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Mexican Street Corn Pasta Salad

Mexican street corn pasta salad with charred corn and a creamy cilantro-lime dressing. Rotini pasta is tossed with peppers and onion, then chilled so the flavors meld like elote salad.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb rotini or shells pasta Use pasta shapes that hold dressing well.
  • 5 cup corn kernels, charred Char in a hot skillet until lightly blackened.
  • 1 red bell pepper, diced Dice into small pieces for even bites.
  • 1 jalapeño, diced Remove seeds for less heat if desired.
  • 0.5 cup red onion, diced Dice small so it distributes through the salad.
Cilantro-lime dressing
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.33 cup lime juice Freshly squeezed gives the best flavor.
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt and pepper to taste Season to taste; add in the dressing step.
Toppings
  • 1 cup cotija cheese, crumbled Add after chilling so it stays distinct.
  • 0.25 cup cilantro, chopped Sprinkle right before serving for freshness.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and char
  1. Cook the rotini or shells pasta according to package directions, then drain and rinse with cold water to stop the cooking and cool it down fast.
  2. Heat a hot skillet and char the corn kernels until lightly blackened, stirring so the edges blister without burning.
Make the dressing and toss
  1. Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and fully combined.
  2. Combine the pasta, charred corn, red bell pepper, jalapeño, and red onion in a large bowl.
  3. Pour the dressing over the salad and toss until every bite is coated.
Chill and finish
  1. Refrigerate for at least 2 hours so the flavors meld and the dressing thickens slightly.
  2. Top with cotija cheese and cilantro before serving for a fresh, char-kissed finish.

Notes

Pro tip: char the corn in a very hot skillet in small batches if needed—light blackened spots deliver the elote flavor without turning bitter. Store covered in the refrigerator up to 4 days; stir well before serving. Freezing is not recommended. For a lighter option, use light mayonnaise and low-fat sour cream to reduce calories while keeping the creamy texture.