Go Back
Print
Easy Mexican Street Corn Pasta Salad-Sweeter With Sugar

Easy Mexican Street Corn Pasta Salad

A delicious twist on the classic Mexican street corn. Perfect for barbecues, potlucks, or as a side dish for tacos or grilled meats.

Course Salad, Side Dish
Cuisine Mexican
Keyword BBQ Side Dish, Creamy Corn Salad, Elote Pasta Salad, Potluck Recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Sweeter With Sugar

Ingredients

  • 12 ounces pasta cooked and drained
  • 4 cups corn frozen, thawed and drained of any water
  • 2 tbsp butter
  • 3/4 cup red bell pepper diced
  • 1/3 cup green onion sliced
  • 1/2 cup cilantro leaves roughly chopped
  • 1 large jalapeno seeds removed, diced small
  • 1/3 cup avocado diced
  • 3/4 cup cotija cheese grated
  • 3/4 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 1/2 tsp ground smoked paprika
  • 1/2 cup Best Foods mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk

Instructions

  1. Boil pasta according to the package instructions. Drain, rinse and refrigerate.

  2. While the pasta cooks, place the butter into a frying pan over medium heat to melt. Add the corn and cook to get a char on the corn-Do not burn. Stir as needed. Refrigerate.

  3. Make the dressing: combine the mayonnaise, sour cream, milk, salt, pepper, cumin, smoked paprika and cotija cheese. Whisk to combine until smooth and creamy. Refrigerate.

  4. Prep your red bell pepper, onion, jalapeño, cilantro and avocado.

  5. When all of the ingredients are prepared, mix them altogether and refrigerate until chilled and ready to serve.

  6. Serve with extra cotija cheese, extra cilantro leaves and pickled jalapeños, as desired.