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Creamy Mexican Street Corn Pasta Salad

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A creamy, smoky, and tangy pasta salad inspired by Mexican street corn, perfect for summer gatherings and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 3 cups fresh corn kernels (about 4 ears)
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • Juice of 2 fresh limes (about 3 tablespoons)
  • 1–2 chipotle peppers in adobo, minced
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crumbled cotija cheese
  • 3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain in a colander and rinse with cold water to stop cooking and cool the pasta. Set aside.
  2. While the pasta cooks, heat 1 tablespoon olive oil in a grill pan or cast iron skillet over medium-high heat. Add 3 cups fresh corn kernels and cook, stirring occasionally, until the corn is lightly charred and smoky, about 6-8 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, combine 1/2 cup mayonnaise, 1/2 cup Mexican crema (or sour cream), juice of 2 limes (about 3 tablespoons), 1-2 minced chipotle peppers in adobo (adjust based on heat preference), and 2 cloves minced garlic. Whisk until smooth and creamy.
  4. In a large bowl, mix the cooled pasta, charred corn, 1/4 cup chopped fresh cilantro, 3 sliced green onions, and 1/2 cup crumbled cotija cheese.
  5. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. Taste and season with salt and freshly ground black pepper to your liking.
  6. Refrigerate the pasta salad for at least 30 minutes before serving. Before serving, give it a gentle stir and sprinkle a little extra cotija cheese and cilantro on top for garnish.

Notes

If the dressing feels too thick after chilling, stir in a teaspoon of water or extra lime juice to loosen it up. For a dairy-free version, substitute mayo and crema with vegan mayo and coconut yogurt. Use gluten-free pasta for a gluten-free option. Charring the corn is essential for authentic smoky flavor. The salad tastes better after chilling for at least 30 minutes or overnight.

Nutrition

Keywords: Mexican street corn, pasta salad, creamy pasta salad, chipotle lime dressing, summer salad, elote pasta salad

Find it online: https://twinkletaste.com/creamy-mexican-street-corn-pasta-salad-recipe-easy-and-perfect-for-summer/