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Street Corn Pasta Salad

Street Corn Pasta Salad

A vibrant and flavorful dish that brings the beloved taste of elote to your plate in a convenient, make-ahead format. This recipe is perfect for picnics, potlucks, or a quick and satisfying weeknight meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces dried pasta (such as rotini, bowtie, or elbow macaroni)
  • 2 cups fresh corn kernels (from about 3-4 ears of corn), or frozen corn, thawed
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice (from about 1 lime)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • salt and freshly ground black pepper to taste
  • 1/2 cup crumbled Cotija cheese (or crumbled feta cheese as a substitute)
  • 1/4 cup finely chopped jalapeño (optional, for extra kick)

Equipment

  • Large pot
  • Colander
  • Medium skillet
  • Large mixing bowl

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the dried pasta and cook according to package directions until al dente. Drain the pasta well in a colander and rinse immediately with cold water to stop the cooking process and prevent sticking. Set aside to drain thoroughly.
    8 ounces dried pasta (such as rotini, bowtie, or elbow macaroni)
  2. Prepare the Corn: If using fresh corn, careful slice the kernels off the cobs. If using frozen corn, ensure it has been fully thawed. In a medium skillet, heat the olive oil over medium heat. Add the corn kernels and cook, stirring occasionally, for about 5-7 minutes, or until the corn is tender and slightly caramelized in spots. This step enhances the natural sweetness of the corn.
    2 cups fresh corn kernels (from about 3-4 ears of corn), or frozen corn, thawed, 1 tablespoon olive oil
  3. Make the Dressing: In a large mixing bowl, combine the mayonnaise, chopped red onion, chopped cilantro, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Whisk everything together until well combined and the dressing is smooth and creamy.
    1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice (from about 1 lime), 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (optional, for heat)
  4. Combine Ingredients: Add the drained pasta and the prepared corn to the bowl with the dressing. Gently toss everything together until the pasta and corn are evenly coated with the dressing.
    8 ounces dried pasta (such as rotini, bowtie, or elbow macaroni), 2 cups fresh corn kernels (from about 3-4 ears of corn), or frozen corn, thawed
  5. Season and Add Cheese: Season the pasta salad with salt and freshly ground black pepper to taste. Remember that Cotija cheese is salty, so taste before adding too much salt. Gently fold in half of the crumbled Cotija cheese and the chopped jalapeño (if using).
    salt and freshly ground black pepper to taste, 1/2 cup crumbled Cotija cheese (or crumbled feta cheese as a substitute), 1/4 cup finely chopped jalapeño (optional, for extra kick)
  6. Chill and Serve: Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling time is crucial for the best taste. Before serving, give the pasta salad another gentle stir and sprinkle the remaining Cotija cheese over the top as a garnish.
    1/2 cup crumbled Cotija cheese (or crumbled feta cheese as a substitute)

Notes

This Street Corn Pasta Salad is best enjoyed fresh, but it stores wonderfully for later. To store, place the pasta salad in an airtight container and refrigerate. It will stay fresh in the refrigerator for up to 3 to 4 days. The flavors tend to meld and deepen overnight, making it even more delicious as leftovers. It is typically served chilled or at room temperature.