Mexican Street Corn Pasta Salad: A Delicious & Easy Recipe

Mexican Street Corn Pasta Salad: Prepare to be transported to a vibrant fiesta with every single bite! Imagine the smoky char of grilled corn, the creamy tang of cotija cheese, and the zesty kick of lime, all mingling together in a delightful pasta salad. This isn’t just a side dish; it’s a celebration of flavor, a culinary adventure that will have your taste buds singing!

Inspired by the beloved Mexican street food, Elote, this pasta salad takes the essence of that iconic treat and transforms it into a shareable, crowd-pleasing dish. Elote, traditionally grilled corn on the cob slathered in mayonnaise, cotija cheese, chili powder, and lime juice, has been a staple of Mexican street vendors for generations. Its irresistible combination of sweet, savory, and spicy notes has made it a global phenomenon.

But why is Mexican Street Corn Pasta Salad so incredibly popular? It’s the perfect marriage of textures and tastes. The tender pasta provides a comforting base, while the juicy corn kernels offer a burst of sweetness. The creamy dressing, infused with lime and spices, adds a tangy zest that awakens the palate. Plus, it’s incredibly convenient! This dish is easy to make ahead of time, making it ideal for potlucks, barbecues, or a quick and satisfying weeknight meal. Get ready to experience a flavor explosion that will leave you craving more!

Ingredients:

• For the Pasta Salad:
• 1 pound pasta (rotini, shells, or elbow macaroni work great)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 ears of corn, kernels removed (about 2 cups)
• 1/2 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced (optional)
• 1 lime, juiced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• For Grilling the Corn (Optional, but Recommended):
• 2 ears of corn, husks and silk removed
• 1 tablespoon olive oil
• Pinch of salt
• Optional Toppings:
• Hot sauce
• Avocado, diced
• Extra lime wedges

Cooking the Pasta:

1. Bring a large pot of salted water to a rolling boil. I always say, salt the water like the sea! This really helps season the pasta from the inside out.
2. Add the pasta to the boiling water and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, so you want it to have a slight bite. Overcooked pasta will be mushy in the salad.
3. Once the pasta is cooked, drain it immediately in a colander. Don’t let it sit in the hot water!
4. Rinse the cooked pasta with cold water to stop the cooking process and cool it down quickly. This is crucial for preventing the pasta from sticking together.
5. Shake off any excess water and set the pasta aside to drain completely while you prepare the other ingredients. You want it as dry as possible so the dressing adheres well.

Preparing the Corn:

You have two options here: grilling the corn for a smoky flavor or cooking it on the stovetop. I highly recommend grilling if you have the time and access to a grill, as it adds a wonderful depth of flavor to the salad. But don’t worry, the stovetop method is perfectly delicious too!

Grilling the Corn (Recommended):

1. Preheat your grill to medium-high heat. You want it hot enough to char the corn, but not so hot that it burns it immediately.
2. Brush the shucked corn with olive oil and sprinkle with a pinch of salt. The olive oil helps prevent the corn from sticking to the grill and adds a little extra flavor.
3. Place the corn directly on the grill grates and cook, turning occasionally, until the kernels are slightly charred and tender, about 8-10 minutes. Keep a close eye on it to prevent burning! You’re looking for a nice smoky char.
4. Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob. It’s much easier (and safer!) to handle when it’s not scorching hot.
5. To remove the kernels, stand the corn cob upright on a cutting board and use a sharp knife to slice down along the cob, removing the kernels in strips. Be careful not to cut yourself!

Cooking the Corn on the Stovetop:

1. If you’re not grilling, you can cook the corn kernels in a skillet on the stovetop. This is a quick and easy alternative.
2. Heat a tablespoon of olive oil in a large skillet over medium heat. Make sure the skillet is large enough to hold all the corn kernels in a single layer.
3. Add the corn kernels to the skillet and cook, stirring occasionally, until they are tender and slightly browned, about 5-7 minutes. You want them to be cooked through but still have a little bit of bite.
4. Remove the corn from the skillet and let it cool slightly before adding it to the salad.

Making the Dressing:

1. In a large bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, cumin, and garlic powder. This is the base of our creamy, flavorful dressing.
2. Taste the dressing and season with salt and pepper to taste. Don’t be afraid to adjust the seasonings to your liking! If you like it spicier, add a pinch of cayenne pepper. If you like it tangier, add a little more lime juice.
3. Make sure the dressing is well combined and smooth. There shouldn’t be any lumps of sour cream or mayonnaise.

Assembling the Salad:

1. Add the cooked and cooled pasta to the bowl with the dressing. Make sure the pasta is completely drained before adding it to the dressing.
2. Add the cooked corn kernels, diced red bell pepper, diced red onion, and minced jalapeño (if using) to the bowl. These ingredients add color, texture, and flavor to the salad.
3. Gently toss all the ingredients together until the pasta and vegetables are evenly coated with the dressing. Be careful not to overmix, as this can make the pasta mushy.
4. Taste the salad and adjust the seasonings as needed. You may need to add more salt, pepper, or lime juice to balance the flavors.
5. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This is important for developing the best flavor. I often let it sit for a couple of hours, or even overnight!

Serving the Salad:

1. Before serving, give the salad a gentle toss to redistribute the dressing. Sometimes the dressing can settle at the bottom of the bowl.
2. Garnish the salad with extra crumbled cotija cheese and chopped fresh cilantro. This adds a pop of color and flavor.
3. Serve the Mexican Street Corn Pasta Salad chilled. It’s perfect as a side dish for barbecues, potlucks, or picnics.
4. Offer optional toppings such as hot sauce, diced avocado, and extra lime wedges for guests to customize their salads. These additions can really take the salad to the next level!

Tips and Variations:

• Spice it up: If you like your salad extra spicy, add more jalapeño or a pinch of cayenne pepper to the dressing. You can also use a spicier chili powder.
• Add protein: For a heartier salad, add grilled chicken, shrimp, or black beans. These additions will make it a complete meal.
• Use different cheese: If you can’t find cotija cheese, you can substitute queso fresco or feta cheese. These cheeses have a similar salty and crumbly texture.
• Make it vegan: Use vegan mayonnaise and sour cream substitutes. You can also omit the cotija cheese or use a vegan parmesan cheese alternative.
• Add black beans: A can of rinsed and drained black beans adds a nice earthy flavor and extra protein.
• Roast the red pepper: Roasting the red pepper before dicing it will bring out its sweetness and add a smoky flavor. You can roast it under the broiler or on the grill.
• Make it ahead: This salad can be made a day ahead of time. Just be sure to store it in an airtight container in the refrigerator. The flavors will actually meld together even more overnight!
• Adjust the dressing: If you prefer a thinner dressing, add a tablespoon or two of milk or water. If you prefer a thicker dressing, add more mayonnaise or sour cream.
• Don’t overcook the pasta: Overcooked pasta will be mushy in the salad. Be sure to cook it al dente.
• Cool the pasta quickly: Rinsing the cooked pasta with cold water stops the cooking process and prevents it from sticking together.

Why This Recipe Works:

This Mexican Street Corn Pasta Salad is a crowd-pleaser because it combines the best of both worlds: the creamy, comforting texture of pasta salad with the vibrant, zesty flavors of Mexican street corn (elote). The grilled corn adds a smoky sweetness that complements the creamy dressing, while the red bell pepper, red onion, and jalapeño provide a satisfying crunch and a touch of heat. The cotija cheese and cilantro add a salty, fresh finish that ties everything together. It’s a perfect balance of flavors and textures that will leave

Conclusion:

This Mexican Street Corn Pasta Salad isn’t just another pasta salad; it’s a vibrant explosion of flavor that will transport you straight to a sunny street corner in Mexico! The creamy, tangy dressing, the sweet bursts of corn, the spicy kick of chili powder, and the satisfying chew of perfectly cooked pasta all combine to create a dish that’s utterly irresistible. I truly believe this recipe is a must-try because it’s incredibly easy to make, uses readily available ingredients, and delivers a taste sensation that’s both familiar and excitingly new. It’s the perfect balance of comfort food and adventurous flavors, making it a crowd-pleaser for any occasion.

But the best part? This recipe is incredibly versatile! Want to make it a complete meal? Add grilled chicken, shrimp, or black beans for extra protein. Feeling extra adventurous? Try grilling the corn before cutting it off the cob for a smoky depth of flavor. For a vegetarian option, consider adding crumbled cotija cheese or a sprinkle of nutritional yeast for a cheesy, umami boost. And if you’re looking to dial up the heat, a pinch of cayenne pepper or a drizzle of hot sauce will do the trick.

Serving suggestions are endless! This Mexican Street Corn Pasta Salad is fantastic as a side dish at barbecues, potlucks, or picnics. It’s also a delicious and satisfying lunch option, especially on a warm day. I’ve even been known to enjoy a bowl of it for dinner on those nights when I just don’t feel like cooking anything elaborate. It pairs perfectly with grilled meats, fish tacos, or even just a simple green salad. You can also serve it chilled or at room temperature, making it incredibly convenient for entertaining.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed hit with family and friends, and it’s sure to become a staple in your summer recipe rotation. The combination of sweet, savory, and spicy flavors is simply addictive, and the creamy texture is incredibly satisfying. Plus, it’s a great way to use up leftover grilled corn or to add a touch of summer to your meals any time of year.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece! I promise you won’t be disappointed. This Mexican Street Corn Pasta Salad is more than just a recipe; it’s an experience. It’s a celebration of flavor, a tribute to summer, and a guaranteed way to brighten your day.

I’m so excited for you to try this recipe and experience the magic for yourself! Once you’ve made it, please, please, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how you served it. Did you add any extra ingredients? Did you make it spicier? Did your family love it? Your feedback is invaluable, and it helps me to continue creating and sharing recipes that you’ll love. So, go ahead, give it a try, and let me know what you think! Happy cooking!