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Mexican Street Corn Pasta Salad

Mexican street corn pasta salad with charred corn and a creamy cilantro-lime dressing. Rotini or shells is tossed with bell pepper, jalapeño, and red onion, then chilled for elote-style flavor.
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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: 464
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb rotini or shells pasta
  • 5 cup corn kernels, charred
  • 1 red bell pepper, diced
  • 1 jalapeño, diced Adjust jalapeño for mild heat.
  • 0.5 cup red onion, diced
Creamy cilantro-lime dressing
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.333 cup lime juice About 3 limes.
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 Salt and pepper to taste
Toppings
  • 1 cup cotija cheese, crumbled
  • 0.25 cup cilantro, chopped

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and prep
  1. Cook the rotini or shells pasta according to package directions, then drain and rinse with cold water until no longer warm. This stops the pasta from continuing to cook and keeps the texture sturdy.
  2. Char the corn kernels in a hot skillet until lightly blackened. Spread in an even layer so the surface browns, about 5–10 minutes depending on heat.
Make the dressing
  1. Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and creamy. Scrape the sides of the bowl so no streaks of seasoning remain.
Assemble and chill
  1. Combine the pasta, charred corn, diced red bell pepper, diced jalapeño, and diced red onion in a large bowl. Toss gently so the vegetables are evenly distributed.
  2. Pour the dressing over the salad and toss to coat thoroughly. Continue mixing until pasta looks glossy and every bite is speckled with corn and peppers.
  3. Refrigerate for at least 2 hours to let flavors meld. Cover the bowl so the top doesn’t dry out while chilling.
  4. Before serving, top with crumbled cotija cheese and chopped cilantro. Finish with a quick toss or sprinkle so the cotija stays distinct and creamy rather than fully melting.

Notes

Pro tip: rinse pasta with cold water right after draining to prevent soft, overcooked elbows. Store covered in the refrigerator for up to 4 days; freeze is not recommended because the dressing can break. For a lighter option, use Greek yogurt in place of half the mayonnaise to keep the tang while reducing richness.