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Creamy Elote Street Corn Pasta Salad

Creamy Elote Street Corn Pasta Salad - featured image
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A quick and easy summer side dish inspired by Mexican street corn, featuring sweet corn, creamy Tajin crema, and tender pasta for a refreshing and crowd-pleasing salad.

Ingredients

Scale
  • 8 ounces (225 g) pasta (rotini or shells preferred)
  • 2 cups fresh corn kernels (about 3–4 ears) or 1 can (15 oz/425 g) good quality corn, drained
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup sour cream or Mexican crema (or Greek yogurt for tangier creaminess)
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Tajin seasoning
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally to avoid sticking. Drain and rinse with cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. If using fresh corn, shuck the ears and carefully cut the kernels off the cob using a sharp knife. If using canned corn, drain well. Optionally, sauté the corn kernels in a dry skillet over medium heat for 3-4 minutes until lightly charred. Let cool.
  3. In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon Tajin seasoning, 1/2 teaspoon garlic powder, and a pinch of salt and black pepper. Taste and adjust seasoning if needed.
  4. Dice 1/2 cup red bell pepper, finely chop 1/4 cup red onion, mince 1 jalapeño (optional), and roughly chop 1/4 cup fresh cilantro.
  5. In a large bowl, combine the cooled pasta, corn kernels, bell pepper, red onion, jalapeño, and cilantro. Pour the Tajin crema over and gently toss everything together until evenly coated. Adjust salt and seasoning if needed.
  6. Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir gently before serving.

Notes

Rinsing pasta after cooking prevents clumping and keeps texture firm. Lightly charring corn adds smoky depth. Adjust Tajin and jalapeño for desired spice level. Salad tastes better after chilling at least 30 minutes. Can be made ahead and stored up to 3 days refrigerated. For vegan version, substitute sour cream and mayonnaise with vegan alternatives and use vegan pasta.

Nutrition

Keywords: elote, street corn, pasta salad, summer side dish, creamy, Tajin, Mexican, easy recipe

Find it online: https://blingbite.com/creamy-elote-street-corn-pasta-salad-recipe-easy-summer-side-dish/