Mexican Street Corn Pasta Salad
Description:
This vibrant, creamy, and slightly spicy Mexican Street Corn Pasta Salad is inspired by elote—the classic Mexican grilled corn. It blends roasted or charred corn, pasta, creamy chili-lime dressing, cotija cheese, and fresh cilantro for an irresistible dish that works as a side or main.
Ingredients:
For the Salad:
12 oz (340g) rotini or bowtie pasta (or pasta of choice)
3 cups corn kernels (about 4 ears, grilled or roasted; frozen/thawed or canned works too)
1/2 red onion, finely diced
1 red bell pepper, diced
1/4 cup chopped cilantro
1/2 cup crumbled cotija cheese (or feta)
1 jalapeño, finely chopped (optional)
Juice of 1 lime
For the Dressing:
1/2 cup mayonnaise (or Greek yogurt for a lighter version)
1/4 cup sour cream
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon hot sauce (like Cholula or Tapatío)
Salt and pepper to taste
Time Required:
Step Time
Prep ingredients 15 minutes
Cook pasta 10 minutes
Char/cook corn 5–10 minutes
Assemble & mix salad 5 minutes
Chill (optional) 30+ minutes
Total Time ~30–45 minutes (1+ hr if chilled)
Instructions:
Cook Pasta:
Boil pasta according to package instructions.
Drain and rinse under cold water to stop cooking. Set aside.
Prepare Corn:
If using fresh corn: Grill or roast the ears until charred (~10 min), then slice off the kernels.
If using frozen: Sauté in a hot skillet with a bit of oil until slightly charred.
Set aside to cool.
Make the Dressing:
In a bowl, whisk together mayo, sour cream, olive oil, garlic, chili powder, paprika, cumin, hot sauce, lime juice, salt, and pepper.
Assemble the Salad:
In a large mixing bowl, combine pasta, corn, red onion, bell pepper, jalapeño (if using), and cilantro.
Pour the dressing over and toss to coat.
Fold in cotija cheese.
Chill and Serve:
You can serve immediately or refrigerate for at least 30 minutes for deeper flavor.
Garnish with extra cheese, cilantro, lime wedges, or a sprinkle of chili powder if desired.
Nutritional Information (Per Serving, Based on 6 Servings):
Nutrient Amount
Calories ~420 kcal
Protein ~10 g
Carbohydrates ~45 g
Fats ~22 g
Fiber ~4 g
Sugars ~5 g
Sodium ~380 mg
Calcium ~90 mg
Note: Using Greek yogurt instead of mayo reduces fat and adds more protein.
Q&A Section
Q: Can I make this salad ahead of time?
A: Yes! It actually tastes better after sitting for a few hours. Make it up to 24 hours in advance and store in the fridge.
Q: Can I make it vegetarian or vegan?
A: It’s naturally vegetarian. For a vegan version, use vegan mayo, dairy-free sour cream, and plant-based cheese.
Q: What pasta shapes work best?
A: Short pasta like rotini, bowtie (farfalle), penne, or shells hold the dressing and ingredients best.
Q: Can I add protein to make it a main dish?
A: Absolutely! Add grilled chicken, shrimp, or black beans for a heartier salad.
Q: What if I can’t find cotija cheese?
A: Feta or queso fresco are great alternatives. Parmesan in small amounts can work too.
Q: Is it spicy?
A: It’s mildly spicy. Adjust jalapeño, chili powder, and hot sauce to your heat p
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