Mexican Street Corn Pasta Salad Recipe
Introduction
Mexican Street Corn Pasta Salad is a vibrant and creamy dish that combines the beloved flavors of elote with tender pasta. This festive salad is perfect as a side dish for barbecues, picnics, or casual meals, offering a delightful mix of sweet corn, fresh vegetables, and a zesty, spiced dressing.
Ingredients
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, about 7 to 9 minutes. Drain and rinse under cold water to cool and prevent sticking. Set aside.
- Step 2: Prepare the corn by removing kernels from fresh ears, thawing frozen corn, or draining and rinsing canned corn. Set aside.
- Step 3: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and combined.
- Step 4: In a large bowl, combine the cooked pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Step 5: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, stir gently and adjust seasoning if needed.
Tips & Variations
- Use grilled corn for a smoky flavor that enhances the salad’s authenticity.
- Add diced jalapeños or a dash of hot sauce for extra spice.
- Substitute Greek yogurt for sour cream for a lighter, tangier dressing.
- Include grilled chicken, shrimp, or black beans to turn the salad into a more filling meal.
- Make it vegan by using plant-based mayonnaise, sour cream alternatives, and vegan cheese substitutes.
Storage
Store Mexican Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir well to redistribute dressing, and enjoy chilled or at room temperature. Avoid freezing as it can alter the texture of the ingredients.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Mexican Street Corn Pasta Salad ahead of time?
Yes! Preparing this salad a few hours or even a day in advance allows the flavors to meld beautifully. Just keep it refrigerated in an airtight container and stir gently before serving.
What type of pasta works best for this salad?
Elbow macaroni is traditional, but other short pasta shapes like rotini, penne, or fusilli also work well as they hold the dressing nicely and complement the other ingredients.
PrintMexican Street Corn Pasta Salad Recipe
Mexican Street Corn Pasta Salad is a vibrant and creamy dish that combines the sweet crunch of corn with tender pasta, fresh vegetables, and a zesty, spiced dressing. Inspired by the flavors of Mexican street corn (elote), this salad is perfect as a side dish, picnic favorite, or light main course. The salad features elbow macaroni tossed with corn, cherry tomatoes, red onion, cilantro, and crumbled cotija cheese, all coated in a lime-chili mayonnaise and sour cream dressing. It’s best served chilled and offers versatility with options to add proteins or adapt for vegetarian and vegan diets.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes (including 30 minutes chilling)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup crumbled cotija cheese
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 7 to 9 minutes. Drain and rinse the pasta under cold water to cool and prevent sticking. Set aside.
- Prepare the Corn: If using fresh corn, cut kernels off the cob by standing the cob upright and slicing downward with a sharp knife. Thaw frozen corn or drain and rinse canned corn to reduce sodium. Set corn aside.
- Mix the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and well combined. The lime juice adds zest, and chili powder adds a mild heat.
- Combine Ingredients: In a large mixing bowl, combine cooked pasta, corn, halved cherry tomatoes, chopped red onion, chopped cilantro, and crumbled cotija cheese. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, give the salad a gentle stir and adjust seasoning if needed. Serve chilled, optionally garnished with lime wedges.
Notes
- Use fresh grilled corn for richer flavor, or frozen/canned corn if out of season.
- Cooking pasta al dente is essential to avoid mushy texture.
- Rinsing pasta under cold water halts cooking and keeps it firm.
- Feel free to add diced jalapeños, serrano peppers, or hot sauce for more spice.
- May substitute Greek yogurt for sour cream or plant-based alternatives to make it vegan.
- Add grilled chicken, shrimp, black beans, chickpeas, or tofu to increase protein content.
- Chill salad for at least 30 minutes or up to a day before serving to enhance flavor blending.
- Serve with lime wedges on the side to add fresh acidity at the table.
- Adjust chili powder and lime juice in dressing to taste.
- Garnish with extra cotija cheese or cilantro for presentation.
Keywords: Mexican Street Corn Pasta Salad, Pasta Salad, Elote Salad, Corn Salad, Mexican Salad, Side Dish, Vegetarian Salad, Summer Salad
