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Flavorful Elote Street Corn Pasta Salad Recipe with Tajín Cotija Lime Crema

elote street corn pasta salad - featured image
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A vibrant and creamy pasta salad inspired by Mexican street corn, featuring grilled corn, cotija cheese, and a tangy Tajín lime crema. Perfect for summer gatherings and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 3 cups fresh grilled corn kernels (about 4–5 ears)
  • 1 cup crumbled cotija cheese
  • 2 teaspoons Tajín seasoning
  • 2 tablespoons fresh lime juice
  • ½ cup sour cream or Mexican crema
  • ¼ cup mayonnaise
  • 1 clove garlic, minced
  • ¼ cup fresh cilantro, chopped (optional but recommended)
  • 2 stalks green onion, thinly sliced
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions, about 9-11 minutes, until al dente. Stir occasionally to prevent sticking. Drain well in a colander and toss with 1 tablespoon olive oil to keep it from clumping. Set aside to cool slightly.
  2. While the pasta cooks, preheat your grill or grill pan to medium-high. Husk 4-5 ears of corn and brush lightly with olive oil. Place directly on the grill, turning occasionally, until kernels are charred in spots—about 10 minutes. Let cool then slice off the kernels. If you don’t have a grill, char the kernels in a hot cast-iron skillet for about 5-7 minutes.
  3. In a medium bowl, whisk together ½ cup sour cream (or Mexican crema), ¼ cup mayonnaise, 2 tablespoons fresh lime juice, 1 clove minced garlic, and 2 teaspoons Tajín seasoning until smooth and creamy. Taste and adjust lime or Tajín to your liking.
  4. In a large bowl, mix the cooked pasta, grilled corn kernels, 1 cup crumbled cotija cheese, 2 sliced green onions, and ¼ cup chopped fresh cilantro. Pour the lime crema over the mixture and toss gently but thoroughly to coat everything evenly.
  5. Add salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
  6. Before serving, give the salad a quick stir and sprinkle a little extra cotija and Tajín on top for presentation and an extra flavor kick.

Notes

Toss pasta with olive oil after draining to prevent clumping. Grilling corn adds authentic smoky flavor; if unavailable, pan-char frozen or canned corn. For vegan version, use vegan mayo, dairy-free sour cream, and substitute cotija with firm tofu or vegan cheese. Adjust Tajín seasoning to taste for spice level. Prepare ahead but add dressing just before serving for best texture.

Nutrition

Keywords: elote, street corn, pasta salad, Tajín, cotija cheese, lime crema, summer salad, Mexican flavors, grilled corn, easy pasta salad

Find it online: https://yumyep.com/flavorful-elote-street-corn-pasta-salad-recipe-with-taj-i-n-cotija-lime-crema-easy/