Mexican Street Corn Pasta Salad Recipe
Introduction
Mexican Street Corn Pasta Salad is a vibrant and creamy dish that blends the beloved flavors of Mexican street corn with tender pasta. This festive salad is perfect as a side dish for barbecues, picnics, or casual meals, combining sweet corn, zesty dressing, and fresh vegetables for a crowd-pleasing treat.
Ingredients
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Step 1: In a large bowl, combine the cooked and cooled pasta with the corn.
- Step 2: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Step 3: Pour the dressing over the pasta and corn mixture, then toss until everything is fully coated.
- Step 4: Fold in the chopped cilantro and crumbled cotija cheese gently.
- Step 5: Cover and chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Tips & Variations
- Use grilled corn for the best smoky flavor. If you like heat, add diced jalapeños or a dash of hot sauce.
- Swap sour cream and mayonnaise for vegan alternatives to make this salad plant-based.
- Add grilled chicken, shrimp, or black beans to turn it into a complete meal.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving again, stir gently to redistribute the dressing. This salad is best eaten chilled but can be served at room temperature if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Mexican Street Corn Pasta Salad ahead of time?
Yes, this salad benefits from being made ahead. Preparing it a few hours or a day in advance allows the flavors to blend nicely. Just keep it refrigerated in a sealed container.
What type of pasta works best for this salad?
Short pasta shapes like rotini, penne, fusilli, or elbow macaroni work well because they hold the dressing and mix evenly with the other ingredients. Cook pasta al dente for the best texture.
Print
Mexican Street Corn Pasta Salad Recipe
- Total Time: 25 minutes (plus 30 minutes chilling time, total about 1 hour)
- Yield: 6 servings 1x
Description
Mexican Street Corn Pasta Salad is a vibrant and creamy salad that combines the sweet flavors of corn with tender pasta, fresh vegetables, and a zesty, creamy dressing. Inspired by traditional Mexican street corn (elote), it features elbow macaroni, corn kernels, cherry tomatoes, red onion, cilantro, and cotija cheese all tossed in a flavorful lime-chili dressing. Perfect as a side dish for barbecues, picnics, or a light meal, this easy-to-make salad is a crowd-pleaser with a refreshing zing and can be customized with proteins or made vegan.
Ingredients
Main Ingredients
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, grilled, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled cotija cheese
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7 to 9 minutes. Drain and rinse under cold water to cool and prevent sticking. Set aside.
- Prepare the Corn: If using fresh corn, remove kernels from the cob by slicing downward with a knife. Thaw frozen corn or drain and rinse canned corn. Set aside.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and combined. This dressing provides a creamy, zesty flavor with a hint of spice.
- Combine Ingredients: In a large mixing bowl, combine the cooked macaroni, corn kernels, halved cherry tomatoes, chopped red onion, chopped cilantro, and crumbled cotija cheese. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, gently stir and adjust seasoning if needed. Serve chilled, optionally garnished with extra cotija cheese, cilantro, and lime wedges.
Notes
- Cook pasta al dente to avoid mushy texture in salad.
- Rinse pasta under cold water after cooking to stop cooking and prevent clumping.
- Use fresh grilled corn for the best flavor; canned or frozen are fine alternatives.
- Adjust dressing ingredients to taste: add more lime juice for tanginess or chili powder for spice.
- For extra heat, add diced jalapeños, serrano peppers, or hot sauce.
- Can be prepared a few hours ahead or the day before – store covered in refrigerator.
- For vegan version, substitute mayonnaise and sour cream with plant-based alternatives and omit cotija cheese or use vegan cheese.
- Add grilled chicken, shrimp, tofu, or beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican Street Corn Pasta Salad, Elote Pasta Salad, Mexican Pasta Salad, Corn Pasta Salad, Summer Salad, Barbecue Side Dish, Creamy Pasta Salad, Easy Pasta Salad
