why make this recipe
This pasta salad mixes bright, smoky corn with creamy dressing and salty cheese. It cooks fast and holds well for a picnic or weeknight meal. You can add chicken or beans to make it filling.
introduction
This Mexican Street Corn Pasta Salad tastes like elote but in a bowl. It is creamy, tangy, and slightly smoky. If you like quick pasta dishes with bold flavors, try this simple twist on corn and pasta in a few easy steps. For another easy creamy pasta idea, check the easy Marry Me Chicken Pasta recipe.
how to make Mexican Street Corn Pasta Salad: Easy Dish!
- Cook the pasta in salted boiling water until al dente. Drain and cool under cold running water, then set aside.
- Grill or roast the corn until you see small charred spots. Let cool, then cut the kernels off the cob.
- If using frozen corn, thaw and pat dry. If using canned corn, drain and rinse well.
- 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.
- Add cooled pasta, corn, red bell pepper, red onion, and cilantro to the bowl. Toss to coat with the dressing.
- Fold in cotija or feta cheese gently. If using grilled chicken, shrimp, or black beans, add them now and mix.
- Taste and adjust salt, pepper, or lime juice. Chill 20–30 minutes if you want the flavors to meld before serving.
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 :
- Grill or roast the corn on an open flame until slightly charred, then cut off the kernels.
- Drain and rinse well.
- Thaw and pat dry before using.
how to serve Mexican Street Corn Pasta Salad: Easy Dish!
Serve chilled or at room temperature. Top with extra cotija, a squeeze of lime, and a sprinkle of chopped cilantro. Offer hot sauce on the side for people who like more heat. It pairs well with grilled meats or simple tacos.
how to store Mexican Street Corn Pasta Salad: Easy Dish!
Cool the salad to room temperature, then store in an airtight container in the fridge. It keeps well for 3–4 days. Stir before serving. If you added avocado, eat within a day.
tips to make Mexican Street Corn Pasta Salad: Easy Dish!
- Cook the pasta a little less than package time so it stays firm after dressing.
- Char the corn for best flavor, but roasted or pan-seared works too.
- Use Greek yogurt to cut calories and keep creaminess.
- Add lime zest at the end for a bright finish.
- Keep some dressing aside if you plan to serve later so the pasta does not soak it all.
variation (if any)
- Make it vegan: use vegan mayo and tofu feta or omit cheese.
- Add heat: increase cayenne or add chopped jalapeño.
- Make it a main: add grilled chicken, shrimp, or mix in black beans and avocado.
- Swap cheese: use feta instead of cotija for a more tangy bite.
FAQs
Q: Can I use frozen corn?
A: Yes. Thaw and pat dry, then use as directed.
Q: Can I make this ahead?
A: Yes. Make and chill up to 3–4 days. Add fresh herbs and extra cheese just before serving.
Q: How do I keep the pasta from getting soggy?
A: Rinse with cold water after draining and do not overdress. Chill before serving.
Q: Is cotija required?
A: No. Feta or another crumbly cheese works well as a substitute.
Q: Can I serve this warm?
A: You can. Serve warm after mixing, but the flavors are brighter when chilled.
Mexican Street Corn Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A creamy and tangy pasta salad that captures the flavors of elote, featuring smoky corn, bold spices, and a touch of cheese.
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)
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and cool under cold running water, then set aside.
- Grill or roast the corn until you see small charred spots. Let cool, then cut the kernels off the cob.
- Mix mayonnaise, sour cream or yogurt, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cayenne (if using), salt, and pepper in a large bowl. Stir until smooth.
- Add the cooled pasta, corn, red bell pepper, red onion, and cilantro to the bowl. Toss to coat with the dressing.
- Fold in cotija or feta cheese gently. If using grilled chicken, shrimp, or black beans, add them now and mix.
- Taste and adjust salt, pepper, or lime juice. Chill 20–30 minutes if you want the flavors to meld.
Notes
Serve chilled or at room temperature. Top with extra cotija, a squeeze of lime, and chopped cilantro. Pairs well with grilled meats or simple tacos.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg
