If you love the flavors of Mexican street corn, you’ll adore this Mexican Street Corn Pasta Salad! It combines the creamy, zesty goodness of elote with the heartiness of pasta. Perfect as a side dish for summer barbecues, picnics, or even an easy weeknight dinner, this salad is sure to delight your taste buds.
Why Make This Recipe
This recipe is a fun twist on classic pasta salad, bringing bold and exciting flavors to your table. Not only is it delicious, but it’s also easy to prepare. You can serve it warm or cold, making it versatile for any occasion. Plus, it’s a great way to enjoy vegetables and give your pasta a healthy boost!
How to Make Mexican Street Corn Pasta Salad
Ingredients
- 1 tbsp unsalted butter (⅛ stick)
- ¼ onion (minced)
- 1 clove garlic (minced or pressed)
- 2 cups canned corn (about ⅗ of a can)
- 8 oz. dried pasta (½ box; any short noodle like fusilli, rotini, or penne; gluten-free if needed)
- 2 tbsp olive oil
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tbsp freshly squeezed lime juice (from about 1 lime)
- ½ tsp chili powder (or more to taste)
- ⅛ tsp cayenne pepper
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup cotija cheese (queso fresco or feta also work)
Directions
- Add the butter to a large skillet set over medium heat. Once the butter is melted and sizzling, add the onion and garlic. Sauté until soft and fragrant.
- Next, add the corn, season it with salt and pepper, and sauté for 6-7 minutes, or until blistered. Turn off the heat and transfer the corn to a clean bowl or plate. Allow it to cool to room temperature.
- Meanwhile, cook the pasta in salted water according to the package instructions until al dente. Drain the pasta and toss it with olive oil to keep it from drying out. Set aside to cool to room temperature.
- In a medium bowl, mix the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt, and pepper until smooth. Taste and adjust the seasonings if needed.
- In a large salad bowl or baking dish, combine the corn, pasta, and mayo dressing. Toss everything until evenly coated and top with cheese. Serve immediately while it’s still warm.
How to Serve Mexican Street Corn Pasta Salad
You can serve this salad warm or chilled, depending on your preference. It pairs beautifully with grilled meats, tacos, or as a stand-alone dish. Garnish with extra lime wedges or fresh cilantro for added flavor.
How to Store Mexican Street Corn Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 days. When ready to enjoy again, you can eat it cold or warm it slightly in the microwave.
Tips to Make Mexican Street Corn Pasta Salad
- To save time, use frozen corn and sauté it directly in the skillet.
- If you like it spicier, feel free to increase the cayenne pepper or add diced jalapeños.
- You can add diced bell peppers or avocado for extra flavor and texture.
Variation
You can customize this salad by adding other ingredients such as black beans, diced tomatoes, or chopped cilantro for a fresh twist. This recipe is flexible, so feel free to experiment with your favorite add-ins!
FAQs
1. Can I use fresh corn instead of canned?
Yes! Fresh corn can be grilled or boiled and added in the same way as canned corn.
2. Is this salad good for meal prep?
Absolutely! It stores well and is great to have on hand for lunches throughout the week.
3. Can I make this recipe vegan?
Yes, you can substitute the mayonnaise and sour cream with vegan alternatives and use a plant-based cheese.
Enjoy making this flavorful Mexican Street Corn Pasta Salad! It’s sure to be a hit with your family and friends.
Mexican Street Corn Pasta Salad
Ingredients
For the salad
- 1 tbsp unsalted butter (⅛ stick)
- ¼ cup onion (minced)
- 1 clove garlic (minced or pressed)
- 2 cups canned corn (about ⅗ of a can)
- 8 oz dried pasta (½ box; any short noodle like fusilli, rotini, or penne; gluten-free if needed)
- 2 tbsp olive oil
- ¼ cup mayonnaise (store-bought or homemade)
- ½ cup sour cream
- 1½ tbsp freshly squeezed lime juice (from about 1 lime)
- ½ tsp chili powder (or more to taste)
- ⅛ tsp cayenne pepper
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup cotija cheese (queso fresco or feta also work)
Instructions
Preparation
- Add the butter to a large skillet set over medium heat. Once the butter is melted and sizzling, add the onion and garlic. Sauté until soft and fragrant.
- Next, add the corn, season it with salt and pepper, and sauté for 6-7 minutes, or until blistered. Turn off the heat and transfer the corn to a clean bowl or plate. Allow it to cool to room temperature.
- Meanwhile, cook the pasta in salted water according to the package instructions until al dente. Drain the pasta and toss it with olive oil to keep it from drying out. Set aside to cool to room temperature.
- In a medium bowl, mix the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt, and pepper until smooth. Taste and adjust the seasonings if needed.
Assembly
- In a large salad bowl or baking dish, combine the corn, pasta, and mayo dressing. Toss everything until evenly coated and top with cheese. Serve immediately while it’s still warm.
