Description
Mexican Street Corn Pasta Salad is a vibrant and creamy side dish combining tender pasta with charred corn, fresh vegetables, tangy cotija cheese, and a zesty, smoky dressing. This salad offers a delightful fusion of flavors inspired by traditional Mexican street corn (elote), perfect for picnics, cookouts, or potlucks. It’s quick to prepare, vegetarian-friendly, and can be easily customized with protein additions like grilled chicken or black beans for a heartier meal.
Ingredients
Scale
Pasta Salad
- 8 oz pasta (elbow, rotini, or bowtie)
- 2 cups corn kernels (fresh, canned, or thawed frozen)
- ½ cup red bell pepper (diced)
- ¼ cup red onion (finely chopped)
- ½ cup cotija cheese (crumbled, or feta as a substitute)
- ¼ cup fresh cilantro (chopped)
- 1 jalapeño (seeded and minced, optional)
Dressing
- â…“ cup mayonnaise
- â…“ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold running water to stop the cooking process and cool it down for the salad.
- Char the corn: If using fresh corn, heat a skillet or grill pan with a small amount of oil over medium-high heat. Add the corn kernels and cook until they are lightly browned and charred in spots, about 5-7 minutes. Allow the corn to cool before adding to the salad.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, charred corn, diced red bell pepper, finely chopped red onion, minced jalapeño if using, crumbled cotija cheese, and chopped fresh cilantro. Toss gently to mix all components evenly.
- Prepare the dressing: In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until the mixture is smooth and uniform.
- Toss the salad: Pour the prepared dressing over the pasta salad mixture. Toss thoroughly but gently to ensure every ingredient is evenly coated with the creamy dressing.
- Chill and serve: Cover the salad and chill in the refrigerator for at least 15–20 minutes to allow the flavors to meld together. Before serving, garnish with additional cotija cheese, cilantro leaves, and a squeeze of lime juice if desired.
Notes
- This salad works wonderfully for cookouts, picnics, or potlucks due to its ease and portability.
- For a lighter option, substitute Greek yogurt for both the sour cream and mayonnaise.
- Add grilled chicken or black beans to transform it into a more filling main dish.
- Char the corn carefully to avoid burning and to develop a smoky flavor that mimics traditional Mexican street corn.
- If using canned or frozen corn, consider sautéing briefly to enhance flavor if you skip charring.
