elote pasta salad

This Mexican Street Corn Pasta Salad is loaded with corn, cotija and a deliciously tangy, creamy dressing that is the stuff dreams are made of. It's quick and easy to throw together and is made up of mostly pantry ingredients that you've probably already got in your kitchen! 

Mexican Street Corn Pasta Salad

rotini pasta

olive oil

corn

cheese

cilantro

sour cream

mayonnaise

chili powder

garlic powder

cayenne pepper

lime juice

lime zest

Kosher salt

cracked pepper

Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process. 

In a medium bowl combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper. 

Add cooled pasta, corn, Cotija, and cilantro to a large bowl.

Pour most of the dressing over the pasta and toss until everything is well coated. 

Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.

My daughter made this a couple months ago when we had a weekend getaway and we had it for the next 3 days in a row (so yes, it can be eaten the next day), my only thing is I would make extra dressing or hold some back, because the pasta does dry it up. Besides that, AMAZING! Going to 2 separate parties this weekend and it has been requested at each gathering :)

This was so good and so easy to make!!!!!

We love the Mexican street corn from Rubio's so when I saw this, I knew I had to try it....and I'm SO glad I did! The flavors are fabulous, so it's hard to not go back for seconds or thirds.  I have been requested to make this several times, tonight is another one of those occasions! 
Thanks so much for the great recipe, going to try your taco pasta salad for another gathering tomorrow night :))

I followed the recipe just as it is. I made it the night before so I am going to whip up some extra dressing to mix in just before serving. The pasta really does soak up the dressing overnight.  
I used 6 ears of fresh corn on the cob. I roasted the corn in the oven. I peeled the corn, coated with softened butter, and roasted at 400°f for 45 minutes, let cool, then cut off the cob with a serrated knife.
I might add some finely chopped red onion and/or hatch peppers next time for a twist.
Such a fun and versatile recipe!

Best salad I have ever eaten! Would highly recommend it for your next family get together, office  party, or any other large event!

so yummy! i dry-roasted the corn on a pan before mixing in and WOW, so good. i make it with chickpea pasta now so i can eat it as a easy lunch!

I recommend following the recipe to a T, or using chickpea pasta like another reviewer suggested. This is such a fresh, flavorful side to bring to a barbecue, and it's also one of my favorite make-ahead lunches. I like it served room-temp or slightly warm.

Excellent, crowd pleaser. However, made the night before and the dressing seemed to congeal on the pasta over night. It still tasted good but would’ve preferred the creamy original texture. Is this why you recommend adding milk or like juice? Or do you know why this happened?

I found this recipe about 3 months ago and have made it half a dozen times. I cannot even get over how good it is. I share your recipe with every person I know. So good!

https://content.jwplatform.com/videos/2sYNC9a6.mp4

This 20 minute Mexican Street Corn Pasta Salad is loaded with fire-roasted corn, Cotija, and a deliciously tangy, creamy dressing. 

Street_Corn_Pasta_Salad_By_Midwest_Foodi

Elote Pasta Salad combines the smoky flavors of grilled corn, creamy cotija or feta cheese, zesty lime, and chili powder with hearty pasta. Tossed with a tangy, creamy dressing, it's a refreshing and flavorful dish perfect for summer barbecues or potlucks.

Zesty Elote Pasta Salad

oz short pasta (fusilli, cavatappi, or rotini)

corn kernels (grilled

bell peppers, diced (any color)

red onion, finely chopped

¼ cup cilantro, chopped

feta cheese, crumbled

tsp chili powder

Salt and pepper

Cook the Pasta

Cook 8 oz of cavatappi or fusilli pasta according to package instructions until al dente. Drain and cool completely by rinsing under cold water.

Roast the Corn

Preheat the oven to 400°F (200°C). Brush 2 cups of corn (preferably fresh, grilled, or canned) with olive oil and sprinkle with salt and pepper. Roast the corn for 25-30 minutes, turning occasionally until slightly charred. Once roasted, let it cool, then slice the kernels off the cob.

Prepare the Vegetables

Dice 1 cup of bell peppers (any color), ½ cup of red onion, and chop ¼ cup of cilantro.

Mix the Dressing

In a separate bowl, mix ½ cup of mayonnaise, 2 tbsp lime juice, 1 tsp chili powder, and salt and pepper to taste. Whisk until smooth and creamy.

Combine Ingredients

In a large bowl, combine the roasted corn, bell peppers, red onion, and cilantro. Pour the prepared dressing over the vegetable mixture and toss gently.

Add the Pasta

Add the cooled pasta to the vegetable and dressing mixture. Gently toss to coat everything evenly.

Finish with Cheese

Sprinkle ½ cup of crumbled feta or cotija cheese on top. Mix lightly, and adjust seasoning if necessary.

Chill the Salad

Refrigerate the salad for at least 30 minutes before serving to enhance the flavors.

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Mexican Street Corn Pasta Salad

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Top 2 elote pasta salad recipes from across the web

The most viewed elote pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mexican Street Corn Pasta Salad

Zesty Elote Pasta Salad

The most viewed elote pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine