Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad brings the vibrant flavors of traditional elote to your table in a delightful pasta dish. Perfect for potlucks, barbecues, or a casual family dinner, this creamy and tangy salad is both quick and easy to prepare. With fresh corn, zesty lime, and hints of spice, it’s a crowd-pleaser that stands out at any gathering.

Why You’ll Love This Recipe

• Quick and Easy: This salad can be made in just 30 minutes, making it perfect for last-minute gatherings.
• Flavor-Packed: The combination of fresh corn, lime juice, and cotija cheese delivers a burst of flavor in every bite.
• Versatile Dish: Enjoy it as a side dish or add protein to make it a main course. It fits many meal types!
• Great for Meal Prep: This pasta salad can be made ahead of time and tastes even better after chilling.
• Crowd Favorite: With its creamy texture and zesty taste, it’s sure to impress family and friends.

Tools and Preparation

To create this delicious Mexican street corn pasta salad, you’ll need a few essential tools. Having the right equipment makes the cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Large pot
• Colander
• Mixing bowl
• Whisk
• Knife
• Cutting board

Importance of Each Tool

• Large pot: Essential for boiling the pasta and cooking the corn efficiently.
• Colander: Helps drain cooked pasta quickly without losing any pieces.
• Mixing bowl: The perfect size for combining all your ingredients comfortably.
• Whisk: Ideal for blending dressings smoothly without clumps.

Ingredients

This creamy and tangy Mexican street corn pasta salad has all the flavors of Mexican elote but in a quick and easy pasta salad.

For the Pasta

• 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
• 2 teaspoons olive oil

For the Salad

• 4 medium ears of corn (husked)
• 4 tablespoons lime juice (about 2 limes)
• 1 cup mayonnaise
• 1 cup Mexican crema (or sour cream)
• ¾ teaspoon fine salt (plus more to taste)
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 2 tablespoons chopped cilantro (plus more for topping)
• ½ cup crumbled cotija cheese (plus more for topping)
• Chile lime seasoning, (like Tajiín, for topping)

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

1. Cook the pasta to al dente according to package instructions.
2. Drain the pasta and immediately toss it with olive oil in a large bowl to prevent sticking.
3. Allow the pasta to cool on the counter or in the fridge while preparing the corn.

Step 2: Prepare the Corn

1. Bring a large pot of water to a boil over high heat.
2. Add the corn and cook for 5 minutes until tender and bright yellow.
3. Transfer to a plate and let cool until easy to handle.

Step 3: Cut Corn Kernels

1. Cut the kernels off each ear of corn into a medium bowl.

Step 4: Make the Dressing

1. In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.

Step 5: Combine Ingredients

1. Add the mayonnaise sauce along with cooked corn, cilantro, and cotija cheese into the bowl with cooled pasta.
2. Toss everything together gently until well combined.

Step 6: Serve

1. Top with additional cilantro, cotija cheese, and Tajín if desired.
2. Serve immediately or refrigerate until ready to enjoy.

With this recipe for Mexican street corn pasta salad, you can bring all the beloved flavors of elote into an easy-to-make dish that everyone will love!

How to Serve Mexican Street Corn Pasta Salad

This vibrant Mexican street corn pasta salad is perfect for any occasion. Whether you’re hosting a barbecue, picnic, or family gathering, it’s a crowd-pleaser that pairs well with many dishes.

Pair with Grilled Proteins

• Grilled Chicken: Juicy grilled chicken adds a hearty touch and complements the flavors of the salad.
• Steak Skewers: Tender steak skewers provide a robust protein option that enhances the overall meal.
• Shrimp Tacos: Light and flavorful shrimp tacos bring a fun twist to your meal when served alongside the salad.

Serve as a Side Dish

• Taco Night: This pasta salad makes an excellent side for taco night, adding creaminess and crunch.
• Summer Barbecues: Perfectly suited for summer gatherings, it adds freshness and flavor to your barbecue spread.
• Picnic Treats: Pack this salad for picnics; it stays delicious even when served cold.

Garnish with Fresh Ingredients

• Chopped Cilantro: Add extra cilantro on top for a burst of fresh flavor and color.
• Lime Wedges: Serve with lime wedges on the side for guests to squeeze over their servings.

How to Perfect Mexican Street Corn Pasta Salad

For the best results when making this dish, consider these key tips that enhance flavor and texture.

• Boldly Season Your Corn: Ensure you season the corn well as it cooks. This step brings out its natural sweetness and complements the other ingredients.
• Use Fresh Ingredients: Opt for fresh corn rather than frozen or canned for optimal flavor and texture in your pasta salad.
• Chill Before Serving: Allowing the salad to chill in the refrigerator for at least 30 minutes lets flavors meld beautifully.
• Experiment with Cheese: Try different cheeses like feta or queso fresco if cotija isn’t available; each will add its unique flair.
• Adjust Spice Levels: Customize heat by adjusting cayenne pepper or adding jalapeños based on your preference.
• Add More Veggies: For added nutrition, throw in diced bell peppers or cherry tomatoes to enhance crunch and color.

Best Side Dishes for Mexican Street Corn Pasta Salad

Pairing side dishes with Mexican street corn pasta salad can elevate your meal. Here are some great options:

1. Grilled Vegetables: Colorful grilled veggies like zucchini and bell peppers complement the creamy salad well.
2. Black Bean Salsa: A zesty black bean salsa offers a refreshing contrast in flavors and textures.
3. Cornbread Muffins: Sweet cornbread muffins pair nicely, adding a soft texture against the crispness of the salad.
4. Guacamole & Chips: Creamy guacamole served with crunchy tortilla chips makes a classic pairing that’s sure to please everyone.
5. Cilantro Lime Rice: Light and fragrant rice enhances the Mexican theme while being a great filling side dish.
6. Fruit Salad: A refreshing fruit salad balances out the savory elements of your meal with sweet notes.

Common Mistakes to Avoid

To make the best Mexican street corn pasta salad, be sure to avoid these common mistakes.

• Using Overcooked Pasta: Cooking pasta too long can lead to a mushy texture. Always follow package instructions for al dente pasta.
• Neglecting Flavor Balance: Skipping spices and other flavor enhancers can result in a bland dish. Use lime juice and seasonings to elevate tastes.
• Not Cooling the Pasta Properly: Adding hot pasta to the dressing can cause it to separate. Cool the pasta before mixing it with other ingredients.
• Forgetting Fresh Ingredients: Using stale or dried herbs instead of fresh ones can dull flavors. Always opt for fresh cilantro and lime for a vibrant taste.
• Skipping Toppings: Not adding garnishes like cotija cheese and Tajín removes visual appeal and flavor depth. Don’t skip these crucial finishing touches.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the salad in the fridge until ready to serve.

Freezing Mexican Street Corn Pasta Salad

• This dish is best enjoyed fresh, but you can freeze it for up to 1 month.
• Use a freezer-safe container and label with the date.

Reheating Mexican Street Corn Pasta Salad

• Oven: Preheat your oven to 350°F (175°C) and heat covered for about 15-20 minutes.
• Microwave: Heat in short bursts of 30 seconds, stirring in between until warm.
• Stovetop: Place in a skillet over low heat, stirring frequently until warmed through.

Frequently Asked Questions

If you have questions about making this Mexican street corn pasta salad, you’re not alone! Here are some common queries.

What is Mexican Street Corn Pasta Salad?

Mexican street corn pasta salad combines traditional elote flavors with pasta, creating a creamy and tangy dish that’s perfect for gatherings.

Can I customize my Mexican Street Corn Pasta Salad?

Absolutely! You can add ingredients like diced bell peppers, jalapeños, or avocado for extra flavor and texture.

How do I make vegan Mexican Street Corn Pasta Salad?

To make this recipe vegan, substitute mayonnaise and crema with plant-based alternatives. Also, use nutritional yeast instead of cheese.

How long does Mexican Street Corn Pasta Salad last?

When stored properly in the refrigerator, this salad lasts up to 3 days. It’s best eaten fresh!

Final Thoughts

This Mexican street corn pasta salad is not only delicious but also versatile. You can customize it with your favorite veggies or toppings. It’s perfect for potlucks or as a refreshing side dish during summer gatherings. Give it a try—you’ll love how easy and satisfying it is!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Pasta Salad

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• Author: Saphira
• Total Time: 30 minutes
• Yield: Serves approximately 6 people 1x

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Description

Introducing our Mexican Street Corn Pasta Salad—a vibrant and creamy dish that captures the bold flavors of traditional elote right in your bowl. Perfect for summer gatherings, potlucks, or a cozy family dinner, this pasta salad is quick to prepare and bursting with freshness. With sweet corn, zesty lime, and a delightful blend of spices, it’s sure to be a hit at any event.

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Ingredients

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• 16 ounces ditalini pasta (or your choice of shape)
• 4 medium ears of corn
• 4 tablespoons fresh lime juice
• 1 cup mayonnaise
• 1 cup Mexican crema (or sour cream)
• ¾ teaspoon fine salt
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 2 tablespoons chopped cilantro
• ½ cup crumbled cotija cheese

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Instructions

1. Cook the pasta according to package instructions until al dente. Drain and toss with olive oil in a large bowl. Let cool.
2. In a pot of boiling water, cook the corn for about 5 minutes until tender. Cool the corn, then cut off the kernels.
3. In a separate bowl, whisk together lime juice, mayonnaise, crema, garlic powder, salt, and cayenne until smooth.
4. Combine the cooled pasta with corn, cilantro, and cotija cheese. Pour in the dressing and mix gently until everything is well coated.
5. Garnish with extra cilantro and cotija before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg