Quick Mexican Street Corn Pasta Salad

Why You’ll Love This Recipe

This Mexican Street Corn Pasta Salad is a delicious, creamy, and slightly tangy twist on a classic pasta salad. It combines the smokiness of grilled corn with a creamy dressing, cilantro, and a touch of lime, inspired by the beloved Mexican street corn (Elote). The pasta adds a hearty texture, making this dish perfect for barbecues, potlucks, or as a vibrant side dish for any occasion. It’s packed with flavor, incredibly easy to make, and guaranteed to be a crowd-pleaser!

Ingredients

• 3 cups cooked pasta (such as rotini or elbow macaroni)

• 2 cups grilled or roasted corn kernels (about 3-4 ears of corn)

• ½ cup mayonnaise

• ¼ cup sour cream

• 1 tablespoon lime juice (freshly squeezed)

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• ¼ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ¼ cup crumbled cotija cheese (or feta as a substitute)

• 2 tablespoons fresh cilantro, chopped

• ¼ cup red onion, finely chopped (optional)

• 1 tablespoon fresh cilantro for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pasta: Cook the pasta according to package instructions. Drain and rinse under cold water to cool it down. Set aside.

2. Grill the Corn: If you're using fresh corn on the cob, grill or roast it until it’s lightly charred, then cut the kernels off the cob. You can also use canned or frozen corn, but grilling adds extra flavor.

3. Prepare the Dressing: In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Adjust seasoning to taste.

4. Combine the Salad: In a large bowl, combine the cooked pasta, grilled corn, red onion (if using), and cilantro. Pour the dressing over the top and mix until everything is well-coated.

5. Top with Cheese and Garnish: Sprinkle the crumbled cotija cheese over the pasta salad, and garnish with extra cilantro if desired.

6. Chill and Serve: Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!

Servings and Timing

• Servings: 6-8 servings

• Prep Time: 15-20 minutes

• Cook Time: 10 minutes (if grilling corn)

• Chill Time: 30 minutes

Variations

• Vegan Option: Use a vegan mayo and sour cream substitute, and swap the cotija cheese for a dairy-free cheese or leave it out completely.

• Add Protein: For a heartier salad, you can add grilled chicken, shrimp, or black beans.

• Spicy Kick: If you like more heat, add finely diced jalapeños or a few dashes of hot sauce to the dressing.

• Different Vegetables: You can add other vegetables like bell peppers, avocado, or cucumber to add more freshness and crunch.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become slightly less creamy after sitting for a while, so you can stir in a bit more mayo or sour cream before serving.

• Reheating: This salad is best enjoyed cold, so there’s no need to reheat. Simply take it out of the fridge before serving.

FAQs

1. Can I make this salad ahead of time?

Yes! You can prepare the salad up to a day in advance. Just be sure to keep it refrigerated.

2. Can I use frozen corn instead of fresh?

Absolutely! Frozen corn can be used; just be sure to thaw and drain it before adding it to the salad.

3. Is this recipe gluten-free?

It can be made gluten-free by using gluten-free pasta.

4. Can I substitute the sour cream?

Yes, you can use Greek yogurt or a dairy-free alternative if you prefer.

5. How do I grill the corn?

To grill the corn, preheat your grill to medium-high heat, place the corn on the grill, and cook for about 10-15 minutes, turning occasionally until charred. Then, cut off the kernels.

6. Can I use feta cheese instead of cotija?

Yes, feta is a great substitute if you can’t find cotija cheese.

7. How long will this salad last in the fridge?

The salad will stay good in the fridge for up to 3 days. After that, the quality may begin to decline.

8. Can I make this recipe without lime juice?

While lime juice adds a fresh, tangy flavor, you can substitute it with lemon juice or even vinegar for a similar effect.

9. What other herbs can I use?

In place of cilantro, you could use parsley, chives, or even basil for a different flavor profile.

10. Can I serve this warm?

This pasta salad is best served chilled, but you could serve it at room temperature if preferred.

Conclusion

This Mexican Street Corn Pasta Salad is a perfect side dish for summer gatherings or any meal where you want a flavorful and vibrant addition. The combination of sweet corn, creamy dressing, and tangy lime makes this dish an irresistible hit. Plus, it’s customizable to your preferences, whether you want to make it spicier or add in protein. No matter how you make it, this salad will be a crowd favorite!