Mexican Street Corn Pasta Salad: A Flavorful Twist on a Classic Dish

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of summer street fairs right to your kitchen. This delightful recipe combines the beloved flavors of elote, or Mexican street corn, with the comforting texture of pasta, creating a dish that is both refreshing and satisfying. The origins of this dish can be traced back to the bustling streets of Mexico, where vendors serve grilled corn slathered in creamy sauces and spices. It’s no wonder that people are drawn to this Mexican Street Corn Pasta Salad—the combination of sweet corn, zesty lime, and creamy dressing creates a symphony of flavors that dance on your palate.

What truly makes this dish a favorite among many is its versatility; it can be served as a side at barbecues, a light lunch, or even a main course. The crunchy texture of the corn paired with the tender pasta makes every bite a delightful experience. Plus, it’s incredibly easy to prepare, making it a go-to recipe for busy weeknights or festive gatherings. Join me as we dive into this delicious recipe that captures the spirit of Mexican cuisine in every bite!

Ingredients:

• 8 ounces of pasta (I prefer rotini or penne)
• 2 cups of corn (fresh, frozen, or canned)
• 1 cup of cherry tomatoes, halved
• 1/2 cup of red onion, finely chopped
• 1/2 cup of cilantro, chopped
• 1 avocado, diced
• 1 cup of crumbled feta cheese
• 1/2 cup of mayonnaise
• 1/4 cup of sour cream
• 2 tablespoons of lime juice (freshly squeezed is best)
• 1 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste
• Optional: lime wedges and extra cilantro for garnish

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the flavor of the pasta.
2. Once the water is boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
3. While the pasta is cooking, stir occasionally to prevent it from sticking together.
4. Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process. This also helps cool it down for the salad.
5. Set the pasta aside to cool completely while you prepare the other ingredients.

Preparing the Corn

1. If you’re using fresh corn, you’ll want to cut the kernels off the cob. I usually use about 2-3 ears of corn. If you’re using frozen corn, just measure out 2 cups and thaw it. For canned corn, drain and rinse it well.
2. In a skillet over medium heat, add a splash of olive oil and the corn. Sauté for about 5-7 minutes until the corn is slightly charred and tender. This step adds a wonderful depth of flavor to the salad.
3. Once cooked, remove the corn from the heat and let it cool for a few minutes.

Preparing the Vegetables

1. While the corn is cooling, chop the cherry tomatoes in half. I love the burst of flavor they add to the salad.
2. Finely chop the red onion. If you find raw onion too strong, you can soak it in cold water for about 10 minutes to mellow the flavor.
3. Chop the cilantro, making sure to remove any tough stems. The fresh cilantro really brightens up the dish.
4. Dice the avocado just before you’re ready to assemble the salad to prevent it from browning.

Making the Dressing

1. In a large mixing bowl, combine the mayonnaise and sour cream. This creamy base is what makes the salad so delicious!
2. Add the lime juice, chili powder, garlic powder, and a pinch of salt and pepper. I like to start with a little and adjust to taste later.
3. Whisk everything together until smooth and well combined. Taste the dressing and adjust the seasoning if necessary. You can add more lime juice for acidity or more chili powder for heat.

Assembling the Salad

1. In the large mixing bowl with the dressing, add the cooled pasta, sautéed corn, cherry tomatoes, red onion, and cilantro. Gently toss everything together until the pasta is well coated with the dressing.
2. Next, fold in the diced avocado and crumbled feta cheese. Be careful not to mash the avocado; you want to keep those lovely chunks intact.
3. Once everything is combined, taste the salad again. Adjust the seasoning with more salt, pepper, or lime juice as needed.
4. If you have time, cover the salad and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully.

Serving the Salad

1. When you’re ready to serve

   Conclusion:

   In summary, this Mexican Street Corn Pasta Salad is an absolute must-try for anyone looking to elevate their summer gatherings or simply enjoy a burst of flavor in their meals. The combination of sweet corn, creamy dressing, and zesty lime creates a delightful harmony that will have your taste buds dancing. Plus, it’s incredibly versatile! You can serve it as a side dish at your next barbecue, toss in some grilled chicken for a hearty main course, or even enjoy it as a light lunch on its own. Feel free to get creative with variations—add diced avocado for creaminess, sprinkle in some jalapeños for a kick, or swap out the pasta for quinoa for a gluten-free option. The possibilities are endless, and that’s what makes this recipe so special! I encourage you to give this Mexican Street Corn Pasta Salad a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s celebrate the joy of cooking together! Print

   Mexican Street Corn Pasta Salad: A Flavorful Twist on a Classic Dish

   

   Print Recipe

   This creamy pasta salad features al dente pasta, sweet corn, juicy cherry tomatoes, and avocado, all tossed in a zesty dressing. It’s a refreshing dish perfect for picnics, potlucks, or a light meal. Enjoy it chilled or at room temperature!

   • Author: mamablueberry
   • Prep Time: 20 minutes
   • Cook Time: 10 minutes
   • Total Time: 30 minutes
   • Yield: 4–6 servings 1x

   Ingredients

   Scale 1x2x3x

   • 8 ounces of pasta (rotini or penne recommended)
   • 2 cups of corn (fresh, frozen, or canned)
   • 1 cup of cherry tomatoes, halved
   • 1/2 cup of red onion, finely chopped
   • 1/2 cup of cilantro, chopped
   • 1 avocado, diced
   • 1 cup of crumbled feta cheese
   • 1/2 cup of mayonnaise
   • 1/4 cup of sour cream
   • 2 tablespoons of lime juice (freshly squeezed is best)
   • 1 teaspoon of chili powder
   • 1/2 teaspoon of garlic powder
   • Salt and pepper to taste
   • Optional: lime wedges and extra cilantro for garnish

   Instructions

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   1. Bring a large pot of salted water to a boil.
   2. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes).
   3. Stir occasionally to prevent sticking.
   4. Drain and rinse under cold water to cool. Set aside.
   5. If using fresh corn, cut kernels off the cob (about 2-3 ears). For frozen, measure out 2 cups and thaw. For canned, drain and rinse.
   6. Sauté corn in a skillet with a splash of olive oil over medium heat for 5-7 minutes until slightly charred. Let cool.
   7. Halve the cherry tomatoes.
   8. Finely chop the red onion (soak in cold water if desired).
   9. Chop cilantro, removing tough stems.
   10. Dice avocado just before assembling.
   11. In a large bowl, combine mayonnaise and sour cream.
   12. Add lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Whisk until smooth. Adjust seasoning to taste.
   13. In the bowl with the dressing, add cooled pasta, sautéed corn, cherry tomatoes, red onion, and cilantro. Toss gently.
   14. Fold in diced avocado and crumbled feta, being careful not to mash the avocado.
   15. Taste and adjust seasoning if needed. Chill for at least 30 minutes if possible.
   16. Toss gently before serving. Garnish with lime wedges and extra cilantro if desired. Enjoy!

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   Notes

   • This salad can be made a day in advance; just add the avocado right before serving to prevent browning.
   • Feel free to customize with other vegetables or proteins as desired.