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Mexican Street Corn Pasta Salad

Mexican street corn pasta salad with charred corn, diced peppers, and a creamy cilantro-lime dressing. Rotini or shells get tossed until coated, then chilled for a true elote-style flavor in every bite.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Rotini or shells pasta
  • 1 lb Rotini or shells pasta
Corn kernels
  • 5 cup corn kernels, charred
Red bell pepper
  • 1 red bell pepper, diced
Jalapeño
  • 1 jalapeño, diced
Red onion
  • 0.5 cup red onion, diced
Mayonnaise
  • 1 cup mayonnaise
Sour cream
  • 0.5 cup sour cream
Lime juice
  • 0.3333333333 cup lime juice
Chili powder
  • 1 tbsp chili powder
Cumin
  • 1 tsp cumin
Garlic powder
  • 1 tsp garlic powder
Cotija cheese
  • 1 cup cotija cheese, crumbled
Cilantro
  • 0.25 cup cilantro, chopped
Salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook rotini or shells pasta according to package directions until tender, then drain and rinse with cold water to stop cooking. Visual cue: pasta should be fully cooked but not mushy, and the water runs cool.
Char the corn
  1. Heat a hot skillet and char corn kernels for 5 to 7 minutes until lightly blackened, tossing occasionally for even spots. Visual cue: kernels develop scattered dark blisters and smell toasted.
Make the dressing
  1. Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and uniform in color. Visual cue: dressing looks creamy with no dry spice pockets.
Assemble and chill
  1. Combine pasta, charred corn, red bell pepper, jalapeño, and red onion in a large bowl. Visual cue: the mix should look colorful with visible corn and diced vegetables.
  2. Pour the dressing over the salad and toss to coat until everything is evenly covered. Visual cue: pasta turns glossy and the corn/vegetables look slicked with creamy dressing.
  3. Refrigerate for at least 2 hours to chill and let flavors meld. Visual cue: the salad firms slightly and looks thicker as it cools.
Finish and serve
  1. Top the chilled salad with cotija cheese and chopped cilantro right before serving. Visual cue: cotija forms a salty, crumbly layer and cilantro stays bright green.

Notes

Pro tip: char the corn in batches if needed so it browns instead of steaming, then cool briefly before mixing so the dressing stays creamy. Store covered in the refrigerator for 3 to 4 days; the texture may soften slightly. Freezing is not recommended. For a lighter option, substitute Greek yogurt for half (or all) of the mayonnaise while keeping the sour cream for tang.