Mexican Street Corn Pasta Salad is a vibrant and refreshing dish that brings the flavors of traditional elote into a delicious pasta salad. With sweet corn, crunchy vegetables, and creamy dressing, it’s a perfect side for summer barbecues or a light meal on its own.
Ingredients
2 cups elbow macaroni
2 cups fresh corn kernels or 1 can of corn, drained
1 red bell pepper, diced
1/2 cup diced red onion
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Directions
- Cook the elbow macaroni according to package instructions. Drain and set aside to cool.
- In a large skillet over medium heat, cook the corn kernels until they are lightly charred, about 5-7 minutes. Remove from heat and let cool.
- In a large bowl, combine the cooked macaroni, charred corn, red bell pepper, and red onion.
- In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Gently fold in the crumbled cotija cheese and chopped cilantro.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Servings and Timing
This recipe serves 6, with a total prep and cooking time of about 25 minutes.
Variations
- Substitute fusilli or penne for elbow macaroni for a different shape.
- Add diced avocado for extra creaminess and flavor.
- Use feta cheese in place of cotija for a tangy twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best served cold and does not require reheating.
10 FAQs
- Can I use frozen corn instead of fresh?
Yes, just thaw and drain it before using. - Is cotija cheese essential?
While it adds a unique flavor, you can substitute it with feta or omit it for a dairy-free option. - How can I make this salad spicier?
Add diced jalapeños or increase the chili powder. - Can I prepare this salad in advance?
Yes, it can be made a day ahead for better flavor melding. - What can I serve with this salad?
It pairs well with grilled meats, tacos, or as a standalone dish. - Can I use whole wheat pasta?
Absolutely! Whole wheat elbow macaroni works well for a healthier option. - What dressing can I use instead of mayonnaise?
Greek yogurt can be a great substitute for a lighter dressing. - How long will this salad last in the fridge?
It should last about 3 days, though the texture may change slightly. - Can I add protein to this salad?
Yes, shredded chicken or black beans can be great additions. - Is this salad gluten-free?
Use gluten-free pasta to make it suitable for a gluten-free diet.
Conclusion
Mexican Street Corn Pasta Salad is a colorful and flavorful dish that’s easy to make and perfect for any occasion. With its combination of fresh ingredients and zesty dressing, it’s sure to be a hit at your next gathering. Enjoy this delightful twist on classic pasta salad!
PrintMexican Street Corn Pasta Salad
- Total Time: 25 minutes
Description
A vibrant and flavorful pasta salad featuring charred corn, bell peppers, and creamy dressing, inspired by classic Mexican street corn.
Ingredients
- 2 cups elbow macaroni
- 2 cups fresh corn kernels or 1 can of corn, drained
- 1 red bell pepper, diced
- 1/2 cup diced red onion
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside to cool.
- In a large skillet over medium heat, cook the corn kernels until they are lightly charred, about 5-7 minutes. Remove from heat and let cool.
- In a large bowl, combine the cooked macaroni, charred corn, red bell pepper, and red onion.
- In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Gently fold in the crumbled cotija cheese and chopped cilantro.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
For added spice, consider incorporating jalapeños or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes