Zesty Mexican Street Corn Pasta Salad Recipe to Wow Guests

Mixing summer vibes with zesty mexican street corn pasta creates a flavor explosion that dances on your palate.

Fresh ingredients blend seamlessly in this vibrant dish.

Kernels of sweet corn mingle with creamy textures and bright herbs.

Tangy lime and smoky spices invite you to experience a culinary journey.

Each bite captures the essence of street food magic.

Crisp and cool, this pasta salad promises to become your new favorite summer recipe.

Grab a fork and let the celebration begin!

Why Mexican Street Corn Pasta Salad Is Bursting with Flavor

• Savor Authentic Street Flavors: Capture the vibrant essence of Mexican street corn in every delightful bite of this pasta salad, bringing a festive twist to classic comfort food.
• Customize with Ease: Adapt the recipe by swapping ingredients or adjusting spice levels, making it perfect for picky eaters or those wanting to experiment with bold flavors.
• Quick Crowd-Pleaser: Perfect for potlucks, barbecues, and summer gatherings where you need a crowd-friendly dish that's both impressive and simple to prepare.
• Nutrient-Packed Delight: Packed with colorful vegetables, protein-rich cheese, and a zesty dressing, this pasta salad offers a balanced and satisfying meal that doesn't compromise on taste.

Ingredients for Mexican Street Corn Pasta Salad

• Elbow Macaroni: A classic pasta shape that provides a hearty base for the salad.
• Corn Kernels: Fresh corn adds a sweet and charred flavor to the dish.
• Red Bell Pepper: Brings a crisp texture and vibrant color to the pasta salad.
• Red Onion: Provides a sharp and tangy flavor to complement the other ingredients.

• Mayonnaise, Sour Cream: Create a rich and creamy dressing that binds the salad together.
• Cotija Cheese: A traditional Mexican cheese that adds a salty and crumbly texture.

• Lime Juice, Chili Powder, Smoked Paprika, Salt, Pepper: Provide a zesty and spicy Mexican-inspired flavor profile.
• Cilantro: Adds a fresh and bright herb note to the salad.

Instructions for Mexican Street Corn Pasta Salad

Step 1: Boil Pasta

Cook the elbow macaroni in a pot of salted water until al dente. Drain the pasta in a colander and spread it out on a large plate to cool quickly.

Step 2: Char Corn Kernels

Heat a skillet over medium-high flame. Toss corn kernels into the pan and cook, stirring occasionally, until they develop golden-brown spots and release a sweet, smoky aroma. Transfer roasted corn to a cooling plate.

Step 3: Chop Fresh Vegetables

Dice the red bell pepper into small, uniform cubes. Finely mince the red onion to add a sharp, zesty crunch to the salad.

Step 4: Create Creamy Dressing

• Mayonnaise
• Sour cream
• Fresh lime juice
• Chili powder
• Smoked paprika
• Salt
• Black pepper

Blend until the mixture is smooth and well-combined.

Step 5: Combine Pasta Mixture

Add the cooled pasta, charred corn, diced bell pepper, and minced onion to a large serving bowl. Pour the creamy dressing over the ingredients.

Step 6: Toss and Garnish

Gently fold the salad to ensure even coating. Sprinkle crumbled cotija cheese and chopped fresh cilantro over the top.

Step 7: Chill and Serve

Cover the bowl and refrigerate for at least one hour. This allows the flavors to blend and intensify. Serve cold as a refreshing side dish.

Pro Tips for Mexican Street Corn Pasta Salad

• Char Corn Perfectly: Use a cast-iron skillet or grill pan to achieve those delicious, smoky grill marks without an outdoor grill.
• Boost Flavor Depth: Add a splash of tequila or a dash of hot sauce to the dressing for an extra authentic Mexican street corn kick.
• Make It Lighter: Swap mayonnaise with Greek yogurt to reduce calories and add a tangy protein boost to the pasta salad.
• Prep Ahead Trick: Make this salad a day in advance to let the flavors intensify and develop a more complex taste profile.
• Veggie Swap Option: Replace elbow macaroni with cauliflower rice for a low-carb, gluten-free alternative that still captures the classic street corn essence.

Variation Ideas for Mexican Street Corn Pasta Salad

• Vegan Corn Pasta Fusion: Replace mayonnaise and sour cream with cashew cream, use vegan cotija cheese alternative, and add nutritional yeast for cheesy flavor.
• Gluten-Free Fiesta Pasta: Swap elbow macaroni with gluten-free corn or chickpea pasta, ensuring same texture and flavor profile.
• Spicy Southwest Remix: Add diced jalapeños, increase chili powder, mix in black beans, and garnish with fresh serrano peppers for extra heat.
• Greek-Inspired Corn Salad: Substitute cotija with feta cheese, use Greek yogurt instead of sour cream, add kalamata olives, and sprinkle dried oregano for Mediterranean flair.

Pairing Suggestions for Mexican Street Corn Pasta Salad

• Pair Zesty Mexican Lager: Grab a crisp, light Mexican beer like Modelo Especial or Pacifico to complement the spicy, tangy flavors of the pasta salad.
• Elevate with Margarita Magic: Mix a classic margarita with fresh lime juice, tequila, and a salted rim to match the bright, citrusy notes of the dish.
• Enhance with Sparkling Agua Fresca: Create a refreshing non-alcoholic drink by blending watermelon or mango with sparkling water to cool down the salad's smoky heat.
• Complement with Citrus Soda: Serve a chilled Mexican Sprite or Jarritos lime soda to cut through the creamy dressing and add a zingy contrast.

Storage Advice for Mexican Street Corn Pasta Salad

• Store in an airtight container for up to 3-4 days. Keep pasta salad chilled to maintain freshness and prevent bacterial growth.
• Transfer to a freezer-safe container, seal tightly, and freeze for up to 1 month. Avoid freezing as dairy ingredients may separate upon thawing.
• Before serving cold leftovers, stir gently and add a splash of lime juice or a tablespoon of mayonnaise to revive the creamy texture.
• Warm gently in microwave at 50% power in 30-second intervals, stirring between each interval to prevent uneven heating. Best served cold for optimal flavor and texture.

FAQs About Mexican Street Corn Pasta Salad

• Is cotija cheese necessary for this recipe?

Cotija cheese adds a tangy, salty flavor that’s traditional in Mexican street corn, but you can substitute with feta or queso fresco if needed.

• Can I make this pasta salad ahead of time?

Yes, this salad tastes even better when prepared a day in advance, allowing the flavors to blend and intensify in the refrigerator.

• How spicy is this pasta salad?

The chili powder and smoked paprika provide a mild, warm heat. If you prefer more kick, add extra chili powder or include some diced jalapeños.

• What makes this different from a regular pasta salad?

This recipe combines the classic flavors of Mexican street corn (elote) with pasta, creating a unique and vibrant side dish with charred corn, zesty lime, and bold spices.

Mexican Street Corn Pasta Salad Recipe

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4.7 from 36 reviews

• Total Time: 1 hour 22 minutes
• Yield: 4 1x

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Description

Creamy Mexican street corn pasta salad delivers a fiesta of flavors straight from the heart of Mexico. Zesty lime, smoky chili, and fresh cilantro dance together, creating a crowd-pleasing dish you’ll crave at every summer gathering.

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Ingredients

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Main Ingredients:

• 2 cups (473 ml) elbow macaroni
• 2 cups (473 ml) fresh corn kernels or 1 can of corn, drained
• 1 red bell pepper, diced
• 1/2 cup (118 ml) diced red onion
• 1/2 cup (118 ml) crumbled cotija cheese

Herbs and Seasonings:

• 1/4 cup (59 ml) chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Dressing Ingredients:

• 1/4 cup (59 ml) mayonnaise
• 2 tablespoons (30 ml) sour cream
• 1 tablespoon (15 ml) lime juice

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Instructions

1. Boil macaroni in salted water until al dente, following package timing. Drain and spread on a baking sheet to expedite cooling.
2. Heat a skillet on medium-high and roast corn kernels, stirring occasionally until edges caramelize and develop a smoky golden-brown color, approximately 6 minutes.
3. Transfer corn to cool completely, preventing moisture buildup in the pasta salad.
4. Dice red bell pepper and thinly slice red onion into delicate, uniform pieces.
5. Whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, kosher salt, and cracked black pepper until smooth and well-integrated.
6. Combine cooled macaroni, roasted corn, bell pepper, and onion in a spacious mixing bowl.
7. Drizzle prepared dressing over the pasta mixture, gently folding to ensure even coating without crushing delicate ingredients.
8. Sprinkle crumbled cotija cheese and roughly chopped cilantro across the salad, incorporating with light, careful movements.
9. Cover and refrigerate for minimum 60 minutes to allow flavors to harmonize and intensify.

Notes

• Maximize corn flavor by using fresh, sweet corn kernels directly cut from the cob for an authentic street-style taste.
• Toast spices like chili powder and smoked paprika in a dry skillet for 30 seconds before adding to the dressing to intensify their depth and aroma.
• Adapt for dietary needs by substituting mayonnaise with Greek yogurt for a lighter version, or use vegan mayo for a plant-based alternative.
• Allow pasta salad to sit at room temperature for 10-15 minutes before serving to let flavors fully develop and soften the pasta’s texture.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 290 kcal
• Sugar: 3 g
• Sodium: 210 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 15 mg