Mexican Street Corn Pasta Salad

why make this recipe

This salad mixes bright Mexican flavors with pasta to make a dish people like. It is quick, full of color, and great for potlucks, picnics, or weeknight dinners. It also works as a side or a main if you add chicken, shrimp, or beans.

introduction

This Mexican Street Corn Pasta Salad tastes like elote but in a salad. It has charred corn, tangy lime, creamy dressing, and salty cotija. If you like spicy corn snacks, try the spicy Mexican corn bites for a small side or snack that matches these flavors.

how to make Mexican Street Corn Pasta Salad

Follow the steps below in order for the best result. Cook and cool the pasta first, char the corn next, then mix the dressing and toss everything together.

Ingredients :

• 12 ounces pasta (rotini, penne, or shells)
• 2 cups corn kernels (fresh, canned, or frozen)
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup cilantro, chopped
• ½ cup cotija cheese, crumbled (or feta cheese)
• ½ cup mayonnaise
• ½ cup sour cream or Greek yogurt
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon lime zest
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt & black pepper to taste
• 1 cup grilled chicken or shrimp (for added protein)
• 1 cup black beans (for a fiber boost)
• ½ teaspoon cayenne pepper (for extra heat)

Directions :

1. Cook the pasta in salted boiling water until al dente. Drain and cool under cold running water, then set aside.
2. Grill or roast the corn until you see small charred spots. Let cool, then cut the kernels off the cob.
3. In a large bowl, mix mayonnaise, sour cream or yogurt, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Stir until smooth.
4. Add cooled pasta, corn, red bell pepper, red onion, and cilantro to the bowl. Toss to coat with the dressing.
5. Fold in cotija or feta cheese gently. If using grilled chicken, shrimp, or black beans, add them now and mix.
6. Taste and adjust salt, pepper, or lime juice. Chill 20–30 minutes before serving.

how to serve Mexican Street Corn Pasta Salad

Serve cold or at room temperature. Garnish with extra cilantro, a sprinkle of cotija, and a lime wedge. Offer extra chili powder or cayenne on the side for people who want more heat. It pairs well with grilled meats or tacos.

how to store Mexican Street Corn Pasta Salad

Keep the salad in an airtight container in the fridge for up to 3 days. If you add beans, the salad can still keep well, but may absorb more dressing over time. Stir before serving and add a splash of lime or a spoon of mayo if it seems dry.

tips to make Mexican Street Corn Pasta Salad

• Cook pasta just until al dente so it holds up after chilling.
• Cool pasta quickly under cold water to stop cooking.
• Char the corn on a hot grill or in a hot pan for the best smoky flavor.
• Use fresh lime juice for brighter taste.
• Add cotija at the end to keep its texture.
• If you use frozen corn, thaw and pat dry before charring.

variation (if any)

• Make it vegetarian: skip the chicken or shrimp and add extra black beans or roasted peppers.
• Make it spicy: add more cayenne or a diced jalapeño.
• Make it lighter: use Greek yogurt only instead of mayo and sour cream.
• Make it cheesy: add shredded cheddar or Monterey Jack along with cotija.

FAQs

Q: Can I use canned or frozen corn?
A: Yes. Rinse canned corn and pat dry. Thaw frozen corn and dry before charring or roasting.

Q: How long does it last in the fridge?
A: Up to 3 days in an airtight container. Flavor is best the first two days.

Q: Can I make it ahead for a party?
A: Yes. Make it a few hours ahead and chill. Toss again and adjust seasoning before serving.

Q: Can I swap cotija for another cheese?
A: Yes. Feta is a good substitute if you do not have cotija.

Q: Is this gluten-free?
A: Use a gluten-free pasta to make it gluten-free.

Mexican Street Corn Pasta Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A vibrant and flavorful pasta salad inspired by elote, featuring charred corn, tangy lime, and creamy dressing.

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Ingredients

Scale 1x2x3x

• 12 ounces pasta (rotini, penne, or shells)
• 2 cups corn kernels (fresh, canned, or frozen)
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup cilantro, chopped
• ½ cup cotija cheese, crumbled (or feta cheese)
• ½ cup mayonnaise
• ½ cup sour cream or Greek yogurt
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon lime zest
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt & black pepper to taste
• 1 cup grilled chicken or shrimp (for added protein)
• 1 cup black beans (for a fiber boost)
• ½ teaspoon cayenne pepper (for extra heat)

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Instructions

1. Cook the pasta in salted boiling water until al dente. Drain and cool under cold running water, then set aside.
2. Grill or roast the corn until you see small charred spots. Let cool, then cut the kernels off the cob.
3. In a large bowl, mix mayonnaise, sour cream or yogurt, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Stir until smooth.
4. Add cooled pasta, corn, red bell pepper, red onion, and cilantro to the bowl. Toss to coat with the dressing.
5. Fold in cotija or feta cheese gently. If using grilled chicken, shrimp, or black beans, add them now and mix.
6. Taste and adjust salt, pepper, or lime juice. Chill for 20–30 minutes before serving.

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Notes

Serve cold or at room temperature. Garnish with extra cilantro and lime wedges. Adjust seasoning before serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 25mg