Mexican Street Corn Pasta Salad: A Delicious & Easy Recipe

Mexican street corn pasta salad: Prepare to have your taste buds transported south of the border with a vibrant and utterly irresistible dish! Imagine the creamy, smoky, and tangy flavors of authentic Mexican street corn, but now tossed with perfectly cooked pasta and a medley of fresh, colorful ingredients. This isn’t just another pasta salad; it’s a fiesta in a bowl!

Elote, or Mexican street corn, has been a beloved staple of Mexican cuisine for generations. Originating as a simple and satisfying snack sold by street vendors, it has evolved into a culinary icon, celebrated for its unique blend of sweet corn, creamy mayonnaise, tangy lime juice, salty cotija cheese, and spicy chili powder. The beauty of this Mexican street corn pasta salad lies in its ability to capture the essence of elote in a convenient and crowd-pleasing format.

People adore this dish for its explosion of flavors and textures. The sweetness of the corn is perfectly balanced by the creamy dressing, the salty cheese, and the zesty lime. The pasta adds a satisfying heartiness, making it a complete and fulfilling meal. Plus, it’s incredibly easy to make and perfect for potlucks, barbecues, or a quick weeknight dinner. Get ready to experience a taste sensation that will have everyone asking for seconds!

this Recipe

Ingredients:

• For the Pasta Salad:
• 1 pound pasta (rotini, shells, or elbow macaroni work great!)
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt for a tangier flavor)
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for heat!)
• Salt and freshly ground black pepper to taste
• For the Corn:
• 4 ears of corn, husked
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• For the Toppings:
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• Hot sauce, for serving (optional)

Cooking the Corn:

There are a few ways you can cook the corn for this salad. I prefer grilling it for that smoky flavor, but boiling or roasting are also perfectly acceptable!

Grilling the Corn:

1. Prepare the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean.
2. Oil and Season the Corn: Brush the husked corn with olive oil and season generously with salt and pepper.
3. Grill the Corn: Place the corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. You want a nice color on all sides.
4. Cool Slightly: Remove the corn from the grill and let it cool slightly before handling.

Boiling the Corn:

1. Bring Water to a Boil: Fill a large pot with water and bring it to a rolling boil.
2. Cook the Corn: Add the husked corn to the boiling water. Cook for 5-7 minutes, or until the kernels are tender-crisp.
3. Cool Slightly: Remove the corn from the pot and let it cool slightly before handling.

Roasting the Corn:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Corn: Brush the husked corn with olive oil and season generously with salt and pepper.
3. Roast the Corn: Place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until the kernels are slightly browned and tender.
4. Cool Slightly: Remove the corn from the oven and let it cool slightly before handling.

Preparing the Pasta:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
2. Drain and Rinse: Drain the pasta well and rinse it with cold water to stop the cooking process. This also helps to prevent the pasta from sticking together.
3. Set Aside: Set the cooked pasta aside to cool completely.

Making the Dressing:

1. Combine Ingredients: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, cumin, garlic powder, and cayenne pepper (if using).
2. Taste and Adjust: Taste the dressing and adjust the seasonings as needed. Add more lime juice for tanginess, chili powder for more flavor, or cayenne pepper for more heat. Season with salt and pepper to taste.

Assembling the Salad:

1. Cut the Corn Kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. To do this safely, stand the corn cob upright on a cutting board and carefully slice downwards, rotating the cob as you go.
2. Combine Pasta and Corn: Add the cooled pasta and the corn kernels to the bowl with the dressing.
3. Mix Well: Gently toss everything together until the pasta and corn are evenly coated with the dressing.
4. Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This step is important! The flavors really develop as it sits. You can even make it a day ahead.
5. Adjust Seasoning (Again!): Before serving, taste the salad again and adjust the seasoning as needed. You might need to add a little more salt, pepper, or lime juice.

Serving:

1. Garnish: Just before serving, garnish the salad with additional crumbled cotija cheese and chopped fresh cilantro.
2. Serve Cold: Serve the Mexican street corn pasta salad cold.
3. Optional Toppings: Offer lime wedges and hot sauce on the side for those who want to add extra flavor and heat.

Tips and Variations:

• Add Protein: For a heartier salad, add grilled chicken, shrimp, or black beans.
• Spice it Up: If you like things spicy, add a finely chopped jalapeño pepper to the dressing or use a spicier chili powder.
• Vegetarian Option: This recipe is already vegetarian, but you can easily make it vegan by using vegan mayonnaise and sour cream alternatives, and omitting the cotija cheese or substituting it with a vegan cheese alternative.
• Make it Ahead: This salad is perfect for making ahead of time. The flavors actually improve as it sits in the refrigerator. Just be sure to add the garnishes right before serving.
• Use Frozen Corn: In a pinch, you can use frozen corn kernels. Just thaw them completely and pat them dry before adding them to the salad. You can even quickly sauté them in a pan with a little olive oil to give them a bit of char.
• Different Cheese: If you can’t find cotija cheese, you can substitute it with feta cheese or queso fresco.
• Add Vegetables: Consider adding other vegetables like diced red onion, bell peppers, or avocado for extra flavor and texture.
• Pasta Shape: Feel free to experiment with different pasta shapes. Bowtie pasta, penne, or even ditalini would work well in this salad.
• Lime Zest: Add a teaspoon of lime zest to the dressing for an extra burst of citrus flavor.
• Smoked Paprika: Substitute some of the chili powder with smoked paprika for a smoky flavor.

Storage:

Store leftover Mexican street corn pasta salad in an airtight container in the refrigerator for up to 3-4 days. The salad may become slightly drier as it sits, so you may want to add a little extra mayonnaise or lime juice before serving.

Conclusion:

This isn’t just another pasta salad; it’s a flavor explosion waiting to happen! Seriously, if you’re looking for a dish that’s both comforting and exciting, this Mexican street corn pasta salad is an absolute must-try. The creamy, tangy dressing, the sweet bursts of corn, the spicy kick of chili powder, and the satisfying chew of the pasta all come together in perfect harmony. It’s a guaranteed crowd-pleaser, whether you’re bringing it to a potluck, serving it at a barbecue, or simply enjoying it as a quick and easy weeknight meal.

But the best part? It’s incredibly versatile! While I’ve given you my go-to recipe, feel free to experiment and make it your own. For a heartier meal, consider adding grilled chicken, shrimp, or black beans. If you’re feeling adventurous, try using different types of pasta, like rotini or farfalle, to add a unique texture. And for those who like a little extra heat, a pinch of cayenne pepper or a dash of hot sauce will do the trick.

Serving suggestions are endless! This pasta salad is fantastic on its own, but it also pairs beautifully with grilled meats, fish tacos, or even just a simple green salad. I personally love serving it alongside some grilled chicken or steak for a complete and satisfying meal. You can also use it as a topping for nachos or as a filling for quesadillas. The possibilities are truly limitless!

And don’t forget the garnishes! A sprinkle of fresh cilantro, a squeeze of lime juice, and a dusting of chili powder will elevate this dish to the next level. You can also add some crumbled cotija cheese for a salty, cheesy finish.

I know you’re going to love this recipe as much as I do. It’s quick, easy, and packed with flavor. Plus, it’s a great way to use up leftover corn on the cob. So, what are you waiting for? Grab your ingredients and get cooking!

Ready to make some magic?

I truly believe this Mexican street corn pasta salad will become a staple in your recipe repertoire. It’s the perfect dish for any occasion, and it’s always a hit with family and friends.

Now it’s your turn!

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made it, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think?

Please, share your photos and stories in the comments below! I can’t wait to see your creations and hear your feedback. Your insights and suggestions are invaluable, and they help me to continue creating recipes that you’ll love. Happy cooking, and enjoy every bite of this amazing Mexican street corn pasta salad! I hope it brings as much joy to your table as it does to mine. Don’t forget to tag me in your social media posts so I can see your culinary masterpieces!