Mexican Street Corn Pasta Salad Recipe
Bring the vibrant flavors of Mexican street corn into a creamy, tangy, and slightly spicy pasta salad. This Mexican Street Corn Pasta Salad is the perfect combination of tender pasta, charred corn, and a creamy dressing packed with zesty lime, cotija cheese, and spices. Whether you’re preparing a side dish for a summer BBQ, potluck, or an easy weeknight meal, this pasta salad is a crowd-pleaser.
Why You’ll Love This Recipe
- Bold Mexican Flavors: Combines the best parts of elote (Mexican street corn) with the heartiness of pasta.
- Quick and Easy: Simple to make and perfect for meal prep or last-minute gatherings.
- Customizable: Easily adjust ingredients to suit your taste preferences or dietary needs.
- Perfect for Any Occasion: A refreshing dish that works for summer picnics, holiday gatherings, or a satisfying lunch.
Step-by-Step Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
Step 2: Char the Corn
- Heat a dry skillet or grill pan over medium-high heat.
- Add the corn kernels (if using fresh, slice them off the cob) and cook, stirring occasionally, until the kernels develop a charred, smoky flavor. This should take about 5–7 minutes.
- Remove the corn from the heat and let it cool.
Step 3: Prepare the Dressing
- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, minced garlic, salt, and pepper.
- Taste and adjust the seasonings as needed to balance creaminess, tanginess, and spice.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the cooked pasta, charred corn, diced red bell pepper, chopped red onion, cilantro, jalapeño (if using), and cotija cheese.
- Pour the prepared dressing over the salad and gently toss until all ingredients are well-coated.
Step 5: Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, give the salad a quick stir and garnish with extra cotija cheese, chopped cilantro, and lime wedges.
Variations
1. Protein-Boosted Salad
- Add grilled chicken, shrimp, or black beans for added protein and a heartier dish.
2. Vegan-Friendly Version
- Use vegan mayonnaise and a plant-based cheese substitute. You can also add avocado for creaminess.
3. Spicy Twist
- Increase the jalapeño or add a splash of hot sauce to the dressing for extra heat.
4. Grilled Vegetables
- Include grilled zucchini or roasted cherry tomatoes for more texture and flavor.
Tips for Success
- Cook Pasta Perfectly: Avoid overcooking the pasta to maintain a firm texture in the salad.
- Char the Corn Well: The charred flavor is essential for that authentic street corn taste.
- Adjust Dressing Consistency: If the dressing is too thick, thin it out with a little milk, lime juice, or olive oil.
- Chill for Better Flavor: Letting the salad sit for 30 minutes to an hour enhances the taste and allows the flavors to meld.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Absolutely! This salad tastes even better the next day. Prepare it a day in advance and store it in the refrigerator. Add extra dressing just before serving if needed.
Q: Can I use canned corn?
A: Yes, canned corn works well, but drain it thoroughly and try to char it in a skillet for that smoky flavor.
Q: What can I use instead of cotija cheese?
A: Feta cheese is a great substitute, offering a similar salty, crumbly texture. Parmesan or queso fresco can also work.
Q: How long does this salad last in the fridge?
A: Store the salad in an airtight container for up to 3 days. For the best texture, keep the dressing separate if you plan to store it longer.
Why This Recipe Works
The marriage of Mexican street corn’s bold, smoky, and tangy flavors with the heartiness of pasta creates a dish that’s comforting and exciting. The creamy dressing ties everything together, offering a balance of spice, zest, and richness. This Mexican Street Corn Pasta Salad is a versatile recipe you’ll find yourself making again and again—whether for a casual dinner or a celebratory gathering.
Mexican Street Corn Pasta Salad Recipe
Ingredients
- For the Salad:
- 12 oz elbow macaroni or rotini pasta
- 3 cups grilled or roasted corn kernels (about 4 ears of corn)
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup chopped fresh cilantro
- For the Dressing:
- ½ cup mayonnaise
- ½ cup sour cream (or Greek yogurt)
- 2 tbsp lime juice (about 1 lime)
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely. - Prepare the Corn:
If using fresh corn, grill or roast the ears until charred and fragrant, then slice the kernels off the cob. If using frozen corn, sauté in a hot skillet until slightly charred. - Make the Dressing:
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth. - Assemble the Salad:
In a large mixing bowl, combine cooked pasta, charred corn, cherry tomatoes, red onion, jalapeño, cotija cheese, and cilantro. - Toss with Dressing:
Pour the prepared dressing over the salad and toss until all ingredients are evenly coated. - Chill and Serve:
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.