Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a vibrant, flavor-packed dish that brings the beloved flavors of Mexican street corn (elote) to a hearty pasta salad. Perfect for potlucks, barbecues, or as a satisfying side dish any time of year!

Why You’ll Love This Recipe:

• Bold Flavors: The combination of smoky fire-roasted corn, tangy lime, and savory seasonings creates an irresistible flavor profile.
• Make-Ahead Friendly: This pasta salad actually tastes even better after the flavors have had time to meld together.
• Crowd-Pleaser: The familiar flavors of Mexican street corn in an approachable pasta salad format appeals to both kids and adults.
• Versatile: Works perfectly as a side dish or add grilled chicken or shrimp to make it a complete meal.
• Easy to Prepare: Simple ingredients come together quickly with minimal cooking required.

Ingredients You’ll Need:

Salad:

• 16 oz. rotini pasta
• 2 teaspoons olive oil
• 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
• 1 cup crumbled Cotija or queso fresco cheese
• 1/3 cup freshly chopped cilantro + more for garnish

Dressing:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• A couple pinches cayenne pepper
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• Kosher salt
• Fresh cracked pepper

How to Make Mexican Street Corn Pasta Salad:

Step-by-Step Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package directions until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop the cooking process.
2. Prepare the corn: If using frozen fire-roasted corn, cook according to package directions. If using canned corn, drain thoroughly. For an extra flavor boost, you can sauté the corn in a hot skillet with a bit of oil until lightly charred.
3. Make the dressing: In a large mixing bowl, combine sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime juice, and lime zest. Whisk until smooth and well incorporated. Season with kosher salt and fresh cracked pepper to taste.
4. Combine: In a large serving bowl, toss the cooled pasta with the 2 teaspoons of olive oil to prevent sticking. Add the corn and about 3/4 of the crumbled cheese.
5. Mix: Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
6. Finish: Fold in the chopped cilantro, reserving a small amount for garnish. Top with the remaining crumbled cheese and reserved cilantro.
7. Chill: For best results, refrigerate for at least 30 minutes (or up to 24 hours) before serving to allow the flavors to meld.

Helpful Tips:

• Don’t overcook the pasta: Cook it just until al dente as it will continue to absorb some of the dressing as it sits.
• Fire-roasted corn: This adds an authentic smoky flavor to mimic traditional Mexican street corn. If unavailable, regular corn works fine too.
• Cotija substitutes: If you can’t find Cotija cheese, feta makes an excellent substitute with a similar salty, crumbly texture.
• Adjustable heat: Increase or decrease the cayenne pepper according to your spice preference.
• Make ahead: This salad tastes even better after it has had time to chill, making it perfect for preparing a day ahead.
• Add protein: Turn this into a main dish by adding grilled chicken, shrimp, or black beans.

Details:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Chill Time: 30 minutes (minimum)
• Total Time: 55 minutes
• Servings: 10-12 as a side dish
• Calories: Approximately 350 calories per serving

Notes:

• Dietary Considerations: This recipe can be made gluten-free by substituting gluten-free pasta.
• Variations:
  • Add diced red bell peppers or jalapeños for extra color and heat
  • Mix in black beans for added protein
  • Include diced avocado just before serving for creaminess
  • Add a dash of smoked paprika for extra smoky flavor

Frequently Asked Questions:

Can I make Mexican Street Corn Pasta Salad ahead of time?

Yes! In fact, this salad tastes even better after the flavors have had time to meld. You can prepare it up to 24 hours in advance and keep it refrigerated.

How long does this pasta salad last in the refrigerator?

When stored in an airtight container, this pasta salad will last for 3-4 days in the refrigerator.

Can I freeze Mexican Street Corn Pasta Salad?

Freezing is not recommended as the texture of the pasta and dressing will change upon thawing.

What can I substitute for Cotija cheese?

Feta cheese makes an excellent substitute for Cotija. You could also use queso fresco or even crumbled goat cheese in a pinch.

Can I make this pasta salad dairy-free?

Yes, use dairy-free sour cream and mayonnaise alternatives, and omit the cheese or use a dairy-free alternative.

Storage Instructions:

• Refrigerator: Store in an airtight container for 3-4 days.
• Before serving: If the pasta salad seems dry after being refrigerated, you can refresh it with a small drizzle of olive oil and a squeeze of lime juice.
• Do not freeze: This pasta salad is best enjoyed fresh or refrigerated.

Related Recipes:

• Southwest Quinoa Salad
• Grilled Mexican Street Corn
• Cilantro Lime Rice Bowl
• Black Bean and Corn Salsa

Conclusion:

This Mexican Street Corn Pasta Salad brings together the beloved flavors of elote with the hearty satisfaction of a pasta salad. The combination of smoky corn, tangy lime, creamy dressing, and salty cheese creates a perfect balance that will have everyone coming back for seconds. Whether you’re hosting a summer barbecue, attending a potluck, or simply looking for a flavorful side dish, this pasta salad is sure to impress. Make it ahead for even better flavor, and watch it disappear quickly at your next gathering!

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