MEXICAN STREET CORN PASTA!

I vividly remember my first taste of elote – Mexican street corn – at a vibrant summer festival. The explosion of flavors, the creamy coolness against the char-grilled sweetness, was pure magic. I knew I had to find a way to bring that same deliciousness to my own kitchen, and that’s how my obsession with this Easy Mexican Street Corn Pasta Salad – Ready in 30! began. Today, I’m so excited to share my absolute best version that’s quick, simple, and guaranteed to be a crowd-pleaser – I promise you will have so many requests to make it again and again!

Why You’ll Absolutely Love This Easy Mexican Street Corn Pasta Salad

Seriously, friends, get ready to be obsessed. This isn’t just another pasta salad; it’s a fiesta in a bowl! Imagine the sweet, smoky flavor of grilled corn, the creamy richness of a perfectly balanced dressing, the zesty tang of lime, and the satisfying bite of pasta, all mingling together in perfect harmony. And the best part? It truly is ready in just 30 minutes, making it perfect for weeknight dinners, potlucks, or a quick and easy lunch. Plus, it’s a fantastic make-ahead dish – in fact, it tastes even better the next day as the flavors have more time to meld! It is such a versatile recipe!

What Makes This Recipe So Special?

• The Flavor Bomb: We’re capturing the authentic taste of Mexican street corn (elote) in a pasta salad. Think grilled corn, cotija cheese, cilantro, lime, and a touch of chili powder.
• Speedy Prep: As the title suggests, it’s truly ready in 30 minutes. Perfect for busy weeknights or when you need to whip up something delicious in a hurry.
• Crowd-Pleaser: This salad is always a hit at potlucks, barbecues, and parties. It’s a unique and flavorful dish that everyone will love.
• Versatile: You can easily customize this salad to your liking. Add your favorite veggies, protein, or spices to make it your own.
• Make-Ahead Friendly: It tastes even better the next day, making it a great option for meal prep or entertaining.

Ingredients You’ll Need

Don’t be intimidated by the ingredient list; most of these are pantry staples! Here’s what you’ll need to create this Mexican street corn pasta magic:

• Pasta: 1 pound of your favorite pasta shape. I love using rotini, farfalle (bow tie), or penne for this salad, as they hold the dressing and corn well.
• Corn: 2 cups of grilled or roasted corn kernels (about 4 ears of corn). You can use fresh, frozen (thawed), or canned corn. If using canned, make sure to drain it well. Grilling the corn adds a wonderful smoky flavor, but roasting it in the oven is also a great option!
• Mayonnaise: ½ cup. Use your favorite brand of mayonnaise. This forms the base of our creamy dressing.
• Sour Cream: ¼ cup. Adds a touch of tang and creaminess to the dressing. You can substitute Greek yogurt for a healthier option.
• Lime Juice: 2 tablespoons, freshly squeezed. Lime juice is essential for that signature elote flavor.
• Chili Powder: 1 teaspoon. Adds a touch of warmth and spice.
• Cumin: ½ teaspoon. Earthy and aromatic, cumin enhances the overall flavor profile.
• Garlic Powder: ½ teaspoon. Because everything’s better with a little garlic!
• Cotija Cheese: ½ cup, crumbled. Cotija is a salty, crumbly Mexican cheese that’s perfect for this salad. If you can’t find it, you can substitute feta cheese.
• Cilantro: ¼ cup, chopped. Fresh cilantro adds a bright, herbaceous flavor.
• Red Onion: ¼ cup, finely diced. Adds a bit of sharpness and crunch.
• Jalapeño: 1 tablespoon, finely diced (optional, for heat!). If you like a little kick, add a diced jalapeño. Remove the seeds and membranes for less heat.
• Salt and Pepper: To taste. Season generously to bring out all the flavors.

Let’s Make Some Magic: Step-by-Step Instructions

Ready to get cooking? Here’s how to make this Easy Mexican Street Corn Pasta Salad – Ready in 30! in just a few simple steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. This is crucial – you don’t want mushy pasta!
2. Drain and Rinse: Drain the pasta well and rinse it with cold water. This stops the cooking process and prevents the pasta from sticking together.
3. Prepare the Corn: If using fresh corn, grill or roast it until lightly charred. Cut the kernels off the cob. If using frozen or canned corn, thaw or drain it well.
4. Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder. Taste and season with salt and pepper to your liking.
5. Combine Ingredients: Add the cooked pasta, corn, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl with the dressing. Toss gently to combine, making sure all the ingredients are evenly coated.
6. Chill (Optional): For best results, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
7. Serve and Enjoy!: Garnish with extra cotija cheese and cilantro, if desired. Prepare to be amazed!

Success Tips: Your Key to Elote Pasta Salad Perfection

Want to guarantee a perfect pasta salad every time? Here are a few golden tips to keep in mind:

• Don’t Overcook the Pasta: Al dente pasta is key to a good pasta salad. Overcooked pasta will become mushy and unappetizing.
• Taste and Adjust: Taste the dressing before adding it to the pasta and adjust the seasonings as needed. Add more lime juice for tang, chili powder for heat, or salt and pepper to taste.
• Let it Rest: Chilling the salad for at least 30 minutes (or even longer) allows the flavors to meld together and creates a more cohesive and delicious dish.
• Grill the Corn for Smoky Flavor: If you have the time, grilling the corn adds a wonderful smoky flavor that elevates the salad to another level. You can grill the corn directly on the grill grates or in a grill basket.
• Don’t Be Afraid to Customize: This recipe is a blank canvas! Feel free to add your favorite veggies, protein (like grilled chicken or shrimp), or spices to make it your own.

Variations and Add-Ins: Make it Your Own!

The beauty of this recipe is that it’s incredibly versatile! Here are some fun variations and add-ins to try:

• Add Protein: Grilled chicken, shrimp, or black beans would be delicious additions to this salad.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for extra heat.
• Add Veggies: Diced bell peppers, avocado, or cherry tomatoes would be great additions.
• Make it Vegetarian: Simply omit any meat and add extra veggies or beans.
• Change the Cheese: If you can’t find cotija cheese, feta cheese or queso fresco are good substitutes.
• For a creamy version: Blend some avocado into the dressing.

Serving Suggestions: Pair It Perfectly

This Easy Mexican Street Corn Pasta Salad – Ready in 30! is delicious on its own, but it also pairs well with a variety of dishes. Here are some serving suggestions:

• As a Side Dish: Serve it alongside grilled chicken, steak, or fish.
• As a Main Course: Add grilled chicken, shrimp, or black beans for a complete and satisfying meal.
• At a Potluck or Barbecue: This salad is always a hit at gatherings.
• In a Wrap or Taco: Add it to a tortilla with your favorite fillings for a quick and easy meal.
• With Chips and Salsa: Serve it as a dip with tortilla chips.

Make-Ahead and Storage Instructions

One of the best things about this pasta salad is that it can be made ahead of time! Here’s how to store and prepare it in advance:

• Make-Ahead: You can make the entire salad up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors will meld together even more as it sits.
• Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
• Freezing: I don’t recommend freezing this pasta salad, as the mayonnaise-based dressing may separate and become watery upon thawing.

Level Up Your Meal: Recipes That Pair Perfectly

Looking for some other delicious recipes to complement your Easy Mexican Street Corn Pasta Salad? You are in luck!

For a hearty and satisfying meal, try pairing this pasta salad with CHICKEN ENCHILADA PERFECTION. The creamy, cheesy enchiladas and the fresh, vibrant flavors of the pasta salad create a truly unforgettable combination.

Or, if you’re in the mood for something cozy and comforting, CHILI MAC PERFECTION is always a winner. The rich, flavorful chili mac and the sweet, tangy pasta salad make for a perfect balance of flavors and textures.

And for a truly indulgent and romantic meal, try Marry Me Chicken Pasta. The creamy, dreamy chicken pasta and the refreshing, zesty pasta salad create a truly magical dining experience.

Recipe

Easy Mexican Street Corn Pasta Salad – Ready in 30!

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

• 1 pound pasta (rotini, farfalle, or penne)
• 2 cups grilled or roasted corn kernels
• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ cup cotija cheese, crumbled
• ¼ cup cilantro, chopped
• ¼ cup red onion, finely diced
• 1 tablespoon jalapeño, finely diced (optional)
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
2. Grill or roast corn until lightly charred. Cut kernels off the cob.
3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
4. Add cooked pasta, corn, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl with the dressing. Toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with extra cotija cheese and cilantro, if desired.

Final Thoughts: Enjoy Your Fiesta in a Bowl!

There you have it! My secret to the most delicious and Easy Mexican Street Corn Pasta Salad – Ready in 30! I know you’re going to absolutely love this recipe. It’s a perfect balance of sweet, savory, creamy, and zesty flavors, and it’s so easy to make! Whether you’re serving it at a potluck, barbecue, or simply enjoying it for a quick and easy weeknight dinner, this salad is guaranteed to be a hit. So gather your ingredients, put on some music, and get ready to create a fiesta in a bowl! Happy cooking, friends!

Mexican Street Corn Pasta Salad

This vibrant Mexican Street Corn Pasta Salad combines the flavors of elote with the satisfying texture of pasta. Ready in just 30 minutes, it’s perfect for potlucks, weeknight dinners, or a quick lunch and tastes even better the next day as the flavors meld.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course, Side Dish

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound pasta rotini, farfalle, or penne
• 2 cups grilled or roasted corn kernels
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 cup cotija cheese, crumbled
• 1/4 cup cilantro, chopped
• 1/4 cup red onion, finely diced
• 1 tablespoon jalapeño, finely diced optional
• Salt and pepper, to taste
• Olive oil for grilling corn
• Water for boiling pasta

Equipment

• Large pot
• Colander
• Grill or grill pan (optional)
• Large mixing bowl
• Whisk
• Knife
• Cutting board
• Measuring cups and spoons
• Serving bowl

Method

 

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta well in a colander.
2. Rinse the cooked pasta with cold water to stop the cooking process and prevent sticking. Set aside.
3. If using fresh corn, grill or roast it until lightly charred. Brush corn with olive oil before grilling for best results. Cut the kernels off the cob. If using frozen or canned corn, thaw or drain it well.
4. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder. Season with salt and pepper to taste. Adjust seasonings to your liking.
5. Add the cooked pasta, corn, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl with the dressing.
6. Toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. This step is optional but recommended for the best taste.
8. Garnish with extra cotija cheese and cilantro, if desired, before serving.

Notes

For a smoky flavor, grill the corn until slightly charred. Don’t overcook the pasta; al dente is best. You can substitute feta cheese or queso fresco for cotija. For a creamier dressing, blend in some avocado. Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes even better the next day as the flavors meld.