Recipes Salad Pasta Salad Summer Street Corn Pasta Salad 5.0 (2) 2 Reviews 1 Photo This summer street corn pasta salad has all the elements of elote, Mexican street corn. With grilled corn, cotija cheese, cilantro, jalapeno, and a lime sour cream dressing, it hits all the tangy, sweet, and smoky notes. By Nicole McLaughlin Nicole McLaughlin Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit. Allrecipes' editorial guidelines Published on June 3, 2024 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 8 ounces small or medium shell pasta 2 tablespoons kosher salt, plus 1 teaspoon kosher salt 5 large ears yellow corn 1 cup grape tomatoes, quartered 4 green onions, thinly sliced, divided 1/4 cup finely chopped cilantro 2 jalapenos, plus more if desired or for garnish, seeded and chopped 1 cup cotija cheese, plus more for garnish 1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup fresh lime juice 2 teaspoons chili powder, plus more for garnish 2 teaspoons Mexican hot sauce, such as Cholula® or Valentina® Directions Bring a large pot of water to a boil. Add 2 tablespoons salt and pasta to water and cook, stirring often, until pasta is tender with a bite, 9 to 10 minutes. Drain and rinse with cold water just enough to bring the pasta to lukewarm or room temperature. Drain well. Add pasta to a large bowl and set aside. Preheat a grill or grill pan to high heat. Place corn on grill and cook, turning occasionally, until half of each cob has charred grill marks, yet retains a crisp texture, about 2 minutes on each side. Set corn aside until cool enough to handle. Cut corn off of each cob and add corn to the pasta bowl. Reserve 1 tablespoon onions, and cilantro for garnish and add remaining onions and cilantro with tomatoes, jalapeno and cheese to the bowl. In a separate bowl, whisk together remaining 2 teaspoons salt with remaining ingredients until well combined. Pour sour cream mixture over pasta mixture and toss well. Transfer pasta salad to a serving bowl and top with reserved onions and cilantro. Sprinkle with additional cheese and chili powder if desired. Serve immediately or refrigerate until ready to serve. I Made It Print Nutrition Facts (per serving) 203 Calories 13g Fat 19g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 203 % Daily Value * Total Fat 13g 16% Saturated Fat 4g 20% Cholesterol 20mg 7% Sodium 951mg 41% Total Carbohydrate 19g 7% Dietary Fiber 2g 8% Total Sugars 3g Protein 5g 11% Vitamin C 9mg 10% Calcium 103mg 8% Iron 1mg 4% Potassium 214mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.