Get ready to experience the bold flavors and creamy textures of Mexican Street Corn Pasta Salad, a truly irresistible fusion of two summertime classics. Imagine the smoky sweetness of corn mingling with tender pasta, tangy cotija cheese, zesty jalapeño, and a luscious, chili-lime dressing. Each bite is a celebration of color, crunch, and vibrant flavor, making it perfect for everything from backyard barbecues to weeknight dinners. Whether you’re a longtime elote enthusiast or brand new to these flavors, this twist on tradition is guaranteed to be a fast favorite.
Ingredients You’ll Need
Ingredients You’ll Need
What makes this dish shine is its simplicity—the fresh, bold ingredients do all the heavy lifting. Each one adds a special something, whether it’s creaminess, spice, or a pop of color, and together they create the unmistakable personality of this Mexican Street Corn Pasta Salad.
- Pasta: Use elbow or rotini pasta for the perfect shape to soak up all the delicious dressing; cook it just to al dente for the best texture.
- Corn kernels: Fresh corn is amazing if you can grill it, but thawed frozen or even canned works brilliantly for convenience.
- Mayonnaise: This is the creamy base that binds everything together, echoing authentic street corn flavor.
- Sour cream: Adds a touch of tang that lifts the entire salad, balancing the richness of the mayo.
- Cotija cheese: Crumbled cotija delivers the signature salty bite; swap in feta if cotija isn’t available.
- Fresh cilantro: This herb brings a burst of brightness and color—don’t skip it unless you’re a cilantro hater!
- Red onion: Finely diced for a gentle crunch and mild sharpness that livens up every mouthful.
- Jalapeño: Minced for a gentle heat and fresh, green flavor—leave the seeds in for more spice or out for less.
- Garlic: Just a clove minced finely infuses the dressing with savory depth.
- Lime juice: Only freshly squeezed will do; lime brings the essential zippy, citrus edge.
- Chili powder: Adds gentle smokiness and ties the whole salad to its street corn inspiration.
- Salt and pepper: Season to taste to enhance every other flavor.
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook and Cool the Pasta
Start by boiling your chosen pasta according to the package instructions. You’ll want it nice and al dente, as it will continue to absorb some of the luscious dressing and stay pleasantly toothsome. Once cooked, drain immediately and rinse under cold water to halt the cooking and cool the noodles down. This quick cool-down is key to preventing mushy pasta and gives your salad a refreshing, crisp bite.
Step 2: Whisk Up the Dressing
In a spacious bowl—the kind you’ll use to assemble the whole salad—combine the mayonnaise, sour cream, fresh lime juice, minced garlic, chili powder, and a pinch of salt and pepper. Whisk until the mixture is completely smooth and creamy, with no lumps. Take a quick taste and adjust the seasoning if you’d like—it should be tangy, savory, and just a touch spicy!
Step 3: Toss in the Veggies and Herbs
Add the cooled pasta right into the bowl with the dressing, followed by the corn kernels, diced red onion, minced jalapeño, and chopped cilantro. Using tongs or a big spoon, toss everything together gently but thoroughly, making sure each piece gets coated in the luscious dressing. It should already be looking like a fiesta of colors.
Step 4: Fold in Cotija Cheese
Now for that unmistakable salty, crumbly magic—cotija cheese! Fold in most of the crumbled cotija, reserving a little for sprinkling on top later. This cheese gives Mexican Street Corn Pasta Salad its irresistible kick, echoing authentic elote flavors. If you need to substitute feta, it will still be delicious!
Step 5: Chill and Serve
Cover your salad and let it chill in the fridge for at least 30 minutes. This rest time lets the flavors mingle and marry, transforming the whole dish into a bigger-than-the-sum-of-its-parts showstopper. Serve cold, garnished as you like, and get ready for the compliments to roll in.
How to Serve Mexican Street Corn Pasta Salad
Garnishes
For an extra special touch, shower your Mexican Street Corn Pasta Salad with extra cotija cheese, a sprinkling of chopped cilantro, or a dusting of chili powder just before serving. For avocado lovers, a handful of creamy diced avocado makes a dreamy addition added at the very last minute.
Side Dishes
This salad is wonderfully versatile. Pair it with anything grilled—steak, chicken, or shrimp—and watch how it steals the spotlight at cookouts alongside burgers or sausages. It also stands out on a vegetarian table, complementing dishes like black bean tacos or roasted sweet potatoes.
Creative Ways to Present
Elevate your Mexican Street Corn Pasta Salad by serving it in a big, colorful bowl, or scooping individual portions into little mason jars or cups at a party for easy, mess-free finger food. For your next picnic, pack it into lettuce cups or stuff it in tortillas for a clever elote-inspired taco twist.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Pasta Salad keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen and the pasta stays creamy, making it a fantastic make-ahead lunch or snack. If the salad absorbs too much dressing sitting overnight, simply stir in a splash of lime juice or a tablespoon each of mayo and sour cream to revive it.
Freezing
Freezing is not recommended for Mexican Street Corn Pasta Salad, as the dairy-based dressing and fresh vegetables tend to separate and become watery after thawing. For best results, enjoy it fresh or refrigerated, where the texture and flavor remain at their peak.
Reheating
This salad is most delicious served cold or at room temperature, so there’s really no need to reheat. If you’d like to take the chill off, let it sit out for 10 to 15 minutes before serving. Avoid microwaving, as the dressings may split and cheese can become rubbery.
FAQs
Can I use a different type Salad
Absolutely! While elbow or rotini pasta hold the dressing beautifully, feel free to substitute with penne, shells, or any short pasta shape you love. Just be sure not to overcook it—a firmer pasta helps the salad keep its delightful bite.
Is it possible to make Mexican Street Corn Pasta Salad dairy-free?
Definitely! Swap in your favorite vegan mayonnaise and sour cream, and use a dairy-free cheese or even nutritional yeast for that savory finish. The flavors are so bold, you’ll hardly miss the dairy.
How spicy is this salad, and how can I adjust the heat?
With one jalapeño (seeds removed), the salad delivers a gentle, fresh heat that most will find pleasant. Leave in the seeds for more heat or skip the jalapeño entirely for a completely mild version. You can also add a pinch more chili powder if you prefer extra warmth.
Can I use canned corn if I don’t have fresh or frozen?
Yes, canned corn works just fine—just be sure to drain and rinse it well before adding to your salad. For extra flavor, you can quickly toast canned or frozen corn in a skillet to give it some lovely caramelization and a hint of char.
What can I substitute for cotija cheese in Mexican Street Corn Pasta Salad?
If cotija cheese isn’t available, feta cheese makes a fabulous substitute, offering a similar salty, crumbly texture and tang. Queso fresco is another great option, or even grated Parmesan in a pinch.
Final Thoughts
If you’re searching for a dish that’s guaranteed to put a smile on every face, you have to try this Mexican Street Corn Pasta Salad. It’s easy to make, always a crowd-pleaser, and bursts with the kinds of flavors that turn a simple meal into a celebration. Whip it up for your next get-together or meal prep a batch just for yourself—you deserve it!
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Mexican Street Corn Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful Mexican Street Corn Pasta Salad that combines the flavors of elote in a pasta dish. Creamy, tangy, and slightly spicy, this salad is perfect for summer gatherings or as a side dish for any meal.
Ingredients
Pasta:
- 12 ounces elbow or rotini pasta, cooked and cooled
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Additional Ingredients:
- 3 cups corn kernels (fresh, grilled, or thawed from frozen)
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and finely chopped
Instructions
- Cook the pasta: Cook the pasta according to package directions, then drain and rinse under cold water to cool.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper until smooth.
- Combine ingredients: Add the cooked pasta, corn, red onion, jalapeño, and cilantro to the bowl. Toss until evenly coated with the dressing.
- Finish the salad: Fold in the crumbled cotija cheese. Chill for at least 30 minutes before serving. Garnish with extra cotija, cilantro, or a dash of chili powder if desired.
Notes
- Grilling the corn adds extra flavor, but canned or frozen corn works too.
- Swap cotija with feta if unavailable.
- Add diced avocado just before serving for a creamy twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
