Mexican Street Corn Pasta Salad Recipe

Mexican Street Corn, or elote, is a beloved street food known for its smoky, creamy, and tangy flavors. Imagine combining those irresistible flavors with a hearty pasta salad! This Mexican Street Corn Pasta Salad is the ultimate fusion dish, perfect for potlucks, BBQs, or even a quick weeknight dinner. It’s creamy, spicy, and packed with fresh ingredients like sweet corn, cilantro, and lime. Whether you’re a fan of Mexican cuisine or just looking for a unique pasta salad recipe, this dish will become a new favorite. Let’s dive into the recipe!

Ingredients

Here’s what you’ll need to make this delicious Mexican Street Corn Pasta Salad:

For the Salad:
- 12 oz (340g) pasta (fusilli, penne, or farfalle work well)
- 4 cups fresh or frozen corn kernels (about 4 ears of corn)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 1 avocado, diced (optional, for added creaminess)
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, juiced and zested
- Salt and pepper to taste

How to Make Mexican Street Corn Pasta Salad Recipe ?

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 and rinse under cold water to stop the cooking process. Set aside.

Step 2: Prepare the Corn
If using fresh corn, grill or roast the corn on the cob for a smoky flavor. Once cooked, cut the kernels off the cob. If using frozen corn, simply thaw and pat dry.

Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), minced garlic, chili powder, smoked paprika, lime juice, and lime zest. Season with salt and pepper to taste.

Step 4: Combine the Salad
In a large mixing bowl, combine the cooked pasta, corn kernels, cherry tomatoes, red onion, jalapeño, and cilantro. Pour the dressing over the salad and toss until everything is well coated.

Step 5: Add the Finishing Touches
Gently fold in the crumbled cotija cheese and diced avocado (if using). Taste and adjust seasoning if needed.

Variations

Spicy Version: Add a dash of hot sauce or extra jalapeño for more heat.
Vegetarian Option: Skip the cheese or use a vegan alternative.
Protein Boost: Add grilled chicken, shrimp, or black beans for a heartier meal.
Gluten-Free: Use gluten-free pasta to make this dish gluten-free.

Cooking Note

For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Serving Suggestions

Serve as a side dish at BBQs, potlucks, or picnics.
Pair with grilled meats like chicken, steak, or fish.
Enjoy as a light main course for lunch or dinner.

Helpful Tips

Use fresh corn when in season for the best flavor.
If you don’t have cotija cheese, feta is a great substitute.
Add the avocado just before serving to prevent browning.
Double the recipe for large gatherings it’s always a crowd-pleaser!

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FAQs About Mexican Street Corn Pasta Salad Recipe

1. Can I make this salad ahead of time?

Yes! You can prepare the salad up to a day in advance. Keep it refrigerated and add the avocado and cheese just before serving.

2. Can I use canned corn?

Absolutely! Drain and rinse the canned corn before using it in the recipe.

3. How long does this salad last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container.

4. Is this salad spicy?

The spice level is mild, but you can adjust it by adding more or less jalapeño.

Conclusion

This Mexican Street Corn Pasta Salad is a celebration of flavors and textures. It’s creamy, tangy, smoky, and slightly spicy everything you love about Mexican street corn, but in a hearty pasta salad form. Whether you’re serving it at a summer BBQ or enjoying it as a quick weeknight meal, this dish is sure to impress. Give it a try and let the fiesta of flavors begin!