Mexican Street Corn Pasta Salad is a must-try dish!

If you’re searching for a dish that’s equal parts bright, creamy, and irresistibly flavorful, look no further—Mexican Street Corn Pasta Salad is a must-try dish! Imagine tender pasta swirled through with smoky-sweet corn, topped with salty cotija and zippy lime, and finished with a dusting of chili. It has all the crave-worthy flavors of classic elotes, but in a cool, crowd-pleasing pasta format that’s perfect for potlucks or summer meals. Every bite delivers a punch of summer flavor that will have you coming back for seconds and thirds!

Ingredients You’ll Need

This colorful salad comes together with just a handful of simple, everyday ingredients. Each one adds a special something to the mix—bold flavor, awesome texture, or a pop of color—so don’t skip the classics!

• Pasta (3 cups cooked rotini or penne): These twisty shapes are perfect for holding the creamy dressing and bits of corn in every bite.
• Corn (2 cups, grilled, frozen, or canned): The sweet crunch is the star, and grilling adds a wonderful depth of flavor—use whatever kind you have!
• Mayonnaise (1/3 cup): Adds richness, binds the dressing together, and gives the salad that classic elote creaminess.
• Sour Cream (1/3 cup): Lends cool tanginess that balances the mayo and keeps the dressing from feeling heavy.
• Lime Juice (1 tablespoon): Fresh lime brings brightness and a punch of zesty acidity—don’t use bottled!
• Chili Powder (1 teaspoon): For a gentle warmth and the signature street corn kick.
• Smoked Paprika (1/2 teaspoon): Rounds out the flavor with a hint of smokiness—regular paprika will do in a pinch, but the smoked kind really makes a difference.
• Garlic Powder (1/4 teaspoon): Adds savory depth without overpowering the other flavors.
• Salt and Pepper (to taste): Essential for bringing all the flavors together—season until it pops!
• Chopped Fresh Cilantro (1/4 cup): A burst of herbal freshness that brightens every bite.
• Crumbled Cotija Cheese (1/3 cup): Salty, crumbly, and iconic—it’s not Mexican Street Corn Pasta Salad without it.

How to Make Mexican Street Corn Pasta Salad is a must-try dish!

Step 1: Prep and Cook the Pasta

Bring a large pot of salted water to a boil, then cook your rotini or penne until just al dente. Drain the pasta and rinse it with cold water to stop the cooking and keep it from sticking together. Let it cool completely—this helps the dressing cling without getting runny.

Step 2: Prepare the Corn

If you’re feeling ambitious, grill fresh corn on the cob until it’s beautifully charred, then slice the kernels off. Otherwise, thaw frozen corn or drain canned corn, and if you want that smoky flavor, toss the kernels in a hot skillet for a few minutes to get a bit of char.

Step 3: Whisk the Dressing

In a separate medium bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, garlic powder, plus a good pinch of salt and pepper. Whisk it all together until smooth and creamy—taste and adjust the seasoning if you like.

Step 4: Combine Pasta and Corn

In a large mixing bowl, toss the cooled pasta and corn together so the corn is distributed evenly. This base is the perfect canvas for the creamy, tangy dressing that’s coming next.

Step 5: Dress the Salad

Pour the tangy dressing over the pasta and corn mixture. Gently toss everything together with a spatula or large spoon, making sure every nook and cranny is coated. This is where the magic really happens!

Step 6: Add Cilantro and Cotija

Fold in the chopped fresh cilantro and crumbled cotija cheese. These add a pop of flavor and color, as well as the authentic street corn vibe that makes Mexican Street Corn Pasta Salad a must-try dish!

Step 7: Chill and Serve

Cover the salad and let it chill in the refrigerator for at least 30 minutes. This gives all the flavors a chance to mingle and makes the salad extra refreshing. Serve cold for the ultimate summer side!

How to Serve Mexican Street Corn Pasta Salad is a must-try dish!

Garnishes

Don’t forget the finishing touches! Sprinkle extra cotija or feta on top, dust with a pinch more chili powder, and shower with extra cilantro just before serving. Even an extra squeeze of lime right at the table really makes the flavors sing.

Side Dishes

This zesty salad holds its own next to grilled meats like steak, chicken, or fish, and it’s also perfect with tacos or burgers at a cookout. For vegetarian pairings, try it alongside black bean salads or guacamole for a full-on fiesta spread!

Creative Ways to Present

If you want to impress, serve Mexican Street Corn Pasta Salad is a must-try dish! in a big, colorful platter garnished with extra lime wedges and cilantro sprigs, or dish it up in individual mason jars for easy serving at picnics or parties. Leftovers are delicious tossed into a tortilla with salad greens for an easy lunch, too!

Make Ahead and Storage

Storing Leftovers

Keep any leftover salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle, though the pasta may absorb some dressing and soften a little.

Freezing

It’s best not to freeze this salad. The creamy dressing can separate and become watery after thawing, and the fresh cilantro loses its punch. For best results, make it fresh or a day ahead and enjoy from the fridge.

Reheating

This salad is meant to be served cold, so no reheating needed! If you prefer, you can let it come to room temperature before serving, but avoid microwaving as it may change the texture.

FAQs

Can I use a different type of pasta?

Absolutely! Any short, sturdy pasta like fusilli, farfalle, or shells will work perfectly in Mexican Street Corn Pasta Salad is a must-try dish! Just avoid thin or delicate shapes that might get mushy.

What if I can’t find cotija cheese?

No worries—feta is a great substitute! It’s slightly tangier but offers that same crumbly, salty effect that makes this salad shine.

Can I make this salad ahead of time?

Yes! You can make it up to a day in advance. Just hold off on adding the cilantro and a portion of the cotija until just before serving for max freshness and color.

Is this recipe spicy?

Mexican Street Corn Pasta Salad is a must-try dish! with just a gentle warmth from the chili powder, but you can make it spicier by adding diced jalapeños, a dash of hot sauce, or extra chili powder to taste.

Can I make it dairy free?

Of course! Swap out the mayo and sour cream for vegan versions, and use crumbled vegan feta or skip the cheese altogether. It will still be utterly delicious and perfect for sharing.

Final Thoughts

Now that you’ve got all the tips and tricks, it’s your turn to whip up this bold, bright salad. Trust me, you and your guests will be swooning—Mexican Street Corn Pasta Salad is a must-try dish! It’s destined to become a favorite at every picnic, potluck, and fun summer dinner around your table. Happy cooking!

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