Mexican Street Corn Pasta Salad: A Delicious & Easy Recipe

Mexican Street Corn Pasta Salad: Prepare to have your taste buds transported south of the border with a vibrant and utterly irresistible twist on a classic summer side! Forget everything you thought you knew about pasta salad because this recipe is about to redefine your potluck game. Imagine the smoky char of grilled corn, the creamy tang of cotija cheese, and the zesty kick of chili-lime, all mingling together in a bowl of perfectly cooked pasta. Sounds divine, right?

Inspired by the beloved Mexican street food, Elote, this pasta salad captures the essence of those iconic flavors in a convenient and crowd-pleasing format. Elote, traditionally grilled corn on the cob slathered in mayonnaise, cotija cheese, and chili powder, has been a staple of Mexican street vendors for generations. It’s a celebration of simple ingredients transformed into something extraordinary.

What makes this Mexican Street Corn Pasta Salad so incredibly popular? It’s the perfect balance of sweet, savory, and spicy. The sweetness of the corn complements the salty cheese, while the lime juice and chili powder add a delightful zing. Plus, it’s incredibly easy to make ahead of time, making it ideal for picnics, barbecues, or any gathering where you want to impress without spending hours in the kitchen. The creamy texture and vibrant flavors are simply irresistible, making it a guaranteed hit with everyone who tries it. Get ready to experience a fiesta in your mouth!

Ingredients:

• Pasta: 1 pound of your favorite pasta shape (rotini, shells, or elbow macaroni work great!)
• Corn: 4 ears of fresh corn, shucked, or 4 cups of frozen corn, thawed
• Mayonnaise: 1 cup
• Mexican Crema or Sour Cream: ½ cup
• Lime Juice: ¼ cup, freshly squeezed
• Cotija Cheese: ½ cup, crumbled (plus more for garnish)
• Chili Powder: 1 tablespoon
• Cumin: 1 teaspoon
• Garlic Powder: ½ teaspoon
• Cayenne Pepper: ¼ teaspoon (or more, to taste)
• Cilantro: ½ cup, chopped
• Red Onion: ½ cup, finely diced
• Jalapeño: 1, seeded and minced (optional, for extra heat)
• Salt: To taste
• Black Pepper: To taste

Cooking the Pasta

1. Bring a large pot of salted water to a rolling boil. I always say, salt the water like the sea! This really helps to season the pasta from the inside out.
2. Add the pasta to the boiling water and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, so you want the pasta to be firm but cooked through. Overcooked pasta will be mushy in the salad, and we don’t want that!
3. Once the pasta is cooked, drain it immediately in a colander.
4. Rinse the pasta under cold water to stop the cooking process and prevent it from sticking together. This is a crucial step!
5. Set the pasta aside to drain completely while you prepare the other ingredients. You can even give it a gentle shake to remove excess water.

Preparing the Corn

There are a few ways you can cook the corn for this salad, and I’ll walk you through each of them. My personal favorite is grilling, but the other methods are perfectly delicious too!

Grilling the Corn (My Preferred Method)

1. Preheat your grill to medium-high heat.
2. If using fresh corn, leave the husks on and soak the ears in cold water for about 30 minutes. This will help prevent the husks from burning and will steam the corn inside. If you don’t have time for soaking, that’s okay too!
3. Place the corn on the grill and cook, turning occasionally, until the husks are charred and the kernels are tender. This usually takes about 10-15 minutes.
4. Remove the corn from the grill and let it cool slightly.
5. Once cool enough to handle, carefully remove the husks and silk.
6. Use a sharp knife to cut the kernels off the cob. To do this safely, stand the ear of corn upright on a cutting board and slice downwards, following the curve of the cob.

Boiling the Corn

1. Bring a large pot of water to a boil.
2. Add the shucked corn to the boiling water and cook for about 5-7 minutes, or until the kernels are tender-crisp.
3. Remove the corn from the pot and let it cool slightly.
4. Use a sharp knife to cut the kernels off the cob, as described above.

Sautéing the Corn

1. Heat a tablespoon of oil (vegetable or olive oil works well) in a large skillet over medium heat.
2. Add the corn kernels (freshly cut from the cob or thawed frozen corn) to the skillet.
3. Cook, stirring occasionally, until the corn is tender and slightly browned. This usually takes about 5-7 minutes.
4. Remove the corn from the skillet and let it cool slightly.

Making the Dressing

1. In a medium bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, cumin, garlic powder, and cayenne pepper.
2. Taste and adjust the seasonings as needed. I like mine with a little extra lime juice and a pinch more cayenne for a kick!

Assembling the Salad

1. In a large bowl, combine the cooked pasta, corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and minced jalapeño (if using).
2. Pour the dressing over the salad and toss gently to coat everything evenly.
3. Taste and add salt and pepper to taste. Remember that cotija cheese is quite salty, so you might not need much extra salt.
4. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This step is important! The longer it sits, the better it tastes.

Serving the Salad

1. Before serving, give the salad another gentle toss.
2. Garnish with extra crumbled cotija cheese and a sprinkle of fresh cilantro.
3. This salad is delicious served cold or at room temperature.
4. It’s perfect for potlucks, barbecues, picnics, or as a side dish with your favorite Mexican-inspired meal.

Tips and Variations

• Spice it up: If you like things extra spicy, add more cayenne pepper to the dressing or use a hotter variety of chili powder. You could also add a pinch of smoked paprika for a smoky flavor.
• Add some protein: Grilled chicken, shrimp, or black beans would be delicious additions to this salad.
• Make it vegetarian/vegan: Use vegan mayonnaise and sour cream alternatives, and omit the cotija cheese or substitute with a vegan feta cheese.
• Add some crunch: Toasted pepitas (pumpkin seeds) or crushed tortilla chips would add a nice crunchy texture.
• Other veggies: Consider adding diced bell peppers (red, yellow, or orange), black olives, or avocado (add avocado just before serving to prevent browning).
• Make it ahead: This salad can be made a day or two in advance. The flavors will actually improve as it sits in the refrigerator. Just be sure to give it a good toss before serving.
• Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Why This Recipe Works

This Mexican Street Corn Pasta Salad is a crowd-pleaser because it combines the best of both worlds: the creamy, tangy flavors of Mexican street corn (elote) with the satisfying heartiness of pasta salad. The combination of sweet corn, salty cotija cheese, spicy chili powder, and fresh cilantro is simply irresistible. Plus, it’s easy to make and can be customized to your liking. I’ve made this for countless gatherings, and it’s always a hit! The lime juice adds a bright, zesty flavor that cuts through the richness of the mayonnaise and crema, creating a perfectly balanced dish. The red onion and jalapeño add a bit of bite and heat, while the cilantro provides a fresh, herbaceous note. And let’s not forget the cotija cheese – its salty, crumbly texture is the perfect finishing touch.

Serving Suggestions

This pasta salad is incredibly versatile and pairs well with a variety of dishes. Here are a few of my favorite serving suggestions:

• As a side dish: Serve it alongside grilled chicken, steak, fish, or tacos.
• As a main course: Add some grilled chicken, shrimp, or black beans to make it a complete meal.
• For potlucks and barbecues: This salad is always a hit at potlucks and barbecues. It’s easy to transport and can be made ahead of time.
• In a wrap or sandwich: Use it as a filling for wraps or sandwiches.
• With chips and salsa: Serve it as a dip with tortilla chips.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

• Calories: Approximately 400-500 per serving
• Fat: 20-30 grams
• Carbohydrates: 40-50 grams
• Protein: 10-15 grams

This recipe is a delightful twist on a classic, and I hope you enjoy making and eating it as much as I do! Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking!

Conclusion:

This Mexican Street Corn Pasta Salad isn’t just another pasta salad recipe; it’s a vibrant explosion of flavor that will transport you straight to a sunny street corner in Mexico! The creamy, tangy dressing, the sweet bursts of corn, the spicy kick of chili powder, and the satisfying chew of the pasta all come together in perfect harmony. Trust me, once you try it, you’ll be making it for every potluck, barbecue, and summer gathering. It’s a guaranteed crowd-pleaser, and honestly, I often find myself making a batch just for myself for a quick and delicious lunch.

But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different types of pasta. Rotini, shells, or even ditalini would work beautifully. If you’re looking to add a bit more protein, grilled chicken or black beans would be fantastic additions. For a vegetarian option, consider adding some crumbled cotija cheese or a sprinkle of pepitas for extra crunch.

Serving Suggestions and Variations:

* As a Side Dish: This pasta salad is the perfect accompaniment to grilled meats, fish tacos, or veggie burgers.
* As a Main Course: Add grilled chicken, shrimp, or black beans to make it a complete and satisfying meal.
* Spice it Up: If you like things extra spicy, add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the dressing.
* Make it Vegan: Substitute the mayonnaise with vegan mayonnaise and omit the cotija cheese (or use a vegan alternative).
* Add Some Veggies: Diced bell peppers, red onion, or even some chopped cilantro will add extra flavor and texture.
* Make it Ahead: This salad is even better the next day, as the flavors have time to meld together. Just be sure to store it in an airtight container in the refrigerator.

I’ve tried countless variations of pasta salad over the years, but this Mexican Street Corn Pasta Salad has quickly become a personal favorite. It’s the perfect balance of sweet, savory, and spicy, and it’s so easy to customize to your own taste. The vibrant colors and fresh ingredients make it a feast for the eyes as well as the taste buds.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do.

I’m incredibly excited for you to try this recipe! Once you’ve had a chance to whip up your own batch of this delicious Mexican Street Corn Pasta Salad, I’d absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your friends and family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy cooking!

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