Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a delightful twist on traditional elote, transforming the classic flavors into a creamy and tangy pasta dish. Perfect for potlucks, summer picnics, or family gatherings, this salad showcases sweet corn, zesty lime, and rich crema. It’s not only delicious but also incredibly easy to prepare!

Why You’ll Love This Recipe

• Quick Preparation: With just 30 minutes needed to whip up this dish, it’s perfect for last-minute gatherings.
• Bursting with Flavor: The combination of lime juice, garlic powder, and cotija cheese creates a satisfying taste experience.
• Versatile Dish: Serve it as a side or main dish; it fits perfectly into any meal plan or occasion.
• Fresh Ingredients: Using fresh corn adds a sweet crunch that elevates the overall flavor profile.
• Easily Customizable: Feel free to add your favorite veggies or spices to make it your own!

Tools and Preparation

Gathering the right tools will streamline your cooking process. Here’s what you’ll need:

Essential Tools and Equipment

• Large pot
• Colander
• Mixing bowls (large and small)
• Whisk
• Cutting board
• Knife

Importance of Each Tool

• Large pot: Essential for boiling pasta and corn efficiently.
• Colander: Helps drain pasta quickly without losing any pieces.
• Mixing bowls: Keeps ingredients organized while preparing your salad.

Ingredients

This creamy and tangy Mexican street corn pasta salad has all the flavors of Mexican elote but in a quick and easy pasta salad.

For the Salad

• 16 ounces ditalini pasta (or any shape, like shells, elbow macaroni, or bow-tie)
• 2 teaspoons olive oil
• 4 medium ears of corn, (husked)

For the Dressing

• 4 tablespoons lime juice (about 2 limes)
• 1 cup mayonnaise
• 1 cup Mexican crema, (or sour cream)
• ¾ teaspoon fine salt, (plus more to taste)
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper

For Toppings

• 2 tablespoons chopped cilantro, (plus more for topping)
• ½ cup crumbled cotija cheese, (plus more for topping)
• Chile lime seasoning (like Tajiín, for topping)

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

1. Cook the pasta according to package instructions until al dente.
2. Drain the pasta and toss it with olive oil in a large bowl to prevent sticking.
3. Allow it to cool on the counter or refrigerate while preparing the corn.

Step 2: Prepare the Corn

1. Bring a large pot of water to a boil over high heat.
2. Add the husked corn and cook for about 5 minutes until tender and bright yellow.
3. Transfer the corn to a plate and let it cool until it can be handled.

Step 3: Cut Corn Off the Cob

1. Once cooled, cut the kernels off each cob into a medium bowl.

Step 4: Make the Dressing

1. In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.

Step 5: Combine Ingredients

1. In the bowl with pasta, add the dressing mixture along with cooked corn, chopped cilantro, and cotija cheese.
2. Toss everything together until well combined.

Step 6: Serve

1. Top with additional cilantro and cotija cheese if desired.
2. Add Chile lime seasoning for an extra kick before serving immediately or refrigerating until ready to eat.

How to Serve Mexican Street Corn Pasta Salad

This creamy and tangy Mexican street corn pasta salad is perfect for any occasion. Whether you’re hosting a barbecue, picnic, or simply enjoying a meal at home, here are some serving suggestions to elevate your dish.

As a Side Dish

• Pair this pasta salad with grilled chicken or beef for a satisfying meal.
• Serve it alongside tacos for a delicious Mexican-themed dinner.

In a Bowl

• Offer individual servings in small bowls for potlucks or gatherings.
• Garnish each bowl with extra cilantro and cotija cheese for added flavor.

As Part of a Buffet

• Include the pasta salad in a buffet spread with other salads and sides.
• This dish complements various cuisines, making it versatile for mixed menus.

Chilled

• Serve the salad cold or at room temperature to enhance its refreshing flavors.
• Refrigerate before serving for best results on hot days.

How to Perfect Mexican Street Corn Pasta Salad

To make your Mexican street corn pasta salad truly shine, follow these simple tips. They will help achieve the best flavor and texture.

• Use fresh corn: Freshly cooked corn provides sweetness and crunch that frozen corn can’t match.
• Chill before serving: Allow the salad to chill in the fridge for at least 30 minutes before serving. This lets the flavors meld beautifully.
• Adjust seasoning: Taste and adjust salt, lime juice, and cayenne pepper according to your preference for spice and acidity.
• Experiment with toppings: Try adding diced avocado or chopped jalapeños for an extra kick.
• Make it ahead: Prepare the salad a day prior to let all the ingredients combine well. Just add fresh toppings right before serving!

Best Side Dishes for Mexican Street Corn Pasta Salad

This pasta salad pairs wonderfully with many side dishes. Here are some great options to consider serving alongside it.

1. Grilled Vegetables: Zucchini, bell peppers, and asparagus tossed in olive oil and grilled until tender.
2. Black Bean Salad: A refreshing mix of black beans, tomatoes, onion, and cilantro dressed in lime juice.
3. Guacamole: Creamy avocado dip seasoned with lime juice, garlic powder, and salt; perfect with tortilla chips.
4. Quesadillas: Cheese-filled tortillas grilled until crispy; serve with salsa or sour cream on the side.
5. Corn on the Cob: Grilled or boiled corn brushed with lime butter for a sweet addition that complements the flavors of the pasta salad.
6. Roasted Potatoes: Crispy seasoned potatoes roasted until golden; they add heartiness to any meal.
7. Chips and Salsa: Crunchy tortilla chips served with your favorite salsa offer a delightful crunch contrast to the creamy pasta salad.
8. Mixed Green Salad: A light green salad drizzled with vinaigrette balances out the richness of the pasta dish.

Common Mistakes to Avoid

Avoiding common pitfalls can make your Mexican Street Corn Pasta Salad even more delightful. Here are some mistakes to watch for:

• Not salting the pasta water: Salting the cooking water is essential for flavor. Without it, your pasta can taste bland.
• Overcooking the corn: Cooking corn for too long can make it tough. Aim for just 5 minutes in boiling water for a tender, vibrant result.
• Skipping the cooling step: If you don’t cool the pasta before mixing, the salad can become mushy. Always let it cool to maintain texture.
• Ignoring ingredient ratios: Balancing lime juice and mayonnaise is key. Too much of one can overpower the dish; taste as you mix!
• Neglecting fresh toppings: Fresh cilantro and cotija cheese add essential flavors. Don’t skip them—or your salad will miss out on that authentic elote flair.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to maintain freshness.
• Best enjoyed within 3-4 days for optimal flavor and texture.

Freezing Mexican Street Corn Pasta Salad

• Freezing is not recommended due to the mayonnaise and crema, which may separate upon thawing.
• If freezing is necessary, use a freezer-safe container and consume within a month.

Reheating Mexican Street Corn Pasta Salad

• Oven: Preheat to 350°F (175°C). Spread salad in a baking dish and warm for about 10-15 minutes.
• Microwave: Heat in short increments (30 seconds) until warmed through, stirring between intervals to ensure even heating.
• Stovetop: Place in a skillet over low heat, stirring frequently until warmed throughout.

Frequently Asked Questions

Here are some common questions about making Mexican Street Corn Pasta Salad:

What is Mexican Street Corn Pasta Salad?

Mexican Street Corn Pasta Salad combines the flavors of traditional elote with pasta, creating a creamy side dish that’s perfect for gatherings.

How do I customize my Mexican Street Corn Pasta Salad?

Feel free to add ingredients like diced bell peppers or jalapeños for extra flavor and crunch. You can also experiment with different cheeses!

Can I make this salad vegan?

Yes! Substitute mayonnaise and crema with plant-based alternatives. Use nutritional yeast instead of cheese for added flavor.

What should I serve with Mexican Street Corn Pasta Salad?

This salad pairs well with grilled chicken or fish, making it an ideal side dish for summer barbecues or picnics.

Final Thoughts

This creamy Mexican Street Corn Pasta Salad is not only delicious but also incredibly versatile. Perfect for potlucks or family meals, you can easily adjust the ingredients to suit your taste. We encourage you to try this recipe and enjoy its refreshing flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Pasta Salad

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• Author: Lara
• Total Time: 30 minutes
• Yield: Serves approximately 6

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Description

Mexican Street Corn Pasta Salad is a vibrant and delicious twist on the classic elote, making it an ideal dish for summer gatherings, potlucks, or family meals. This creamy salad combines the sweetness of fresh corn with zesty lime and a rich dressing, creating a flavorful experience that is sure to please everyone at your table. With its quick preparation time and customizable ingredients, this pasta salad not only captivates the taste buds but also fits seamlessly into any meal plan. Whether served as a side dish alongside grilled chicken or as a refreshing main course on a hot day, this salad is both satisfying and easy to prepare.

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Ingredients

Scale 1x2x3x

• 16 ounces ditalini pasta
• 4 medium ears of corn
• 4 tablespoons lime juice
• 1 cup mayonnaise
• 1 cup Mexican crema
• 2 tablespoons chopped cilantro
• ½ cup crumbled cotija cheese
• 2 teaspoons olive oil
• ¾ teaspoon fine salt
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper

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Instructions

1. Cook the pasta according to package directions until al dente. Drain and toss with olive oil; let cool.
2. Boil water in a large pot, add husked corn and cook for about 5 minutes until tender. Let cool before cutting kernels off the cob.
3. In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper until smooth.
4. In a large mixing bowl, combine cooled pasta with corn kernels, dressing mixture, chopped cilantro, and cotija cheese. Toss until well combined.
5. Serve chilled or at room temperature; garnish with extra cilantro and cotija cheese if desired.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 2g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 15mg