Mexican Street Corn Pasta Salad
Ever had one of those potluck panics? You know the feeling. You signed up to bring a side dish, and now it’s two hours before the party. You could bring that same old potato salad, but you want something that makes people ask, “Who made this?”
This Mexican Street Corn Pasta Salad is that dish. It’s creamy, tangy, a little spicy, and packed with flavor. It has all the goodness of elote, or Mexican street corn, but turned into a crowd-pleasing pasta salad.
Don’t worry if you’re not a pro in the kitchen. I’ve made every mistake so you don’t have to. We’re going to make this together, and it’s going to be amazing.
What You’ll Need
This recipe uses simple stuff you can find at any grocery store. No need to go on a treasure hunt for fancy ingredients.
- For the Salad:
- 1 pound of short pasta (like rotini, fusilli, or bowtie)
- 4 cups of corn (fresh, frozen, or canned all work)
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/2 cup chopped fresh cilantro
- 1 cup crumbled cotija cheese
- For the Creamy Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- Salt and black pepper to taste
Tools You’ll Need
You don’t need a chef’s kitchen for this. Just a few basic tools will get the job done.
| Tool | Purpose |
|---|---|
| Large Pot | For boiling the pasta. |
| Colander | To drain the pasta. |
| Large Skillet | For charring the corn. A grill works too. |
| Large Bowl | For mixing everything together. |
| Knife & Cutting Board | For chopping the veggies. |
How to Make Mexican Street Corn Pasta Salad
This comes together pretty fast. Just follow these simple steps and you’ll be golden.
Step 1: Cook the pasta according to the package directions until it’s al dente (that means it still has a little bite). Drain it and rinse with cold water to stop the cooking. Set it aside.
Step 2: While the pasta cooks, heat a large skillet over medium-high heat. Add a little oil, then add the corn. Let it cook without stirring for a few minutes until it gets a nice char. Stir and cook for a few more minutes, then remove from heat.
Step 3: In a large bowl, whisk together all the dressing ingredients: mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and minced garlic. Mix it until it’s smooth.
Step 4: Add the cooked pasta, charred corn, chopped red onion, jalapeño, and cilantro to the bowl with the dressing.
Step 5: Gently stir everything together until the pasta and veggies are completely coated.
Step 6: Fold in the crumbled cotija cheese. Taste it and add salt and pepper if you think it needs it. For the best flavor, let it chill in the fridge for at least 30 minutes before serving.
Pro Tips
I’ve made this salad more times than I can count. Here are a few tricks I’ve learned along the way.
- Don’t Skip the Char: Getting a good char on the corn is key. It adds a smoky flavor that really makes the salad special. Be patient and let it get a little blackened in the skillet.
- Rinse Your Pasta: Normally, you don’t rinse pasta. But for a cold pasta salad, rinsing it with cold water stops it from cooking and getting mushy. It also washes away extra starch so the salad isn’t gummy.
- Taste as You Go: The recipe is a guide, but your taste buds are the boss. Taste the dressing before you mix it all in. Does it need more lime? More salt? Adjust it until you love it.
Substitutions and Variations
Don’t have something on the list? No problem. Cooking is all about making it your own.
| Ingredient | Substitution |
|---|---|
| Cotija Cheese | Feta cheese or even parmesan will work. |
| Sour Cream | Plain Greek yogurt is a great swap. |
| Jalapeño | Use half a green bell pepper for no heat. |
| Cilantro | If you don’t like it, just leave it out. |
Want to add more to it? Try tossing in a can of drained black beans, some diced avocado, or even some grilled chicken or shrimp to make it a full meal.
Make-Ahead Tips
This salad is perfect for making ahead of time. You can cook the pasta and char the corn a day or two before you need it. Just store them in separate containers in the fridge.
You can also mix the dressing and chop the veggies ahead of time. When you’re ready to serve, just toss everything together. It’s a real time-saver.
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the fridge. The salad will stay good for about 3 to 4 days.
The dressing might soak into the pasta a bit overnight. If it seems a little dry the next day, just stir in a spoonful of sour cream or a squeeze of lime juice to freshen it up.
FAQs
Q1. Can I use frozen corn?
Ans: Yes, frozen corn works perfectly. You don’t even need to thaw it. Just toss it right into the hot skillet and char it just like you would with fresh corn.
Q2. How do I make this dish less spicy?
Ans: To make it mild, be sure to remove all the seeds and white membranes from the jalapeño. That’s where most of the heat is. For a completely non-spicy version, you can leave the jalapeño out.
Q3. Can this salad be made vegan?
Ans: For sure. Use a vegan mayo and a plant-based sour cream or yogurt alternative for the dressing. Swap the cotija cheese for a vegan feta or just leave it out.
Wrapping Up
You now have the secret to the best pasta salad at the party. It’s easy, full of flavor, and something a little different from the usual.
Give this recipe a try for your next barbecue, potluck, or just a simple weeknight dinner. I’d love to hear how it turns out for you. Leave a comment below and let me know if you made any fun changes
