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
Units
Scale
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.