Description
What if you could enjoy all the flavors of classic Mexican street corn in a delightful pasta salad that bursts with vibrant taste? This Mexican Street Corn Pasta Salad combines the sweet, charred notes of elote with hearty pasta
Ingredients
To create this tantalizing Mexican Street Corn Pasta Salad, gather the following ingredients:
- 8 oz. elbow macaroni or any pasta of choice (substitutes: quinoa for gluten-free)
- 2 cups corn kernels (fresh, frozen, or canned; for a smoky flavor, use grilled corn)
- ½ cup mayonnaise (Greek yogurt for a lighter option)
- ¼ cup sour cream (or use plain yogurt)
- 1 lime, juiced (adds brightness)
- 1 teaspoon chili powder (adjust for heat preference)
- 1 teaspoon cumin (for depth and warmth)
- 2 tablespoons fresh cilantro, chopped (or substitute with parsley)
- ½ cup crumbled feta or cotija cheese (for a salty, creamy finish)
- Salt and pepper, to taste
- Optional toppings: Sliced jalapeños or avocado for added creaminess and spice.
Instructions
Making this dish is as simple as following these easy steps. Let’s dive right in!
Start by boiling a pot of salted water. Once boiling, add in your pasta of choice and cook according to package instructions until al dente. Remember, you want the pasta to retain a bit of bite! Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
If you’re using fresh corn, grill it until charred for that signature smoky flavor, then cut the kernels off the cob. For frozen corn, simply thaw it and sauté in a skillet over medium heat for a few minutes until heated through. If using canned corn, drain it well.
In a mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth. This dressing is what will bind all the flavors of your Mexican Street Corn Pasta Salad together! Taste and adjust the seasoning according to your preference.
In a large bowl, combine the cooked pasta, corn, cilantro, and the dressing. Gently stir until everything is evenly coated. It’s really important to mix well so every bite is packed with flavor.
Fold in the crumbled feta or cotija cheese into the salad. This step elevates the recipe, adding creaminess and a salty kick that perfectly complements the sweetness of the corn.
For best results, let the salad chill in the refrigerator for at least 10 minutes before serving—this allows the flavors to meld beautifully. However, if you’re in a hurry, feel free to dig in right away!
Nutrition
- Calories: 320
- Fat: 15g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g