Easy Mexican Street Corn Pasta Salad
Mexican Street Corn, or Elote, is a beloved street food known for its smoky, creamy, and tangy flavors. This Mexican Street Corn Pasta Salad takes all the delicious elements of traditional elote and combines them with pasta for a hearty, crowd-pleasing dish. Perfect for potlucks, BBQs, or a quick weeknight meal, this salad is creamy, flavorful, and incredibly easy to make. Whether you’re a fan of Mexican cuisine or just looking for a unique pasta salad recipe, this dish is sure to impress!
Recipe Preparation Equipment
To make this Mexican Street Corn Pasta Salad, you’ll need the following equipment:
- Large pot (for boiling pasta)
- Mixing bowls (large and medium-sized)
- Whisk (for mixing the dressing)
- Sharp knife and cutting board (for chopping ingredients)
- Colander (for draining pasta)
- Measuring cups and spoons
- Serving bowl
Ingredients
Here’s what you’ll need to make this delicious salad:
For the Salad:
- 12 oz (340g) pasta (fusilli, penne, or bowtie work well)
- 4 cups fresh or frozen corn kernels (about 4 ears of corn if using fresh)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional for spice)
- 1/2 cup cilantro, chopped
- 1 cup cotija cheese, crumbled (or feta as a substitute)
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, juiced (about 2 tbsp)
- Salt and pepper to taste
How to Make Easy Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside.
Step 2: Prepare the Corn
- If using fresh corn, grill or roast the corn on a stovetop or grill until slightly charred. Cut the kernels off the cob.
- If using frozen corn, sauté it in a skillet over medium heat for 5-7 minutes until tender and slightly caramelized.
Step 3: Make the Dressing
- In a medium bowl, whisk together mayonnaise, sour cream, minced garlic, chili powder, smoked paprika, lime juice, salt, and pepper.
- Taste and adjust seasoning as needed.
Step 4: Combine Ingredients
- In a large mixing bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, jalapeño (if using), and cilantro.
- Pour the dressing over the salad and toss until everything is well-coated.
Step 5: Add Cheese and Serve
- Gently fold in the crumbled cotija cheese.
- Transfer the salad to a serving bowl and garnish with extra cilantro, chili powder, or a squeeze of lime juice if desired.
Variations
- Spicy Version: Add diced poblano peppers or a dash of hot sauce to the dressing.
- Vegetarian Option: Skip the cheese or use a vegan alternative.
- Protein Boost: Add grilled chicken, shrimp, or black beans for a heartier meal.
- Gluten-Free: Use gluten-free pasta to make this recipe gluten-free.
Cooking Notes
- For the best flavor, use fresh corn when in season. However, frozen corn works well too.
- Don’t overcook the pasta—al dente is key to preventing a mushy salad.
- Let the salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions
- Serve as a side dish at BBQs, potlucks, or picnics.
- Pair with grilled meats like chicken, steak, or fish.
- Enjoy as a light lunch or dinner with a side of tortilla chips.
Helpful Tips
- To save time, use pre-cooked or canned corn (drained and rinsed).
- Adjust the spice level by adding more or less jalapeño.
- Make the salad ahead of time—it tastes even better the next day!
Tips for the Best Mexican Street Corn Pasta Salad
- Use freshly squeezed lime juice for the brightest flavor.
- Don’t skip the smoked paprika—it adds a smoky depth that mimics grilled elote.
- Toss the salad gently to avoid breaking the pasta or over-mixing the ingredients.
Prep Time, Cooking Time, Total Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information
(Serves 6)
- Calories: 420 kcal
- Protein: 12g
- Sodium: 320mg
FAQs
1. Can I make this salad ahead of time?
Yes! This salad tastes even better when made a few hours ahead, as the flavors have time to meld. Store it in the fridge until ready to serve.
2. Can I use a different type of cheese?
Absolutely! Feta cheese is a great substitute for cotija if you can’t find it.
3. How long does this salad last in the fridge?
It will stay fresh for up to 3 days when stored in an airtight container.
Conclusion
This Mexican Street Corn Pasta Salad is a fun and flavorful twist on a classic dish. It’s creamy, tangy, and packed with the smoky flavors of traditional elote, making it a perfect addition to any meal. Whether you’re serving it at a summer BBQ or enjoying it as a quick weeknight dinner, this salad is sure to become a favorite. Try it today and bring the taste of Mexican street food to your table!
Let me know if you need any adjustments or additional details! 😊
