Get ready to fall in love with your new summertime staple: Mexican Street Corn Pasta Salad. Imagine everything you adore about classic elote—sweet charred corn, tangy lime, creamy dressing, and a flurry of cotija—wrapped around tender pasta shells. This irresistible mash-up is vibrant, zesty, and utterly packable for picnics, potlucks, or even easy weeknight dinners. If you’ve been hunting for a crowd-pleaser that’s equally satisfying served chilled or at room temp, look no further. This is a dish that’s bursting with color, loaded with flavor, and destined to disappear fast!
Ingredients You’ll Need
The beauty of Mexican Street Corn Pasta Salad is that it relies on simple, accessible ingredients—each one working its magic to create a salad that’s creamy, crunchy, tangy, and rich. Here’s what you’ll need, and why every element matters to the final dish.
- Elbow macaroni or small pasta shells (8 ounces): The perfect pasta shapes for capturing every drop of the creamy elote-inspired dressing and bits of corn.
- Corn kernels (2 cups, fresh, canned, or frozen): The star of the show! Charring them unlocks their natural sweetness and gives that signature street corn smokiness.
- Mayonnaise (½ cup): Gives the dressing its dreamy richness—use a good-quality mayo for the best texture.
- Sour cream (¼ cup): Adds tang and a luscious, creamy balance to the mayo.
- Lime juice (1 tablespoon): Fresh lime wakes up all the flavors, so squeeze it yourself for the brightest kick.
- Lime zest (1 teaspoon): Delivers an extra burst of citrus that perks up every bite.
- Garlic clove, minced (1): Raw garlic adds boldness; a little goes a long way here.
- Chili powder (1 teaspoon): For warmth, color, and just the right Elote-inspired edge.
- Smoked paprika (½ teaspoon): Invites subtle smokiness without overpowering the other flavors.
- Salt (½ teaspoon): Essential to bring everything together—adjust to taste at the end.
- Black pepper (¼ teaspoon): Just enough to sharpen up the whole dish.
- Crumbled cotija cheese (½ cup, or feta): Cotija’s salty, crumbly texture is iconic, but feta stands in beautifully if needed.
- Fresh cilantro (¼ cup, chopped): For bright, herbal freshness in every forkful.
- Red onion (¼ cup, finely diced): A pop of color and crunch—rinse under cold water to mellow the bite if desired.
- Jalapeño (1, seeded & finely chopped, optional): Want some heat? Add this, or leave it out for a milder salad.
How to Make Mexican Street Corn Pasta Salad
Step 1: Boil and Cool the Pasta
Bring a large pot of salted water to a boil and cook your pasta according to package directions, just until al dente—no mushiness allowed! Once cooked, drain and rinse the pasta under cold water immediately. This step stops the cooking process and ensures your pasta stays delightfully firm, not sticky.
Step 2: Char the Corn
While the pasta cools, grab a large skillet and crank the heat to medium-high. Toss in the corn kernels (fresh, thawed from frozen, or drained if using canned), spreading them out in an even layer. Cook for 4–5 minutes, stirring only occasionally, until you see golden-brown, blistered spots. This char brings real depth and an authentic street corn vibe—let it happen!
Step 3: Whisk the Creamy Dressing
In a generous mixing bowl, whisk together the mayo, sour cream, lime juice, lime zest, minced garlic, chili powder, smoked paprika, salt, and black pepper. You’re looking for a smooth, well-blended sauce that smells impossibly fresh and tangy.
Step 4: Combine Everything
Add the cooled pasta and charred corn straight into the bowl with your dressing. Then comes the fun: Fold in crumbled cotija, chopped cilantro, diced red onion, and jalapeño if you like it spicy. Toss gently but thoroughly so every noodle, every kernel, and all those bits of cheese are coated in flavor.
Step 5: Chill and Let Flavors Marry
Cover the bowl and slide it into the fridge for at least 30 minutes (or up to a day ahead, if you’re planning). This short chill lets all the bold flavors of your Mexican Street Corn Pasta Salad meld together, yielding a salad that’s even zestier and richer when it hits your table.
How to Serve Mexican Street Corn Pasta Salad
Garnishes
Before serving, sprinkle your salad with an extra flourish of crumbled cotija, more fresh cilantro, and a few lime wedges on the side. These finishing touches aren’t just pretty—they deliver a final punch of flavor and color that makes each bowl extra appealing.
Side Dishes
This salad is a show-stopper next to grilled meats like chicken, steak, or fish—it also happily sits on a picnic table among burgers and hot dogs. Bright, zippy, and cool, Mexican Street Corn Pasta Salad is equally delicious with tacos or as a playful companion to other fresh summer salads.
Creative Ways to Present
For parties, try serving individual portions in mason jars or small glasses for a fun, portable twist. You can also scoop the salad onto crisp lettuce leaves for colorful taco-style wraps, or pile it on top of tostada shells for a crunchy appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Pasta Salad lasts beautifully in an airtight container in the fridge for up to three days. If it starts to look a little dry after chilling, just stir in a spoonful of mayo or a squeeze of lime before enjoying.
Freezing
While many pasta salads don’t freeze well, this one in particular is best enjoyed fresh; freezing can dull the veggies and break the creamy dressing. Stick to refrigeration for storage to keep that perfect texture.
Reheating
Here’s the best part: there’s no reheating needed! Mexican Street Corn Pasta Salad shines served cold or at cool room temperature. If you’d like, you can let it stand at room temp for 10–15 minutes before serving to soften the dressing and amplify flavors.
FAQs
Can I make Mexican Street Corn Pasta Salad vegan?
Absolutely! Substitute vegan mayo and sour cream for the dairy versions, and swap the cotija cheese for a plant-based feta or simply leave it out. The flavors hold up beautifully with these changes.
What kind of corn works best?
Fresh corn is wonderful when in season, but frozen and well-drained canned corn work just as well. Charring is the secret to capturing that street corn flair, so whichever variety you use, don’t skip that step!
How spicy is this recipe?
As written, it’s quite mild—jalapeño is optional and easy to adjust. For a little heat, leave the seeds in your jalapeño or sprinkle in extra chili powder to taste.
Can I prepare this salad in advance?
Definitely! Mexican Street Corn Pasta Salad is ideal for making ahead, as the flavors get even better after chilling. Prepare it up to 24 hours in advance; just wait to add any extra garnishes until serving time for maximum freshness.
Is there a lower-fat version that still tastes good?
Yes! You can replace all or part of the mayo and sour cream with plain Greek yogurt for a lighter, protein-packed update. The salad remains creamy and tangy with no compromise on flavor.
Final Thoughts
If you’re searching for a recipe to wow your friends and family all summer long, you can’t go wrong with Mexican Street Corn Pasta Salad. It’s fresh, fun, and guaranteed to spark some serious second helpings—go ahead and give it a try at your next gathering!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling)
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a flavor-packed twist on classic street corn, combining pasta with charred corn, cotija cheese, and a zesty lime dressing. It’s creamy, tangy, and perfect for summer gatherings or as a side dish.
Ingredients
Pasta:
- 8 ounces elbow macaroni or small pasta shells
Corn Mixture:
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 jalapeño, seeded and finely chopped (optional)
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 garlic clove, minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese or feta
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
Instructions
- Cook the Pasta: Cook pasta according to package directions, then drain and rinse under cold water to cool.
- Char the Corn: In a skillet over medium-high heat, cook corn until slightly charred, about 4–5 minutes. Set aside to cool.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, paprika, salt, and pepper.
- Combine Ingredients: Add pasta, charred corn, cotija cheese, cilantro, red onion, and jalapeño to the dressing. Toss until well coated.
- Chill and Serve: Chill for at least 30 minutes before serving.
Notes
- You can use grilled corn for a smokier flavor.
- For a lighter version, use Greek yogurt instead of some or all of the mayo and sour cream.
- This salad pairs well with grilled meats or as a stand-alone dish at summer gatherings.
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