Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad brings all the delicious flavors of elote (Mexican street corn) into a creamy, tangy pasta dish. With charred corn, a zesty lime dressing, cotija cheese, and a hint of chili powder, it’s the perfect side dish for any summer gathering, BBQ, or weeknight dinner. The combination of pasta and Mexican street corn creates a unique and flavorful salad that’s sure to be a crowd-pleaser.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 4 cups corn kernels
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cotija cheese
• 1/4 cup cilantro
• 1 tsp chili powder
• 1 clove garlic, minced
• 1 lime, juiced
• Salt and pepper to taste

Directions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add corn and cook until lightly charred, stirring occasionally.
3. In a large bowl, mix together mayonnaise, sour cream, cotija cheese, cilantro, chili powder, minced garlic, and the juice of one lime.
4. Add the cooked pasta and charred corn to the bowl. Mix until well combined.
5. Season with salt and pepper to taste.
6. Serve chilled and enjoy!

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Variations

• Different Cheese: If you can’t find cotija cheese, you can substitute with feta or parmesan cheese for a similar salty, crumbly texture.
• Add Protein: For a more filling meal, add grilled chicken, shrimp, or even black beans.
• Vegetable Additions: Add diced red bell peppers, green onions, or tomatoes for extra color and flavor.
• Spice It Up: If you like it spicier, add a pinch of cayenne pepper or some chopped jalapeños to the salad.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freezing is not recommended for this salad, as the texture of the mayonnaise and sour cream may change upon thawing.
• Reheating: Serve chilled for best results. If you prefer a warm version, heat the corn and pasta mixture before mixing it with the dressing.

10 FAQs

1. Can I use frozen corn instead of fresh? Yes, frozen corn works perfectly fine. Just be sure to cook it until it’s heated through and lightly charred.
2. Can I make this salad ahead of time? Yes, this pasta salad can be made a few hours ahead of time and stored in the fridge for maximum flavor.
3. Can I use a different type of pasta? Yes, you can use any short pasta like rotini, penne, or bowtie instead of elbow pasta.
4. Can I make this salad vegan? Yes, you can use a dairy-free mayonnaise, sour cream, and vegan cotija cheese alternatives to make this recipe vegan-friendly.
5. How can I make this salad spicier? Add diced jalapeños or a dash of hot sauce to give it some extra heat.
6. What if I don’t have a skillet to char the corn? If you don’t have a skillet, you can char the corn on a grill or use canned corn, although it won’t have the same grilled flavor.
7. Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt is a great alternative and will add some tanginess to the salad.
8. What can I serve this with? This pasta salad pairs well with grilled meats, tacos, or as a side dish for any Mexican-inspired meal.
9. Can I add other herbs? You can experiment with adding fresh herbs like basil, parsley, or oregano to add a different flavor profile.
10. Can I make this salad warm? While it’s traditionally served chilled, you can serve it warm if preferred, though it’s best enjoyed cold for maximum flavor and creaminess.

Conclusion

Mexican Street Corn Pasta Salad is a fun and flavorful twist on the classic Mexican street food, elote. With its creamy dressing, charred corn, and vibrant cilantro and lime, this salad is the perfect side dish to serve at your next summer BBQ, picnic, or casual dinner. Quick to prepare and easy to customize, it’s sure to become a new favorite in your recipe collection.

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