Street Corn Pasta Salad
Our Mexican-inspired Street Corn Pasta Salad is your new must-have at all BBQ’s and gatherings. It has fresh roasted corn tossed with pasta and a flavorful creamy lime sauce.
We love to serve it with BBQ Chicken Drumsticks, Black Bean Burgers, Steak Kabobs, or Flank Steak.
This Street Corn Pasta Salad Mash-up is Amazing
What we’ve got here is the flavor I crave from my favorite elotes/esquites Mexican street corn, in pasta salad form, and I promise it will be the star of your next BBQ! It has SO much flavor, including a crema sauce with hints of chipotle. It’s just so good; main dish or side dish worthy, paired with any favorite Summer BBQ recipes.
How to make Street Corn Pasta Salad:
Cook pasta according to package instructions, in salted boiling water. Drain then rinse with cold water to cool it off.
Sauté Corn: Add butter to a large skillet over medium heat then add onion, corn and chipotle peppers and stir. Turn heat to high, cover with lid and sauté, stirring occasionally, until corn is charred and tender, about 4-5 minutes. Remove from heat then transfer to a plate to cool completely.
Sauce: Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime and milk.
Combine: Add pasta to a large mixing bowl then add cooled corn. Stir in sauce, and top with cotija cheese and cilantro.
Make Ahead Instructions:
To Make Ahead: Store cooked pasta and corn in a covered bowl in the fridge. Make sauce, but store separately. Mix sauce and pasta just before serving this elote pasta salad.
More Mexican Inspired Recipes:
Street Corn Dip
Chicken Street Tacos
Horchata
Elotes Recipe
Tamale Pie
Crispy Bean and Cheese Burritos
Esquites
Chicken Taquitos
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Street Corn Pasta Salad
This Mexican-inspired Street Corn Pasta Salad is your new must-have at all BBQ's and gatherings. It has fresh roasted corn tossed with pasta and a flavorful creamy lime sauce.
Course Side DishCuisine Mexican
Prep Time 10 minutes minutesCook Time 15 minutes minutesCool 30 minutes minutesTotal Time 55 minutes minutes
Servings 6
Calories 396kcal
Author Lauren Allen
Cost $7
Ingredients8 oz dry ditalini pasta , or elbow macaroni1 Tablespoon butter1/2 cup white onion , diced1 large chipotle chili in adobo sauce , chopped (about 2 Tablespoons)3 cups fresh corn off the cob , 3-4 ears, (or use frozen corn*)1/3 cup mayonnaise1/2 cup Mexican crema , or sour cream2 1/2 teaspoons tajin*1 small lime , juice from½ cup milk1/2 cup Cotija cheese , shredded 1/2 cup chopped fresh cilantroUS Customary – Metric
InstructionsSauté corn: Add butter to a large skillet over medium heat. Add onion, corn and chipotle peppers and stir. Turn heat to high, cover with lid and sauté, stirring occasionally, until corn is charred and tender, about 4-5 minutes. Remove from heat and transfer to a plate to cool completely.Cook pasta according to package instructions, in salted boiling water. Drain and rinse with cold water to cool it off.Mix sauce ingredients in a bowl: mayo, sour cream, tajin, lime and milk.Combine: Add pasta to a large mixing bowl. Add cooled corn and stir in sauce. Top with cotija cheese and cilantro and enjoy immediately.
NotesCorn: you may substitute frozen corn (it just wont brown as much). I prefer Trader Joe’s frozen Roasted Corn.
Tajin: Should be easy to find in the Mexican aisle at the store (or sometimes found near produce). Could substitute chili powder.
Make Ahead Instructions: Store cooked pasta and corn in a covered bowl in the fridge. Make sauce, but store separately. Mix sauce and pasta just before serving.
NutritionCalories: 396kcal | Carbohydrates: 47g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 385mg | Potassium: 362mg | Fiber: 3g | Sugar: 8g | Vitamin A: 478IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 1mg
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