Bold, zesty, and perfect for every occasion
Introduction
Mexican Street Corn Pasta Salad is a fusion of two beloved favorites—creamy street corn (elote) and classic pasta salad. This dish combines roasted corn, pasta, and a flavorful dressing loaded with lime, chili, and cotija cheese. It’s perfect as a barbecue side, potluck staple, or a refreshing standalone meal.
Why You’ll Love It
- Flavor-packed: Smoky, tangy, creamy, and spicy all in one
- Make-ahead friendly: Tastes even better the next day
- Versatile: Serve warm or chilled
- Simple ingredients: Pantry staples with bold results
Ingredients
- 12 ounces pasta (elbow macaroni, rotini, or penne work well)
- 2 tablespoons olive oil
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1 garlic clove, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/3 cup crumbled cotija or feta cheese
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped red onion (optional)
- 1 small jalapeño, minced (optional, for heat)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, according to package instructions.
- Drain, rinse under cold water, and toss with 1 tablespoon olive oil to prevent sticking.
Step 2: Prepare the Corn
- If using fresh corn:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add corn kernels and cook for 5–7 minutes until slightly charred.
- If using frozen:
- Thaw and pat dry before charring.
- Set aside to cool slightly.
Step 3: Make the Dressing
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, salt, and pepper.
- Taste and adjust seasoning if needed.
Step 4: Assemble the Salad
- Add cooled pasta, corn, cheese, cilantro, red onion, and jalapeño to the bowl with dressing.
- Toss everything until well coated.
Step 5: Chill and Serve
- Refrigerate for 30 minutes for flavors to meld.
- Garnish with extra cotija and cilantro before serving if desired.
Tips for Success
- Grill the corn for an authentic street corn flavor if possible.
- Use rotini or similar pasta with ridges to catch more of the creamy dressing.
- Adjust heat level with more or less jalapeño, or add a dash of hot sauce.
- Make it lighter by swapping mayo for Greek yogurt entirely.
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir before serving, as dressing may settle at the bottom.
Nutrition Estimate (Per Serving)
- Calories: ~280
- Protein: 7g
- Fat: 14g
- Carbs: 30g
- Fiber: 3g
- Sugar: 4g
Estimates will vary based on ingredient brands and portion sizes.
Serving Ideas
Pair Mexican Street Corn Pasta Salad with:
- Grilled meats (chicken, steak, or pork)
- Tacos or quesadillas
- Burgers or veggie burgers
- Roasted vegetables or skewers
Final Thoughts
This Mexican Street Corn Pasta Salad is a crowd-pleaser with vibrant flavor and satisfying texture. Whether you’re hosting a party or preparing a weeknight dinner, it brings a burst of color and taste to your table. Best of all, it’s easy to make ahead and adaptable for dietary needs.
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