Mexican street corn pasta salad: These are the first words to what I hope will become a new favorite in your recipe rotation! Get ready for a flavor explosion that combines creamy pasta, sweet corn, and all the irresistible tastes of elote. This Mexican street corn pasta salad is quick, easy, and perfect for potlucks, barbecues, or a simple weeknight dinner.
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I remember the first time I tried elote from a street vendor – the smoky char of the corn, the creamy sauce, the tangy lime… it was pure magic. So, I decided to capture that experience in a pasta salad. Because why not bring that street food zest right to your table? I think you will love it!
Why You Will Love This mexican street corn pasta salad Recipe
This *mexican street corn pasta salad* is more than just a side dish; it’s a creamy comfort food fiesta. It’s incredibly easy to throw together, perfect for those nights when you crave something flavorful but don’t want to spend hours in the kitchen. The combination of sweet corn, tangy lime, and spicy chili powder creates a flavor profile that is both familiar and exciting.
What makes this recipe special? I’ve tweaked it to be extra creamy and packed with flavor, ensuring that every bite is a burst of elote goodness. It’s a crowd pleaser that’s perfect for summer potlucks, casual barbecues, or even a fun twist on taco night. Plus, it travels well, making it ideal for picnics and outdoor gatherings. Need other recipes for your next get together? Make sure you try out this Dense Bean Salad Recipe!
The best part? It’s versatile. Add grilled chicken or shrimp for a complete meal, or adjust the spice level to suit your taste. This *mexican street corn pasta salad* is designed to be your own.
Ingredients Needed for This mexican street corn pasta salad Recipe
Here’s what you’ll need for a delicious *mexican street corn pasta salad*:
For the Pasta Salad:- 1 pound pasta (rotini, shells, or your favorite shape)
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/4 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Extra cotija cheese
- Fresh cilantro
- Lime wedges
How to Make This mexican street corn pasta salad Recipe
Ready to bring this *mexican street corn pasta salad* to life? Here’s how:
- 1. Cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside.
- 2. If using fresh corn, grill, roast, or boil it until tender. Cut the kernels off the cob. If using frozen or canned corn, thaw or drain it well.
- 3. In a large bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste.
- 4. Add the cooked pasta and corn to the bowl. Toss gently to coat everything in the creamy dressing.
- 5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for the best taste.
- 6. Before serving, give the salad another toss. Garnish with extra cotija cheese, fresh cilantro, and lime wedges. Enjoy!
How to Serve This mexican street corn pasta salad Recipe
This *mexican street corn pasta salad* is incredibly versatile! You can serve it as a side dish with grilled chicken, steak, or fish. It’s also fantastic as a vegetarian main course or a flavorful addition to tacos or burrito bowls.
For an extra touch, try grilling the corn before adding it to the salad for a smoky flavor. Serve it chilled, garnished with a sprinkle of chili powder and a squeeze of lime. It also pairs well with other Mexican inspired flavors! If you’re feeling creative, dress up this Street Corn Chicken Rice Bowl: Street Corn Chicken Rice Bowl.
How to Store This mexican street corn pasta salad Recipe
Refrigeration: Store any 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 as it sits, so you might want to add a little extra mayonnaise or sour cream before serving. Freezing: Freezing is not recommended, as the mayonnaise-based dressing may separate and become watery when thawed. The pasta can also become mushy. Reheating: This salad is best served cold, so reheating is not necessary. If anything, consider adding a dash of lime juice or topping your salad if it has sat too long.Tips to Make This mexican street corn pasta salad Recipe
- Ingredient Swaps: Don’t have cotija cheese? Feta cheese works great as a substitute. For a lighter version, use Greek yogurt instead of sour cream.
- Success Tips: Cook the pasta al dente to prevent it from becoming mushy in the salad. Allow the salad to chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Common Mistakes to Avoid: Overcooking the pasta or adding too much dressing can result in a soggy salad.
- Pro Tips for Best Results: Grilling the corn adds a delicious smoky flavor that elevates the dish. And don’t be shy with the lime juice and chili powder – they’re key to that authentic elote flavor.
Helpful Notes for This mexican street corn pasta salad Recipe
Ingredient Details: Look for fresh corn during the summer months for the best flavor. If using frozen corn, make sure to thaw it completely before adding it to the salad. Equipment Recommendations: A large pot for cooking the pasta, a sharp knife for cutting the corn kernels off the cob, and a large bowl for mixing everything together are essential.Variation of This mexican street corn pasta salad Recipe
- Seasonal Twists: Add diced bell peppers, red onion, or cherry tomatoes for a vibrant summer salad. In the fall, try adding roasted butternut squash or sweet potatoes.
- Optional Versions: For a vegan version, use vegan mayonnaise and substitute the cotija cheese with a plant based alternative or nutritional yeast.
- Creative Modifications: Add grilled chicken, shrimp, or black beans for a heartier meal. A bit of diced avocado also makes a great addition.
What makes this Mexican street corn pasta salad so good?
It combines the creamy, comforting texture of pasta with the vibrant, zesty flavors of traditional elote (Mexican street corn). The blend of textures and flavors makes it a uniquely satisfying dish.
How long does Mexican street corn pasta salad last in the fridge?
Properly stored in an airtight container, this pasta salad will last for about 3-4 days in the refrigerator. Be sure to check for any signs of spoilage before consuming.
Can I make this Mexican street corn pasta salad ahead of time?
Yes, you can! In fact, making it a few hours in advance allows the flavors to meld together even more. Store it in the refrigerator until ready to serve.
What kind of pasta is best for Mexican street corn pasta salad?
Smaller pasta shapes like rotini, cavatappi, or elbow macaroni work best because they hold the creamy sauce and corn kernels well. Feel free to use gluten-free pasta for dietary restrictions.
Conclusion
Are you ready to make this delicious *mexican street corn pasta salad* part of your next meal? It is super easy and makes for the perfect side dish or something incredible to bring to a party. Let me know what you think! I can’t wait to hear how it turned out for you.
