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Mexican Street Corn Pasta Salad
Make Mexican Street Corn Pasta Salad with rotini, charred corn, lime dressing, and cotija cheese. Simple, quick, and great for picnics or BBQs!
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This Mexican Street Corn Pasta Salad is a fiesta of flavors, combining the beloved elote (Mexican street corn) with the comfort of homemade pasta. It’s a refreshing twist on a classic salad, perfect for any gathering or weeknight dinner.
Cooked rotini pasta is tossed with a creamy dressing infused with tangy lime juice, smoky paprika, and a hint of chili powder for that perfect kick. But what truly sets this dish apart is the addition of charred sweet corn, diced jalapenos, and crumbled cotija cheese.
The result? A delicious pasta salad that’s full of creamy, smoky, and spicy flavors that will leave you craving more.
Mexican Street Corn Pasta Salad Ingredients
This Mexican Street Corn Salad is a delicious combination of simple ingredients, just like the classic flavors of street corn. Gather these ingredients to make this easy recipe.
You’ll Need:
- 1 pound rotini pasta
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 tablespoons extra virgin olive oil
- 4 tablespoons fresh lime juice
- 1 teaspoon fresh lime zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt, plus additional for salted pasta cooking water
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups frozen fire roasted corn, thawed (from a 12-ounce bag, Bird’s Eye brand)
- 1 cup crumbled cotija cheese, plus additional for garnish
- ¾ cup diced red onion
- ¼ cup fresh cilantro, roughly chopped, plus additional for garnish
Elote Pasta Salad Substitutions and Additions
If you’re looking to customize your Mexican Street Corn Pasta Salad to suit your preferences or dietary needs, here are some simple substitutions and additions you can try:
Mayonnaise: For a lighter option, you can substitute Greek yogurt or a combination of Greek yogurt and mayonnaise.
Sour Cream: Similarly, you can swap out sour cream for plain yogurt or a dairy-free alternative like coconut yogurt for a lactose-free version.
Frozen Yellow Corn: You can use fresh corn kernels when they’re in season for an even fresher taste. Simply boil or grill the corn until tender and use it in place of the frozen corn. Well-drained, canned corn can also work.
Cotija Cheese: You can substitute cotija with feta cheese or queso fresco. Any cheese that adds a crumbly, salty flavor will work.
Jalapeno Pepper: Adjust the level of heat in the salad by using more or fewer jalapeno peppers, or try substituting them with poblano peppers for a milder flavor. For extra heat, leave the seeds in when you add it to the salad. You can also omit the peppers altogether if you prefer a mild version of the dish.
Cilantro: If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil for a different herbaceous flavor. Or, just omit it altogether. Your salad will still taste delicious!
Other Ingredient Additions: This salad is pretty customizable, so you can add any of your favorite veggies to the salad. Chopped red onion, cherry tomatoes, or green or red pepper are all good additions.
How To Make Easy Mexican Street Corn Pasta Salad
In a large pot of boiling salted water, cook the rotini pasta according to package directions to al dente. Drain the pasta and rinse with cold water to stop the cooking process before adding the pasta to a large mixing bowl and setting aside.
While the pasta is cooking, prepare the dressing by whisking together in a medium bowl the mayonnaise, sour cream, extra virgin olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, ground cumin, black pepper, and cayenne pepper until fully combined and smooth. Reserve up to ½ cup of the dressing to stir into the pasta salad, if needed, if you plan on chilling prior to garnishing and serving.
Stir the dressing into the pasta until evenly coated. Add the roasted corn, Cotija cheese, red onion, and cilantro. Gently toss together until evenly distributed.
Transfer the pasta salad to a serving bowl, garnish with additional Cotija cheese crumbles and chopped cilantro if desired before serving. If the pasta salad has been chilled, stir in the reserved dressing just before garnishing and serving to refresh the texture of the salad.
Serving Suggestions For Mexican Pasta Salad
Serve the Mexican Street Corn Pasta Salad as a standalone dish, garnished with a sprinkle of fresh cilantro and a drizzle of lime juice for a refreshing finish. Or, pair it with crunchy tortilla chips or warm cornbread on the side.
When it comes to serving up a delightful dish that’s sure to please a crowd, Mexican Street Corn Pasta Salad is a versatile option that can be enjoyed in a variety of settings.
Summer BBQ Bash: Serve Mexican Street Corn Pasta Salad alongside grilled chicken, burgers, or grilled skewers.
Potluck Picnic in the Park: This versatile dish travels well and can be served at room temperature, making it the perfect addition to any picnic spread. Pair it with pinwheel sandwiches, chips, and refreshing drinks for a laid-back and delicious outdoor feast.
Taco Night Fiesta: Guests can customize tacos with their favorite fillings and toppings, while this pasta salad adds a delicious twist to traditional taco night fare. Don’t forget the margaritas and festive decorations to set the mood for a fun and festive evening.
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How To Store Mexican Street Corn Pasta Salad
This recipe is so yummy, and even gets better as it sits. However, the creamy dressing needs to be stored properly so it doesn’t spoil. Here’s how:
MAKE AHEAD: Prepare pasta salad with corn in advance by cooking the pasta and charred corn mixture, and mixing the dressing separately. Store the cooked pasta and corn mixture in an airtight container in the refrigerator for up to 2 days and the dressing separately in a sealed container. When ready to serve, toss the pasta and corn mixture with the dressing and garnish.
IN THE FRIDGE: To store leftover Mexican Street Corn Pasta Salad in the fridge, transfer it to an airtight container and refrigerate for up to 3-4 days. The pasta may absorb some of the dressing over time, so you may need to add a bit more before serving to freshen it up.
IN THE FREEZER: We don’t recommend you freeze this pasta salad. The texture may change upon thawing, and likely won’t taste as fresh.
If you plan to serve this recipe outdoors, we suggest you keep it on ice or return it to a cooler or other cool spot to help keep the mayonnaise fresh.
Why This Recipe For Mexican Street Corn Pasta Salad Is The Best
Mexican Street Corn Pasta Salad is a mixture of bold flavors, vibrant colors, and satisfying textures that make every bite of this perfect side dish delicious.
Here’s why we love this recipe:
Fresh and Flavorful: Who doesn’t love Mexican food? And this pasta salad is full of all the fresh flavors of the best Mexican dishes in one tasty dish! It’s a great addition to any spread at summer parties or Taco Tuesdays.
Easy to Prepare: Simple ingredients and straightforward instructions make this recipe ideal for busy weeknights or last minute get-togethers when you need something quick and easy.
A Taste of Summer: Inspired by the vibrant street food of Mexico, this salad tastes like all the best flavors of summertime with its fresh ingredients and bold seasonings.
Mexican Street Corn Pasta Salad will be your new favorite pasta salad recipe. Easy to make and full of delicious Mexican flavors in every fork full, it’s the perfect recipe for a summer barbecue, Cinco de Mayo, or get-togethers any time of year.
Frequently Asked Questions
Can I use gluten-free pasta for this recipe?
Yes, you can use gluten-free pasta to make this recipe gluten-free. Just be sure to cook the pasta according to the package instructions and adjust the cooking time as needed.
Is there a way to make this recipe spicier?
If you enjoy extra heat, you can leave the seeds and membrane in the jalapeno pepper when dicing. You can also substitute a serrano pepper for extra heat or add more chipotle chile powder or cayenne pepper to taste.
Can I substitute fresh corn for frozen corn in this recipe?
Yes, you can substitute fresh corn kernels for frozen ones if they’re in season. Just note that fresh corn may need a little longer to cook and soften in the skillet.
How do I reheat Mexican Street Corn Pasta Salad?
This salad doesn’t need to be heated, but you can gently warm it up in the microwave if desired. Microwave it in 30-second intervals until warmed through, stirring in between.
How long does Mexican Street Corn Pasta Salad last in the fridge?
Mexican Street Corn Pasta Salad can be stored in the refrigerator for 3-4 days in an airtight container. Just be aware that the pasta may absorb some of the dressing over time, so you may need to add a bit more before serving.
Can I make Mexican Corn Pasta Salad ahead of time?
Yes, you can prepare the pasta and corn mixture in advance and store them separately in the refrigerator. When ready to serve, toss them together with the dressing and garnishes.
This Mexican Street Corn Pasta Salad brings together some of our favorite things: tender pasta, grilled corn, and cotija cheese for a quick and easy meal that is full of the flavors of Mexican street corn. It’s perfect for Cinco de Mayo or a simple family meal.
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Mexican Street Corn Pasta Salad
Make Mexican Street Corn Pasta Salad with rotini, charred corn, lime dressing, and cotija cheese. Simple, quick, and great for picnics or BBQs!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Ingredients
- 1 pound rotini pasta
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 tablespoons olive oil, extra virgin
- 4 tablespoons fresh lime juice
- 1 teaspoon fresh lime zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt, plus additional for salted pasta cooking water
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 cups frozen fire roasted corn, thawed (from a 12-ounce bag, Bird’s Eye brand)
- 1 cup crumbled cotija cheese, plus additional for garnish
- ¾ cup diced red onion
- ¼ cup fresh cilantro, roughly chopped (plus additional for garnish)
Instructions
- In a large pot of boiling salted water, cook the rotini pasta according to package directions to al dente. Drain the pasta and rinse with cold water to stop the cooking process before adding the pasta to a large mixing bowl and setting aside.
- While the pasta is cooking, prepare the dressing by whisking together in a medium bowl the mayonnaise, sour cream, extra virgin olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, ground cumin, black pepper, and cayenne pepper until fully combined and smooth. Reserve up to ½ cup of the dressing to stir into the pasta salad, if needed, if you plan on chilling prior to garnishing and serving.
- Stir the dressing into the pasta until evenly coated. Add the roasted corn, Cotija cheese, red onion, and cilantro. Gently toss together until evenly distributed.
- Transfer the pasta salad to a serving bowl, garnish with additional Cotija cheese crumbles and chopped cilantro if desired before serving. If the pasta salad has been chilled, stir in the reserved dressing just before garnishing and serving to refresh the texture of the salad.
Notes
- Store-bought fire roasted corn has been used in this recipe for convenience. However, you can grill fresh corn cobs and scrape off the blackened kernels to use in the recipe if desired.
- Any short pasta can be used as a substitute for the spiral shaped rotini pasta in this recipe.
Nutrition
Calories: 571kcal | Carbohydrates: 55g | Protein: 12g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 551mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 484IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 1mg
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