Mexican Street Corn Pasta Salad: A Flavorful Twist on a Classic Dish
Looking to elevate your pasta salad game? This Mexican Street Corn Pasta Salad blends the creamy, spicy-sweet goodness of elote with the comfort of pasta. It’s bold, zesty, and perfect for BBQs, picnics, or easy weeknight dinners.
Why You’ll Love This Recipe
This dish is everything you want in a pasta salad: creamy dressing, vibrant flavors, a touch of heat, and tons of texture. The corn adds sweetness and crunch, while cotija cheese and lime bring a savory tang.
Ingredients
- 12 oz rotini or elbow pasta
- 3 cups corn (fresh, frozen, or grilled)
- ½ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 clove garlic, minced
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: diced jalapeño or red onion for heat and bite
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water to cool completely.
- Prepare the corn. If using fresh or grilled corn, cut it off the cob. For extra flavor, char it in a skillet with a bit of oil.
- Make the dressing. In a large bowl, mix together mayo, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and pepper.
- Combine. Add the cooked pasta, corn, cotija, and cilantro to the bowl. Toss everything until evenly coated.
- Chill. Refrigerate for 30 minutes before serving to let flavors blend. Top with extra cheese and cilantro if desired.
Tips for the Best Salad
- Char the Corn: For that authentic street corn flavor, lightly char the corn in a skillet or on the grill.
- Add Protein: Toss in grilled chicken or black beans for a complete meal.
- Make Ahead: Best served chilled and even better the next day.
Serving Suggestions
- Great as a side dish with burgers, grilled meats, or tacos
- Serve in a bowl or spoon into lettuce cups for a fresh twist
- Pairs well with margaritas or citrusy sparkling water
Why This Dish Works
It’s creamy, tangy, slightly spicy, and fresh. The combination of pasta and street corn creates a dish that’s both familiar and exciting, perfect for summer gatherings or potlucks.
