Mexican Street Corn Pasta Salad

The vibrant aromas of grilled corn and zesty lime fill the air as you prepare a delightful summer dish that’s perfect for gatherings or a light weeknight dinner. This Mexican Street Corn Pasta Salad combines the irresistible flavors of elote with the comforting heartiness of pasta, all in about 20 minutes. It’s an exciting fusion that keeps well and stays refreshing in every bite.

This recipe is ideal for summer barbecues, potlucks, or even a cozy family meal. It’s incredibly versatile and can be made ahead of time, allowing the flavors to meld beautifully. You can store it in the refrigerator for a couple of days, enhancing its taste even further.

Why You’ll Love This Recipe

• It’s a refreshing twist on traditional pasta salad.
• The combination of creamy dressing and crunchy corn is irresistible.
• You can whip it up in just 20 minutes.
• Perfect for a crowd, making it a great side dish for any gathering.

What You’ll Need

Gather the following ingredients to make this delicious pasta salad:

For the Salad

• 3 cups cooked rotini or penne pasta, cooked until al dente and cooled
• 2 cups corn, grilled, frozen, or canned
• 1/4 cup chopped fresh cilantro
• 1/3 cup crumbled cotija cheese

For the Dressing

• 1/3 cup mayonnaise
• 1/3 cup sour cream, can be substituted with Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon chili powder, consider toasting for more flavor
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• to taste salt and pepper

Greek yogurt can be a healthier option.

Substitutions & Swaps

• Greek yogurt can replace sour cream.
• Use fresh corn if available for better flavor.
• Any small pasta shape works well.
• Feta cheese can substitute for cotija.

How to Make It

Start with these simple steps to create your pasta salad.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and cool the pasta under cold running water, then set aside.

Prepare the Dressing

In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and creamy.

Combine the Salad

In a large mixing bowl, combine the cooled pasta, corn, and chopped cilantro. Pour the dressing over the pasta mixture and gently toss until everything is well coated.

Add the Cheese

Sprinkle the crumbled cotija cheese over the salad. Gently fold it in to maintain the cheese’s texture.

How to Store It

Fridge: Keep in an airtight container for up to 3 days.
Freezer: No, the dressing won’t freeze well.
Reheat: Enjoy chilled; do not microwave.

Tips for Best Results

• For extra flavor, consider grilling fresh corn before adding it.
• Adjust the lime juice to taste for more acidity.
• Let the salad chill for at least 30 minutes before serving to enhance flavors.
• Reserve some cotija cheese for sprinkling on top before serving.

Serving Suggestions

• Pair with grilled meats for a full barbecue experience.
• Serve alongside tacos for a fiesta-themed dinner.
• Perfect for summer picnics or potlucks where you want to impress.