Mexican street corn pasta salad combines the bold, smoky flavors of elote (Mexican street corn) with tender pasta and a creamy dressing. This vibrant and flavorful dish is perfect for potlucks, barbecues, or as a side for any Mexican-inspired meal. Packed with fresh ingredients and zesty seasonings, it’s sure to be a crowd favorite.
Why You’ll Love This Recipe
- Bold and Tangy Flavor: Combines smoky corn, creamy dressing, and zesty lime for an irresistible taste.
- Easy to Make: Comes together quickly with simple ingredients.
- Customizable: Adjust the spice level or add extra veggies to suit your preferences.
- Great for Sharing: Perfect for potlucks, picnics, and barbecues.
- Make-Ahead Friendly: Tastes even better after the flavors meld in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (rotini, penne, or bowties work well)
- Corn (grilled, canned, or frozen)
- Cotija cheese (or feta as a substitute)
- Mayonnaise
- Sour cream or Greek yogurt
- Lime juice
- Chili powder
- Smoked paprika
- Garlic powder
- Jalapeño (optional, for spice)
- Fresh cilantro, chopped
- Salt and pepper
Directions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Corn:
- If using fresh corn, grill it until lightly charred and then cut the kernels off the cob. For frozen corn, thaw and lightly toast it in a dry skillet for added flavor. Canned corn can be used straight from the can, drained.
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Adjust seasoning to taste.
- Combine Ingredients:
- In a large mixing bowl, combine cooked pasta, corn, Cotija cheese, chopped cilantro, and diced jalapeño (if using). Pour the dressing over the salad and toss to coat evenly.
- Chill and Serve:
- Refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Garnish with additional cheese, cilantro, and a sprinkle of chili powder before serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 55 minutes
Variations
- Add Protein: Mix in shredded chicken, cooked shrimp, or black beans for a heartier dish.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for extra heat.
- Vegetable Boost: Include diced bell peppers, cherry tomatoes, or avocado chunks.
- Low-Cal Option: Use light mayonnaise and Greek yogurt for a healthier version.
- Herb Twist: Swap cilantro for parsley if you’re not a fan of cilantro.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended due to the creamy dressing.
- Reheating: Serve cold or bring to room temperature before serving. Do not heat.
FAQs
Can I use a different type of cheese?
Yes, feta cheese or grated Parmesan can be used as substitutes for Cotija.
Can I make this dish ahead of time?
Absolutely! This salad tastes even better after the flavors meld for a few hours in the fridge.
How can I make this dish dairy-free?
Use a dairy-free yogurt or mayonnaise and omit the cheese, or use a plant-based cheese alternative.
Can I use a different type of pasta?
Yes, any short pasta like rotini, penne, or shells will work well in this recipe.
How do I make it less spicy?
Skip the jalapeño and reduce or omit the chili powder for a milder version.
Can I use frozen corn?
Yes, thaw the frozen corn and toast it in a dry skillet for added flavor.
How do I prevent the pasta from sticking together?
Rinse the cooked pasta under cold water and toss it with a small amount of oil if needed.
Can I add a sweet element?
Yes, mix in a handful of diced mango or pineapple for a sweet and tangy twist.
What’s the best way to serve this salad?
Serve it chilled as a side dish or add protein to make it a main course.
Can I use bottled ranch dressing instead of making the dressing?
You can, but the homemade dressing adds a more authentic and fresh flavor.
Conclusion
Mexican street corn pasta salad is a vibrant, flavorful dish that combines the smoky and tangy elements of elote with the comfort of pasta. Whether you’re making it for a party, a summer BBQ, or a simple dinner side, this salad is sure to be a hit. It’s easy to customize, quick to make, and guaranteed to become a favorite in your recipe collection!
Print
Mexican Street Corn Pasta Salad
- 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
Description
This Mexican Street Corn Pasta Salad combines the creamy, tangy, and smoky flavors of classic elote (Mexican street corn) with pasta for a vibrant and satisfying side dish. Perfect for barbecues, potlucks, or a flavorful weeknight meal.
Ingredients
For the Salad:
- 3 cups (250 g) cooked pasta (rotini, penne, or bowtie work well)
- 2 cups (300 g) fresh or frozen corn kernels (grilled or roasted, if possible)
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/4 cup (30 g) chopped fresh cilantro
- 1/4 cup (30 g) crumbled cotija or feta cheese
- 1 jalapeño, diced (optional, for heat)
For the Dressing:
- 1/3 cup (80 ml) mayonnaise
- 1/3 cup (80 ml) sour cream or Greek yogurt
- 1/4 cup (60 ml) freshly squeezed lime juice (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
Optional Garnishes:
- Extra cotija or feta cheese
- Lime wedges
- A sprinkle of Tajín or extra chili powder
Instructions
- Cook the Pasta:
- Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Corn:
- If using fresh corn, grill or roast the kernels until lightly charred for added flavor. If using frozen corn, heat in a skillet over medium-high heat until slightly charred or golden. Allow the corn to cool.
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, and minced garlic. Season with salt and pepper to taste.
- Assemble the Salad:
- In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, cotija or feta cheese, and jalapeño (if using).
- Pour the dressing over the salad and toss until everything is evenly coated.
- Chill and Serve:
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Garnish with extra cotija cheese, a sprinkle of Tajín or chili powder, and lime wedges if desired. Serve chilled or at room temperature.
Notes
- Make Ahead: This salad can be made a day in advance. Add a little extra lime juice or a splash of water before serving if the dressing thickens.
- Variations: Add diced avocado, black beans, or grilled chicken for a heartier dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.