Name: Mexican Street Corn Pasta Salad!
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 12 oz pasta (rotini, penne, or your choice); 2 cups grilled corn kernels (from about 4 ears of corn); ½ cup mayonnaise; ½ cup sour cream; ½ cup cotija cheese, crumbled (or feta as a substitute); 1 jalapeño, seeded and finely chopped; 1 cup cherry tomatoes, halved; ¼ cup red onion, finely chopped; ¼ cup fresh cilantro, chopped; Juice of 1 lime; 1 teaspoon chili powder; Salt and pepper, to taste

If you love the bold, tangy flavors of Mexican street corn, you’re in for a treat with this Mexican Street Corn Pasta Salad! This dish combines the creaminess of a traditional pasta salad with the zest of elote, the beloved Mexican street corn. Perfect for summer picnics, potlucks, or as a tasty side dish, this pasta salad is loaded with flavor and easy to make. With grilled corn, cotija cheese, and a touch of spice, this recipe will be a hit at any gathering!

Ingredients

12 oz pasta (rotini, penne, or your choice)
2 cups grilled corn kernels (from about 4 ears of corn)
½ cup mayonnaise
½ cup sour cream
½ cup cotija cheese, crumbled (or feta as a substitute)
1 jalapeño, seeded and finely chopped
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Juice of 1 lime
1 teaspoon chili powder
Salt and pepper, to taste

Preparation

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, rinse with cold water, and set aside to cool. This will help the pasta hold its texture in the salad.

Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth. This creamy, zesty dressing will coat the pasta and vegetables, bringing a refreshing flavor reminiscent of Mexican street corn.

Step 3: Assemble the Salad
Add the cooked pasta to the bowl with the dressing, followed by the grilled corn kernels, crumbled cotija cheese (or feta), chopped jalapeño, cherry tomatoes, red onion, and fresh cilantro. Toss everything together until the ingredients are well coated with the dressing, ensuring every bite is full of flavor.

Step 4: Taste and Adjust
Taste the salad and adjust the seasoning as needed. Add a bit more salt, pepper, or lime juice if you prefer extra tang or spice.

Step 5: Chill and Serve
Refrigerate the salad for 20-30 minutes before serving to allow the flavors to meld together. Serve the Mexican Street Corn Pasta Salad chilled, garnished with extra cilantro and a sprinkle of cotija cheese, if desired.

Variation

For a smoky flavor, try adding roasted poblano peppers or using smoked paprika instead of chili powder. You can also add black beans for extra protein and texture. If you prefer a bit more heat, keep the seeds in the jalapeño or add a pinch of cayenne pepper.

Cooking Note

To get the best flavor, use fresh corn on the cob and grill it until slightly charred. This will give the salad an authentic, smoky taste. If fresh corn isn’t available, canned or frozen corn can work as a substitute—just be sure to roast or toast it in a skillet for a bit of extra flavor.

Serving Suggestions

This Mexican Street Corn Pasta Salad makes an ideal side dish for barbecues, potlucks, and picnics. It pairs well with grilled meats like chicken, steak, or shrimp. For a vegetarian meal, serve it alongside grilled vegetables or a refreshing green salad.

Tips

Chill Time: Allow the salad to chill in the refrigerator for at least 20 minutes to let the flavors blend together.
Cheese Substitute: If you can’t find cotija cheese, feta is a great substitute with a similar salty, crumbly texture.
Make Ahead: This pasta salad can be made a day ahead. Store it in an airtight container in the fridge and give it a good stir before serving.

Prep Time

15 minutes

Cooking Time

10 minutes

Total Time

25 minutes

Nutritional Information (Per Serving)

Calories: 320
Protein: 9g
Sodium: ~250mg

FAQs

Q: Can I use canned corn instead of fresh corn?
A: Yes, you can use canned or frozen corn if fresh isn’t available. For best results, toast it in a skillet to add a bit of charred flavor.

Q: How can I make this salad spicier?
A: To add more heat, keep the seeds in the jalapeño or add a pinch of cayenne pepper. You could also add hot sauce to the dressing for an extra kick.

Q: What if I don’t have cotija cheese?
A: Feta cheese is a great substitute for cotija, offering a similar salty and crumbly texture. Parmesan can also work if needed.

Conclusion

This Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on traditional pasta salad, inspired by the zesty flavors of elote. Creamy, spicy, and refreshing, it’s an easy dish that will elevate any meal or gathering. With grilled corn, cotija cheese, and a hint of chili, every bite brings a taste of summer. Perfect for sharing, this pasta salad is sure to be a favorite wherever it’s served! Enjoy the delicious combination of textures and flavors, and don’t forget to top it with extra cilantro and cheese for an authentic touch.