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Elote, a traditional Mexican street food, represents much more than just a snack; it is a cultural icon that has stood the test of time. Typically, elote is made by grilling fresh corn on the cob, which is then slathered with a mixture of mayonnaise, lime juice, chili powder, and sprinkled with crumbled cheese—often cotija, which adds a creamy and salty flavor. The origins of elote date back to ancient Mesoamerican civilizations, where corn was a staple food. Today, it is commonly sold by street vendors across Mexico and is enjoyed by locals and tourists alike.

Mexican Street Corn Pasta Salad

Add a burst of flavor to your mealtime with this vibrant Mexican Street Corn Pasta Salad! Perfect for summer gatherings, this dish combines rotini pasta with sweet corn, juicy cherry tomatoes, crunchy bell peppers, and creamy cotija cheese. Tossed in a zesty lime dressing, it's a delightful blend of textures and tastes. Serve it chilled for that refreshing kick, and don't forget to customize it with jalapeños for some extra heat! Enjoy your culinary fiesta!
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Ingredients
  

8 oz (about 2 cups) rotini pasta

1 can (15 oz) corn kernels, drained (or 2 cups fresh corn)

1 cup cherry tomatoes, halved

1/2 cup red onion, finely diced

1/2 cup bell pepper (any color), diced

1/2 cup crumbled cotija cheese (or feta)

1/4 cup fresh cilantro, chopped

1 jalapeño, diced (optional for heat)

Juice of 2 limes

3 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to cool. Set aside.

    Prepare the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper. Adjust seasoning to taste and set aside.

      Combine the Salad: In a large mixing bowl, combine the cooked rotini pasta, corn kernels, cherry tomatoes, red onion, bell pepper, cotija cheese, cilantro, and diced jalapeño (if using).

        Dress the Salad: Pour the dressing over the pasta salad and gently toss to combine, ensuring everything is well coated.

          Chill and Serve: Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, give it a final gentle toss and adjust seasoning if necessary.

            Enjoy your delicious Mexican Street Corn Pasta Salad!

              Prep Time: 20 mins | Total Time: 50 mins | Servings: 4-6