Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that brings together the best of both worlds – the creamy, savory goodness of pasta salad and the delicious, smoky, tangy flavors of Mexican street corn, also known as Elote. This salad is a perfect dish for summer barbecues, potlucks, or any casual gathering where you want something unique and crowd-pleasing. With its creamy dressing, sweet corn, and zesty seasonings, it’s a dish that is sure to leave everyone asking for the recipe!

The base of this salad is made from pasta, typically rotini or elbow macaroni, which is tossed with a flavorful combination of grilled corn, crumbled cotija cheese, fresh cilantro, and a tangy lime dressing. The addition of chili powder, garlic powder, and a touch of mayo gives this dish that irresistible street corn flavor that people love.

Whether you’re hosting a summer get-together or just looking for a dish to enjoy on a hot day, Mexican Street Corn Pasta Salad is a delicious option that brings both comfort and excitement to your plate.

Ingredients

For the Pasta Salad:

2 cups rotini pasta (or your favorite pasta)
2 cups corn kernels (fresh or frozen)
1 cup crumbled cotija cheese (can substitute with feta if needed)
1/4 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1/2 cup diced bell pepper (red or yellow for a colorful touch)
1 tablespoon olive oil (for grilling the corn)

For the Dressing:

1/2 cup mayonnaise (preferably full-fat for a creamier texture)
1/4 cup sour cream (adds a nice tang)
2 tablespoons lime juice (freshly squeezed for the best flavor)
1 tablespoon chili powder (for a smoky kick)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional, for extra flavor)
Salt and pepper to taste
1-2 teaspoons of hot sauce (optional, for extra heat)

Preparation:

Step 1: Boil the Pasta

Start by boiling the pasta. In a large pot of salted water, cook the rotini pasta according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely.

Step 2: Grill the Corn

While the pasta is cooking, heat a grill or grill pan over medium-high heat. Brush the corn with olive oil and season with a pinch of salt and pepper. Grill the corn for about 10 minutes, turning occasionally, until the kernels are slightly charred and tender. Once done, let the corn cool slightly before cutting the kernels off the cob using a sharp knife.

Step 3: Prepare the Dressing

In a medium bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir well until the dressing is smooth and fully combined. Taste and adjust seasoning, adding hot sauce if you prefer a spicy kick.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooled pasta, grilled corn kernels, crumbled cotija cheese, diced bell pepper, red onion, and chopped cilantro. Pour the dressing over the pasta mixture and toss everything together until evenly coated.

Step 5: Chill and Serve

Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld together. This step also helps the salad to chill, making it refreshing and perfect for serving on a warm day. Before serving, garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder, if desired.

Variation Ideas:

While the classic Mexican Street Corn Pasta Salad is already incredibly flavorful, here are a few variations you can try to customize the dish to your preferences:

Add Protein: To turn this into a more filling meal, add grilled chicken, shrimp, or even black beans. Grilled chicken breasts or shrimp would complement the flavors of the corn perfectly, while black beans would keep the dish vegetarian.
Spicy Version: If you love spice, add chopped jalapeños or extra hot sauce to the dressing. You could also sprinkle in some red pepper flakes for an extra kick.
Use Different Cheese: Cotija cheese is a staple in this recipe, but if you can’t find it, try using feta or queso fresco. The crumbled texture and salty flavor of these cheeses work well as a substitute.
Vegan Version: To make this recipe vegan-friendly, swap the mayonnaise and sour cream with plant-based versions. Also, replace the cotija cheese with a dairy-free alternative or simply leave it out.
Vegetable Add-ins: For extra crunch and flavor, try adding diced cucumber, cherry tomatoes, or even avocado for creaminess.

COOKING Note:

Grilling the Corn: If grilling corn isn’t an option, you can use frozen corn. Simply sauté it in a skillet with a little olive oil until golden and cooked through. While grilling adds a smoky flavor, sautéed corn can provide a similar delicious result.
Chilling Time: It’s important to chill the pasta salad before serving, as this enhances the flavors and gives the ingredients time to meld together. If you’re short on time, however, you can serve it immediately, though it may not have the same depth of flavor.

Serving Suggestions:

Mexican Street Corn Pasta Salad is a versatile dish that pairs wonderfully with a variety of other meals. Here are a few ideas for serving:

As a side dish for grilled meats: This salad pairs perfectly with grilled chicken, steak, or burgers.
With tacos or fajitas: Serve this pasta salad as a refreshing side to your favorite Mexican dishes like soft tacos, fish tacos, or fajitas.
At barbecues or picnics: Its vibrant colors and bold flavors make it an excellent choice for summer gatherings and outdoor events.
On its own: Enjoy this pasta salad as a light and satisfying lunch or dinner.

Tips:

Use Fresh Lime Juice: Always use fresh lime juice for the best flavor. The bottled version doesn’t have the same freshness and tang.
Don’t Overcook the Pasta: Be sure to cook the pasta just until al dente, as overcooking can make it mushy and not hold up well in the salad.
Adjust the Seasoning: The dressing should have a balanced flavor. Taste it before adding it to the pasta, and adjust the seasoning to your liking, adding more lime juice, salt, or chili powder if needed.
Keep it Chilled: If you’re taking this salad to a gathering, be sure to keep it chilled until serving. This keeps it refreshing and safe to eat in warm weather.

Prep Time: 15 minute

Cooking Time: 10 minutes

Total Time: 25 minutes (plus chilling time)

Nutritional Information (per serving):

FAQs:

Can I use frozen corn for this recipe?
Yes! If fresh corn isn’t available, frozen corn works well. Just be sure to sauté it for a few minutes in a skillet until it’s cooked through and golden brown.

Can I make this pasta salad ahead of time?
Yes! This pasta salad actually tastes better after it has had time to chill and the flavors have melded together. You can make it up to a day ahead of time and keep it covered in the fridge.

What can I substitute for cotija cheese?
If you don’t have cotija cheese, you can substitute with feta cheese or even parmesan. Both will give a similar salty, tangy flavor.

Conclusion

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the creamy texture of pasta with the smoky, tangy flavors of Mexican street corn. Perfect for a summer gathering or any casual meal, this salad is sure to be a hit. With its customizable ingredients and easy preparation, it’s an ideal choice for a variety of occasions, whether you’re grilling out or serving up a weeknight dinner. Give this recipe a try, and enjoy a delicious twist on a classic favorite!