Mexican Street Corn Pasta Salad Recipe
Introduction
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the taste of elote to your pasta bowl. Combining creamy, tangy, and smoky elements, it’s perfect as a side or a light meal any time of the year.
Ingredients
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Step 1: In a large bowl, combine the cooked and cooled pasta with the corn.
- Step 2: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Step 3: Pour the dressing over the pasta and corn mixture, then toss until everything is fully coated.
- Step 4: Gently fold in the chopped fresh cilantro and crumbled cotija cheese.
- Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Tips & Variations
- Grill fresh corn for a smoky flavor or use frozen corn for convenience.
- For extra spice, add a pinch of cayenne pepper or chopped jalapeño to the dressing.
- Swap cotija cheese with feta if you can’t find it; it offers a similar tangy taste.
- Add diced red bell pepper or green onions for extra crunch and color.
Storage
Store this pasta salad covered in the refrigerator for up to 3 days. Before serving again, give it a gentle stir. It can be enjoyed cold or at room temperature. Avoid freezing as the creamy dressing may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad up to a day in advance and keep it chilled. The flavors improve as they meld together, making it even tastier the next day.
Can I use a different type of pasta?
Absolutely. Any short pasta like rotini, penne, or fusilli works well because they hold the dressing nicely and mix easily with the other ingredients.
PrintMexican Street Corn Pasta Salad Recipe
Mexican Street Corn Pasta Salad blends tender rotini pasta with sweet corn, creamy mayonnaise and sour cream dressing, tangy lime, and smoky spices. Fresh cilantro and crumbly cotija cheese add authentic Mexican flavors. This chilled salad is perfect for picnics, barbecues, or a flavorful side dish any time of year.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming pasta is pre-cooked and corn is ready to use)
- Total Time: 45 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Pasta and Veggies
- 3 cups cooked rotini or penne pasta, cooled
- 2 cups corn (grilled, frozen, or canned)
Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Toppings
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Combine pasta and corn: In a large bowl, mix the 3 cups of cooked and cooled pasta with 2 cups of corn, whether grilled, frozen, or canned, ensuring an even distribution.
- Prepare the dressing: In a separate bowl, whisk together 1/3 cup mayonnaise, 1/3 cup sour cream, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and pepper until smooth and well blended.
- Mix dressing with pasta: Pour the prepared dressing over the pasta and corn mixture, tossing gently but thoroughly to coat every piece evenly.
- Add fresh toppings: Fold in 1/4 cup chopped fresh cilantro and 1/3 cup crumbled cotija cheese to the salad for bursts of freshness and authentic flavor.
- Chill the salad: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and serve cold for best taste and texture.
Notes
- You can use fresh grilled corn for a smoky flavor or frozen/canned corn for convenience.
- Adjust the chili powder and smoked paprika to your preferred spice level.
- For a lighter version, substitute Greek yogurt for the sour cream and mayonnaise.
- This salad can be prepared a day ahead and stored in the refrigerator.
- Serve as a side dish with grilled meats or enjoy as a standalone light meal.
Keywords: Mexican Street Corn, Pasta Salad, Rotini Salad, Cotija Cheese, Summer Salad, No-Cook Salad, Mexican Cuisine
