Street Corn Pasta Salad Recipe
This creamy Street Corn Pasta Salad takes all the bold Mexican street corn (elote) flavors you love and transforms them into a refreshing pasta salad that’s ready in just 5 minutes. Perfect for summer BBQs, potlucks, and family dinners, it’s loaded with corn, cotija cheese, chili, and lime for the ultimate crowd-pleasing side dish.
Print
Pin
Servings: 8 servings
Calories: 410kcal
Cost: $12
Equipment
- Large pot
- Colander
- Large mixing bowl
- Citrus juicer
- Sharp knife
- Measuring cups/spoons
Ingredients
Main Ingredients
- 1 pound bowtie pasta (farfalle) or rotini
- 4 cups corn kernels fresh, grilled, or frozen thawed
- 1 cup cotija cheese crumbled
- ½ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- ¼ cup fresh cilantro chopped
- 3 tablespoon lime juice fresh
- 2 cloves garlic minced
Seasonings & Spices
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper optional
- Salt to taste
- Black pepper to taste
Optional Add-ins
- 1 jalapeño seeded and diced
- ¼ red onion finely diced
- ½ red bell pepper diced
- 2 green onions sliced
Instructions
- Boil pasta until al dente, drain, rinse cold.
- Grill or cook corn; cut kernels from cobs (or thaw frozen).
- Whisk mayo, crema, lime juice, garlic, and spices.
- Toss pasta, corn, veggies, dressing together.
- Fold in cotija and cilantro.
- Refrigerate 30 minutes before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 410g | Calories: 410kcal | Carbohydrates: 52g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 390mg | Potassium: 290mg | Fiber: 4g | Sugar: 5g | Vitamin A: 680IU | Vitamin C: 9mg | Calcium: 110mg | Iron: 2mg