Mexican Street Corn Pasta Salad Recipe

Introduction

This Mexican Street Corn Pasta Salad is a vibrant twist on the classic elote flavors you love. Creamy, tangy, and a little spicy, it’s a perfect side dish for summer gatherings or a tasty, easy lunch.

Ingredients

• 8 oz pasta (such as rotini or penne)
• 2 cups corn kernels (fresh, canned, or frozen)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1 jalapeño, seeded and diced (optional)

Instructions

1. Step 1: Cook the pasta according to the package instructions. Drain well and set aside to cool.
2. Step 2: If using fresh corn, cook it by boiling or grilling until tender. For canned or frozen corn, drain or thaw as needed.
3. Step 3: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
4. Step 4: Add the cooled pasta, corn kernels, cotija cheese, chopped cilantro, diced red onion, and jalapeño if using. Toss everything gently to combine evenly.
5. Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld beautifully.

Tips & Variations

• For a smoky flavor, grill fresh corn before adding it to the salad.
• Swap cotija cheese with feta if cotija isn’t available.
• Add diced avocado just before serving for a creamy texture.
• Adjust the jalapeño amount to control the heat level to your liking.

Storage

Store the salad covered in the refrigerator for up to 3 days. It’s best eaten chilled. If it thickens, stir in a little lime juice or mayonnaise before serving to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it tastes great made a few hours in advance as chilling allows the flavors to develop fully.

What pasta shapes work best?

Short pasta like rotini, penne, or elbow macaroni hold the dressing well and work best in this salad.

Mexican Street Corn Pasta Salad Recipe

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★★★★★

4.8 from 108 reviews

A flavorful and creamy Mexican Street Corn Pasta Salad combining tender pasta with the classic flavors of Mexican street corn, including corn kernels, cotija cheese, and a zesty, spiced dressing with lime and chili powder. This chilled salad makes a perfect side dish for barbecues, picnics, or casual meals.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz pasta (such as rotini or penne)

Corn

• 2 cups corn kernels (fresh, canned, or frozen)

Dressing and Mix-ins

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1 jalapeño, seeded and diced (optional)

Instructions

1. Cook Pasta: Cook the pasta according to package instructions until al dente. Drain the pasta and set it aside to cool completely to avoid sogginess in the salad.
2. Prepare Corn: If using fresh corn, cook it by boiling or grilling until tender to develop flavor. If using canned or frozen corn, drain or thaw it as needed to remove excess moisture.
3. Make Dressing: In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper. Mix thoroughly to create a creamy and spiced dressing base.
4. Combine Ingredients: Add the cooled pasta, cooked corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and optional jalapeño to the dressing. Toss everything together gently but thoroughly to evenly coat all ingredients.
5. Chill Salad: Refrigerate the pasta salad for at least 30 minutes before serving. This resting time allows the flavors to meld and enhances the overall taste experience.

Notes

• Use rotini or penne pasta for better sauce adherence.
• Grilling the fresh corn adds a smoky depth to the flavor.
• If you prefer less spice, omit the jalapeño or reduce the chili powder.
• For a lighter version, substitute the mayonnaise with Greek yogurt.
• This salad is best served chilled but can be stored in the refrigerator for up to 3 days.

Keywords: Mexican street corn, pasta salad, summer salad, cotija cheese, corn salad, creamy dressing, easy side dish