Food and Recipes Side Dishes Pasta Side Dishes Mexican Street Corn Pasta Salad 5.0 (1) 1 Review 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 Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. Southern Living's editorial guidelines Published on August 8, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen Active Time: 25 mins Total Time: 35 mins Servings: 6 Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen 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 Rate It Print