Mexican Street Corn Pasta Salad

(1)

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.

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
Southern Living Elote Pasta Salad ingredients

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

  1. 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.

    Southern Living Elote Pasta Salad preparing the corn for the grill

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

  2. Grill corn:

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

    Southern Living Elote Pasta Salad grilling the corn

    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.

    Southern Living Elote Pasta Salad cutting the corn off of the cobs

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

  3. Make dressing:

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

    Southern Living Elote Pasta Salad whisking together the dressing for the pasta salad

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

  4. Combine ingredients:

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

    Southern Living Elote Pasta Salad stirring the corn and pasta into the dressing

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

    Garnish with chile powder, Cotija, and cilantro.

    Southern Living Elote Pasta Salad sprinkling the pasta salad with cheese

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

Related Articles