Mexican Street Corn Pasta Salad (with Grilled Corn)

Mexican Street Corn Pasta Salad in a bowl.

Mexican Street Corn Pasta Salad (with Grilled Corn)

This summer side dish has everything you love about authentic elote (Mexican street corn) – smoky grilled corn and spicy creamy-tangy dressing tossed with ditalini pasta, bell pepper, and green onions!

Course Appetizer, Salad, Side Dish

Cuisine Mexican

Keyword mexican street corn pasta salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 508kcal

Author Julia

Ingredients

For the salad:

4 ears corn husks removed
1 tablespoon vegetable oil or avocado oil
0.5 lb ditalini pasta
Salt to taste
1 large green bell pepper seeded, finely diced
2 large green onions thinly sliced/chopped
1 teaspoon smoked paprika
1 teaspoon chili powder
¾ cup crumbled feta cheese
1 tablespoon chopped cilantro
Lime slices for garnish

For the dressing:

½ cup Greek yogurt
½ cup sour cream
¼ cup mayonnaise
2 tablespoons lime juice
2 tablespoons chopped cilantro or more if desired
1 ½ teaspoon Sriracha

US Customary - Metric

Instructions

Prepare the corn; heat the grill pan over medium-high heat.
Add the corn into the grill pan and brush on each side with avocado oil. Grill for 4-6 minutes or until the corn has grill marks and is nicely charred. Set the corn aside to cool down.
Remove the corn kernels with a knife once the corn is cold enough to handle.
Prepare the pasta; cook the pasta in salted boiling water until it is al dente or according to package directions. Set the pasta aside.
Prepare the dressing; in a bowl, combine Greek yogurt, sour cream, mayonnaise, lime juice, chopped cilantro, and Sriracha. Whisk until smooth.
Assemble the salad; add the cooked pasta, corn, chopped green bell pepper, spring onions, and cilantro to a bowl with the prepared dressing.
Toss well to combine.
Top the pasta salad with crumbled feta. Sprinkle the salad with chili powder, smoked paprika, and chopped cilantro.
Refrigerate the salad for 30 minutes before serving.
Serve the pasta garnished with some lime slices.

Notes

I use grilled corn because it adds so much more depth than plain corn. The char and smokiness from the grill give this salad its signature flavor.
The best way to remove corn kernels from the cob is in a wide bowl or plate with lifted edges. Once you start removing the corn kernels, they will fall right into the bowl. If you do this on a chopping board, the corn kernels will jump around and make a mess in your kitchen.
You can use crème fraiche instead of sour cream. The crème fraiche is a thicker and less sour option.
Not a fan of cilantro? No problem, use parsley instead of cilantro, or even basil.
Feel free to adjust the spiciness of your salad by adding more or less Sriracha or chili powder.
Ditalini pasta is not mandatory – you can use other types of pasta such as elbow macaroni, cavatappi, rotini, penne, fusilli, bow tie pasta (farfalle), small (not jumbo) pasta shells, or even orzo.
I recommend using Cotija cheese if you can find it, use it instead of feta or combine it with the feta cheese.
Refrigerate your salad for 30 minutes before serving, so the flavors can blend.

Nutrition