Mexican Street Corn Pasta Salad

4.91 from 21 votes

This Mexican street corn pasta salad is creamy and tangy, with all the flavors of Mexican elote, but in a quick, easy pasta salad.

Prep Time20

Cook Time10

Total Time30

Course: Side

Cuisine: Mexican

Diet: Vegetarian

Servings: servings

16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
2 tablespoons unsalted butter
2 ½ cups corn, fresh (about medium 4 ears), canned, or frozen
4 tablespoons lime juice (about 2 limes)
1 cup mayonnaise
1 cup Mexican crema (or sour cream)
¾ teaspoon fine salt, plus more to taste
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 tablespoons chopped cilantro, plus more for topping
½ cup crumbled cotija cheese, plus more for topping
Chili lime seasoning, for topping

Cook the pasta to al dente, according to package instructions. Drain and transfer to a large bowl. Allow the pasta to cool on the counter or in the fridge while you prepare the corn.
Cook the corn. Melt the butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, for about 10 minutes until lightly golden and charred in places. Set aside to cool for several minutes until cool to the touch. (See Notes below for alternative ways to cook the corn.)
Make the dressing. In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
Assemble. Add the dressing, cooked corn, cilantro, and cotija cheese to the bowl of pasta and toss together to combine.
Serve. Top with additional cilantro, cotija cheese, and chili lime seasoning if desired. Serve immediately or refrigerate until ready to eat.

To grill the corn: Brush each husked ear with vegetable oil and grill over medium-high heat for 2-3 minutes per side until cooked through and charred in spots. Let cool, then cut the kernels off the cob.
To boil the corn: Bring a large pot of water to a boil. Add the husked ears of corn and cook for 5 minutes until tender and bright yellow. Let cool, then cut the kernels off the cob.
Storage: Store in an airtight container in the refrigerator for up to 4 days.