Mexican Street Corn Pasta Salad

by

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.

Would you like a printable version, social caption, or SEO meta description for this article?

Leave a Comment