta, charred corn, diced red onion, chopped jalapeño, and half the cilantro to a large mixing bowl. Toss to combine.
- Pour the dressing over the pasta mixture and toss gently until everything is fully and evenly coated.
- Top the Street Corn Pasta Salad with crumbled cotija cheese, remaining cilantro, and a generous sprinkle of chili powder before serving.
- Taste one final time and add a pinch of salt or squeeze of lime juice if needed. Serve immediately or refrigerate until ready to present.
Notes
For best results, cool the pasta completely before adding the dressing. Char the corn in a dry, very hot skillet for the most authentic street corn flavor. Add cotija cheese right before serving to preserve its texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir in a spoonful of sour cream or a squeeze of lime to refresh the salad before serving again. Freezing is not recommended.