Creamy Elote-Style Street Corn Pasta Salad Recipe with Chili Lime Mayo
A vibrant and flavorful pasta salad inspired by Mexican street corn, featuring smoky grilled corn, creamy chili lime mayo, cotija cheese, and fresh cilantro. Perfect for summer picnics, BBQs, or a quick weeknight side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican-inspired
Ingredients
- 12 ounces medium pasta shapes (rotini or penne)
- 3 cups fresh corn kernels (about 4 ears), grilled or pan-charred
- ½ cup mayonnaise (preferably good-quality like Hellmann’s)
- 1 to 1½ teaspoons chili powder (ancho recommended)
- Juice of 2 fresh limes (about 3 tablespoons)
- 1 clove garlic, finely minced
- ½ cup chopped fresh cilantro leaves
- ½ cup crumbled cotija cheese (about 60 grams; feta as substitute)
- 2 green onions, thinly sliced
- Salt and pepper to taste
- Optional: pinch of smoked paprika or cayenne for extra heat
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente (9-11 minutes). Drain and rinse briefly under cold water to stop cooking and cool the pasta. Set aside.
- While pasta cooks, heat a grill pan or cast iron skillet over medium-high heat. Add 3 cups fresh corn kernels and cook, stirring occasionally, until kernels are golden and charred in spots, about 6-8 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together ½ cup mayonnaise, juice of 2 limes, 1 minced garlic clove, and 1 to 1½ teaspoons chili powder. Add a pinch of salt and pepper. Whisk until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, charred corn, ½ cup crumbled cotija cheese, ½ cup chopped cilantro, and 2 sliced green onions.
- Pour the chili lime mayo over the pasta mixture. Toss gently but thoroughly to coat all ingredients. Taste and adjust seasoning with salt, pepper, or extra lime juice as needed.
- For best flavor, chill the salad for at least 30 minutes before serving to let flavors meld. It can also be served immediately.
Notes
Use fresh corn grilled or pan-charred for best smoky flavor. Frozen corn can be thawed and sautéed for caramelization if fresh is unavailable. Add chili powder gradually to control heat. For vegan version, use vegan mayo and substitute cotija cheese with nutritional yeast or vegan cheese. Chill salad for at least 30 minutes for best flavor. Toss with extra lime juice or mayo before serving leftovers to refresh flavors. Avoid overdressing to prevent sogginess.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 320
- Fat: 15
- Carbohydrates: 35
- Protein: 7
Keywords: pasta salad, elote, street corn, chili lime mayo, Mexican street food, summer salad, creamy pasta salad, grilled corn, cotija cheese