Mexican Street Corn Pasta Salad 

A joyful twist on classic elote, this Mexican Street Corn Pasta Salad blends the vibrant flavors of sweet corn, creamy dressings, and fresh vegetables with elbow macaroni. It’s a vivid and hearty salad, perfect for picnics, barbecues, or as a flavorful side dish. The bright zing from lime juice and the salty, creamy touch of cotija cheese make it irresistibly crowd pleasing.

Full Recipe: 

Ingredients 

• 8 oz elbow macaroni (cooked)

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup cherry tomatoes, halved

• ½ cup red onion, finely chopped

• ½ cup cilantro, chopped

• ½ cup crumbled cotija cheese

• ¼ cup mayonnaise

• ¼ cup sour cream

• 2 tbsp lime juice

• 1 tsp chili powder

• Salt and pepper, to taste 

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil, then cook the elbow macaroni until al dente (about 7–9 minutes). Drain and rinse under cold water to cool and prevent sticking; set aside. 

2. Prepare the corn: If using fresh corn, slice kernels off the cob; if frozen or canned, thaw or drain and rinse, respectively. 

3. Mix the dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth. 

4. Combine: In a large bowl, toss together the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese. Pour the dressing over and mix gently until everything is evenly coated. 

5. Chill and serve: Cover and refrigerate for at least 30 minutes to let flavors meld. Stir gently before serving and adjust seasoning if needed. 

Nutrients (per serving)

• Calories: ~290 kcal

• Protein: ~9 g

• Sodium: ~400 mg