Description
Mexican Street Corn Pasta Salad is a mouthwatering fusion of classic elote flavors and hearty pasta. It’s creamy, tangy, smoky, and just the right amount of spicy — perfect for summer gatherings or a simple family dinner.
Ingredients
For the Salad:
- 8 oz rotini or fusilli pasta
- 3 cups grilled or roasted corn (fresh, canned, or frozen)
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional for heat)
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional for added smokiness)
- Salt and pepper to taste
Instructions
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Cook the Pasta: Boil salted water and cook pasta until al dente. Drain and rinse with cold water to stop cooking. Toss with a little olive oil to prevent sticking and set aside.
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Prepare the Corn: If using fresh corn, grill or roast it until nicely charred, then cut kernels off the cob. For canned or frozen corn, sauté in a dry skillet until slightly caramelized.
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Make the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper until smooth.
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Combine Ingredients: In a large bowl, combine the cooled pasta, roasted corn, red onion, cherry tomatoes, avocado, jalapeño, and fresh cilantro. Pour the dressing over the top and toss until everything is evenly coated.
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Add Final Touches: Sprinkle crumbled cotija cheese on top and give everything one last gentle toss. Garnish with extra cilantro and a squeeze of lime, if desired.
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Chill and Serve: For the best flavor, let the salad chill in the fridge for 15–30 minutes before serving. Enjoy cold or at room temperature!
Notes
- Char the Corn: Don’t skip charring the corn — it adds that signature smoky flavor that makes street corn irresistible.
- Don’t Overcook Pasta: Keep the pasta al dente so it holds its shape and texture in the salad.
- Make It Vegan: Swap the mayo and sour cream for plant-based versions and use nutritional yeast instead of cotija cheese.
- Add Protein: Grilled chicken, shrimp, or black beans make this a complete meal.
- Spice It Up: Add diced jalapeños or a dash of hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes