Let’s Gather Our Ingredients
For the Pasta Salad:
- 1 pound pasta (rotini, shells, or elbow macaroni work well)
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice, plus more to taste
- 1 jalapeno, seeded and minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional Toppings:
- Extra cotija cheese
- Extra cilantro
- Lime wedges
- Hot sauce
- Tajin seasoning
Choosing the Right Pasta
Okay, let’s talk pasta. I personally love using rotini for this Mexican Street Corn Pasta Salad because those little spirals grab onto all that delicious creamy sauce and bits of corn. Shells also work great, or even classic elbow macaroni if that’s what you’ve got on hand. The important thing is to choose a pasta shape that has some texture and nooks and crannies to really soak up the flavor. Don’t overcook the pasta! Aim for al dente – slightly firm to the bite. Nobody wants mushy pasta salad.The Secret to Perfectly Grilled Corn
Grilling the corn is what gives this salad that signature smoky, sweet flavor of authentic Mexican street corn (Elote). Here’s how I get it just right: 1. Husk and Silk Removal: Peel back the husks of the corn, remove the silk, and then pull the husks back up around the corn. Soak the corn in cold water for at least 30 minutes. This prevents the husks from burning too quickly and steams the corn, resulting in juicy kernels. 2. Grilling Time: Preheat your grill to medium heat. Place the soaked corn on the grill and cook, turning occasionally, for about 15-20 minutes, or until the kernels are tender and slightly charred. If you want even more char, you can peel back the husks during the last few minutes of grilling. 3. No Grill? No Problem! If you don’t have a grill, don’t worry! You can broil the corn in the oven, roast it, or even cook it in a skillet on the stovetop. Just make sure to get some nice color on those kernels.Making the Creamy Dressing
The dressing is what brings all the flavors together in this Mexican Street Corn Pasta Salad. It’s creamy, tangy, and just a little bit spicy. Here’s how I make it: 1. Combine the Ingredients: In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, jalapeno (if using), chili powder, and garlic powder. 2. Taste and Adjust: Taste the dressing and adjust the seasonings as needed. You might want to add more lime juice for tanginess, chili powder for heat, or salt and pepper to balance the flavors. Remember, you can always add more, but you can’t take it away! 3. A Note on Cotija Cheese: Cotija is a hard, salty Mexican cheese. If you can’t find it, you can substitute it with feta cheese or Parmesan cheese, but the flavor will be slightly different.Step-by-Step Instructions
Getting Started:
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. This also helps to prevent the pasta from sticking together.
- Grill the Corn: Grill the corn as described above. Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife.
Putting it All Together:
- Combine Ingredients: In a large bowl, combine the cooked pasta, grilled corn kernels, and creamy dressing. Toss well to coat.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial! The longer it chills, the better it tastes.
- Serve: Before serving, give the salad another good toss. Garnish with extra cotija cheese and cilantro, if desired. Serve cold.
Tips and Tricks for the BEST Mexican Street Corn Pasta Salad
- Don’t Overcook the Pasta: I can’t stress this enough! Overcooked pasta will result in a mushy salad. Aim for al dente.
- Char the Corn: The charred flavor of the grilled corn is what makes this salad so special. Don’t be afraid to let the kernels get a little bit blackened.
- Use Fresh Ingredients: Fresh cilantro and lime juice will make a big difference in the flavor of the salad.
- Adjust the Spice Level: If you’re not a fan of spicy food, you can omit the jalapeno or use a milder chili powder.
- Make it Ahead of Time: This salad is even better the next day, so feel free to make it ahead of time.
- Add Protein: For a heartier salad, add some grilled chicken, shrimp, or black beans. Consider trying Street Corn Chicken or Mexican Street Corn Chicken.
- Get Creative with Toppings: Don’t be afraid to experiment with different toppings, such as avocado, red onion, or bell peppers.
- A note on substitutions: If you are vegan, consider using a vegan mayo and sour cream alternative. It will work great!
Variations to Spice Things Up
Want to put your own spin on this recipe? Here are a few ideas:- Mexican Street Corn Chicken Pasta Salad: Add shredded grilled chicken to the salad for a more substantial meal.
- Spicy Mexican Street Corn Pasta Salad: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for extra heat.
- Smoked Paprika: For a smoky flavor, add 1/2 teaspoon of smoked paprika to the dressing.
- Black Beans: Add a can of drained and rinsed black beans for added protein and fiber.
Serving Suggestions
This Mexican Street Corn Pasta Salad is perfect for:- Potlucks: It’s always a crowd-pleaser.
- Barbecues: It’s a great side dish to grilled meats.
- Lunch: It’s easy to pack and transport.
- Dinner: Add some protein and make it a complete meal.
Other Delicious Mexican-Inspired Recipes
If you’re a fan of Mexican flavors, you’ll love these other recipes:- Mexican Street Corn Pasta: A similar recipe, but with a slightly different twist. Or maybe you would be interested in this Mexican Street Corn Pasta recipe.
- Mexican Street Corn Soup: A warm and comforting soup that’s perfect for a chilly day.
How to Store Leftovers
Store leftover Mexican Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you may need to add a little bit more mayonnaise or sour cream before serving.Why I Love This Recipe
This Mexican Street Corn Pasta Salad is one of my go-to recipes for summer gatherings. It’s easy to make, it’s packed with flavor, and it’s always a hit with everyone who tries it. I love the combination of sweet corn, creamy dressing, and salty cotija cheese. And the best part is that it’s so versatile – you can easily customize it to your liking by adding different toppings or adjusting the spice level. I hope you enjoy this recipe as much as I do! Don’t hesitate to let me know if you have any questions. Happy cooking!What kind of pasta is best for this salad?
Rotini, shells, or elbow macaroni work well. Choose a pasta shape with texture and nooks to soak up the flavor. It’s important to cook the pasta al dente.
How do I grill the corn if I don’t have a grill?
If you don’t have a grill, you can broil the corn in the oven, roast it, or even cook it in a skillet on the stovetop. Just make sure to get some nice color on those kernels.
What can I substitute for cotija cheese if I can’t find it?
If you can’t find cotija cheese, you can substitute it with feta cheese or Parmesan cheese, but the flavor will be slightly different.
How long can I store leftover Mexican Street Corn Pasta Salad?
Store leftover Mexican Street Corn Pasta Salad in an airtight container in the refrigerator for up to 3 days. You may need to add a little more mayonnaise or sour cream before serving as the pasta may absorb some of the dressing.
Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a creamy, tangy, and flavorful dish that combines the best of elote with the satisfying texture of pasta. It’s perfect for potlucks, barbecues, or a quick and easy weeknight meal, offering a fiesta of flavors in every bite.
Ingredients
Equipment
Method
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- Preheat your grill to medium heat. Soak the husked corn in cold water for 30 minutes. Grill the corn, turning occasionally, for 15-20 minutes, or until the kernels are tender and slightly charred. Alternatively, broil, roast, or cook in a skillet.
- Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife.
- In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, jalapeno (if using), chili powder, and garlic powder.
- Taste the dressing and adjust the seasonings as needed. Add more lime juice for tanginess, chili powder for heat, or salt and pepper to balance the flavors.
- In a large bowl, combine the cooked pasta, grilled corn kernels, and creamy dressing. Toss well to coat.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad another good toss. Garnish with extra cotija cheese and cilantro, if desired. Serve cold.
Notes
Don’t overcook the pasta; aim for al dente. Char the corn for the best flavor. Use fresh cilantro and lime juice. Adjust the spice level to your preference. This salad is even better the next day. For a heartier salad, add grilled chicken, shrimp, or black beans. Get creative with toppings like avocado, red onion, or bell peppers. For a vegan version, use vegan mayo and sour cream alternatives. Store leftovers in an airtight container in the refrigerator for up to 3 days. You may need to add a little more mayonnaise or sour cream before serving as the pasta may absorb the dressing over time.
