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Easy Mexican Street Corn Pasta Salad featured image showcasing a vibrant bowl of the dish, highlighting its colorful ingredients and quick 30-minute preparation time.

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.