Mexican Street Corn Pasta Salad Recipe

why make this recipe

This salad mixes sweet corn, creamy dressing, and bright lime for a quick side or light main. It takes about 30–40 minutes and tastes fresh. It works for picnics, potlucks, or weeknight dinners.

introduction

This Mexican Street Corn Pasta Salad Recipe gives the sweet, smoky flavor of elote with easy pasta. It uses simple ingredients you may already have. If you like creamy pasta dishes, try this garlic parmesan chicken pasta recipe for another easy meal idea.

how to make Mexican Street Corn Pasta Salad Recipe

1. Cook the pasta, drain, and let it cool.
2. Cook fresh corn by boiling or grilling, or use canned/frozen corn after draining or thawing.
3. Mix mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper in a bowl.
4. Add pasta, corn, cotija cheese, cilantro, red onion, and jalapeño (if using). Toss well.
5. Chill the salad in the fridge for at least 30 minutes so the flavors blend.

Ingredients :

• 8 oz pasta (such as rotini or penne)
• 2 cups corn kernels (fresh, canned, or frozen)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1 jalapeño, seeded and diced (optional)

Directions :

• Cook the pasta according to package instructions. Drain and set aside to cool.
• If using fresh corn, cook it by boiling or grilling until tender. If using canned or frozen corn, drain or thaw as needed.
• In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
• Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl. Toss to combine.
• Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

how to serve Mexican Street Corn Pasta Salad Recipe

Serve chilled or at room temperature. Garnish with extra cotija cheese and a lime wedge. It pairs well with grilled meats or as a side at a barbecue.

how to store Mexican Street Corn Pasta Salad Recipe

Keep the salad in an airtight container in the fridge. Use within 3–4 days for best taste and texture. Stir before serving if the dressing settles.

tips to make Mexican Street Corn Pasta Salad Recipe

• Cool the pasta fully before mixing so the dressing stays creamy.
• Taste the dressing and add more lime or salt if needed.
• Grill the corn for extra smoky flavor.
• Chop the cilantro fine for even flavor in each bite.

variation (if any)

• Add black beans or diced avocado for more texture and protein.
• Swap cotija for feta if you can’t find cotija.
• Use Greek yogurt instead of sour cream to cut fat.

FAQs

Q: Can I make this ahead?
A: Yes. Make it a few hours or the day before and keep it chilled. The flavors get better after time.

Q: Can I use frozen corn?
A: Yes. Thaw and drain the corn before mixing. You can also warm it slightly if you prefer.

Q: Is this spicy?
A: The heat is mild. Omit the jalapeño or reduce chili powder to make it milder.

Q: Can I make it dairy-free?
A: Use vegan mayo and a dairy-free sour cream. Skip the cotija or use a dairy-free cheese.

Mexican Street Corn Pasta Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A creamy and refreshing pasta salad that combines sweet corn and zesty lime, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (such as rotini or penne)
• 2 cups corn kernels (fresh, canned, or frozen)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1 jalapeño, seeded and diced (optional)

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Instructions

1. Cook the pasta according to package instructions. Drain and set aside to cool.
2. If using fresh corn, cook it by boiling or grilling until tender. If using canned or frozen corn, drain or thaw as needed.
3. In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper.
4. Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl. Toss to combine.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

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Notes

Cool the pasta fully before mixing to maintain creaminess. For extra flavor, grill the corn.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 15mg