Creamy Mexican Street Corn Pasta Salad

Creamy Mexican Street Corn Pasta Salad

When you think of Mexican street food, vibrant flavors, creamy textures, and a bit of spice likely come to mind. Mexican street corn, or elote, is a beloved dish that combines charred corn with creamy sauce, lime, cheese, and spices. Imagine transforming those iconic flavors into a hearty, crowd-pleasing pasta salad! This dish brings together the best of two worlds: the indulgent zest of Mexican street corn and the comforting satisfaction of pasta.

Whether you’re hosting a summer barbecue, a holiday gathering, or a casual weeknight dinner, this Creamy Mexican Street Corn Pasta Salad is the perfect dish to serve. It’s easy to make, visually stunning, and bursting with bold, irresistible flavors. Let’s dive into this mouthwatering recipe!

Why You’ll Love This Recipe

• Packed with Flavor: From smoky chili powder to tangy lime, every bite is an explosion of taste.
• Creamy and Satisfying: The luscious dressing pairs perfectly with tender pasta and charred corn.
• Versatile: Great as a side dish, main course, or potluck favorite.
• Quick to Make: With simple ingredients and easy steps, you can whip this up in no time.

Ingredients for Creamy Mexican Street Corn Pasta Salad

Here’s what you’ll need to create this dish:

For the Pasta Salad:

• 3 cups pasta (penne, fusilli, or macaroni work well)
• 3 cups corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• ½ cup crumbled cotija cheese (or feta as a substitute)

For the Dressing:

• ½ cup mayonnaise
• ½ cup sour cream or Greek yogurt
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 teaspoon garlic powder
• Juice of 2 limes (about ¼ cup)
• 1 teaspoon honey (optional, for a hint of sweetness)
• Salt and pepper, to taste

Optional Garnishes:

• Extra cotija cheese
• Lime wedges
• A sprinkle of Tajín or additional chili powder

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
• Drain the pasta, rinse under cold water to stop the cooking process, and set aside.

2. Char the Corn

• Heat a large skillet or grill pan over medium-high heat. Add the corn kernels and cook for 5–7 minutes, stirring occasionally, until lightly charred.
• If using fresh corn, you can also grill whole cobs and slice off the kernels after grilling.
• Set the charred corn aside to cool.

3. Prepare the Dressing

• In a mixing bowl, whisk together mayonnaise, sour cream or Greek yogurt, chili powder, smoked paprika, garlic powder, lime juice, and honey.
• Taste and adjust seasoning with salt and pepper as needed.
• Set the dressing aside.

4. Assemble the Salad

• In a large mixing bowl, combine the cooked pasta, charred corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
• Pour the creamy dressing over the salad and toss until everything is evenly coated.

5. Add the Finishing Touches

• Gently fold in the crumbled cotija cheese, reserving some for garnish.
• Transfer the pasta salad to a serving dish and sprinkle with extra cotija cheese and Tajín or chili powder for an extra kick.
• Garnish with lime wedges and additional cilantro if desired.

Tips for Perfect Mexican Street Corn Pasta Salad

1. Use Fresh Corn for Maximum Flavor: If possible, opt for fresh corn on the cob and char it on a grill. The smoky, caramelized flavor is unbeatable.
2. Don’t Overcook the Pasta: Keep it al dente to ensure the salad doesn’t become mushy.
3. Make Ahead: This pasta salad tastes even better after sitting in the fridge for a few hours, allowing the flavors to meld together.
4. Customize the Heat: If you love spicy food, add a diced jalapeño or a pinch of cayenne pepper to the dressing.
5. Keep It Vegetarian: This recipe is naturally vegetarian, but you can add grilled chicken or shrimp for extra protein if desired.

Serving Suggestions

This Creamy Mexican Street Corn Pasta Salad is incredibly versatile. Serve it as:

• A Side Dish: Perfect for barbecues, taco nights, or holiday feasts.
• A Main Course: Add protein like grilled chicken, steak, or shrimp for a complete meal.
• Meal Prep: Store in airtight containers for a quick and delicious lunch throughout the week.

Pair this pasta salad with dishes like:

• Grilled chicken tacos
• Smoky BBQ ribs
• Fresh guacamole and tortilla chips

Frequently Asked Questions

1. Can I make this salad ahead of time?

Yes! This pasta salad can be made up to 24 hours in advance. Store it in an airtight container in the fridge and give it a good stir before serving.

2. What can I use instead of cotija cheese?

Feta cheese works well as a substitute, offering a similar salty, crumbly texture.

3. Can I make this salad dairy-free?

Absolutely. Replace the mayonnaise and sour cream with dairy-free alternatives, and skip the cheese or use a plant-based version.

4. How long will leftovers last?

Store leftovers in the refrigerator for up to 3 days. The flavors will deepen over time, making it even more delicious.

Final Thoughts

This Creamy Mexican Street Corn Pasta Salad is a festive, flavorful dish that will quickly become a favorite at any gathering. It’s an exciting twist on a classic pasta salad, delivering a satisfying combination of textures and bold flavors. From the charred sweetness of the corn to the creamy, zesty dressing, every bite is a celebration of Mexican-inspired cuisine.

Make this recipe part of your culinary repertoire and enjoy the compliments that come your way. Your friends and family are sure to ask for seconds—and the recipe!