Print

Mexican Street Corn Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mexican Street Corn Pasta Salad combines the creamy, tangy, and smoky flavors of classic elote (Mexican street corn) with pasta for a vibrant and satisfying side dish. Perfect for barbecues, potlucks, or a flavorful weeknight meal.

Ingredients

Scale

For the Salad:

  • 3 cups (250 g) cooked pasta (rotini, penne, or bowtie work well)
  • 2 cups (300 g) fresh or frozen corn kernels (grilled or roasted, if possible)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1/4 cup (30 g) chopped fresh cilantro
  • 1/4 cup (30 g) crumbled cotija or feta cheese
  • 1 jalapeño, diced (optional, for heat)

For the Dressing:

  • 1/3 cup (80 ml) mayonnaise
  • 1/3 cup (80 ml) sour cream or Greek yogurt
  • 1/4 cup (60 ml) freshly squeezed lime juice (about 2 limes)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Optional Garnishes:

  • Extra cotija or feta cheese
  • Lime wedges
  • A sprinkle of Tajín or extra chili powder

Instructions

  1. Cook the Pasta:
    • Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Prepare the Corn:
    • If using fresh corn, grill or roast the kernels until lightly charred for added flavor. If using frozen corn, heat in a skillet over medium-high heat until slightly charred or golden. Allow the corn to cool.
  3. Make the Dressing:
    • In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, and minced garlic. Season with salt and pepper to taste.
  4. Assemble the Salad:
    • In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, cotija or feta cheese, and jalapeño (if using).
    • Pour the dressing over the salad and toss until everything is evenly coated.
  5. Chill and Serve:
    • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
    • Garnish with extra cotija cheese, a sprinkle of Tajín or chili powder, and lime wedges if desired. Serve chilled or at room temperature.

Notes

  • Make Ahead: This salad can be made a day in advance. Add a little extra lime juice or a splash of water before serving if the dressing thickens.
  • Variations: Add diced avocado, black beans, or grilled chicken for a heartier dish.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/mexican-street-corn-pasta-salad/