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mexican street corn pasta salad in a serving bowl with wooden spoons

Mexican Street Corn Pasta Salad Recipe

4 from 8 votes
This Mexican street corn pasta salad is just like authentic elote (street corn), but in an easy and creamy pasta salad. It includes crunchy roasted corn, red onion, and cotija cheese in a creamy Greek yogurt cilantro dressing. Everyone at the summer barbecue is going to ask you for this recipe!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6
Author: Molly

INGREDIENTS

Pasta Salad

  • 16 oz short cut pasta (I used Fusilli Corti Bucati), gluten-free if needed
  • 6 ears corn
  • 1 Tablespoon olive oil
  • 2 teaspoons Tajin
  • 1/2 cup red onion finely diced
  • 1/2 cup cotija cheese plus more for topping
  • 2 cups shredded kale massaged with a drizzle of olive oil
  • 2 jalapeno diced (optional)

Dressing

  • 3/4 cup plain Greek yogurt or mayo
  • 1/3 cup sour cream
  • 1/4 cup fresh lime juice (1 1/2 limes)
  • 1/4 cup cilantro plus more to top
  • 2 garlic cloves
  • 1/2 teaspoon Tajin

INSTRUCTIONS

  • Preheat the oven to 425°F and line a baking sheet with parchment paper. Rub each ear of corn with olive oil and sprinkle evenly with Tajin. Bake for 20-22 minutes, flipping halfway (Note 1 grilled corn). Cool slightly then remove corn from the cob.
    6 ears corn, 1 Tablespoon olive oil, 2 teaspoons Tajin
  • Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and rinse the pasta with cold water.
    16 oz short cut pasta
  • Add all of the dressing ingredients to a bowl or food processor and blend until smooth. Alternately, chop the garlic and cilantro and mix it in a bowl.
    3/4 cup plain Greek yogurt or mayo, 1/3 cup sour cream, 1/4 cup fresh lime juice, 2 garlic cloves, 1/2 teaspoon Tajin, 1/4 cup cilantro
  • Add the pasta, cotija cheese, shredded kale, red onion, and jalapeno to a large serving bowl. Drizzle with 3/4 of the dressing and toss to coat well. Drizzle with the remaining dressing, more crumbled cheese, and fresh cilantro before serving.
    1/2 cup red onion, 1/2 cup cotija cheese, 2 cups shredded kale, 2 jalapeno

Recipe Equipment

Blender or Food Processor

Nutrition

Serving: 0.5cups | Calories: 409kcal | Carbohydrates: 55.8g | Protein: 9.6g | Fat: 17.9g | Cholesterol: 6.9mg | Sodium: 515mg | Fiber: 3.8g | Sugar: 8.4g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!