Description
This creamy Mexican Street Corn Pasta Salad takes all the flavors of classic elote and turns them into a delicious side dish! Grilled corn, tender pasta shells, cotija cheese, and jalapeno are tossed in a rich, zesty dressing made with mayo, Mexican crema, lime juice, and spices like chipotle chili powder. Cilantro and a dash of chicken bouillon (a tip from my Mexican neighbor!) bring it all together. Perfect for BBQs, potlucks, or a side for summer dinners paired with grilled chicken or steak!
Ingredients
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Scale
- 16 ounces of medium shells pasta
- salt, for the pasta water
- 4-5 ears of corn (depending on size), shucked
- 2 tablespoons avocado oil
- 1/2 cup cilantro, chopped + an extra sprinkle for garnish on top
- 1/3 heaping cup white onion, finely diced
- 2 tablespoons jalapeno pepper (plus more to taste), minced
- 1 cup mayonnaise (homemade recipe below or store-bought)
- 3/4 cup Mexican crema
- 3 limes (about 1/2 cup), juiced
- 1 3/4 teaspoon chili powder, plus an extra sprinkle for garnish on top
- 1 teaspoon caldo de Pollo (chicken bouillon)
- 3/4 teaspoon chipotle chili powder
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/3 cup cotija cheese, crumbled from a block or grated - plus more for garnish and serving on the side
Instructions
- Cook the pasta according to package instructions. Once done, strain and rinse the pasta with cold water to stop the cooking.
- Shuck the corn and rub each piece with avocado oil. Char the corn in a grill pan or on the grill. I usually use a grill pan, so I heat it over medium-high heat, place the corn in the pan, and cook it, rotating occasionally, until all sides are charred. Placing a cast iron or heavy pot on top will help press it into the grates to get even more surface area charred!
- Gather the rest of the salad ingredients. Cut the corn from the cob, dice the onion, and mince the jalapeno and cilantro.
- Add the dressing ingredients (mayonnaise, Mexican crema, lime juice, and seasonings) to a medium-sized bowl and whisk. IMPORTANT: Reserve about 3/4 cup of the dressing to add to the salad right before serving, for maximum creaminess.
- Add the pasta, vegetables, and dressing to a large bowl along with the cotija cheese and mix until well combined. Chill the Mexican street corn pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- When you’re ready to serve, toss the Mexican street corn pasta salad with the reserved dressing. For a nice presentation, garnish with lime wedges, a drizzle of Mexican crema, and sprinkle more cotija cheese, chili powder, and cilantro. Serve small bowls of crema, cotija, and cilantro on the side with lime wedges. Enjoy!
Equipment
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Cutting Board (Handmade from Etsy)
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Buy Now → Notes
- Scroll above the recipe card for a quick & easy homemade avocado oil mayonnaise, FAQs, and recipe tips!
- Watch me make the salad on YouTube, Instagram, or Facebook!
- Prep Time: 22 minutes
- Cook Time: 8 minutes
- Category: 30 Minutes or Less, Pasta, Salads, Side Dishes
- Method: Stovetop
- Cuisine: Mexican/American
