Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is an exciting and colorful dish that brings together the bold flavors of Mexican street corn, known as elote, with the comforting textures of tender pasta. The combination of charred corn, creamy dressing, and a zesty kick from lime and chili powder makes this dish a crowd-pleaser at any gathering. Whether you’re preparing it for a summer barbecue, potluck, or a quick weeknight meal, this pasta salad is bound to become a favorite on your recipe list.

Why You’ll Love This Recipe

1. Flavorful and Zesty: The smoky, tangy elements from the grilled corn and the creamy, zesty dressing combine for a truly unforgettable taste.
2. Quick and Easy to Make: With just a few simple steps and ingredients, you can whip up this salad in no time.
3. Customizable: Adjust the spice level, add more veggies, or even top it with your favorite protein.
4. Great for Sharing: Whether you’re feeding a crowd or making something for a small get-together, this salad works for all occasions.
5. Better When Made Ahead: This salad tastes even more delicious when the flavors have time to meld together in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups cooked pasta (rotini, penne, or bowtie)
• 2 cups corn (grilled, roasted, canned, or frozen)
• 1/2 cup cotija cheese (or feta cheese as an alternative)
• 1/3 cup mayonnaise
• 1/3 cup sour cream or Greek yogurt
• 1/4 cup lime juice (from about 2 limes)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, diced (optional)

Optional garnishes:

• Extra cotija or feta cheese
• Lime wedges
• A sprinkle of Tajín or extra chili powder

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Directions

Cook the Pasta
Start by boiling a large pot of salted water. Cook the pasta according to the package instructions until al dente, then drain it and rinse under cold water to stop the cooking process. Set it aside to cool.

Prepare the Corn
If you’re using fresh corn, grill or roast it until lightly charred, then cut the kernels off the cob. If using frozen corn, thaw it and toast it in a dry skillet over medium heat until lightly charred for an added depth of flavor. Canned corn can be used straight from the can, but be sure to drain it first.

Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, cumin, and minced garlic. Add salt and pepper to taste. This creamy dressing will bring together all the bold flavors of the dish.

Assemble the Salad
In a large mixing bowl, combine the cooked pasta, prepared corn, diced red bell pepper, diced red onion, chopped cilantro, and crumbled cotija cheese. If you like heat, add the diced jalapeño. Pour the dressing over the salad and toss gently until everything is evenly coated.

Chill and Serve
Cover the salad and refrigerate it for at least 30 minutes. This resting time allows the flavors to meld together, making it even more delicious. When you’re ready to serve, garnish with extra cotija cheese, a sprinkle of chili powder or Tajín, and lime wedges.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Chill Time: 30 minutes
• Total Time: 55 minutes

Variations

• Protein Boost: Add grilled chicken, shrimp, or black beans to make this a heartier dish.
• Extra Heat: Increase the spice by adding more jalapeño or a dash of your favorite hot sauce.
• Vegetable Variations: For additional texture and flavor, toss in diced avocado, cherry tomatoes, or diced bell peppers.
• Low-Calorie Version: Opt for a lighter mayonnaise and Greek yogurt for a healthier twist.
• Herb Substitute: If you’re not a fan of cilantro, feel free to swap it with parsley for a milder taste.

Storage and Reheating

• Storage: This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freezing is not recommended because the creamy dressing will not retain its texture once thawed.
• Reheating: Serve the pasta salad chilled, or bring it to room temperature before serving. Avoid heating it, as the creamy texture may change.

Frequently Asked Questions

Can I use a different type of cheese?
Absolutely! Feta cheese or grated Parmesan can work as great substitutes for Cotija. Each will bring its own unique flavor to the salad.

Can I prepare this dish in advance?
Yes, this salad actually tastes even better when the flavors have had time to meld. You can prepare it several hours before serving or even the night before.

How do I make this dish dairy-free?
To make it dairy-free, simply use a dairy-free mayonnaise and yogurt substitute. Omit the cheese or use a plant-based cheese alternative.

Can I use different pasta shapes?
Definitely! Any type of short pasta like rotini, penne, or shells works well in this recipe. Just make sure to cook it al dente.

How can I make this dish milder?
If you want a less spicy salad, skip the jalapeño and reduce or omit the chili powder from the dressing.

Can I use frozen corn?
Yes! Just thaw and toast it in a skillet for a few minutes to enhance the flavor before adding it to the salad.

How do I prevent the pasta from sticking together?
After draining the pasta, rinse it under cold water and toss it with a bit of olive oil to prevent it from sticking.

Can I add a sweet element?
If you want to balance the savory flavors, consider adding diced mango or pineapple to the salad. Their sweetness complements the zesty dressing beautifully.

What’s the best way to serve this salad?
Serve it cold as a side dish or toss in some protein to turn it into a main course. It’s also a great addition to any Mexican-inspired meal.

Can I use store-bought ranch dressing?
While you can use ranch dressing in a pinch, making the dressing from scratch with fresh ingredients offers a much better and more authentic flavor.

Conclusion

Mexican Street Corn Pasta Salad is the perfect blend of smoky, creamy, and tangy flavors that will brighten up any meal. It’s a quick and easy dish to make, and it’s versatile enough to serve at a casual gathering or as a side dish for your next barbecue. Whether you’re making it for a picnic, a potluck, or just as a weeknight treat, this pasta salad is guaranteed to impress. Customizable, delicious, and packed with fresh ingredients, it’s an excellent addition to your recipe repertoire.

Mexican Street Corn Pasta Salad
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This Mexican Street Corn Pasta Salad brings together the smoky, tangy flavors of classic elote with the heartiness of pasta for a vibrant side dish. Perfect for gatherings or just a flavorful dinner option!

Author: Beth
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Salad, Side Dish
Method: Mixing
Cuisine: Mexican-Inspired

Enjoy your delicious and vibrant Mexican Street Corn Pasta Salad!