Mexican Street Corn Pasta Salad: A Delicious & Easy Recipe

Mexican street corn pasta salad: get ready to experience a flavor explosion that will transport you straight to a vibrant Mexican street fair! Imagine the creamy, smoky, and slightly spicy flavors of elote, but in a delightful pasta salad form. This isn’t just another pasta salad; it’s a celebration of summer, a fiesta in a bowl, and a guaranteed crowd-pleaser at your next barbecue or potluck.

Elote, or Mexican street corn, has a rich history deeply rooted in Mexican culture. For generations, vendors have grilled corn on the cob, slathering it with mayonnaise, cotija cheese, chili powder, and lime juice. It’s a beloved snack, a symbol of community, and a taste of home for many. We’ve taken those iconic flavors and reimagined them in a fun and accessible way.

People adore elote for its irresistible combination of textures and tastes. The sweetness of the corn, the tang of the lime, the creamy richness of the mayonnaise, and the salty, crumbly cheese create a symphony of flavors that dance on your palate. This Mexican street corn pasta salad captures all of that magic, adding the satisfying chew of pasta and making it a complete and portable dish. It’s easy to make, perfect for meal prepping, and a guaranteed hit with both kids and adults. So, ditch the same old boring pasta salads and get ready to embark on a culinary adventure!

Ingredients:

• Pasta: 1 pound elbow macaroni (or your favorite short pasta shape)
• Corn: 4 ears of fresh corn, kernels removed (about 3 cups), or 3 cups frozen corn, thawed
• Mayonnaise: 1 cup
• Mexican Crema or Sour Cream: 1/2 cup
• Lime Juice: 3 tablespoons, freshly squeezed
• Lime Zest: 1 tablespoon
• Chili Powder: 1 tablespoon
• Cumin: 1 teaspoon
• Garlic Powder: 1/2 teaspoon
• Cayenne Pepper: 1/4 teaspoon (or more, to taste)
• Cotija Cheese: 1/2 cup, crumbled
• Cilantro: 1/4 cup, chopped
• Red Onion: 1/4 cup, finely diced
• Jalapeño: 1, seeded and minced (optional)
• Salt: To taste
• Black Pepper: To taste
• Olive Oil: 2 tablespoons

Cooking the Pasta

1. Cook the pasta according to package directions. I like to cook mine al dente, so it holds its shape well in the salad. Be sure to salt the water generously – this is your chance to season the pasta from the inside out!
2. Drain the pasta and rinse it with cold water. This stops the cooking process and helps to cool it down quickly, which is important for a pasta salad. Make sure you drain it really well, you don’t want a watery salad.
3. Set the pasta aside to drain completely while you prepare the other ingredients. I usually put it back in the pot and let any excess water drip out.

Preparing the Corn

There are a few ways you can prepare the corn for this salad, and I’ll walk you through each of them. Fresh corn is definitely the best, but frozen corn works in a pinch!

Using Fresh Corn

1. Shuck the corn and remove the silk. Get rid of all that pesky silk!
2. Grill the corn (optional, but highly recommended!). Preheat your grill to medium-high heat. Brush the corn with a little olive oil and grill for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. Grilling adds a wonderful smoky flavor that really elevates the salad.
3. Alternatively, roast the corn in the oven. Preheat your oven to 400°F (200°C). Toss the corn with olive oil and roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
4. If you don’t have a grill or oven, you can boil the corn. Bring a large pot of water to a boil. Add the corn and cook for 5-7 minutes, until the kernels are tender.
5. Once the corn is cooked, let it cool slightly. You don’t want to burn yourself!
6. Cut the kernels off the cob. Use a sharp knife to carefully cut the kernels off the cob. I find it easiest to stand the cob upright on a cutting board and slice downwards.

Using Frozen Corn

1. Thaw the frozen corn. You can thaw it in the refrigerator overnight, or quickly thaw it under cold running water.
2. Sauté the corn in a skillet. Heat a tablespoon of olive oil in a skillet over medium heat. Add the thawed corn and cook for about 5-7 minutes, stirring occasionally, until it’s heated through and slightly browned. This helps to bring out the flavor of the corn.

Making the Dressing

1. In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, lime zest, chili powder, cumin, garlic powder, and cayenne pepper. This is where all the magic happens! Make sure everything is well combined.
2. Taste and adjust the seasonings as needed. I usually add a little more lime juice for extra tang, or a pinch more cayenne pepper for a bit more heat. Don’t be afraid to experiment!

Assembling the Salad

1. Add the cooked pasta and corn to the bowl with the dressing. Gently toss to coat everything evenly.
2. Add the crumbled cotija cheese, chopped cilantro, diced red onion, and minced jalapeño (if using). I love the salty, crumbly texture of cotija cheese, and the cilantro adds a fresh, vibrant flavor. The red onion gives it a nice bite, and the jalapeño adds a touch of heat.
3. Season with salt and pepper to taste. Remember, you already salted the pasta water, so be careful not to over-salt.
4. Gently toss everything together until well combined. Be careful not to overmix, or the pasta might get mushy.
5. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill properly. I find it tastes even better after a few hours in the fridge!

Serving Suggestions

This Mexican street corn pasta salad is delicious on its own, but it’s also a great side dish for grilled chicken, fish, or steak. It’s perfect for potlucks, barbecues, or any summer gathering. You can also top it with a sprinkle of extra cotija cheese and cilantro for a beautiful presentation.

Optional additions:

• Black beans
• Bell peppers (diced)
• Avocado (diced, added just before serving)
• Cherry tomatoes (halved)

Make it ahead:

This salad can be made a day ahead of time. Just keep it refrigerated in an airtight container. You may need to add a little extra lime juice or mayonnaise before serving, as the pasta tends to absorb the dressing over time.

Storage:

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The pasta may become a little softer over time, but it will still taste delicious.

Enjoy your delicious and vibrant Mexican street corn pasta salad! I hope you love it as much as I do!

Conclusion:

This isn’t just another pasta salad recipe; it’s a flavor explosion waiting to happen! The vibrant combination of sweet corn, creamy dressing, and that signature chili-lime kick makes this Mexican street corn pasta salad an absolute must-try for your next potluck, barbecue, or even a simple weeknight dinner. I promise, once you taste it, you’ll understand why I’m so excited about it. It’s the perfect balance of sweet, savory, and spicy, all wrapped up in a comforting pasta salad package.

But what truly sets this recipe apart is its versatility. While I’ve outlined my favorite way to prepare it, feel free to get creative and make it your own! For a heartier meal, consider adding grilled chicken, shrimp, or black beans. If you’re looking for a vegetarian option, crumbled cotija cheese adds a wonderful salty tang. And for those who like a little extra heat, a pinch of cayenne pepper or a drizzle of hot sauce will definitely do the trick.

Serving Suggestions and Variations:

* As a Side Dish: This pasta salad pairs perfectly with grilled meats, fish tacos, or veggie burgers. It’s also a fantastic addition to any picnic or potluck spread.
* As a Main Course: Add grilled chicken, shrimp, or black beans for a more substantial meal.
* Spice It Up: Increase the amount of chili powder or add a pinch of cayenne pepper for extra heat. A drizzle of your favorite hot sauce also works wonders.
* Make it Creamier: Add an extra tablespoon or two of mayonnaise or sour cream for a richer, creamier dressing.
* Add Some Crunch: Top with crushed tortilla chips or crispy fried onions for added texture.
* Vegetarian Option: Omit the bacon (or use vegetarian bacon bits) and add crumbled cotija cheese for a salty, cheesy flavor.
* Vegan Option: Use vegan mayonnaise and sour cream alternatives, omit the cheese, and use a plant-based bacon substitute.

I truly believe this recipe will become a staple in your kitchen. It’s quick, easy, and incredibly delicious. Plus, it’s a crowd-pleaser that’s sure to impress your friends and family. The bright colors and bold flavors make it a feast for the eyes as well as the taste buds.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I’m confident that you’ll love this Mexican street corn pasta salad as much as I do.

And now for the best part: I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your friends and family think? Please, share your thoughts and photos in the comments below. I’m always eager to see how you make this recipe your own. Your feedback helps me improve and inspires others to try it too. Happy cooking, and I can’t wait to hear from you! Let’s bring the vibrant flavors of Mexican street corn to our pasta salads together!

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