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Flavorful Street Corn Elote Pasta Salad Recipe with Cotija and Tajín Made Easy

street corn elote pasta salad - featured image
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A vibrant pasta salad inspired by Mexican street corn, featuring charred corn, creamy cotija cheese, and zesty Tajín seasoning. Perfect as a flavorful side dish for potlucks or quick dinners.

Ingredients

Scale
  • 8 ounces elbow macaroni or small shell pasta (gluten-free pasta works well too)
  • 2 cups fresh or frozen corn kernels (grilled or roasted for best flavor)
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely diced red bell pepper (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup crumbled cotija cheese
  • 1–2 teaspoons Tajín seasoning
  • Extra lime wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. If using fresh corn, remove kernels from the cob. Heat a skillet or grill pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until they develop a light char and smoky aroma, about 5-7 minutes. If using frozen corn, thaw and drain well, then sauté the same way to bring out flavor.
  3. In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), fresh lime juice, garlic powder, smoked paprika, and salt and pepper to taste. Adjust seasoning if necessary.
  4. Add the warm corn kernels to the bowl with pasta. Stir in chopped fresh cilantro and diced red bell pepper.
  5. Pour the dressing over the pasta and corn mixture. Gently fold everything together until evenly coated.
  6. Sprinkle crumbled cotija cheese over the salad and dust with Tajín seasoning. Toss lightly or leave partially mixed for visual appeal.
  7. Refrigerate the salad for at least 30 minutes before serving to let flavors develop. Serve with extra lime wedges on the side.

Notes

If dressing is too thick, add a splash of milk or water to loosen. Watch salt levels carefully due to cotija and Tajín. For vegan version, substitute mayo and sour cream with vegan alternatives and use nutritional yeast instead of cotija cheese. Toast corn carefully to avoid burning. Add cotija cheese and Tajín just before serving to keep textures fresh.

Nutrition

Keywords: pasta salad, street corn, elote, cotija cheese, Tajín, Mexican, side dish, easy recipe, summer salad

Find it online: https://eliplate.com/flavorful-street-corn-elote-pasta-salad-recipe-with-cotija-and-taj-i-n-made-easy/