My summers growing up were always filled with the scent of grilled corn. My dad would fire up the grill almost every night, and we’d have corn on the cob slathered in butter and salt alongside whatever else he was cooking. It’s a flavor memory that always brings me back to those carefree days.
But one summer, a friend introduced me to elote, Mexican street corn, and it was a game-changer! That combination of smoky corn, creamy sauce, and spicy chili powder was unlike anything I’d ever tasted. This mexican street corn pasta salad is my way of combining those two beloved summer memories into one delicious dish.
It’s become a staple at our family gatherings, and I’m so excited to share it with you! Now you can experience a unique twist on a classic favorite.
Why you’ll love this Mexican Street Corn Pasta Salad
- It’s a flavor explosion! The creamy, tangy sauce perfectly complements the sweetness of the corn and the heartiness of the pasta.
- This mexican street corn pasta salad is incredibly easy to make. You can whip it up in under 40 minutes, making it perfect for weeknight dinners or potlucks.
- It’s a versatile dish that can be served as a side, a light lunch, or even a vegetarian main course.
- The vibrant colors and flavors of this salad make it a real crowd-pleaser. Everyone will be asking for the recipe!
- It’s easily customizable to your spice preference – add more or less cayenne pepper to adjust the heat.
- This pasta salad is a fun and unexpected way to enjoy the flavors of Mexican street corn.
Ingredients
- 1 pound pasta (such as rotini, shells, or elbow macaroni)
- 4 ears of corn, kernels cut from the cob (about 3 cups)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Optional garnishes: extra cilantro, lime wedges, hot sauce
Directions
Step 1
Mexican street corn pasta salad makes every moment feel sunny. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Step 2
While the pasta is cooking, grill or pan-fry the corn kernels until lightly charred and tender. Let cool slightly.
Tip: Grilling the corn gives it a wonderful smoky flavor, but pan-frying works just as well if you don’t have a grill.
Step 3
In a large bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste.
Tip: Taste the dressing and adjust the seasonings to your liking. Add more lime juice for extra tang, or more chili powder for extra spice.
Step 4
Add the cooked pasta and cooled corn kernels to the dressing. Toss to coat everything evenly.
Step 5
Refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with extra cotija cheese, cilantro, and lime wedges, if desired.
Tip: Chilling the salad allows the flavors to develop and makes it even more delicious.
Variations, pairings, and serving ideas
Variations
For a creamier salad, add a tablespoon or two of heavy cream or milk to the dressing. This will make it even more decadent and indulgent.
If you’re looking for a little extra protein, add some grilled chicken or black beans to the salad. This will turn it into a more substantial meal.
Consider adding other veggies like diced bell peppers, red onion, or avocado for added nutrients and texture. The possibilities are endless!
Pairings
This mexican street corn pasta salad pairs perfectly with grilled chicken, steak, or fish. It’s a great way to add a pop of flavor and freshness to any meal.
Serve it alongside other Mexican-inspired dishes like tacos, enchiladas, or quesadillas. It complements the bold flavors of these dishes beautifully.
For a complete meal, try pairing this pasta salad with a refreshing side salad or some grilled vegetables. Looking for more corn inspiration? Why not check out this crab and corn chowder recipe available at Cook Reel?
Serving ideas
Garnish the salad with extra cotija cheese, cilantro, and lime wedges for a visually appealing presentation. A sprinkle of chili powder adds a final touch of flavor and color.
Serve the salad chilled or at room temperature, depending on your preference. It’s delicious either way! You can find even more corn dish suggestions on external websites like Cook Reel, where they have a honey glazed corn casserole recipe that might inspire your next side dish. Check it out here!
Consider serving this salad at your next barbecue, potluck, or picnic. It’s a guaranteed crowd-pleaser!
Storage and make-ahead tips
Storage
Store leftover mexican street corn pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld and improve over time!
If the salad seems a little dry after being refrigerated, add a tablespoon or two of mayonnaise or sour cream before serving. This will restore its creamy consistency.
Freezing this salad is not recommended, as the pasta and mayonnaise can become watery and separate upon thawing.
Make-ahead
You can cook the pasta and corn kernels up to a day in advance. Store them separately in the refrigerator until you’re ready to assemble the salad.
The dressing can also be made ahead of time and stored in the refrigerator. Just whisk it well before using.
For best results, assemble the salad a few hours before serving to allow the flavors to meld. This will give it the most delicious and balanced taste.
Common mistakes when making Mexican Street Corn Pasta Salad
- Overcooking the pasta: Be sure to cook the pasta al dente, as it will continue to soften as it sits in the dressing.
- Not charring the corn enough: The charred flavor is a key component of this salad, so don’t be afraid to grill or pan-fry the corn until it’s nicely browned.
- Using too much dressing: Start with a smaller amount of dressing and add more as needed to avoid a soggy salad.
- Not seasoning properly: Taste the dressing and adjust the seasonings to your liking. Salt, pepper, and lime juice are essential for balancing the flavors.
- Serving immediately: Allowing the salad to chill in the refrigerator for at least 30 minutes allows the flavors to meld and develop.
Final notes
This mexican street corn pasta salad is more than just a recipe; it’s a celebration of summer flavors and happy memories. It’s a dish that’s sure to bring a smile to your face and brighten up any occasion.
Don’t be afraid to experiment with different variations and make it your own. Add your favorite vegetables, adjust the spice level, or try a different type of cheese.
I hope you enjoy making and sharing this delicious salad as much as I do! It’s a perfect way to bring a little bit of sunshine to your table.
Loved this Mexican Street Corn Pasta Salad? Try these next
- Crab And Corn Chowder
- Honey Glazed Corn Casserole
- Easy Pasta Salad
- Summer Vegetable Pasta
- Lemon Herb Orzo Salad
Mexican Street Corn Pasta Salad
This vibrant Mexican Street Corn Pasta Salad combines the creamy, smoky flavors of elote with the satisfying heartiness of pasta. A perfect side dish or light meal!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound pasta (such as rotini, shells, or elbow macaroni)
- 4 ears of corn, kernels cut from the cob (about 3 cups)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Optional garnishes: extra cilantro, lime wedges, hot sauce
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- While the pasta is cooking, grill or pan-fry the corn kernels until lightly charred and tender. Let cool slightly.
- In a large bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste.
- Add the cooked pasta and cooled corn kernels to the dressing. Toss to coat everything evenly.
- Refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with extra cotija cheese, cilantro, and lime wedges, if desired.
Notes
For a spicier kick, add more cayenne pepper or a dash of your favorite hot sauce. This salad can be stored in an airtight container in the refrigerator for up to 3 days. The cotija cheese can be substituted with feta cheese if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg