Okay, so you know how sometimes a flavor just *explodes* in your mouth and you can’t stop thinking about it? That’s how I feel about Mexican street corn, or elote! The creamy, tangy, slightly spicy, cheesy goodness… I could eat it every single day. Seriously. And lately, I’ve been obsessed with taking those incredible flavors and turning them into something even more shareable and satisfying – a Mexican Street Corn Pasta Salad! Trust me on this, it’s an absolute game-changer for potlucks, barbecues, or just a really happy Tuesday dinner.
I first whipped this up for a neighborhood cookout last summer, and it disappeared faster than you can say “cotija cheese”! People were asking for the recipe before I even sat down. It’s got all the vibrant, zesty flavors you love from street corn, but tossed with tender pasta, making it a hearty side dish or even a light main. Plus, it’s ridiculously easy to throw together, which is always a win in my book. It just brings a little bit of sunshine and fiesta to the table, no matter the weather!
Why You’ll Love This Mexican Street Corn Pasta Salad
Okay, so besides the fact that it tastes like pure joy in a bowl, there are a bunch of reasons why you’re going to fall head over heels for this Mexican Street Corn Pasta Salad. Seriously, it checks all the boxes for easy, delicious, and crowd-pleasing!
- It’s ridiculously easy to make: We’re talking minimal effort for maximum flavor payoff. If you can boil pasta, you can make this!
- Flavor explosion: All those fantastic street corn flavors – the creamy, the tangy, the cheesy, the little kick of spice – are right there, perfectly blended with pasta.
- Super versatile: It’s fantastic as a side dish for grilled chicken or tacos, or you can totally make it a light lunch on its own.
- A total crowd-pleaser: Take this to your next potluck or party, and just watch it vanish. Everyone absolutely loves it!
Essential Ingredients for Mexican Street Corn Pasta Salad
Alright, let’s talk about what makes this salad sing! We’re not reinventing the wheel here, but using simple ingredients that pack a serious punch. Think of these as your flavor building blocks for that amazing street corn vibe.
- Cooked Pasta: Any medium-sized shape works great – rotini, fusilli, even elbow macaroni! Just cook it according to the package directions until it’s tender.
- Corn: You can use fresh corn cut right off the cob (my favorite!), frozen corn that’s been thawed, or even well-drained canned corn in a pinch.
- Mayonnaise & Sour Cream: This dynamic duo creates that luscious, creamy base.
- Crumbled Cotija Cheese: This salty, crumbly cheese is *essential* for that authentic street corn taste. Don’t skip it!
- Freshly Squeezed Lime Juice: Adds brightness and cuts through the richness. Use fresh, it makes a difference!
- Finely Chopped Cilantro: Brings a fresh, herbaceous note.
- Chili Powder & Ground Cumin: These warm spices give it that signature Mexican flavor and a little bit of warmth.
- Salt and Pepper to Taste: Simple seasonings to bring everything together.
Ingredient Notes and Simple Substitutions
While I highly recommend sticking to the script for the best flavor, sometimes you need to get creative! If you don’t have sour cream, you can totally use plain Greek yogurt for a tangier, slightly lighter twist. Want more heat? A tiny pinch of cayenne pepper or some finely diced jalapeño can kick things up! And if cotija is hard to find, a salty feta cheese isn’t a perfect match, but it’ll work in a pinch.
Equipment You’ll Need for Mexican Street Corn Pasta Salad
Good news! You don’t need any fancy gadgets for this one. Just grab the basics you probably already have hiding in your kitchen. You’ll need a good sized pot to cook your pasta, a colander to drain it (obviously!), and a big mixing bowl. That’s pretty much it! See? Easy peasy.
How to Prepare Mexican Street Corn Pasta Salad Step-by-Step
Alright, let’s get this deliciousness made! It’s seriously straightforward, promise. Just follow these steps, and you’ll have a bowl of sunshine ready to go in no time.
- Cook the pasta: First things first, get that pasta boiling! Follow the instructions on the package for cooking time. You want it al dente, which means tender but still with a little bite. Once it’s done, drain it really well using your colander. Now, this is important for a pasta salad: give it a quick rinse under cold water. This stops the cooking process and keeps the pasta from getting sticky. Let it drain again completely while you get the good stuff ready.
- Make the creamy dressing: While your pasta is chilling out, grab that big mixing bowl. Spoon in your mayonnaise and sour cream. Add the crumbled cotija cheese, the fresh lime juice, chopped cilantro, chili powder, and cumin. Give it all a really good stir until everything is nicely combined and looks super creamy and inviting.
- Add the corn: Now, toss in your corn. If you’re using fresh corn cut off the cob, this is where it goes. If you used frozen and thawed it, add it here. If you went with canned (no judgment!), make sure it’s drained *really* well before adding it.
- Combine everything: Time to bring it all together! Add your cooled, drained pasta to the bowl with the creamy corn mixture. Use a big spoon or spatula to gently mix everything up, making sure every single bit of pasta and corn is coated in that glorious dressing.
- Season and chill: Give it a taste! Now’s the time to add salt and pepper. Start with a little, mix, and taste again until it’s just right for you. Don’t be shy with the salt, it really brings out the flavors. Once seasoned, cover the bowl and pop it in the fridge. This salad is *so* much better when the flavors have had a chance to hang out and meld together. Aim for at least 30 minutes, but an hour or two is even better if you have the time.
Tips for Perfect Mexican Street Corn Pasta Salad
Want to take this from great to absolutely *amazing*? Here are a couple of little tricks I use! Letting the salad chill properly is key – it lets all those yummy flavors really soak into the pasta. And seriously, if you have the chance, grill or roast your corn first! It adds this incredible smoky depth that makes a huge difference. Just toss the corn with a little oil and cook it on a hot grill or in the oven until it’s slightly charred in spots. Game changer!
Frequently Asked Questions About Mexican Street Corn Pasta Salad
Okay, I know when you find a new favorite recipe, questions pop up! Here are a few things people often ask about this Mexican Street Corn Pasta Salad:
How long does this creamy pasta salad last in the fridge?
If you store it properly in an airtight container, this salad is usually good for 3-4 days in the refrigerator. The flavors actually get better over time, but the pasta might soak up some of the dressing, so you might want to add a little extra mayo or sour cream before serving leftovers.
Can I use other types of pasta?
Absolutely! Medium-sized shapes like rotini or fusilli work best because they hold onto the dressing nicely, but feel free to use whatever you have on hand. Elbow macaroni or even penne would be great too!
Is this salad spicy?
The recipe as written has just a little kick from the chili powder. If you prefer things milder, just reduce the chili powder amount. If you love heat, add a pinch of cayenne pepper or some finely diced jalapeño when you add the cilantro!
Can I make this ahead of time?
Yes! In fact, making it a few hours ahead or even the day before is perfect. It gives all those wonderful Mexican street corn flavors time to mingle and develop. Just give it a good stir before serving.
Serving Suggestions for Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is so versatile! It’s the perfect partner for anything coming off the grill – think juicy grilled chicken, steak, or even some shrimp skewers. It’s also amazing alongside tacos, enchiladas, or just about any Mexican-inspired main dish. Honestly, sometimes I just eat a big bowl of it all by itself for lunch!
Storing and Reheating Mexican Street Corn Pasta Salad
Got leftovers? Lucky you! Just scoop any remaining salad into an airtight container and pop it in the fridge. It’ll keep beautifully for 3-4 days. As for reheating, this is definitely a salad best served cold! Reheating will mess with that lovely creamy texture, so just enjoy it straight from the fridge.
Estimated Nutritional Information
Just a quick note on the nutrition stuff! The numbers I’ve included here are just estimates, okay? They can totally change depending on the exact ingredients and brands you use. Think of it as a general idea, not a strict rulebook!
Your Turn
Now it’s your turn to whip up this amazing Mexican Street Corn Pasta Salad! Give it a try and let me know how it goes in the comments below. Did you grill the corn? Add extra spice? I want to hear all about it!
Print
Best Mexican Street Corn Pasta Salad Now!
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful pasta salad inspired by Mexican street corn.
Ingredients
- 1 pound pasta
- 4 cups corn
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese
- 1/4 cup lime juice
- 2 tablespoons chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine corn, mayonnaise, sour cream, cotija cheese, lime juice, cilantro, chili powder, and cumin.
- Add pasta to the bowl and mix to coat.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- You can grill or roast the corn for extra flavor.
- Adjust the amount of chili powder to your desired level of spice.
- For a spicier kick, add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Mexican street corn, pasta salad, corn salad, creamy pasta salad