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All the bold, creamy goodness of classic elote shows up in this Mexican Street Corn Pasta Salad but in a fun pasta bowl you can toss together in less than half an hour. This one is a lifesaver—perfect for parties, cookouts, or when you need something quick everyone will fight over for seconds.
The first time I pulled this together for a backyard picnic, it instantly became a family favorite. The smokiness from the corn and the zingy lime always take me right back to summer days.
Flavorful Ingredients
- Crumbled cotija cheese: adds a salty, creamy finish. No cotija? Swap for feta.
- Chopped cilantro: adds a burst of green flavor. Stick to the leaves and skip the stems.
- Salt and pepper: sprinkle to fit your taste buds.
- Garlic powder: brings a punch of savory to the mix.
- Smoked paprika: adds a gentle, smoky undertone.
- Chili powder: gives some gentle heat—fresh is best.
- Lime juice: a squeeze of fresh lime lights up the whole salad.
- Sour cream: keeps everything creamy and tangy.
- Mayonnaise: the creamy backbone, use good quality for extra deliciousness.
- Corn (grilled, canned, frozen): the sweet bit that makes this dish sing—grilled or charred adds extra flavor.
- Cooked pasta (penne, rotini): the base—these shapes soak up dressing nicely and don’t get mushy.
Easy How-To
- Finish Off and Chill:
- Stir in your fresh cilantro and a handful of crumbled cotija cheese for the grand finale. Pop it in the fridge for about thirty minutes to get all the flavors nice and cozy.
- Mix Everything Together:
- Dump the cooled pasta and corn into a big bowl. Drizzle over the creamy dressing and gently toss until everything’s totally coated.
- Whip Up the Dressing:
- Grab a bowl and mix up the mayo, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir until it’s all smooth and creamy.
- Get That Corn Ready:
- Char fresh kernels in a dry pan or on the grill for those yummy brown spots. Canned or frozen? Just drain and dry them before tossing in.
- Boil Pasta and Cool:
- Cook your pasta in super salty water so it has flavor, drain, then run under cold water so it doesn’t stick or keep cooking.
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How to Store
Put leftovers in a lidded container in your fridge and they’ll stay tasty for up to three days. If the pasta looks a bit dry after chilling, stir in a little extra mayo or a splash of lime to wake it up. Don’t freeze—it’ll just get soggy.
Swaps and Cheats
No cotija around? Feta or shredded parmesan do the trick. Going dairy-free? Plant-based yogurt stands in for sour cream, and vegan mayo works too. You can also just skip the cheese for a lighter bowl.
How to Serve
Spoon up as a colorful side alongside tacos, burgers, or grilled chicken. I love it over crisp lettuce for an easy lunch, or stuffed into lettuce cups for an on-the-go meal outside.
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Cultural Vibes
This twist comes straight from the lively street stalls in Mexico where elote is served hot off the cob. It brings those bright, happy flavors right to your table for any celebration or chill get-together that needs a fun, nostalgic dish.
Frequently Asked Questions About Recipes
- → What kind of pasta holds up best in this dish?
Penne and rotini both grab onto that creamy sauce and make every forkful nice and hearty.
- → Can I put this together ahead of time?
Definitely! Go ahead and chill it for a few hours—the flavors soak in and the texture gets even better.
- → How do I make it a little spicier?
Try tossing in chopped jalapeños or just squirt in your favorite hot sauce for more kick.
- → Is canned or frozen corn okay to use?
They both do the trick, but if you grill fresh corn first, the flavor is even bigger and better.
- → Which cheese is best here?
Cotija brings a salty crumbly vibe, but you can use feta if that's what you have on hand.