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The traditional preparation of Mexican street corn, or Elote, evokes the vibrant atmosphere of summer street fairs and bustling markets across Mexico. Vendors often grill corn on the cob over open flames, imparting a smoky flavor that pairs beautifully with the creamy toppings. The essential ingredients of Elote include fresh corn, lime juice, cotija cheese, chili powder, and a generous amount of mayonnaise or crema, which together create a mouthwatering explosion of taste.

Mexican Street Corn Pasta Salad

Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad! A beautiful blend of fusilli pasta, grilled corn, fresh vegetables, and creamy avocado, this dish is not only delicious but also a feast for the eyes. Tossed in a zesty lime dressing and topped with crumbled cotija cheese, it’s perfect for picnics, barbecues, or as a refreshing side at dinner. Easy to make and bursting with color, this salad will become a new favorite!
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Ingredients
  

8 oz fusilli pasta

2 cups fresh corn kernels (about 4 ears of corn)

1 red bell pepper, diced

1/4 red onion, finely chopped

1 cup cherry tomatoes, halved

1/2 cup crumbled cotija cheese

1/4 cup fresh cilantro, chopped

1 avocado, diced

2 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon chili powder

Salt and pepper to taste

Lime wedges, for serving

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

    Prepare the Corn: If using fresh corn, grill the corn on a hot grill for about 10 minutes, turning occasionally until charred and cooked through. Remove from heat and let cool. Slice the kernels off the cob. If using frozen corn, simply thaw and set aside.

      Combine Vegetables: In a large mixing bowl, combine the cooked pasta, corn kernels, diced red bell pepper, chopped red onion, cherry tomatoes, and cilantro.

        Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper until well combined.

          Mix Salad: Pour the dressing over the pasta salad and toss gently to combine. Add the crumbled cotija cheese and diced avocado, and toss again carefully to avoid mashing the avocado.

            Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, with lime wedges on the side for an extra zesty kick.

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6-8