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Mexican Street Corn Pasta Salad transforms the bold and creamy flavors of classic elote into a vibrant and satisfying side dish. Ready in under thirty minutes, this is my go-to for summer cookouts and last-minute potlucks because everyone goes back for seconds.
I first whipped this up for a family picnic, and it has claimed a permanent spot in my potluck rotation ever since. The mix of smoky corn and fresh lime always reminds me of summer afternoons.
Ingredients
- Cooked pasta like rotini or penne: Pasta picks up the dressing well and keeps its texture
- Corn grilled frozen or canned: gives the salad its signature sweet crunch Use grilled for extra flavor if you can
- Mayonnaise: brings creamy richness to the dressing Choose a real egg mayo for best taste
- Sour cream: adds tang and softens the texture of the dressing
- Lime juice: gives the salad a zippy citrus punch Use fresh limes for a bright taste
- Chili powder: layers in warmth and subtle spice Pick a fresh spice jar for the most flavor
- Smoked paprika: brings subtle smokiness
- Garlic powder: adds savory depth without overpowering
- Salt and pepper: to taste
- Chopped fresh cilantro: brings herbal freshness Use bright green leaves and avoid stems
- Crumbled cotija cheese: gives a salty creamy finish If you cannot find cotija feta works too
Step-by-Step Instructions
- Cook and Cool the Pasta:
- Boil pasta in heavily salted water until just al dente Drain then rinse under cool water to stop the cooking and keep the noodles from sticking together
- Prepare the Corn:
- If using fresh corn grill or char the kernels in a dry skillet for a few minutes until golden and slightly smoky If using canned or frozen be sure to drain and pat dry for best flavor
- Make the Dressing:
- In a medium bowl whisk together mayonnaise sour cream lime juice chili powder smoked paprika garlic powder salt and pepper Whisk until smooth and creamy
- Combine the Salad:
- In a large mixing bowl combine the cooled pasta and corn Pour the creamy dressing over and gently toss until every piece is coated
- Finish and Chill:
- Fold in the chopped cilantro and crumbled cotija cheese for a final burst of freshness and creaminess Refrigerate the salad for at least thirty minutes so the flavors meld
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days If the salad seems dry after chilling stir in a spoonful of mayo or a splash of lime juice to revive it Avoid freezing as the dressing can separate
Ingredient Substitutions
No cotija cheese Try feta or even shredded parmesan For a dairy-free version sub the sour cream with plant-based yogurt Use vegan mayo or skip the cheese altogether for a lighter side
Serving Suggestions
Scoop as a festive side next to grilled chicken tacos or burgers I also love serving it over a bed of lettuce for a hearty lunch Or tuck it inside lettuce cups for a fun picnic idea
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Cultural Touch
Inspired by Mexican street vendors who serve elote straight from the cob this salad captures the heart of those flavors It is perfect for any occasion where you want to celebrate with food that feels festive and a little bit nostalgic
Common Recipe Questions
- → Can I use canned or frozen corn?
Yes, both canned and frozen corn work well, but grilling fresh corn will give the most authentic flavor.
- → What cheese works best for this dish?
Cotija cheese is recommended for its crumbly texture and salty tang, but feta can be used as a substitute.
- → How can I add more heat?
Mix in diced jalapeños or a dash of hot sauce to increase the spice level as desired.
- → Can I make this ahead of time?
Absolutely! Prepare it several hours in advance and chill for refreshing flavor and improved texture.
- → Which pasta shape works best?
Rotini and penne both hold the creamy dressing well and provide great texture for each bite.