Mexican street corn or elote is a popular street food in Mexico. Corn on the cob is grilled, lathered with a mayo-sour cream sauce, and covered in cotija or queso fresco and chili powder. It’s a simple-yet-impressive side to dinner on the grill and making it at home is surprisingly easy.
With potluck season fully in play, we had to find a way to bring these addictively delicious flavors to the party. Plus, we wanted to find a new way to enjoy corn on the cob during grilling season!
This Mexican Street Corn Pasta Salad is the side dish to make this summer season. It still includes the traditional street corn, but adds pasta, Old El Paso taco seasoning and green chiles, and fresh cilantro. Whatever the occasion, we guarantee rave reviews, second helpings and an empty salad bowl.
For this recipe you’ll need: corn on the cob, diced green chiles, mayonnaise, macaroni, queso fresco, taco seasoning, butter and fresh cilantro.
First, boil your pasta according to package instructions. While the pasta is cooking, heat a large skillet over High heat. When it’s hot, add a dollop of butter and your corn on the cob. Let the corn blacken a bit on each side to give it that grilled flavor without the hassle of lighting the grill.
Once your corn is cooked, cut it from the cob and place the kernels in a large mixing bowl. Drain your macaroni noodles and add them into the bowl.
Next, add the mayonnaise, green chiles, taco seasoning, cilantro and crumbled queso fresco.
Stir all of the ingredients together until thoroughly combined. This is best served after chilling in the fridge for a few hours to allow the flavors to develop. Before serving, sprinkle extra cilantro and taco seasoning over the top.