There is something truly irresistible about taking the beloved flavors of classic Mexican street corn and transforming them into an entirely new dish. This Mexican Street Corn Pasta Salad Recipe brings together the creamy, tangy zing of Mexican-style elote with tender pasta, turning a crowd-pleasing street food into a vibrant, hearty salad that’s perfect any day of the week. It’s bursting with bold flavors, a mix of textures, and just the right amount of spice, making it an absolute favorite I love sharing with friends and family.
Ingredients You’ll Need
To create this fantastic Mexican Street Corn Pasta Salad Recipe, you’ll want to gather a handful of simple ingredients that each bring their own magic. From the sweet, blistered corn to the creamy, zesty dressing and salty cheese, every item plays an essential role in balancing flavor, texture, and color.
- Unsalted butter: Adds richness and helps sauté the onion and garlic perfectly to build flavor.
- Minced onion: Offers a mild sweetness and delicate crunch to brighten the salad.
- Garlic clove: Gives a fragrant punch that complements the rest of the ingredients.
- Canned corn: Convenient and sweet, perfect for getting that signature blistered Mexican street corn taste.
- Kosher salt and freshly ground black pepper: Essential seasonings that enhance all the other flavors beautifully.
- Dried pasta: The hearty base for the salad, providing substance and soak-up power for the dressing.
- Olive oil: Prevents the pasta from sticking and adds a fruity note.
- Mayonnaise: Brings creaminess and helps bind everything together.
- Sour cream: Adds tanginess that cuts through the richness, keeping the salad bright and fresh.
- Freshly squeezed lime juice: The citrusy kick that wakes up the flavors and balances the creaminess.
- Chili powder: Provides mild heat and earthy warmth.
- Cayenne pepper: Just a hint of spicy kick to elevate the dish.
- Cotija cheese: A salty and slightly crumbly finishing touch that melts beautifully on top.
How to Make Mexican Street Corn Pasta Salad Recipe
Step 1: Sauté the Vegetables
Heat a large skillet over medium heat and melt the butter until it starts sizzling with excitement. Add the minced onion and garlic, sautéing them gently until they soften and release their lovely aroma. Next, toss in the canned corn, seasoning with salt and pepper. Cook the corn for about 6 to 7 minutes, letting it blister and develop those irresistible little browned bits that bring so much character. Once done, transfer the corn to a bowl and let it cool to room temperature—this step ensures your salad won’t get soggy.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook your pasta until just al dente, so it’s tender but still has a satisfying bite. Drain the pasta well, then drizzle it with olive oil and toss to prevent sticking. Setting the pasta aside to cool is key for that perfect texture when it meets the creamy dressing.
Step 3: Prepare the Dressing
In a medium bowl, combine the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, along with salt and pepper to taste. Whisk this mixture until it’s smooth, creamy, and harmonious. Taste the dressing and adjust any of the seasonings to your preference; this is where you can play with the spice and tang to make it your own.
Step 4: Assemble the Salad
In a large bowl or generous serving dish, combine the cooled sautéed corn, the cooked pasta, and that luscious dressing. Toss gently but thoroughly until every piece of pasta and kernel of corn is coated in creamy, zesty goodness. To finish, sprinkle a generous layer of crumbled cotija cheese over the top. Give it a final light mix if you wish, or leave the cheese as a salty topping just before serving!
How to Serve Mexican Street Corn Pasta Salad Recipe
Garnishes
You can elevate your Mexican Street Corn Pasta Salad Recipe even further with fresh garnishes. Consider sprinkling chopped fresh cilantro for a burst of green brightness or add a few slices of jalapeño if you want to bring up the heat level. A dusting of extra chili powder or a wedge of lime on the side also makes for a charming presentation and extra flavor punch.
Side Dishes
This salad shines as a standalone star but pairs wonderfully with grilled meats like chicken, steak, or shrimp for an easy summer barbecue menu. It also complements dishes with Latin flair such as tacos or fajitas beautifully. For a lighter option, try serving it alongside simple avocado slices or a crisp green salad to complete the meal.
Creative Ways to Present
Wondering how to wow your guests or family? Serve the Mexican Street Corn Pasta Salad Recipe in individual mason jars or stylish bowls for casual outdoor parties. For a festive touch, top each serving with colorful edible flowers or small corn tortilla chips for an added crunch. Not only does this make the dish look incredible, but it adds an interactive element that everyone will enjoy.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. This salad actually tastes even better after the flavors have had time to meld for a few hours or overnight. Just be mindful the pasta may absorb some dressing, so give it a gentle stir before serving again.
Freezing
Freezing Mexican Street Corn Pasta Salad Recipe is not recommended because the creamy dressing and fresh ingredients like sour cream and mayonnaise do not freeze well. The texture of the pasta and corn also changes after thawing, which can make the salad mushy.
Reheating
This pasta salad is best enjoyed chilled or at room temperature. Reheating isn’t necessary and could alter the textures and flavors that make this dish so delightful. If you prefer it warm, try gently warming just the sautéed corn separately and tossing it back into the salad.
FAQs
Can I use fresh corn instead of canned?
Yes! Fresh corn will add a lovely sweetness and crunch. Simply cut the kernels off the cob and sauté them just like the canned corn, allowing them to blister in the butter for maximum flavor.
What type of pasta works best in this salad?
Short, sturdy pasta shapes like rotini, penne, or shell pasta are ideal because they hold the dressing well and mix easily with the corn and other ingredients without getting mushy.
Is there a dairy-free version of this Mexican Street Corn Pasta Salad Recipe?
Absolutely! Swap out the mayonnaise and sour cream for dairy-free alternatives like vegan mayo and coconut-based sour cream. You can also use a vegan cheese or simply omit the cheese topping for a delicious dairy-free result.
How spicy is this salad?
The spice level is mild to medium thanks to the chili powder and a touch of cayenne pepper. You can always adjust the heat by adding more cayenne if you like things fiery or reducing it for a gentler flavor profile.
Can I make this salad ahead of time for a party?
This salad is perfect for making a few hours ahead or even the day before. The flavors deepen over time, making it an excellent make-ahead dish that’s sure to impress your guests.
Final Thoughts
This Mexican Street Corn Pasta Salad Recipe is one of those recipes that effortlessly transforms everyday ingredients into something truly special. Whether you’re preparing a casual dinner, packing a picnic, or looking for a vibrant dish to bring to your next gathering, this salad delivers on flavor, texture, and crowd-pleasing appeal. Don’t hesitate—give it a try and watch it quickly become a favorite in your recipe collection!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a vibrant, creamy, and flavorful dish that brings together the smoky sweetness of sautéed corn with tender pasta and a zesty, tangy dressing. Perfect as a side or a light meal, this salad combines traditional Mexican street corn flavors with a comforting pasta base, enhanced by cotija cheese and a spicy kick from chili powder and cayenne pepper.
Ingredients
Vegetables and Corn
- 1 tablespoon unsalted butter (â…› stick)
- ¼ onion, minced
- 1 clove garlic, minced or pressed
- 2 cups canned corn (â…˜ can)
- Kosher salt and freshly ground black pepper, to taste
Pasta
- 8 ounces dried pasta (½ box)
- 2 tablespoons olive oil
Dressing
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tablespoons freshly squeezed lime juice (from about 1 lime)
- ½ teaspoon chili powder (or more to taste)
- â…› teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
Toppings
- 1 cup cotija cheese (or queso fresco, or feta cheese)
Instructions
- Sauté the Vegetables: Heat a large skillet over medium heat and melt the butter until it starts sizzling. Add the minced onion and garlic and sauté until they become soft and fragrant, about 2-3 minutes. Then add the canned corn, season with kosher salt and black pepper, and continue sautéing for 6 to 7 minutes until the corn is nicely blistered. Remove from heat, transfer the corn to a clean bowl or plate, and let it cool to room temperature.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta thoroughly and toss it with olive oil to prevent sticking and drying out. Set the pasta aside to cool to room temperature.
- Prepare the Dressing: In a medium mixing bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, cayenne pepper, kosher salt, and freshly ground black pepper. Whisk all the ingredients together until the mixture is smooth and well blended. Taste and adjust the seasoning if needed.
- Assemble the Salad: In a large salad bowl or serving dish, combine the cooled sautéed corn and the cooked pasta. Pour the prepared dressing over the mixture and toss everything gently but thoroughly until all the ingredients are evenly coated with the dressing.
- Add the Cheese and Serve: Sprinkle the cotija cheese (or your choice of queso fresco or feta) evenly over the top of the salad. Serve immediately to enjoy the contrast of flavors and textures at their freshest.
Notes
- Use cotija cheese for a traditional Mexican flavor, or substitute with feta or queso fresco if preferred.
- For extra heat, increase the amount of chili powder or cayenne pepper.
- The salad is best served fresh but can be refrigerated for up to 1 day. Toss before serving if stored.
- Feel free to add fresh herbs like cilantro for additional freshness.
- Use gluten-free pasta to make this salad gluten free.
