Mexican Street Corn Pasta Salad is a delicious fusion of classic elote (Mexican street corn) and a creamy, tangy pasta salad. This salad is full of flavors from roasted corn, cotija cheese, fresh lime, and a zesty dressing. It’s great for summer BBQs, potlucks, or as a refreshing side dish.
Why You’ll Love This Recipe
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Easy to make – Takes just 30 minutes from start to finish.
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Packed with flavor – Creamy, tangy, and slightly smoky with a hint of spice.
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Great for gatherings – Perfect for picnics, potlucks, or family dinners.
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Customizable – Easily adaptable to different dietary needs.
Ingredients List
For the Salad:
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12 oz pasta (penne, rotini, or bowtie)
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2 cups corn (grilled, roasted, or canned)
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1/2 cup red onion, diced
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1/2 cup fresh cilantro, chopped
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1/2 cup cotija cheese (or feta), crumbled
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1 jalapeño, finely diced (optional)
For the Dressing:
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1/2 cup mayonnaise
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1/4 cup sour cream or Greek yogurt
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Juice of 1 lime
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper (optional for heat)
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Salt and black pepper to taste
Timing
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Prep Time: 15 minutes
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Cook Time: 10 minutes
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Total Time: 25 minutes
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Step 2: Prepare the Corn
If using fresh corn, grill or roast it until slightly charred, then cut it off the cob. If using canned corn, drain and roast in a dry pan for a charred effect.
Step 3: Make the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cayenne (if using), salt, and black pepper.
Step 4: Combine Everything
Add cooked pasta, corn, red onion, jalapeño, cilantro, and cotija cheese to the bowl. Toss well to coat evenly with the dressing.
Step 5: Chill and Serve
For best flavor, let the salad chill in the fridge for at least 30 minutes before serving. Garnish with extra cotija cheese and a sprinkle of chili powder.
Tips for Making It Perfect
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Use fresh corn – Grilled or roasted corn gives the best smoky flavor.
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Don’t overcook the pasta – Slightly firm pasta holds up better in salads.
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Adjust the heat level – Add more jalapeño or cayenne for extra spice.
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Make it ahead – Flavors deepen when refrigerated for a few hours.
You Can Try These Different Variations
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Avocado Twist: Add diced avocado for extra creaminess.
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Protein Boost: Mix in shredded chicken, grilled shrimp, or black beans.
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Spicy Kick: Swap regular chili powder for chipotle powder.
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Dairy-Free Version: Use vegan mayo and dairy-free cheese alternatives.
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Low-Carb Option: Substitute pasta with spiralized zucchini or cauliflower rice.
Nutritional Facts (Per Serving)
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Calories: ~320
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Protein: 10g
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Carbohydrates: 45g
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Fat: 12g
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Fiber: 4g
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Sugar: 4g
(Nutritional values are estimates and may vary based on ingredients used.)
FAQs
Can I make this pasta salad ahead of time?
Yes! It actually tastes better after sitting in the fridge for a few hours as the flavors meld together.
How long does this pasta salad last in the fridge?
It stays fresh for up to 3 days in an airtight container.
Can I use frozen corn?
Absolutely! Just thaw and roast it in a pan for extra flavor.
What pasta works best?
Short pasta like rotini, bowtie, or penne works best since it holds the dressing well.
Is cotija cheese necessary?
While cotija adds authentic flavor, feta cheese is a great substitute if you can’t find it.
Conclusion
Mexican Street Corn Pasta Salad is a creamy, tangy, and slightly spicy dish that’s perfect for any occasion. Whether you’re making it for a summer BBQ, a potluck, or a simple weeknight meal, this salad is guaranteed to be a hit. Try it out and enjoy the delicious flavors of elote in pasta form.