Mexican Street Corn Pasta Salad! Yes, you read that right. Two summer favorites collide in this utterly delicious, fiesta-in-your-mouth concoction. Think creamy, tangy, spicy, and incredibly satisfying all in one bowl. This isn’t just another salad recipe; it’s a vibrant celebration of flavors inspired by one of my all time favorite street foods. This Mexican Street Corn Pasta Salad is perfect for potlucks, picnics, or a simple yet exciting weeknight dinner.
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My love for elote, that grilled Mexican street corn slathered in mayo, cotija cheese, and chili powder, runs deep. One sunny afternoon, while staring at a bowl of leftover pasta, inspiration struck. What if I could capture the magic of elote in a pasta salad? The result is this amazing Mexican Street Corn Pasta Salad. I am sure it will have your taste buds singing!
Why You Will Love This Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad is a guaranteed crowd pleaser. It’s quick to make, bursting with authentic Mexican flavors, and so versatile. It works perfectly as a side dish or a light meal.
What makes this recipe truly special is the combination of sweet corn, creamy sauce, and a hint of spice. The pasta absorbs all the delicious flavors, creating a truly unforgettable experience. The best part? It’s ready in under 30 minutes. Quick salads, like our Creamy Ranch Taco Pasta Salad, are a life saver on busy nights. Add to that is that it’s customisable! Add grilled chicken or black beans to make it a main course.
This Mexican Street Corn Pasta Salad embodies comfort food at its finest. It reminds me of happy summer days, laughter with friends, and the joy of sharing good food. You and your guests will love it just as much.
Ingredients Needed for This Mexican Street Corn Pasta Salad Recipe
- Pasta: 1 pound of your favorite pasta shape (rotini, penne, or shells work well)
- Corn: 2 cups of fresh or frozen corn kernels
- Mayonnaise: ½ cup
- Sour Cream: ¼ cup
- Lime Juice: 2 tablespoons
- Cotija Cheese: ½ cup, crumbled
- Chili Powder: 1 teaspoon
- Cilantro: ¼ cup, chopped
- Jalapeño: 1, minced (optional, for heat)
- Garlic Powder: ½ teaspoon
- Salt: To taste
- Black Pepper: To taste
- Optional: 14.5 oz Can Black beans, rinsed and drained
- Optional: ¼ cup Red Onion, Finely Chopped
How to Make This Mexican Street Corn Pasta Salad Recipe
- 1. Cook the pasta according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
- 2. If using frozen corn, cook it according to package instructions. If using fresh corn, grill, boil, or steam until tender. I personally love to grill the corn to add a nice smoky char! Allow to cool slightly, then cut the kernels off the cob.
- 3. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Adjust the seasonings to your liking.
- 4. Add the cooked pasta, corn, cotija cheese, cilantro, and jalapeño (if using) to the bowl with the dressing. Toss gently to combine.
- 5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial. It makes all the difference!
- 6. Before serving, give it another gentle toss and garnish with extra cotija cheese and a sprinkle of chili powder if desired. Similar to our Taco Pasta Salad, this recipe does not include instructions to cook pasta which can be done in several ways.
How to Serve This Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad is incredibly versatile. Serve it as a side dish at your next barbecue, bring it to a potluck, or enjoy it as a light lunch. It pairs perfectly with grilled chicken, fish, or tacos. For an extra touch of elegance, serve it in individual bowls garnished with a lime wedge and a sprig of cilantro. For an elegant twist try our Taco Pasta Salad A Flavorful Twist On Taco Night.
How to Store This Mexican Street Corn Pasta Salad Recipe
Store any leftover Mexican Street Corn Pasta Salad in an airtight container in the refrigerator. It will keep for up to 3 days. The pasta may absorb some of the dressing over time, so you may need to add a little extra mayonnaise or sour cream before serving. I don’t recommend freezing this salad, as the texture of the pasta and mayonnaise may change.
Tips to Make This Mexican Street Corn Pasta Salad Recipe
- Spice it up: Add more jalapeño or a dash of cayenne pepper for extra heat.
- Add some crunch: Sprinkle some crushed tortilla chips or crispy fried onions on top for added texture.
- Make it vegan: Use vegan mayonnaise and sour cream substitutes. Omit the cotija cheese or use a vegan parmesan alternative.
- Don’t overcook the pasta: Nobody likes mushy pasta. Cook it al dente for the best texture.
Helpful Notes for This Mexican Street Corn Pasta Salad Recipe
- Cotija cheese: This is a salty, crumbly Mexican cheese. If you can’t find it, you can substitute feta cheese or queso fresco.
- Fresh corn vs. Frozen corn: Both work well in this recipe. If using fresh corn, grill, boil, or steam it until tender. If using frozen corn, thaw it completely before adding it to the salad.
- Lime juice: Freshly squeezed lime juice is always best, but bottled lime juice will also work in a pinch.
Variation of This Mexican Street Corn Pasta Salad Recipe
- Grilled Chicken Mexican Street Corn Pasts Salad: Add shredded grilled chicken for a heartier meal.
- Black Bean Mexican Street Corn Pasta Salad: Add a can of drained and rinsed black beans for extra protein and fiber.
- Spicy Chorizo Mexican Street Corn Pasts Salad: Crumble cooked chorizo into the salad.
What is Mexican Street Corn Pasta Salad?
It’s a delicious pasta salad inspired by Mexican street corn (elote), combining pasta, corn, creamy dressing, and spices for a flavorful side dish.
What are the key ingredients in Mexican Street Corn Pasta Salad?
The main ingredients are pasta, corn (often grilled), mayonnaise, cotija cheese, cilantro, lime juice, and chili powder. Some variations include sour cream or Greek yogurt for added creaminess.
How long does Mexican Street Corn Pasta Salad last in the refrigerator?
When stored properly in an airtight container, Mexican Street Corn Pasta Salad can last for up to 3-4 days in the refrigerator. Be sure to check for freshness before serving.
Can Mexican Street Corn Pasta Salad be made ahead of time?
Yes, it can be made ahead of time. In fact, the flavors meld together even better if it sits in the refrigerator for a few hours before serving.
Mexican Street Corn Pasta Salad: Easy Summer Side!
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Mexican Street Corn Pasta Salad combines the flavors of elote with pasta for a delicious and easy side dish or light meal.
Ingredients
- 1 pound pasta (rotini, penne, or shells)
- 2 cups corn kernels (fresh or frozen)
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder
- ¼ cup chopped cilantro
- 1 jalapeño, minced (optional)
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: 14.5 oz Can Black beans, rinsed and drained
- Optional: ¼ cup Red Onion, Finely Chopped
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- If using frozen corn, cook according to package instructions. If using fresh corn, grill, boil, or steam until tender. Cool slightly and cut kernels off the cob.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- Add cooked pasta, corn, cotija cheese, cilantro, and jalapeño (if using) to the bowl with the dressing. Toss to combine.
- Cover and refrigerate for at least 30 minutes.
- Before serving, toss again and garnish with extra cotija cheese and chili powder.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
