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Close up of Mexican Street Corn Pasta
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Mexican Street Corn Pasta

Enjoy the bold flavors of elote—charred corn, tangy lime, smoky chili powder, and a creamy dressing—with tender pasta for a fresh, zesty, and easy-to-make dish perfect for any occasion.
Servings: 0

Ingredients

For the Pasta Salad

  • 8 oz rotini pasta uncooked
  • 2 cups corn kernels canned, frozen or fresh
  • 1/4 cup red onion finely diced
  • 1/4 cup cilantro chopped
  • 1/4 cup jalapeño (with or without seeds for heat & crunch) diced

For the Dressing

  • 2/3 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 3 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • salt and pepper to taste

Optional Toppings

  • 1/4 cup crumbled feta cheese
  • chili powder for garnish
  • lime wedges

Instructions

  • Boil the pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
  • For frozen and canned corn (drained and rinsed), sauté in a skillet over medium heat until lightly charred. For fresh corn, grill the cobs and cut off the kernels.
  • In a large bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, paprika, cumin, garlic powder, salt, and pepper. Toss in the cooked pasta, corn, red onion, cilantro, and jalapeño.
  • Top with feta cheese crumbles, sprinkle with chili powder, and serve with lime wedges for extra zest.