why make this recipe
Mexican Street Corn Pasta Salad is a fun twist on traditional pasta salads. It combines the flavors of classic Mexican street corn, known as “elote,” with hearty pasta. This dish is perfect for barbecues, picnics, or any gathering. You’ll love how easy it is to make and how delicious it tastes. Plus, it adds a burst of color to your table!
how to make Mexican Street Corn Pasta Salad
Ingredients:
- 8 ounces of pasta (rotini or penne work well)
- 2 cups of corn (fresh, frozen, or canned)
- 1/2 cup of diced red onion
- 1/2 cup of diced bell pepper (red or yellow)
- 1 cup of cherry tomatoes, halved
- 1/2 cup of crumbled cotija cheese (or feta)
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of lime juice
- 1 teaspoon of chili powder
- Salt and pepper to taste
Directions:
- Cook the pasta according to the package instructions. Drain and let it cool.
- In a large bowl, combine the cooked pasta, corn, red onion, bell pepper, cherry tomatoes, cotija cheese, and cilantro.
- In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and stir well to combine.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
how to serve Mexican Street Corn Pasta Salad
Serve this pasta salad chilled or at room temperature. It makes a great side dish for grilled meats or can be enjoyed by itself for a light meal. Garnish with extra cilantro or chili powder for a pop of color.
how to store Mexican Street Corn Pasta Salad
Store any leftovers in an airtight container in the refrigerator. This salad is best eaten within 3 days, as the pasta can absorb too much dressing over time.
tips to make Mexican Street Corn Pasta Salad
- Use fresh corn off the cob for the best flavor, especially in summer.
- If using canned corn, make sure to drain and rinse it well before adding.
- Feel free to adjust the spiciness by adding more or less chili powder.
- If you’re looking for a lighter version, use Greek yogurt instead of sour cream.
variation
You can add cooked chicken or shrimp to make this pasta salad a complete meal. For a vegetarian option, add black beans for extra protein.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare it a day in advance. Just keep it in the refrigerator until you’re ready to serve.
Can I use other types of cheese?
Absolutely! If you can’t find cotija cheese, feta or even shredded cheddar will work well.
What can I substitute for mayonnaise?
You can use Greek yogurt or a vegan mayonnaise if you prefer a lighter or plant-based option.
Mexican Street Corn Pasta Salad
Ingredients
Method
- Cook the pasta according to the package instructions. Drain and let it cool.
- In a large bowl, combine the cooked pasta, corn, red onion, bell pepper, cherry tomatoes, cotija cheese, and cilantro.
- In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta mixture and stir well to combine.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.