Okay, so if you love Mexican street corn and you’re a pasta fan (who isn’t?), you have to try this Mexican Street Corn Pasta Salad. It’s creamy, tangy, and just the right amount of smoky. It’s one of those dishes where every bite is packed with flavor, and let me tell you, it always steals the show at BBQs. Last time I made this, my friends were asking for the recipe before they even finished their plates!
Why You’ll Love This Recipe
- Two Favorites in One: It’s like Mexican street corn and pasta had a delicious baby.
- Bold & Tangy: The chili, lime, and Cotija cheese make every bite so good, you’ll want seconds.
- BBQ Star: Perfect for summer cookouts, family get-togethers, or even just a random Tuesday dinner when you want to impress!
Ingredients
For the Salad:
- Rotini Pasta: 16 oz. of your favorite spirals (because they soak up all that sauce).
- Olive Oil: 2 teaspoons to keep the pasta from sticking.
- Fire-Roasted Corn: 4 (10 oz.) bags frozen or 3 cans, drained (you can even grill fresh corn if you’re feeling fancy).
- Cotija or Queso Fresco Cheese: 1 cup crumbled, for that salty, tangy flavor.
- Cilantro: ⅓ cup freshly chopped (plus a little extra if you’re feeling generous with the garnish).
For the Dressing:
- Sour Cream: 1 cup to keep things creamy.
- Mayonnaise: ½ cup for that perfect dressing consistency.
- Olive Oil: 2 tablespoons to make everything silky smooth.
- Chili Powder: 1 teaspoon to bring the flavor (not too spicy, don’t worry!).
- Garlic Powder: ½ teaspoon, because everything’s better with garlic.
- Cayenne Pepper: A couple of pinches, just enough for a little kick.
- Lime Juice: 3 tablespoons to brighten up the whole dish.
- Lime Zest: 2 teaspoons to really bring out that citrus flavor.
- Kosher Salt & Fresh Cracked Pepper: A couple of big pinches to taste. Don’t be shy!
How to Make It
1. Cook the Pasta
First up, boil that pasta until it’s al dente—nobody likes mushy pasta, right? Once it’s cooked, drain it, toss it with the olive oil to keep it from sticking, and let it cool down. If you’re in a rush (aren’t we all?), pop it in the fridge to speed things up.
2. Make the Dressing
While your pasta is cooling, let’s whip up the dressing. In a medium bowl, mix together the sour cream, mayo, olive oil, chili powder, garlic powder, cayenne, lime juice, and lime zest. Add a couple of good pinches of salt and pepper. Stir until it’s smooth and creamy. Give it a taste—if it’s not making you want to grab a spoon and eat it right then, add a little more lime or salt.
3. Toss It All Together
Now for the fun part! In a big ol’ bowl, combine your cooled pasta, fire-roasted corn, crumbled Cotija cheese, and freshly chopped cilantro. Pour about 90% of that luscious dressing over the top, and toss everything together until it’s evenly coated. I love how the rotini pasta grabs onto all the sauce!
4. Serve It Up
Transfer your beautiful pasta salad to a serving dish and drizzle the remaining dressing on top—because more is more, right? Garnish with a little extra cilantro if you’re feeling fancy, and boom! You’ve just made the best side dish ever. Serve it right away, or toss it in the fridge if you’re prepping ahead.
How to Serve
- BBQ Hero: This is a guaranteed crowd-pleaser next to grilled chicken, burgers, or steaks.
- Potluck Star: Watch it disappear in minutes at your next potluck—don’t expect leftovers.
- On Its Own: Add some grilled chicken or shrimp, and boom, you’ve got a full meal.
Make Ahead Tips
- Store the Dressing: You can make the dressing ahead of time and stash it in the fridge for up to a week. Just make sure to give it a stir before using.
- Make the Salad Ahead: Mix everything together and store it in the fridge for up to two days. Just hold off on adding the extra dressing until you’re ready to serve—keeps it from getting soggy.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Grilled fresh corn is a total game changer. Just slice it off the cob and toss it in.
What if I don’t like cilantro?
No problem! You can skip it or swap it for parsley if cilantro’s not your thing.
How do I keep the pasta from getting mushy?
Make sure you cook the pasta al dente, and don’t toss it with the dressing until it’s fully cooled. That’ll keep it nice and firm.
There you have it—Mexican Street Corn Pasta Salad that’s bound to be the hit of your next gathering. Creamy, tangy, a little smoky, and packed with flavor. Trust me, once you make this, you’ll be known as the person who brings the best pasta salad to every party. Enjoy!
Print
Mexican Street Corn Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: Salads
- Method: Boil and Mix
- Cuisine: Mexican
Description
This Mexican Street Corn Pasta Salad is a zesty and flavorful fusion of pasta and elote flavors. With creamy Cotija cheese, fire-roasted corn, and a tangy lime dressing, this salad is the perfect side dish for summer barbecues or gatherings. It’s easy to make, deliciously seasoned, and sure to be a crowd-pleaser.
Ingredients
For the Salad:
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
For the Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- A couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- Fresh cracked pepper
Instructions
- Cook the Pasta:
Cook the rotini pasta according to the package directions until al dente. Drain and toss with 2 teaspoons of olive oil, a pinch of salt, and pepper. Set aside to cool to room temperature or place it in the fridge to cool more quickly. - Prepare the Dressing:
In a medium bowl, whisk together the sour cream, mayonnaise, 2 tablespoons of olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and a couple of large pinches of salt and pepper. Set aside. - Mix the Salad:
In a large bowl, combine the cooled pasta, cooked corn, crumbled Cotija, and chopped cilantro. - Add the Dressing:
Pour most of the prepared dressing over the pasta mixture. Toss everything together until well coated. - Serve:
Transfer the pasta salad to a serving platter and drizzle the remaining dressing over the top. Garnish with more fresh cilantro if desired.
Notes
- Make-Ahead Tip: If making this salad ahead of time, consider blending the Cotija cheese into the dressing using a food processor or blender to prevent the salad from drying out as it sits. Add half the dressing initially and toss to coat the pasta. Add the remaining dressing just before serving.
- Salt Your Pasta Water: Moderately salt your pasta water to enhance the flavor of the pasta itself. Aim for 2-4 tablespoons of Kosher salt for best results.
- Cook to Al Dente: Cook the pasta just until al dente to avoid mushy pasta. Start tasting the pasta a minute before the lowest recommended cooking time on the package.
- Fresh Corn Option: If you have access to fresh sweet corn, feel free to substitute the frozen corn. Raw, freshly cut corn off the cob adds a wonderful flavor. Leftover grilled corn is also a great option.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 350 mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
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