Elevate your pasta salad game with this Mexican Street Corn Pasta Salad, a bold and flavorful dish inspired by the classic Mexican street food, elote. Tender pasta combines with charred corn, a creamy lime dressing, and a medley of spices for a dish that’s perfect as a side or standalone meal. Finished with crumbled Cotija cheese and fresh cilantro, this salad is a guaranteed crowd-pleaser for picnics, barbecues, or weeknight dinners.
Ingredients
For the Pasta Salad
- 250 g elbow macaroni or rotini pasta
- 2 cups (about 300 g) corn kernels (fresh, frozen, or grilled)
- 1 tablespoon olive oil (for grilling the corn)
- 1/4 cup (about 30 g) red onion, finely diced
- 1/4 cup (about 30 g) red bell pepper, diced (optional)
For the Dressing
- 1/2 cup (about 120 g) mayonnaise
- 1/2 cup (120 g) sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
For Topping
- 1/2 cup (about 80 g) crumbled Cotija cheese (or feta cheese)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh cilantro, for garnish
- Lime wedges, for garnish
Instructions
- Prepare the Pasta: Cook the pasta according to the package directions until it’s just tender. Drain and rinse under cold water to halt the cooking. Set aside.
- Char the Corn: Heat a grill pan or skillet over medium-high heat. Add the corn kernels and drizzle with olive oil. Stir occasionally until the corn develops a light char, about 5-7 minutes. Remove from heat and let it cool down.
- Combine the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Taste and adjust the seasonings as desired.
- Combine Ingredients: Add the cooked pasta, charred corn, red onion, and red bell pepper (if using) to the dressing. Toss until everything is evenly coated.
- Add Cheese and Cilantro: Gently fold in the Cotija cheese and chopped cilantro.
- Garnish: Sprinkle the salad with additional cilantro and serve with lime wedges for a zesty kick.
- Chill (Optional): For best results, refrigerate the salad for 20-30 minutes to let the flavors meld before serving.
Conclusion
This Mexican Street Corn Pasta Salad brings together creamy, smoky, and tangy flavors in one vibrant dish. Perfect for summer gatherings or as a comforting weeknight meal, it’s a versatile recipe that pairs beautifully with grilled meats or stands alone as a satisfying vegetarian option.
Zesty Mexican Street Corn Pasta Salad
A creamyand zesty pasta salad featuring charred corn, a lime-spiced dressing, andCotija cheese, inspired by the flavors of Mexican street corn.
Ingredients
For the Pasta Salad
- 250 g elbow macaroni or rotini pasta
- 2 cups about 300 g corn kernels (fresh, frozen, or grilled)
- 1 tablespoon olive oil for grilling the corn
- 1/4 cup about 30 g red onion, finely diced
- 1/4 cup about 30 g red bell pepper, diced (optional)
For the Dressing
- 1/2 cup about 120 g mayonnaise
- 1/2 cup 120 g sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For Topping
- 1/2 cup about 80 g crumbled Cotija cheese (or feta cheese)
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon fresh cilantro for garnish
- Lime wedges for garnish
Instructions
- Prepare the Pasta: Cook the pasta according to the package directions until it’s just tender. Drain and rinse under cold water to halt the cooking. Set aside.
- Char the Corn: Heat a grill pan or skillet over medium-high heat. Add the corn kernels and drizzle with olive oil. Stir occasionally until the corn develops a light char, about 5-7 minutes. Remove from heat and let it cool down.
- Combine the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Taste and adjust the seasonings as desired.
- Combine Ingredients: Add the cooked pasta, charred corn, red onion, and red bell pepper (if using) to the dressing. Toss until everything is evenly coated.
- Add Cheese and Cilantro: Gently fold in the Cotija cheese and chopped cilantro.
- Garnish: Sprinkle the salad with additional cilantro and serve with lime wedges for a zesty kick.
- Chill (Optional): For best results, refrigerate the salad for 20-30 minutes to let the flavors meld before serving.