Go Back
Print Pin

Street Corn (Elote) Pasta Salad with Mexican Crema

This Street Corn (Elote) Pasta Salad with Mexican Crema is fresh, flavorful, and the perfect side dish for any meal or gathering. This pasta salad is filled with corn off the cob, fresh cilantro, green onions, queso fresco, and a chili-garlic crema, made with Mexican Crema - this is a much better flavor than mayo or sour cream in my opinion. Don't skip out on the Crema!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Author Plum Street Collective

Ingredients

Mexican Crema Dressing

  • 1 cup Mexican crema (can sub heavy cream)
  • 1/3 cup fresh squeezed lime juice
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon garlic salt

Pasta Salad

  • 1 lb. pasta, short cut (16 oz)
  • 8 ears corn on the cob
  • 3 green onions, diced
  • 1 cup queso fresco (crumbled)
  • 1 cup fresh cilantro, diced

Instructions

Pasta

  • Start by cooking the pasta, then you'll have time to chill it while you prepare the other ingredients.
  • Cook the pasta in a large pot of salted boiling water. Cook until al dente (make sure not to overcook the pasta so it doesn't get too soft in the pasta salad).
  • Once cooked, strain pasta and pour into a airtight container like a large tupperware.
    Generously coat with olive oil, to prevent pasta from sticking together. Place in fridge (or freezer) to chill while preparing the other ingredients.

Mexican Crema Dressing

  • Start by making the dressing. Whisk all ingredients together and mix well. Pour into a sealable jar or airtight container and chill until you're ready to assemble the salad.

Pasta Salad

  • Cook the corn on the cob in salted boiling water, until just tender and cooked through. Don't cook too long so the corn doesn't get mushy.
  • Once corn is cooked, remove from boiling water with tongs and place on a plate or platter to cool.
  • Meanwhile, chop green onions, cilantro, and crumble the queso fresco.
  • Then cut the corn off the cob into a large serving bowl.
  • Remove chilled pasta from the fridge and pour into bowl with corn. Toss together to mix well, breaking up large chunks of corn as you toss.
  • To the pasta and corn, add the green onions, cilantro, and queso fresco (you can reserve a little of each for garnish if desired).
  • Mix to combine. Then generously top the salad with the Mexican Crema dressing, and toss to coat the pasta salad.
  • If desired, you can top with additional chopped green onions, cilantro, or queso fresco.
  • Enjoy this delicious pasta salad!