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

Mexican Street Corn Pasta Salad is the perfect summer dish, combining the sweet, smoky flavor of Mexican street corn (Elote) with the satisfying bite of pasta. This refreshing and hearty salad is a crowd-pleaser, ideal for barbecues, potlucks, or as a side dish for any family dinner. With its creamy, tangy chili-lime dressing and fresh ingredients like cotija cheese, jalapeños, and cilantro, it’s no wonder that this dish has become a popular staple.

One of the best aspects of Mexican Street Corn Pasta Salad is its versatility. The combination of pasta and the iconic flavors of Elote creates a unique and filling dish that pairs perfectly with grilled meats, or it can be enjoyed as a stand-alone meal. To nail the perfect char on your corn, it’s essential to learn the best techniques for grilling corn. This grilled element adds depth to the dish and gives it that authentic street food flavor.

But don’t stop at just grilled corn! The key to any pasta salad is the pasta itself. Cooking your pasta just right—al dente—is important to prevent the salad from turning mushy. For tips on how to achieve the perfect pasta texture, follow this guide on how to cook perfect pasta. Once you’ve got your corn and pasta cooked perfectly, you’re ready to dive into this easy yet incredibly flavorful dish.

Why Mexican Street Corn Pasta Salad Stands Out

Mexican Street Corn Pasta Salad is more than just a regular pasta salad. It’s a fusion of two beloved dishes: the creamy, tangy elements of Elote combined with the heartiness of pasta. What makes it stand out is the variety of textures and flavors. You get the sweet corn and smoky char, the creaminess from cotija cheese and the chili-lime dressing, and the crunch of fresh vegetables like bell peppers and jalapeños.

Moreover, the chili-lime dressing ties the entire salad together. Made from a mix of mayonnaise, sour cream, lime juice, and chili powder, it gives the salad a creamy base with a zesty kick. It’s this dressing that takes the salad from good to unforgettable.

Ingredients for Mexican Street Corn Pasta Salad

For the Salad:

• 2 cups of corn kernels (fresh, grilled, or canned)
• 1 lb of pasta (bowtie, rotini, or penne work well)
• 1 cup of cotija cheese, crumbled
• 2 jalapeños, diced for heat
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• 1 teaspoon smoked paprika (optional)

For the Chili-Lime Dressing:

• ½ cup mayonnaise
• ½ cup sour cream
• Juice of 2 limes
• 1 teaspoon chili powder
• 2 cloves garlic, minced
• Salt and pepper, to taste

Step-by-Step Guide to Making Mexican Street Corn Pasta Salad

1. Prepare the Pasta and Corn

The foundation of this pasta salad lies in perfectly cooked pasta and smoky, charred corn.

• Pasta: Bring a large pot of salted water to a boil and cook your pasta until al dente according to package instructions. Drain the pasta and rinse it under cold water to stop the cooking process. Let it cool completely.
• Grill the Corn: For that signature smoky flavor, grill the corn over medium-high heat until it’s charred on all sides. If you don’t have access to a grill, you can also roast the corn on a stovetop. The grilled corn adds depth and sweetness to the salad.

If you’re using canned corn, you can still get some smokiness by briefly sautéing the kernels in a pan over high heat. If you’re using frozen corn, make sure it’s thawed and drained well before grilling or roasting.

2. Make the Chili-Lime Dressing

While the pasta and corn are cooling, prepare the chili-lime dressing.

• In a bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic, salt, and pepper.
• Adjust the seasoning to taste. If you want more heat, add a little extra chili powder or even some hot sauce. For more tang, squeeze in more lime juice.

The dressing should be creamy but not too thick, as it will thicken further once tossed with the pasta and vegetables.

3. Assemble the Salad

Once your pasta and corn are ready, it’s time to assemble the salad.

• In a large mixing bowl, combine the pasta, grilled corn, cotija cheese, jalapeños, red onion, bell pepper, and cilantro.
• Pour the chili-lime dressing over the top and gently toss everything together until the pasta and vegetables are evenly coated.

Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Variations and Add-Ons

One of the best things about Mexican Street Corn Pasta Salad is how easily it can be customized. Here are a few ways to switch it up:

Add Protein

• Grilled Chicken: Add slices of grilled chicken breast to make the salad more filling and turn it into a main dish.
• Shrimp: Grilled shrimp works wonderfully with the chili-lime dressing, adding a touch of seafood sweetness.
• Black Beans: For a vegetarian protein option, toss in a can of drained and rinsed black beans.

Make it Vegan

• Replace the mayonnaise and sour cream with vegan alternatives such as cashew cream or a plant-based mayo.
• Use vegan cotija cheese or simply omit the cheese altogether, and add more creamy avocado to maintain the texture.

Spice it Up

• If you like heat, add more jalapeños or sprinkle some chipotle powder into the dressing.
• Drizzle with Tajin seasoning or hot sauce for an extra kick just before serving.

Avocado Love

• Add chunks of creamy avocado to the salad for a rich, buttery element. Avocado pairs perfectly with the lime and chili flavors of the dressing.

FAQs About Mexican Street Corn Pasta Salad

Can I make this pasta salad ahead of time?

Yes! This salad is great for meal prepping or making ahead of a gathering. You can prepare it up to 24 hours in advance. However, it’s best to keep the chili-lime dressing separate and toss it with the salad just before serving to prevent the pasta from absorbing too much moisture.

What kind of pasta works best for this salad?

Short pasta varieties like bowtie, rotini, or elbow macaroni are ideal. These shapes help hold the dressing and complement the texture of the corn and vegetables.

Can I use frozen or canned corn?

Absolutely! Both frozen and canned corn work well in this recipe. If using frozen corn, be sure to thaw it and drain any excess liquid. For canned corn, make sure it’s drained. Grilling or roasting the corn, even if it’s from a can, adds an extra layer of flavor.

What can I substitute for cotija cheese?

If you can’t find cotija cheese, you can substitute it with feta or parmesan. Both have a similar salty tang that works well in the salad.

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Conclusion

Mexican Street Corn Pasta Salad is a delicious blend of fresh, bold flavors that combines the best elements of Elote with a creamy pasta salad base. Whether you’re serving it as a side dish for a summer barbecue or turning it into a main course with added proteins like chicken or shrimp, this salad is sure to impress.

The charred sweetness of the corn, the tangy chili-lime dressing, and the salty crumble of cotija cheese make this dish a must-try. With plenty of room for customization, you can easily tailor the recipe to your dietary preferences or flavor cravings. Serve it chilled and enjoy the refreshing flavors of summer in every bite.