why make this recipe
This salad is quick, fresh, and full of flavor. It mixes creamy sauce, tangy lime, and salty cotija with sweet corn and pasta. You can make it fast for a weeknight meal, a picnic, or a potluck. It feeds a group and stays good for a few days.
introduction
Mexican Street Corn Pasta Salad blends the taste of elote with simple pasta. It has creamy mayo and crema, bright lime, and salty cotija cheese. If you like grilled corn snacks, try this spicy Mexican corn bites for another corn idea. This salad works warm or cold and uses pantry items you likely have.
how to make Mexican Street Corn Pasta Salad
Cook the pasta, mix a creamy dressing, and stir in corn and cheese. Chill a bit or serve right away. The salad is easy to change: add beans, jalapeño, or chicken for more protein.
Ingredients :
- 2 cups pasta (elbow or rotini)
- 1 can fire-roasted corn (or 2 cups fresh or frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup crema (or sour cream)
- Juice of 1 lime
- 1/2 cup cotija cheese
- Salt and pepper to taste
- Chopped cilantro (for garnish)
Directions :
- Cook the pasta according to package instructions, then drain and set aside.
- In a large bowl, combine the fire-roasted corn, mayonnaise, crema, lime juice, and cotija cheese.
- Add the cooked pasta to the bowl and mix well.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature, garnished with chopped cilantro.
how to serve Mexican Street Corn Pasta Salad
Serve it chilled or at room temperature. Use it as a side for grilled meats, tacos, or burgers. Add lime wedges and extra cotija on the side. You can also scoop it onto lettuce leaves for a light meal.
how to store Mexican Street Corn Pasta Salad
Place the salad in an airtight container and store it in the fridge. It keeps well for up to 3 days. Stir before serving if the dressing separates. Do not freeze, as the mayonnaise and crema may split.
tips to make Mexican Street Corn Pasta Salad
- Rinse pasta under cold water to stop cooking and to cool fast.
- Use fire-roasted corn for smoky flavor; char fresh corn on a grill or pan if possible.
- Taste and add lime or salt slowly so the flavors balance.
- Chop cilantro last and add just before serving for fresh color.
- If you like spice, add a pinch of chili powder, smoked paprika, or Tajín.
variation (if any)
- Add black beans or diced red pepper for more color and fiber.
- Stir in diced avocado just before serving.
- Add grilled chicken or shrimp to make it a full meal.
- Swap cotija for feta if needed.
- Use sour cream instead of crema for a thicker dressing.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and drain it first, or cook it briefly. You can also char frozen corn in a hot pan for more flavor.
Q: Is this salad good the next day?
A: Yes. It often tastes better after the flavors meld for a few hours. Keep it in the fridge and eat within 3 days.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free mayo and a dairy-free sour cream or crema substitute. Omit cotija or use a dairy-free cheese.
Q: Can I use whole wheat pasta?
A: Yes. Whole wheat or chickpea pasta work fine; cook to package directions.
Q: How do I keep the salad from getting watery?
A: Drain pasta well and cool it before mixing. Use a light hand with wet add-ins and store the salad airtight in the fridge.
Mexican Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
A refreshing pasta salad combining creamy sauce, tangy lime, and salty cotija cheese with sweet corn, perfect for any occasion.
Ingredients
- 2 cups pasta (elbow or rotini)
- 1 can fire-roasted corn (or 2 cups fresh or frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup crema (or sour cream)
- Juice of 1 lime
- 1/2 cup cotija cheese
- Salt and pepper to taste
- Chopped cilantro (for garnish)
Instructions
- Cook the pasta according to package instructions, then drain and set aside.
- In a large bowl, combine the fire-roasted corn, mayonnaise, crema, lime juice, and cotija cheese.
- Add the cooked pasta to the bowl and mix well.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature, garnished with chopped cilantro.
Notes
Rinse pasta under cold water to cool it quickly. Use fire-roasted corn for added flavor. This salad can be made dairy-free by substituting with dairy-free ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
