Mexican Street Corn Pasta Salad Recipe
If you’re craving a dish that brings together the sizzling flavors of classic elote and the comfort of a creamy pasta salad, look no further than this Mexican Street Corn Pasta Salad Recipe. It’s the perfect fusion of tangy, smoky, and fresh—each bite delivers juicy pops of corn, zesty lime, and a hint of spice, all nestled in tender pasta and tossed with a luscious dressing. Whether you’re prepping for a summer cookout, a family picnic, or just a fun weeknight dinner, this salad is guaranteed to steal the show and have everyone asking for seconds!
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, everyday ingredients can create such a vibrant and flavorful salad. Each one has its own special role, from adding crunch and creaminess to bringing a pop of color or a burst of heat. Here’s what you’ll need to make this Mexican Street Corn Pasta Salad Recipe truly shine:
- Pasta (8 oz elbow macaroni or rotini): The base that soaks up all the bold flavors and keeps every forkful hearty and satisfying.
- Corn kernels (2 cups, fresh, frozen, or canned): Sweet, juicy corn is the star of this salad—use fresh if you can, but frozen or canned work beautifully too.
- Olive oil (1 tablespoon): Just a bit helps char the corn and brings a subtle richness to the dish.
- Mayonnaise (1/2 cup): The creamy backbone of the dressing that ties everything together.
- Sour cream (1/4 cup): Adds tang and a luxurious creaminess—Greek yogurt is a great lighter swap!
- Lime juice (2 tablespoons, freshly squeezed): Brightens up the whole salad and gives it that signature Mexican zing.
- Chili powder (1 teaspoon): Brings warmth and a touch of earthy heat.
- Smoked paprika (1/2 teaspoon): Adds a gentle smokiness that mimics grilled street corn.
- Garlic powder (1/4 teaspoon): Rounds out the flavors with just the right savory note.
- Salt (1/4 teaspoon): Enhances all the other flavors and ties them together.
- Black pepper (1/4 teaspoon): Gives a bit of bite and balance.
- Cotija cheese (1/2 cup, crumbled; or feta): Salty, crumbly, and just the right amount of creamy—like the traditional topping for elote.
- Fresh cilantro (1/4 cup, chopped): Brings a fresh, herbal note and plenty of color.
- Red onion (1/4 cup, diced): Adds crunch and a mild sharpness that perks up every bite.
- Jalapeño (1, seeded and finely chopped, optional): For those who love a little extra heat and personality in their salad.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your elbow macaroni or rotini, and cook according to the package directions until just al dente. Remember, you want the pasta to be tender but still have a bit of bite—it will soak up some dressing as it chills. Once cooked, drain and rinse under cold water to stop the cooking and prevent sticking. Set aside while you prep the rest.
Step 2: Char the Corn
This is where the magic happens! Heat the olive oil in a skillet over medium-high heat. Once hot, add the corn kernels and let them cook undisturbed for several minutes so they can develop those irresistible golden-brown spots. Give them a stir and continue cooking for 5–7 minutes total, until they’re a little caramelized and smoky. Set aside and let the corn cool—you want it at room temperature before mixing into your salad.
Step 3: Make the Creamy Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. This dressing is the soul of the Mexican Street Corn Pasta Salad Recipe: creamy, tangy, and just spicy enough to make you want another bite. Make sure everything is well blended and smooth.
Step 4: Assemble the Salad
Now for the fun part! Add the cooled pasta, charred corn, cotija cheese, chopped cilantro, diced red onion, and jalapeño (if using) to the bowl with your dressing. Gently toss everything together until every piece is coated in that luscious, zesty sauce. Take a moment to admire all those colors—this salad looks as good as it tastes!
Step 5: Chill and Serve
For the best flavor, cover the salad and chill for at least 30 minutes. This lets all the vibrant flavors meld and makes the salad extra refreshing. Give it one last toss before serving, and get ready to wow your taste buds!
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
Top your salad with a generous sprinkle of extra cotija cheese, a handful of chopped cilantro, and a dusting of chili powder or smoked paprika for a festive finish. If you’re feeling fancy, a few lime wedges on the side make it look even more inviting and let guests add a fresh squeeze of citrus to their liking.
Side Dishes
This Mexican Street Corn Pasta Salad Recipe pairs beautifully with grilled meats like chicken, steak, or shrimp, but it’s also right at home next to classic barbecue favorites or veggie kebabs. For a true street food vibe, serve with tortilla chips and homemade guacamole or a simple tomato salad to keep things light and colorful.
Creative Ways to Present
For a show-stopping potluck presentation, pile the salad high on a large platter and scatter extra cheese and cilantro over the top. You can also serve it in individual mason jars for a picnic or layer it in cups for a cute, portable party snack. If you want to get playful, try loading scoops into lettuce cups for a low-carb, hand-held treat!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store your Mexican Street Corn Pasta Salad Recipe in an airtight container in the fridge. It will stay fresh and flavorful for up to 3 days. The flavors deepen as it sits, so don’t be surprised if it tastes even better the next day.
Freezing
While this salad is best enjoyed fresh, you can freeze the pasta and corn mixture (without the dressing) if you want to prep ahead. Simply thaw, pat dry, and toss with the dressing and fresh toppings when ready to serve. Freezing the fully dressed salad isn’t recommended, as the creamy sauce can separate and lose its texture.
Reheating
This dish is meant to be served chilled or at room temperature, so reheating isn’t necessary. If your salad has been in the fridge, give it a good stir and let it sit out for 10–15 minutes before serving to take the chill off and bring out the flavors.
FAQs
Can I use a different type Salad
Absolutely! While elbow macaroni and rotini are classic choices, feel free to use penne, fusilli, or even bow ties. Just make sure the pasta shape can hold onto the creamy dressing and bits of corn for the best texture.
Is there a way to make this Mexican Street Corn Pasta Salad Recipe vegan?
Yes! Swap out the mayonnaise and sour cream for plant-based versions, and use a vegan feta or omit the cheese entirely. The flavors will still be vibrant and satisfying.
How spicy is the finished salad?
With the jalapeño included, the salad has a gentle kick, but you can leave it out for a milder version. Adjust the chili powder to taste, and remember, you’re in charge of the heat level!
Can I make this salad ahead of time?
This Mexican Street Corn Pasta Salad Recipe is actually better when made ahead! The flavors need time to mingle, so chilling for a few hours (or even overnight) is ideal for the best taste.
What can I use instead of cotija cheese?
If you can’t find cotija, feta cheese is a great substitute. Both offer a salty, crumbly texture that mimics the traditional topping of street corn. Parmesan can work in a pinch as well.
Final Thoughts
If you’re ready to bring the spirit of a Mexican street festival to your kitchen, this Mexican Street Corn Pasta Salad Recipe is the answer. It’s bursting with sunshine, flavor, and personality—just waiting for you to dig in and share with friends. Give it a try, and don’t be surprised if it becomes your new go-to summer side!
Print
Mexican Street Corn Pasta Salad Recipe
- Total Time: 25 minutes plus 30 minutes chilling time
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Mexican Street Corn Pasta Salad combining tender elbow macaroni with charred corn, creamy lime-spiced dressing, and tangy cotija cheese. Perfect as a refreshing side dish or a light vegetarian main course.
Ingredients
Pasta and Corn
- 8 oz elbow macaroni or rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño (seeded and finely chopped, optional)
Instructions
- Cook the Pasta: Cook the elbow macaroni or rotini according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- Char the Corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels and cook for 5 to 7 minutes, stirring occasionally, until the corn is slightly charred and caramelized. Remove from heat and allow to cool.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
- Combine Ingredients: To the dressing, add the cooked and cooled pasta, charred corn, crumbled cotija cheese, chopped fresh cilantro, diced red onion, and finely chopped jalapeño if using. Toss everything gently until the pasta is evenly coated with the dressing and ingredients are well incorporated.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled for a refreshing and zesty dish.
Notes
- For a lighter version, substitute Greek yogurt for the sour cream.
- Add grilled chicken or black beans to increase protein for a heartier main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
