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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta rotini, shells, or elbow macaroni
  • 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 to taste
  • Pepper to taste
  • Optional toppings: extra cotija cheese, extra cilantro, lime wedges, hot sauce, Tajin seasoning

Equipment

  • Large pot
  • Colander
  • Grill or grill pan
  • Knife
  • Cutting board
  • Medium bowl
  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Airtight container

Method
 

  1. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking.
  2. 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.
  3. Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife.
  4. 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.
  5. 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.
  6. In a large bowl, combine the cooked pasta, grilled corn kernels, and creamy dressing. Toss well to coat.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  8. 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.