Mexican Street Corn Pasta Salad

Gather round, friends! Today, we’re whipping up something truly delightful: Mexican Street Corn Pasta Salad. This dish brings together all the fun flavors of traditional Mexican street corn, known as Elote, but packages them in a pasta salad that’s perfect for picnics, barbecues, or just a cozy meal at home. Bursting with vibrant ingredients, it’s creamy, zesty, and has just the right kick. It’s a perfect way to enjoy the taste of summer no matter what time of year it is.

Why You’ll Love This Mexican Street Corn Pasta Salad

What makes this pasta salad a winner? First off, it’s incredibly easy to make, even if you aren’t an experienced cook. The recipe calls for simple, fresh ingredients that you might already have in your pantry or fridge. Plus, it’s versatile! Whether you’re serving it at a summer BBQ or as a side at a family dinner, it’s bound to please. You won’t just enjoy the flavors; you’ll also appreciate how the creamy dressing complements the sweet corn, all while the cilantro adds a fresh twist.

This pasta salad is also highly customizable. Want more crunch? Throw in some diced bell peppers. Need it to be spicier? Add jalapeños. The options are endless, giving you room to personalize the dish to your taste!

Let’s get our kitchen ready and dive into the ingredients you’ll need!

Mexican Street Corn Pasta Salad

---

• Author: Sarah Mendez
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Mexican Street Corn Pasta Salad combines the smoky, creamy flavors of elote with the heartiness of pasta for a bold and delicious side dish or light meal. Perfect for potlucks, barbecues, or easy weeknight dinners.

---

Ingredients

Scale 1x2x3x

• 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
• Diced bell pepper (optional)
• Chopped red onion (optional)
• Jalapeños (optional)
• Avocado chunks (optional)

---

Instructions

1. Cook pasta according to package directions. Drain and let cool.
2. If using fresh corn, grill or cook it until slightly charred. Let cool, then cut the kernels off the cob. If using frozen or canned corn, drain and lightly sauté for added flavor.
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
4. Add cooked pasta and corn to the bowl and toss to coat with the dressing.
5. Mix in chopped cilantro and crumbled cotija cheese.
6. Add any optional ingredients like diced bell pepper, red onion, jalapeños, or avocado if desired.
7. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
8. Serve cold and enjoy!

Notes

• Grilling the corn adds an authentic smoky flavor.
• Make ahead of time for even better flavor development.
• Use gluten-free pasta to make this recipe gluten-free.
• Substitute cotija with feta if unavailable.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling, Mixing
• Cuisine: Mexican-American

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 370mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 25mg

Keywords: mexican street corn pasta salad, elote salad, pasta salad, summer side dish, creamy corn salad, vegetarian potluck recipe

Ingredients You’ll Need for Mexican Street Corn Pasta Salad:

This recipe is a treasure trove of flavors and textures. Here’s what you will need:

Essential Ingredients:

• 3 cups cooked rotini or penne pasta: These shapes hold the dressing well and provide a nice bite.
• 2 cups corn: You can use grilled corn for a smoky flavor, or frozen/canned corn for convenience.
• 1/3 cup mayonnaise: This creates a creamy base for your dressing.
• 1/3 cup sour cream: Adds tanginess and a creamy texture.
• 1 tablespoon lime juice: Essential for that fresh, zesty kick.
• 1 teaspoon chili powder: To give your salad a gentle heat.
• 1/2 teaspoon smoked paprika: Adds depth and a wonderful smokiness to the dressing.
• 1/4 teaspoon garlic powder: For a hint of garlic flavor.
• Salt and pepper to taste: Helps to enhance all the flavors.
• 1/4 cup chopped fresh cilantro: Adds freshness and a burst of flavor.
• 1/3 cup crumbled cotija cheese: This cheese provides a delicious creamy salinity that ties all the ingredients together.

Optional Add-Ons:

• Diced bell pepper: For extra crunch and sweetness.
• Chopped red onion: For a sharper flavor and color contrast.
• Jalapeños: For a spicier kick if you love heat!
• Avocado: Chunks of avocado can add creaminess and richness.

Now that we have our ingredients, let’s dive into how to create this delightful dish!

How to Make Mexican Street Corn Pasta Salad: Step-by-Step

Making Mexican Street Corn Pasta Salad is simple and rewarding. Let’s break it down into easy steps:

1. Cook the Pasta:

   • Begin by boiling a pot of salted water on the stove. Add your rotini or penne pasta and cook according to the package instructions until it’s al dente — about 8 to 10 minutes, usually. Once done, drain the pasta in a colander and rinse it under cold water to cool it down. This prevents the pasta from getting mushy.

2. Prepare the Corn:

   • If you’re using fresh corn, grill it for that lovely smoky taste, letting it cool and then cutting the kernels off the cob. If you’re using frozen corn, simply thaw it. Canned corn can be drained and rinsed under cool water.

3. Make the Dressing:

   • In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and add salt and pepper to your liking. Make sure it’s well combined and creamy without any lumps.

4. Combine Pasta and Corn:

   • In a large bowl, combine the cooled pasta and corn. This is where the magic begins to happen!

5. Add the Dressing:

   • Pour your creamy dressing over the pasta and corn mixture. Use a spatula or a big spoon to gently toss everything together until the pasta is evenly coated and all the ingredients are well distributed.

6. Fold in Fresh Ingredients:

   • Gently fold in the chopped cilantro and crumbled cotija cheese. These add freshness and a savory element to your salad.

7. Chill:

   • Once everything is mixed, cover the bowl with plastic wrap or a lid and place the salad in the refrigerator for about 30 minutes. This resting time allows the flavors to meld together beautifully.

And there you have it! In just a few steps, you’ve created a delicious Mexican Street Corn Pasta Salad that’s ready to impress.

Serving Suggestions for Mexican Street Corn Pasta Salad

When serving your Mexican Street Corn Pasta Salad, let your creativity flow! Here are some suggestions on how to present and enjoy it:

• As a Side Dish: Serve it alongside grilled chicken, steak, or fish. It pairs beautifully with anything cooked on the grill!

• Make It a Main: Add protein like shredded rotisserie chicken or black beans for a filling lunch or dinner.

• Garnish and Decorate: Top with extra crumbled cotija cheese, a sprinkle of chili powder, or a few lime wedges for a pop of color and flavor.

• In a Wrap: For a fun twist, wrap this salad in a tortilla for a quick, delicious lunch that’s easy to eat on the go.

Pro Tips for Perfecting Your Mexican Street Corn Pasta Salad

To make your pasta salad truly shine, keep these pro tips in mind:

• Don’t Overcook the Pasta: Make sure to cook your pasta al dente. Overcooked pasta can become mushy and not hold up in a salad.

• Use Fresh Corn When Possible: If you can, opt for fresh corn on the cob during the summer months. The sweetness is unmatched!

• Let It Chill: Don’t skip the chilling step! This helps to enhance the flavors and gives the salad a refreshing taste.

• Taste As You Go: Adjust the seasoning and spices according to your preference. Everyone has a unique palate!

• Experiment With Cheese: While cotija is traditional, feel free to try other cheeses such as feta or even a sprinkle of parmesan for a different flavor profile.

Easy Variations for Mexican Street Corn Pasta Salad

Want to mix things up? Here are a few easy variations to consider:

• Add Protein: Try adding grilled shrimp, diced chicken, or even crumbled chorizo for a heartier salad.

• Mix Up the Grains: Use quinoa or couscous instead of pasta for a different texture and flavor.

• Go Vegan: Substitute the mayo and sour cream with vegan alternatives and use nutritional yeast instead of cheese for a dairy-free version.

• Add More Veggies: Toss in diced cucumbers, cherry tomatoes, or even radishes for additional crunch and flavor.

Storage Tips to Store Mexican Street Corn Pasta Salad

If you have leftovers (though it’s unlikely!), here’s how to store your Mexican Street Corn Pasta Salad properly:

• In the Fridge: Place the salad in an airtight container and store it in the refrigerator. It will stay fresh for about 3 to 5 days, although the flavors will continue to deepen.

• For Best Results: Give it a stir before serving again, and taste to adjust seasoning as needed after chilling.

Conclusion

There you have it! Mexican Street Corn Pasta Salad is a brilliantly flavorful dish that combines the beloved tastes of Elote with good old pasta in a simple, delicious salad. It’s perfect for feeding a crowd or just enjoying a tasty meal at home. With its creamy texture, zesty dressing, and crunchy corn, your taste buds will thank you! Don’t forget to experiment and make this recipe your own. Happy cooking!

FAQs About Mexican Street Corn Pasta Salad

Now you’re armed with everything you need to know about crafting delicious Mexican Street Corn Pasta Salad! Enjoy your cooking adventure!

Looking for more delicious recipes? Follow us on Pinterest and Facebook!