Mexican Street Corn Pasta Salad

Name: Mexican Street Corn Pasta Salad
Total time: 35 min
Ingredients: 4 medium (6 1/2 oz. each) ears fresh yellow corn; 1 Tbsp. canola oil; 1 1/2 tsp. kosher salt, divided; 2/3 cup mayonnaise; 1/4 cup crema Mexicana; 2 tsp. minced garlic (from 2 medium garlic cloves); 1 1/2 tsp. ancho chile powder, plus more for garnish; 1/2 tsp. ground cumin; 1 (16-oz.) pkg. orecchiette pasta, cooked according to pkg. directions; 2 1/2 oz. Cotija cheese, crumbled (about 1/2 cup), plus more for garnish; 1/2 cup finely chopped red onion (from 1 small [6 oz.] onion); 1/3 cup chopped mild pickled jalapeño chiles plus 2 Tbsp. liquid from jar (from 1 [12-oz.] jar); 1/4 cup finely chopped fresh cilantro, plus more fresh leaves for garnish

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Mexican street corn pasta salad boasts all the savory, boldly spiced, tangy, and creamy qualities of elote, all twirled up in pasta salad form. The pasta is tender yet still retains some chew and comes lightly coated in a mayo-based dressing that tends to soak in the more it sits. The savory richness is balanced by the smoky sweetness of the corn, the raw bite of the red onion, and the brininess of the pickled jalapeño and its liquid. The ancho chile powder adds a nice smoky heat to finish off this Mexican-inspired pasta dish.

By

Tricia Manzanero Stuedeman

Published on August 8, 2024

Recipe tested by

Southern Living Test Kitchen

Southern Living Elote Pasta Salad in a bowl to serve — Photo:
Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Active Time:

25 mins

Total Time:

35 mins

Servings:

6

Ingredients

4 medium (6 1/2 oz. each) ears fresh yellow corn
1 Tbsp. canola oil
1 1/2 tsp. kosher salt, divided
2/3 cup mayonnaise
1/4 cup crema Mexicana
2 tsp. minced garlic (from 2 medium garlic cloves)
1 1/2 tsp. ancho chile powder, plus more for garnish
1/2 tsp. ground cumin
1 (16-oz.) pkg. orecchiette pasta, cooked according to pkg. directions
2 1/2 oz. Cotija cheese, crumbled (about 1/2 cup), plus more for garnish
1/2 cup finely chopped red onion (from 1 small [6 oz.] onion)
1/3 cup chopped mild pickled jalapeño chiles plus 2 Tbsp. liquid from jar (from 1 [12-oz.] jar)
1/4 cup finely chopped fresh cilantro, plus more fresh leaves for garnish

Directions

Prepare corn:

Preheat a gas grill to medium-high (400°F to 450°F). Brush corn with oil; sprinkle evenly with 1 teaspoon of the salt.

Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
Grill corn:

Place corn on oiled grates; grill, uncovered and turning often, until charred in spots and tender, 8 to 10 minutes.

Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Let corn stand until cool enough to handle, about 15 minutes. Cut off kernels; discard cobs.

Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
Make dressing:

Whisk together mayonnaise, crema, garlic, chile powder, cumin, and remaining 1/2 teaspoon salt in a large bowl.

Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
Combine ingredients:

Stir in corn kernels, pasta, Cotija, onion, jalapeños and liquid, and cilantro until evenly combined.

Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Garnish with chile powder, Cotija, and cilantro.

Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

Mexican Street Corn Pasta Salad

Ingredients

Directions

Prepare corn:

Grill corn:

Make dressing:

Combine ingredients:

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