This Mexican Street Corn Pasta Salad is a flavor explosion that combines the smoky, creamy goodness of elote with the hearty texture of pasta. It’s the perfect blend of tangy, spicy, and sweet in every forkful, making it an ideal dish for any gathering or as a standout side for dinner. Every bite is infused with the unique flavors of charred corn, zesty lime, and a chipotle kick that’ll have you going back for seconds!
Ingredients
- 1 pound rotini pasta
- 6 ears of corn (husks removed)
- 1 cup roughly chopped cilantro, divided
- 3/4 cup chopped green onion, divided
- 1 cup grated cotija cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- Zest and juice of one lime
- 1 garlic clove (minced)
- 1–2 dashes of chipotle chili pepper
- Salt and pepper to taste
How to Make Mexican Street Corn Pasta Salad
Step 1: Prepare the Pasta
- Cook the pasta according to package instructions. Drain thoroughly and set it aside in a large mixing bowl to cool.
Step 2: Grill the Corn
- Preheat your grill on high heat.
- Once it’s nice and hot, place the corn directly on the grill grates, cooking for about 3-4 minutes per side until each side is slightly charred.
- Remove the corn from the grill and allow it to cool briefly.
Step 3: Remove the Kernels
- Stand each corn cob up vertically on a cutting board.
- Using a sharp knife, carefully slice down the sides of the cob to remove the kernels.
- Tip: For less mess, place a small bowl upside down inside a larger bowl. Hold the cob on top of the inverted bowl and slice; the kernels will fall into the larger bowl.
- Reserve 3/4 cup of the kernels to use as a garnish later, and add the rest to the bowl with the pasta.
Step 4: Make the Dressing
- In a medium bowl, combine cotija cheese, mayonnaise, sour cream, lime zest and juice, garlic, and chipotle chili pepper. Stir well until smooth.
- Season with a pinch of salt and pepper to taste.
Step 5: Mix Everything Together
- Add 1/2 cup cilantro and 1/2 cup green onions to the pasta and corn.
- Pour the dressing over the pasta mixture, tossing to coat everything evenly.
- Transfer the pasta salad to a serving bowl and top with the reserved corn, remaining cilantro, and remaining green onions.
- Refrigerate until you’re ready to serve – it tastes even better when chilled!
Helpful Tips
- Don’t Overcook the Pasta: Aim for an al dente texture so it holds up well in the salad.
- Char the Corn Just Right: The smoky flavor of charred corn is essential to getting that authentic Mexican street corn taste. Watch closely to avoid burning it.
- Let It Chill: For best flavor, allow the salad to chill for at least 30 minutes before serving. This helps all the flavors meld together.
Substitutions & Variations
- Cheese Swap: Can’t find cotija? Crumbled feta or queso fresco are great alternatives that bring a similar salty, tangy flavor.
- Lighter Version: Substitute Greek yogurt for sour cream to make it a little lighter without sacrificing creaminess.
- Add Some Heat: For a spicier version, add a few slices of jalapeño or a sprinkle of cayenne pepper to the dressing.
Frequently Asked Questions
Can I use frozen or canned corn instead of fresh?
Absolutely! While fresh corn offers the best flavor, frozen or canned corn works in a pinch. If you’re using frozen, thaw it first and give it a quick sauté to add some char.
How long does this pasta salad keep?
Mexican Street Corn Pasta Salad stays fresh for up to 3 days in the refrigerator when stored in an airtight container. Just give it a quick toss before serving.
Is there a way to make this dairy-free?
Yes! Substitute a dairy-free cheese alternative for cotija and use dairy-free sour cream and mayo. You’ll still get a deliciously creamy result.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving Tip: If making ahead, add the final garnish of cilantro and green onions just before serving to keep them fresh and vibrant.
More Mexican-Inspired Recipes to Try
- Dill Pickle Potato Salad: A Tangy Twist on a Classic Side Dish
This Mexican Street Corn Pasta Salad is guaranteed to add some vibrant flair to your table – one bite, and you’ll be hooked!
Print
Mexican Street Corn Pasta Salad – Bold, Creamy, and Utterly Irresistible!
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad is a vibrant twist on a classic, blending smoky charred corn, creamy dressing, tangy cotija cheese, and fresh herbs. Perfect for parties, potlucks, or as a side to any meal, this salad is packed with bold flavors and just the right amount of kick. Get ready to serve up some serious flavor!
Ingredients
- 1 pound rotini pasta
- 6 ears of corn, husks removed
- 1 cup cilantro, roughly chopped (divided)
- 3/4 cup green onion, chopped (divided)
- 1 cup grated cotija cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- Zest and juice of one lime
- 1 garlic clove, minced
- 1–2 dashes chipotle chili pepper
- Salt and pepper, to taste
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside in a large mixing bowl.
- Grill the Corn: Preheat the grill. Place corn on the hot grill and cook for 3-4 minutes per side, until slightly charred. Remove and let cool.
- Cut the Kernels: Stand each corn cob vertically on a cutting board, carefully slicing down to remove the kernels. Set aside 3/4 cup for garnish and add the remaining kernels to the pasta bowl.
- Prepare Dressing: In a separate bowl, mix cotija cheese, mayonnaise, sour cream, lime zest, lime juice, garlic, and chipotle chili pepper. Season with salt and pepper to taste.
- Combine Salad: Add 1/2 cup cilantro and 1/2 cup green onion to the pasta and corn. Pour the dressing over, tossing to coat everything evenly.
- Garnish and Serve: Transfer to a serving bowl and top with reserved corn, cilantro, and green onion. Chill before serving for best flavor.
Notes
- To cut down on prep time, use frozen or canned corn in place of fresh corn.
- Substitute feta or queso fresco if cotija cheese isn’t available.
- For extra heat, add sliced jalapeño or a pinch of cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling, Mixing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Cholesterol: 20mg