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Mexican Street Corn, known as Elote, is a beloved street food in Mexico that combines grilled corn with a tantalizing mixture of flavors, making it a staple at festivals, markets, and roadside stands. This beloved dish is not only a delicious treat but also a cultural icon that brings together the rich culinary heritage of Mexico. Traditionally, Elote is made with grilled corn on the cob slathered in mayonnaise, lime juice, chili powder, and topped with crumbled cheese and fresh cilantro. Its popularity has transcended borders, inspiring countless variations that showcase its bold flavors and vibrant ingredients.

Mexican Street Corn Pasta Salad

Dive into a flavor fiesta with this Mexican Street Corn Pasta Salad! Bursting with grilled corn, bell peppers, cherry tomatoes, and creamy avocado, it’s the perfect blend of freshness and zest. Tossed in a tangy lime dressing and topped with crumbled cotija cheese, this salad is a delicious side or light main dish. Quick to prep and full of vibrant flavors, it’s ideal for picnics, barbecues, or just a sunny day. Enjoy every bite!
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Ingredients
  

8 oz. rotini or penne pasta

2 cups corn kernels (fresh, grilled, or canned)

1/2 cup diced red onion

1/2 cup diced bell pepper (red, yellow, or orange)

1 cup cherry tomatoes, halved

1/4 cup chopped fresh cilantro

1 avocado, diced

1/2 cup crumbled cotija cheese

1/4 cup mayonnaise

2 tbsp sour cream

1 tbsp lime juice (freshly squeezed)

1 tsp chili powder

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Corn: If using fresh corn, grill or roast the corn on the cob until lightly charred, about 8–10 minutes. Let cool before cutting the kernels off the cob. If using canned corn, simply drain and rinse.

      Mix the Veggies: In a large mixing bowl, combine the corn, red onion, bell pepper, cherry tomatoes, cilantro, and diced avocado.

        Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until well combined.

          Combine: Add the cooked pasta to the vegetable mixture, then pour the dressing over the top. Gently toss everything together until well coated.

            Add Cheese: Sprinkle the crumbled cotija cheese over the salad and give it one last gentle toss to incorporate.

              Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

                Serve: Enjoy your refreshing Mexican Street Corn Pasta Salad as a side dish or a light main course!

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 6-8