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Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad takes everything you love about classic elote and transforms it into a vibrant, crowd-pleasing dish. Charred corn, tender pasta, and fresh herbs are tossed in a creamy, zesty dressing made with For Real Blends Mean Green Chile Seasoning, giving every bite a smoky, tangy kick. Topped with crumbled cotija, cilantro, and a touch of tajin, it’s the perfect side for summer cookouts, potlucks, or anytime you want bold flavor in a bowl.
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Keyword: elote, grilled corn, pasta salad, street corn
Author: kingcooks

Ingredients

Mean Green Chile Dressing

  • 1 cup mayonnaise
  • 3/4 cup Mexican crema
  • 1 tbsp lime juice
  • 2-3 tbsp For Real Blends Mean Green Chile Seasoning

Pasta Salad

  • 1 lb short pasta cooked according to packaging
  • 3-4 cups chargrilled corn about 4 ears of corn
  • 1/2 cup green onion chopped
  • 1/2 cup cilantro chopped
  • 1/2 cup red onion chopped
  • 1/2 cup cotija cheese crumbled, plus more for garnish
  • 1-2 tbsp jalapeño seeded (optional)
  • 1 tbsp tajin seasoning

Instructions

Mean Green Chile Dressing

  • In a bowl add all ingredients listed under “Mean Green Chile Dressing.” Mix thoroughly and set aside.

Assemble

  • To a grill or open flame, add the shucked and cleaned ears of corn. Allow to char on all sides.
  • This should take 8-10 minutes depending on the charring method.
  • Once charred, using a knife remove the kernels.
  • In a large bowl, add all the ingredients listed under “Pasta Salad.”
  • Drizzling with the “Mean Green Chile Dressing.”
  • Mix everything together until fully combined. Garnish with more cojita cheese and cilantro. Enjoy!