Mexican Street Corn Pasta Salad Recipe

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Mexican Street Corn Pasta Salad is a bold and flavorful twist on the classic elote, blending charred corn, tender pasta, creamy dressing, and zesty lime. With the perfect balance of smoky, tangy, and cheesy flavors, this dish makes an irresistible side for barbecues, picnics, and summer gatherings. This salad is easy to make and comes together in under 30 minutes, making it an ideal choice for meal prep or last-minute get-togethers. Whether you serve it warm or chilled, this creamy and spicy pasta salad will be a hit at any table.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Serving Size: 1 cup
  • Servings: 6-8

Ingredients

For the Salad:

  • 12 ounces pasta (rotini, penne, or bowtie)
  • 2 cups corn (fresh, frozen, or canned, drained)
  • 1 tablespoon olive oil
  • ½ cup cotija cheese, crumbled
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • ¼ cup fresh cilantro, chopped

For the Dressing:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For Garnishing:

  • Extra crumbled cotija cheese
  • Fresh lime wedges
  • Additional cilantro

Instructions

Cooking the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to the package instructions until al dente.
  3. Drain and rinse under cold water to stop cooking. Set aside.

Charring the Corn:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add the corn and cook for 5-7 minutes, stirring occasionally, until slightly charred.
  3. Remove from heat and let cool slightly.

Making the Dressing:

  1. In a bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and black pepper.

Assembling the Salad:

  1. In a large bowl, combine the cooked pasta, charred corn, red bell pepper, red onion, jalapeño, and cilantro.
  2. Pour the dressing over the salad and toss until evenly coated.
  3. Fold in the crumbled cotija cheese.

Serving:

  1. Garnish with additional cotija cheese, fresh cilantro, and lime wedges.
  2. Serve immediately or refrigerate for 30 minutes to enhance flavors.

Tips for the Best Mexican Street Corn Pasta Salad

  • For extra char, grill fresh corn on the cob before cutting it off.
  • Use Greek yogurt instead of sour cream for a healthier option.
  • Add diced avocado for a creamy texture.
  • If cotija cheese is unavailable, substitute with feta or Parmesan.

Creative Variations

  • Add grilled chicken or shrimp for a heartier meal.
  • Mix in black beans for added protein and fiber.
  • Use chipotle powder for a smoky and spicy twist.
  • Swap pasta for quinoa or rice to make it gluten-free.

FAQs

Can I make this ahead of time? Yes! Store it in an airtight container in the refrigerator for up to 3 days. Can I serve this warm or cold? It tastes great both ways, but chilling it for at least 30 minutes enhances the flavors. What if I don’t have cotija cheese? You can use feta or Parmesan for a similar salty, crumbly texture. Can I use a different pasta shape? Yes, any short pasta like bowtie, fusilli, or macaroni works well. This **Mexican Street Corn Pasta Salad** is the perfect combination of creamy, smoky, and zesty flavors. Whether for a picnic, potluck, or weeknight dinner, it’s a guaranteed crowd-pleaser. Try it today and enjoy a delicious twist on a classic dish!

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