Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad brings the bold flavors of elote to a creamy pasta dish that is always the first to vanish at summer gatherings or potlucks. It combines tender noodles with sweet corn charred until golden and finished with a tangy creamy dressing. This salad is perfect for brightening up any table and makes an irresistible side or a light lunch on its own.

The first time I tried this I made it last-minute for a Sunday cookout with friends. It disappeared before the burgers were off the grill and was the most-requested recipe of the night.

Ingredients

• Pasta such as elbow macaroni or penne: brings substance and soaks up the creamy dressing pick a brand that holds its shape after cooking
• Butter: helps char the corn and gives a rich base look for unsalted or high-quality butter if you can
• Corn kernels fresh or frozen: provide the sweet crunch try to use fresh in summer or select frozen for convenience
• Chili powder: offers classic smoky flavor in every bite choose a chili powder with moderate heat if you want a little kick
• Smoked paprika: deepens the corn’s roasted flavor opt for Spanish smoked paprika for a more authentic taste
• Lime juice: adds brightness and cuts through the creaminess use a juicy fresh lime rather than bottled juice
• Mayonnaise: pulls everything together giving the salad its signature creaminess use full-fat for the best texture
• Cotija cheese: gives the salad a salty tangy finish crumble it just before adding for the freshest flavor
• Cilantro: provides a fresh herbal finish only use bright green tender leaves
• Jalapeño optional: adds a hint of spicy heat choose a firm jalapeño and remove the seeds if you prefer it mild
• Salt and black pepper to taste: season gently and taste as you go for perfect balance

Step-by-Step Instructions

Cook the Pasta:

Cook pasta in salted water until just al dente then drain and rinse under cold water to cool quickly and keep the noodles from sticking together

Char the Corn:

Melt butter in a wide skillet over medium heat once bubbling add corn and let it sit undisturbed for a few minutes to get some golden brown spots stir occasionally and continue until the corn is deeply caramelized and smells toasty about eight to ten minutes

Season the Corn:

When the corn is charred stir in chili powder and smoked paprika then remove from the heat and let cool for several minutes so it does not melt the dressing later

Mix the Base:

In a large bowl combine the cooled pasta and the seasoned corn mixture make sure both are room temperature so the dressing stays stable

Add Flavors and Dressing:

Pour in the fresh lime juice spoon in mayonnaise add crumbled cotija cheese freshly chopped cilantro and chopped jalapeño if using

Finish and Chill:

Use a large spoon to toss everything together making sure every noodle and corn kernel is coated taste and adjust salt and pepper as needed then cover and refrigerate for at least thirty minutes so the flavors come together before serving

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Cotija cheese is my favorite part of this dish the way it crumbles into the dressing and adds those pops of tang makes every bite more lively I remember grating it fresh with my kids and sneaking little bites before we added it to the salad

Storage Tips

Keep leftovers in a sealed container in the fridge for up to three days Some flavors deepen with time but if the salad seems dry stir in a tablespoon of mayo or a squeeze of lime before serving It does not freeze well because the dressing can separate

Ingredient Substitutions

If cotija cheese is not available try feta for a similar saltiness Greek yogurt can replace part of the mayonnaise for a lighter version No fresh corn Use the best quality frozen corn you can find Add a handful of diced bell peppers if you want even more crunch and color

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Serving Suggestions

This pasta salad pairs perfectly with grilled meats especially chicken and steak I love serving it in lettuce cups for a fun appetizer or as part of a colorful buffet Spread leftovers on a tostada for lunch or fold into warm tortillas for a quick snack

Cultural History

Inspired by classic Mexican street corn known as elote this dish brings together fire roasted corn with creamy and tangy toppings It transforms those flavors into a salad that is familiar yet fresh in a new way I have fond memories of buying elote from street carts as a kid and this recipe brings those flavors home regardless of the season

Recipe FAQs

→ What type of pasta works best?

Elbow macaroni or penne are ideal choices, as their shapes hold the sauce and mix-ins well. Spirals or shells also work nicely for this dish.

→ Can frozen corn be used instead of fresh?

Yes, either fresh or frozen corn kernels can be used. Just make sure to fully thaw and pat dry frozen corn before charring for best flavor.

→ What can I substitute for cotija cheese?

Feta is a good substitute for cotija due to its salty, crumbly texture. Queso fresco or grated parmesan can also be used in a pinch.

→ How spicy is this dish?

The salad has mild warmth from chili powder and smoked paprika. Adding jalapeño increases heat, so adjust to taste or omit it for less spice.

→ How long should it be chilled before serving?

It's best served after chilling for at least 30 minutes. This allows the flavors to blend and results in a more cohesive dish.

→ Is this salad suitable for making ahead?

Yes, this salad holds up well in the fridge for a day or two. Stir before serving to refresh the flavors.