Introduction
Mexican Street Corn Pasta Salad is a vibrant, crowd-pleasing dish, perfect for barbecues, potlucks, or summer gatherings. Inspired by elote, this zesty salad combines charred corn, tender pasta, and a creamy, tangy dressing for a bold, refreshing flavor with a delightful mix of textures. Presented in a white ceramic bowl, optionally garnished with crumbled cotija cheese or fresh cilantro, this Mexican Street Corn Pasta Salad recipe offers a festive, colorful aesthetic that elevates any table. This recipe provides a simple, homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a dish that brings the lively flavors of Mexican street food to any occasion.
Ingredients
For the Mexican Street Corn Pasta Salad:
- 8 oz dried pasta (e.g., farfalle, rotini, or penne)
- 2 cups corn kernels (fresh, frozen, or canned; drained if canned)
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and finely chopped (optional, for heat)
For Serving:
- Optional: Extra cotija cheese, cilantro, lime wedges
- Suggested Accompaniments: Grilled chicken, tortilla chips
- Suggested Pairings: Iced tea, margarita
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large pot, colander, large skillet, mixing bowl, whisk, measuring cups/spoons, knife
Step-by-Step Process
- Cook Pasta: Cook pasta in a large pot of salted boiling water per package instructions until al dente (about 8–10 minutes). Drain, rinse with cold water to cool, and set aside.
- Char Corn: Heat olive oil over medium-high heat in a large skillet. Add corn kernels and cook for 5–7 minutes, stirring occasionally, until lightly charred. If using fresh corn, cut kernels off the cob before charring. Set aside to cool slightly.
- Make Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Taste and Adjust: Taste the dressing and adjust with a pinch more salt, a squeeze of lime juice, or a dash of chili powder to ensure a balanced flavor.
- Assemble Salad: In a large mixing bowl, combine cooked pasta, charred corn, cotija cheese, cilantro, red onion, and jalapeño (if using). Pour the dressing over the mixture and toss to coat evenly.
- Chill (Optional): For enhanced flavor, cover and refrigerate the salad for 30 minutes to let the flavors meld.
- Serve: Transfer the salad to a white ceramic bowl. Optionally garnish with extra cotija cheese, cilantro, or lime wedges. Serve with grilled chicken, tortilla chips, iced tea, or a margarita.
Tips for Better Mexican Street Corn Pasta Salad
- Char the corn for a smoky, authentic elote flavor; fresh or frozen corn works best.
- Taste the dressing before tossing to balance creamy, tangy, and spicy flavors; adjust sparingly.
- Use sturdy pasta shapes like farfalle or rotini to hold the creamy dressing.
- Cool pasta completely before mixing to prevent a mushy texture.
- Present in a white ceramic bowl to highlight the vibrant corn and colorful garnishes.
- Make ahead: Prepare the salad up to 1 day in advance; store in the fridge and toss before serving.
- Use fresh lime juice for the brightest, zestiest flavor.
- Enhance aesthetic: Garnish with cotija and cilantro for a festive, vibrant pop.
Variations and Customization
- Gluten-Free Mexican Street Corn Pasta Salad: Use gluten-free pasta and ensure all ingredients are gluten-free.
- Vegan Mexican Street Corn Pasta Salad: Replace mayonnaise with vegan mayo, sour cream with vegan sour cream, and cotija with vegan cheese or nutritional yeast.
- Low-Fat Mexican Street Corn Pasta Salad: Use light mayonnaise and Greek yogurt instead of sour cream; reduce cotija to 1/4 cup.
- Spicy Mexican Street Corn Pasta Salad: Increase jalapeño to 2 or add 1/4 tsp cayenne pepper to the dressing.
- Vegetable Mexican Street Corn Pasta Salad: Add 1/2 cup diced bell peppers or cherry tomatoes for extra crunch.
- Cheesy Mexican Street Corn Pasta Salad: Mix in 1/4 cup shredded cheddar or Monterey Jack with the cotija.
- Creamy Avocado Mexican Street Corn Pasta Salad: Add 1 diced avocado or blend 1/2 avocado into the dressing.
- Protein-Packed Mexican Street Corn Pasta Salad: Stir in 1 cup cooked black beans or shredded chicken.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 3 days; stir before serving to redistribute the dressing.
- Do not freeze, as the creamy dressing and pasta may become grainy upon thawing.
- Serve chilled or at room temperature for the best refreshing texture.
- Use as a side dish, main course, or potluck standout.
- Pair with iced tea or a margarita to complement the zesty, smoky flavors.
- Presented in a white ceramic bowl with garnishes for a festive, vibrant charm.
Nutritional Information
Based on 6 servings (1 cup each):
- Calories: 320 kcal
- Total Fat: 20g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 380mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 7g
- Vitamin A: 10% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 10% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). Moderate in calories; pair with light proteins for balance.
Conclusion
This Mexican Street Corn Pasta Salad recipe delivers a vibrant, zesty dish perfect for barbecues or potlucks, transforming simple ingredients into a bold favorite. Its easy preparation and festive presentation make it a go-to. The charred corn and creamy dressing delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing elote-inspired charm.
Mexican Street Corn Pasta Salad Recipe: Vibrant and Zesty
Mexican Street Corn Pasta Salad with vibrant, zesty flavor.
Ingredients
- 8 oz dried pasta farfalle, rotini, or penne
- 2 cups corn kernels
- 1 tbsp olive oil
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- ¼ cup diced red onion
- 1 jalapeño seeded and chopped (optional)
- Optional: Extra cotija cilantro, lime wedges
- Suggested Pairings: Iced tea tortilla chips
Instructions
- Cook pasta until al dente; drain and cool.
- Heat oil in a skillet; char corn for 5–7 minutes.
- Whisk mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
- Taste and adjust dressing with lime or salt.
- Combine pasta, corn, cotija, cilantro, onion, and jalapeño; toss with dressing.
- Chill for 30 minutes (optional).
- Serve in a white ceramic bowl with chips or chicken.
Notes
- Char corn for smoky flavor.
- Store in the fridge for 3 days; do not freeze.
- Try a vegan or spicy variation.
- Pair with a margarita.
