Mexican Street Corn Pasta Salad: A Flavorful Twist on a Classic Dish

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of summer street fairs right to your kitchen. This delightful recipe combines the beloved flavors of elote, or Mexican street corn, with the comforting texture of pasta, creating a dish that is both refreshing and satisfying. The history of this dish is rooted in the rich culinary traditions of Mexico, where street vendors serve grilled corn slathered in creamy sauces and spices. People adore this Mexican Street Corn Pasta Salad not only for its incredible taste but also for its versatility; it can be served as a side dish at barbecues or as a light main course. With its creamy dressing, crunchy corn, and zesty lime, this salad is sure to become a favorite at your gatherings!

Ingredients:

• 8 ounces of pasta (I prefer rotini or penne)
• 2 cups of corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced (optional for heat)
• 1 cup of cherry tomatoes, halved
• 1/2 cup of crumbled feta cheese
• 1/4 cup of fresh cilantro, chopped
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream
• 2 tablespoons of lime juice (freshly squeezed is best)
• 1 teaspoon of chili powder
• Salt and pepper to taste
• 1/4 cup of cotija cheese (for garnish)
• Extra lime wedges (for serving)

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the pasta’s flavor. 2. Once the water is boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes, but keep an eye on it! 3. When the pasta is done, drain it in a colander and rinse it under cold water to stop the cooking process. This also helps cool it down for the salad. Set it aside to drain completely.

Cooking the Corn

4. If you’re using fresh corn, you’ll want to cook it first. I like to grill it for that smoky flavor. Preheat your grill to medium-high heat. 5. Husk the corn and brush it lightly with olive oil. Grill the corn for about 10-15 minutes, turning occasionally until it’s charred and cooked through. 6. Once grilled, let it cool slightly, then cut the kernels off the cob and set them aside. If you’re using frozen corn, just thaw it and sauté it in a pan for a few minutes until heated through.

Preparing the Vegetables

7. While the corn is cooling, chop your vegetables. Dice the red bell pepper, finely chop the red onion, and if you’re using jalapeño, make sure to seed and mince it. I like to wear gloves when handling jalapeños to avoid any irritation. 8. Halve the cherry tomatoes and set them aside. You can also use grape tomatoes if that’s what you have on hand.

Making the Dressing

9. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper. Whisk everything together until it’s smooth and creamy. This dressing is what brings all the flavors together, so don’t skip this step! 10. Taste the dressing and adjust the seasoning if needed. You can add more lime juice for acidity or more chili powder for a kick.

Combining Everything

11. In the same large mixing bowl with the dressing, add the cooled pasta, grilled corn, diced red bell pepper, chopped red onion, minced jalapeño, and halved cherry tomatoes. 12. Gently toss everything together until the pasta and vegetables are well coated with the dressing. I like to use a spatula for this to avoid breaking the pasta. 13. Add the crumbled feta cheese and chopped cilantro, and give it another gentle toss. The feta adds a nice creaminess and tang that complements the other ingredients beautifully.

Chilling the Salad

14. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. If you have time, letting it chill for a couple of hours is even better! 15. Before serving, give the salad a good stir. If it seems a bit dry, you can add a splash of lime juice or a little more sour cream to loosen it up.

Serving the Salad

16. Transfer the salad to a serving bowl or platter. I like to sprinkle some cotija cheese on top for an extra touch of flavor and presentation. 17. Serve with lime wedges on the side for those who want an extra burst of citrus. This salad is perfect for summer barbecues, potlucks, or just a light dinner at home.

Storage Tips

18. If you have leftovers, store

Conclusion:

In summary, this Mexican Street Corn Pasta Salad is an absolute must-try for anyone looking to elevate their summer gatherings or weeknight dinners. The combination of sweet corn, creamy dressing, and zesty lime creates a flavor explosion that will leave your taste buds dancing. Plus, it’s incredibly versatile! You can serve it as a side dish at your next barbecue, toss in some grilled chicken for a hearty main course, or even enjoy it as a light lunch on its own. Feel free to get creative with variations—add diced avocado for creaminess, sprinkle in some jalapeños for a kick, or swap out the pasta for quinoa for a gluten-free option. The possibilities are endless, and that’s what makes this recipe so special! I encourage you to give this Mexican Street Corn Pasta Salad a try. I promise it will become a favorite in your household, just as it has in mine. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s celebrate the joy of cooking together! Print