Mexican Street Corn Pasta Salad

A bright, creamy pasta salad with the bold flavors of elote. It is easy, fresh, and ready in about 20–30 minutes.

introduction

This Mexican Street Corn Pasta Salad mixes creamy sauce, lime, and salty cotija for a tasty side. For a quick way to get charred corn flavor, try the air fryer corn on the cob recipe and cut the kernels off for this salad. It is good for picnics, weeknight meals, and potlucks.

why make this recipe

You should make this recipe because it is simple and fast. It uses pantry items and canned or frozen corn. The salad holds well and tastes great cold or at room temperature. Kids and adults like the creamy, tangy mix.

how to make Mexican Street Corn Pasta Salad

Cook the pasta first. Let it cool a bit. Mix the corn, mayonnaise, crema (or sour cream), lime juice, and cotija cheese in a bowl. Add the pasta and stir until the pasta is coated. Taste and add salt and pepper if needed. Chill or serve right away. Garnish with chopped cilantro.

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 :

1. Cook the pasta according to package instructions, then drain and set aside.
2. In a large bowl, combine the fire-roasted corn, mayonnaise, crema, lime juice, and cotija cheese.
3. Add the cooked pasta to the bowl and mix well.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature, garnished with chopped cilantro.

how to serve Mexican Street Corn Pasta Salad

Serve it cold or at room temperature. Put it in a big bowl for a party. Use it as a side for grilled chicken, tacos, or burgers. Top with extra cotija or a squeeze of lime if you like.

how to store Mexican Street Corn Pasta Salad

Put the salad in an airtight container. Keep it in the fridge for up to 3 days. Stir before serving. Do not freeze — the sauce and cheese change texture when frozen.

tips to make Mexican Street Corn Pasta Salad

• Use rotini or elbow so the sauce sticks well.
• For more charred flavor, grill the corn or use fire-roasted corn.
• Taste and add more lime or cheese if you want brighter flavor.
• Chill at least 30 minutes for best flavor, but you can serve right away.

variation (if any)

• Add diced red pepper or jalapeño for crunch and heat.
• Mix in black beans for extra protein.
• Use Greek yogurt instead of crema for a lighter version.
• Add chopped avocado just before serving to avoid browning.

FAQs

Q: Can I use fresh corn?
A: Yes. Cook or grill fresh corn, cut the kernels off, and use about 2 cups.

Q: Is there a dairy-free option?
A: Yes. Use vegan mayo and a dairy-free sour cream. Skip or use a dairy-free cheese instead of cotija.

Q: How long does it keep its texture?
A: It stays good for about 2–3 days in the fridge. The pasta can absorb sauce over time, so stir and taste before serving.

Q: Can I make this ahead?
A: Yes. Make it a few hours ahead and chill. Add fresh cilantro just before serving.

Mexican Street Corn Pasta Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No Cook
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A bright, creamy pasta salad inspired by Mexican street corn, perfect for picnics and potlucks.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Cook the pasta according to package instructions, then drain and set aside.
2. Combine the fire-roasted corn, mayonnaise, crema, lime juice, and cotija cheese in a large bowl.
3. Add the cooked pasta to the bowl and mix well.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature, garnished with chopped cilantro.

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Notes

Chill for at least 30 minutes for best flavor, but it can also be served right away.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 2g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 15mg