Mexican Street Corn Pasta Salad

When you think of summer potlucks or family gatherings, what comes to mind? For me, it’s all about fresh, bold flavors that make you feel like you’re enjoying the season in every bite. That’s exactly what you’ll get with this Mexican Street Corn Pasta Salad a delightful fusion of smoky grilled corn, creamy dressing, and zesty spices. This dish is perfect for a casual BBQ, a quick dinner, or any occasion where you want to impress with minimal effort.

Inspired by the vibrant flavors of Mexican street corn (Elote), this pasta salad transforms those beloved ingredients into a refreshing, hearty dish. Cotija cheese, jalapeño, lime juice, and cilantro come together with pasta to create something truly special. Let’s dig into why this salad is an absolute crowd-pleaser!

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Why You’ll Love This Mexican Street Corn Pasta Salad

There’s a lot to love about this recipe, and here’s why it’s bound to be a hit at your next gathering:

• Smoky Charred Corn: Grilling the corn adds a smoky, slightly sweet flavor that complements the creamy dressing perfectly.
• Creamy Dressing: A combination of mayo, sour cream, lime juice, and spices makes for a tangy, slightly spicy dressing that ties everything together.
• Fresh Ingredients: Cilantro, jalapeño, and red onion add a burst of freshness and color to the dish.
• Versatile and Easy: You can customize this salad with your favorite pasta shape and even swap ingredients depending on what you have on hand.

Now, let’s walk through how you can bring this tasty dish to life in your kitchen!

Ingredients You’ll Need

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

For the Salad:

• 12 oz pasta (rotini, penne, or your choice) 🍝 – Choose a pasta shape with ridges to hold onto all that creamy goodness.
• 2 cups grilled corn kernels (from about 4 ears of corn) 🌽 – Grilled corn adds that signature smoky flavor, but you can also char canned or frozen corn if needed.
• 1/4 cup red onion, finely chopped 🧅 – Adds a bit of sharpness and crunch to balance the creaminess.
• 1/2 cup cherry tomatoes, halved 🍅 (optional) – For a pop of color and sweetness.

For the Creamy Dressing:

• 1/2 cup mayonnaise 🥄 – The base of the dressing, bringing creaminess and richness.
• 1/2 cup sour cream 🥄 – Adds tang to the dressing and lightens up the mayo.
• 1/2 cup cotija cheese, crumbled 🧀 (or use feta as a substitute) – Cotija adds a salty, crumbly texture. If you can’t find it, feta is a great alternative.
• 1 jalapeño, seeded and finely chopped 🌶️ – For a little kick, but you can adjust the amount based on your heat tolerance.
• 1/4 cup fresh cilantro, chopped 🌿 – Brightens the salad and adds authentic Mexican flavor.
• 2 tablespoons lime juice 🍋 (about 1 lime) – Fresh lime juice adds zing and balances the richness of the dressing.
• 1 teaspoon chili powder 🌶️ – Adds a smoky spice that gives the salad a warm, flavorful kick.
• 1/2 teaspoon smoked paprika 🌶️ – For even more smoky depth.
• Salt and pepper to taste 🧂 – Essential for balancing all the flavors.

For Garnish:

• Lime wedges 🍋 – Perfect for squeezing over the salad just before serving, adding extra tangy brightness.
• Extra cotija cheese and cilantro 🌿 – To top it all off with some added texture and flavor.

Step-by-Step Directions for Mexican Street Corn Pasta Salad

Ready to make this delicious pasta salad? Follow these simple steps, and you’ll have a refreshing and bold dish in no time!

1. Cook the Pasta

Bring a large pot of salted water to a boil. Once boiling, add your 12 oz of pasta (rotini, penne, or any pasta shape you love) and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.

Pro Tip: Rinsing the pasta not only cools it but also removes some of the starch, preventing the pasta from sticking together as it cools.

2. Grill the Corn

While your pasta is cooking, fire up your grill to medium-high heat. Grill your 4 ears of corn, turning occasionally, until all sides are charred, which should take about 10-12 minutes. Once the corn has cooled enough to handle, slice the kernels off the cob using a sharp knife.

No grill? No problem! You can char canned or frozen corn by cooking it in a hot skillet with a little oil over medium-high heat until it develops a nice char.

3. Prepare the Creamy Dressing

In a large mixing bowl, whisk together the ingredients for the dressing: 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, salt, and pepper to taste. Whisk until the dressing is smooth and well combined.

4. Assemble the Salad

Now it’s time to bring everything together. In the same large mixing bowl as the dressing, add the cooked pasta, grilled corn, 1/2 cup crumbled cotija cheese, 1 finely chopped jalapeño, 1/4 cup chopped cilantro, 1/4 cup red onion, and 1/2 cup halved cherry tomatoes (if using). Gently toss everything together until the pasta and veggies are evenly coated in the creamy dressing.

Pro Tip: If you want to turn up the heat, leave the seeds in the jalapeño or add an extra one!

5. Chill and Serve

Taste the salad and adjust the seasoning, adding more salt, pepper, or lime juice as necessary. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.

Just before serving, garnish the salad with extra cotija cheese, fresh cilantro, and serve it with lime wedges for an extra squeeze of tangy flavor.

Tips for Perfect Mexican Street Corn Pasta Salad

• Make it Ahead: This salad actually tastes better after it sits for a while, so feel free to make it a few hours ahead of time or even the night before. Just store it in the fridge and give it a good toss before serving.
• Customize It: You can easily add more veggies like bell peppers or avocado, or swap the pasta for a different shape or even quinoa for a gluten-free option.
• Extra Spice: If you love heat, don’t be afraid to add more jalapeños or a sprinkle of cayenne pepper for an extra kick.

What to Serve with Mexican Street Corn Pasta Salad

This vibrant, creamy pasta salad can easily stand on its own as a side dish or even a light main course. Here are a few ideas for pairing it with other dishes:

• Grilled Meats: This pasta salad pairs perfectly with grilled chicken, steak, or shrimp for a complete meal.
• Tacos: Serve alongside your favorite tacos fish, chicken, or beef for a festive and flavorful spread.
• BBQ Favorites: It’s a great companion for burgers, hot dogs, or ribs at a summer cookout.

Why This Recipe is a Winner

This Mexican Street Corn Pasta Salad combines all the elements of a classic street food dish with the heartiness of pasta, creating a dish that’s both comforting and refreshing. Whether you’re serving it at a picnic, potluck, or just as a quick weeknight meal, it’s a versatile recipe that’s sure to impress.

• Easy to Make: With just a few simple ingredients and minimal prep, this dish comes together quickly.
• Bold Flavors: From the smoky corn to the creamy dressing, this salad is bursting with flavor in every bite.
• Perfect for Potlucks: It’s a great make-ahead dish that travels well, making it ideal for gatherings and parties.

Conclusion

This Mexican Street Corn Pasta Salad brings all the flavors of summer in one delicious bowl. The charred corn, zesty dressing, and creamy cotija cheese combine with pasta to create a dish that’s light yet satisfying, spicy yet refreshing. Whether you’re bringing it to a summer BBQ or just whipping it up for a weeknight dinner, it’s sure to be a hit. So grab your ingredients and get ready to enjoy a taste of Mexican street corn in pasta salad form!