Description
Mexican Street Corn Pasta Salad is a delightful fusion of creamy pasta salad and the bold, smoky flavors of Mexican street corn, known as elote. This vibrant dish brings together grilled corn, al dente pasta, a tangy lime dressing, and crumbled cotija cheese, creating a perfect balance of textures and flavors. The creamy dressing, made from sour cream and mayonnaise, is spiced up with chili powder and brightened with fresh lime juice, giving the salad a rich yet refreshing taste. Cilantro, black beans, jalapeños, and avocado are popular add-ins that take the dish to another level, making it ideal for summer barbecues, potlucks, or as a light, flavorful side for any meal.
Ingredients
- 8 oz pasta (penne or rotini)
- 2 cups frozen corn, thawed
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the salad base: In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese.
Make the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth and well combined.
Assemble the salad: Pour the dressing over the pasta mixture and toss to coat evenly. Adjust seasoning with additional salt and pepper if needed.
Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with extra cilantro and cotija cheese if desired.
Notes
- Corn Tips: If you don’t have access to a grill, sauté the corn in a hot skillet to mimic the smoky, charred effect that enhances the flavor. If using canned or frozen corn, ensure it’s well-drained and dry before grilling or sautéing.
- Pasta Selection: Short, sturdy pasta like elbow macaroni, fusilli, or rotini works best because they hold onto the dressing well and blend easily with the corn and other ingredients.
- Dressing Alternatives: To lighten up the dressing, you can substitute Greek yogurt for sour cream or use a light mayonnaise. For a vegan version, use plant-based sour cream and mayo alternatives.
- Serving Suggestions: This salad can be made a few hours ahead, but for the best texture, store the dressing separately and combine just before serving. Serve it chilled, and garnish with extra cotija cheese, lime wedges, and a sprinkle of chili powder for added flavor and presentation.
- Spice Adjustment: Control the heat level by adjusting the amount of chili powder or using a mild variety. For those who love extra spice, add chopped fresh jalapeños or a dash of hot sauce.