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Inspired by the vibrant flavors of Mexican street corn (elote), this Street Corn Pasta Salad combines roasted corn, creamy dressing, and tangy lime juice for a unique and delicious side dish. It’s easy to make, packed with fresh ingredients, and sure to be a hit at any gathering.
One of the best things to get at any taco truck is street corn. This salad will be the crowd favorite at your next summer BBQ or potluck! It pairs well with grilled meats or as a unique side for taco night. It can also be a hearty salad to serve when you’re wanting a meatless meal.
Table of Contents
- Why You’ll Love This Easy Street Corn Pasta Salad Recipe
- Street Corn Pasta Salad Ingredients
- Ingredient Substitutions and Variations
- How To Make Street Corn Pasta Salad
- Tips to Perfect This Recipe
- What to Serve with Mexican Street Corn Pasta Salad
- Frequently Asked Questions
- More Corn Recipes
- Street Corn Pasta Salad Recipe
Why You’ll Love This Easy Street Corn Pasta Salad Recipe
- Easy to Prepare. With just a few simple ingredients and minimal prep time, you can whip up this salad in no time.
- It’s Flavorful. This salad is bursting with flavors like smoky chipotle chili powder, herbaceous fresh cilantro, spicy fresh jalapeno, and tangy sour cream.
- Versatile: Easily customizable to suit your taste with various add-ins and ingredient substitutions.
- Crowd Pleaser. This salad can be made ahead of time and is great for feeding a crowd.
Street Corn Pasta Salad Ingredients
- Sour cream and mayonnaise: These ingredients combine for a creamy, tangy base for the dressing. You could substitute plain greek yogurt for one or both ingredients for a different flavor (and more protein).
- Lime juice: You’ll need to juice two limes to get enough juice for the dressing.
- Seasonings: Salt, chipotle chili powder, ground cumin, and black pepper flavor the dressing. For more heat, you can add cayenne pepper or use smoked paprika for a milder taste.
- Pasta: Choose a small pasta with spirals, like rotini or fusilli, to be bite-sized and hold plenty of the delicious dressing.
- Corn: Use 3 ears of fresh corn to make the salad.
- Cotija cheese: This creamy, crumbly, salty cheese may be found near other refrigerated Mexican ingredients at the store. Can’t find it? Look for queso fresco or swap for feta.
- Veggies and herbs: Chopped jalapeno, red onion, and fresh cilantro round out the flavors of the pasta salad.
- Lime wedges: These add a fresh tang to the final dish.
Ingredient Substitutions and Variations
- Pasta: Use any short pasta shape like farfalle, macaroni, or orecchiette.
- Cheese: Substitute cotija cheese with feta or queso fresco if preferred. For a dairy-free option, use a vegan cheese substitute.
- Vegetables: Add black beans, cherry tomatoes, or avocado for extra flavor and texture.
- Mayo: Greek yogurt or a dairy-free alternative can be used in place of mayonnaise for a lighter version.
- Spice Level: For a spicier kick, add diced jalapeños or a dash of hot sauce.
How To Make Street Corn Pasta Salad
Step 1: Prepare the dressing. In a small bowl, combine mayo, sour cream, lime juice, and seasonings. Mix well and set aside.
Step 2: Cook the pasta. Cook the pasta according to the package directions, then drain and place in a large bowl.
Step 3: Grill the corn. Grill the corn on a grill pan, outdoor grill, or griddle until lightly charred. Let them cool slightly, then carefully cut the kernels off the cob and add them to the salad.
Step 4: Chop the veggies and herbs. Chop the red onion, cilantro, and jalapeno (seeds removed). Add these ingredients to the bowl with the pasta and corn.
Step 5: Assemble the salad. Pour the dressing over the pasta, corn, and vegetables. Crumble the cotija cheese into the salad, and toss until everything is well coated.
Step 6: Garnish and serve. Serve chilled with lime wedges on the side.
Tips to Perfect This Recipe
- Use Fresh Corn When Possible: Fresh, roasted corn adds a smoky flavor that really enhances the salad.
- Cool the Pasta: Rinse the pasta with cold water after cooking to prevent it from sticking together and to cool it quickly for the salad.
- Chill Before Serving: Letting the salad sit in the fridge for at least an hour helps the flavors meld together.
What to Serve with Mexican Street Corn Pasta Salad
This Street Corn Pasta Salad is so versatile! It would go well with Grilled Pollo Asado, Grilled Cajun Shrimp Recipe, Peri Peri Chicken Breast, or Grilled Garlic Shrimp. To serve it as a main course cold salad follow it with a flavorful dessert such as Mini Key Lime Cheesecake.
Frequently Asked Questions
Absolutely! You can prepare the salad a day in advance, preferably keeping the dressing seperate, and store in the fridge until ready to serve. Assemble before serving.
Swapping out regular pasta for your favorite gluten free version is easy! Just make sure the other ingredients you have are gluten free as well.
If it’s not fresh corn season, you can use thawed and drained frozen corn. Grill it on a grill pan or roast it in the oven for the same charred taste.
Store in an airtight container in the refrigerator for up to 3 days.
While it’s typically served cold, you can serve it at room temperature or slightly warmed if you prefer.
Greek yogurt or a dairy-free alternative can be used in place of mayonnaise for a lighter version.
Use vegan mayonnaise and cheese, and omit the sour cream for non-flavored vegan yogurt to make the salad vegan-friendly.
More Corn Recipes
Street Corn Pasta Salad combines all the great things about street corn into a dish that’s bursting with flavor. It’s easy to prepare, packed with bold flavors, and is sure to impress at any gathering. Whether you’re looking for a unique side dish or a satisfying lunch option, this salad is a must-try!
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Street Corn Pasta Salad
Ingredients
For dressing
- 1 cup Mayonnaise
- ½ cup sour cream
- 4 tablespoons fresh lime juice
- 1 teaspoon salt
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground pepper
For salad
- 8 ounce pasta
- 3 whole corn
- ½ cup red onion, chopped
- ⅓ cup cotija cheese
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, seeds removed and chopped
- Lime wedges, to garnish
Instructions
- In a small bowl, combine the ingredients for the dressing: mayonnaise, sour cream, lime juice, salt, chipotle chili, cumin and pepper. Mix well and set it aside.
- Cook the paste according to the package instructions. Drain the water and add the cooked pasta to a large bowl.
- Grill the corn and cut the corn kernels from the cob and add it to the large bowl along with the pasta.
- Add the other salad ingredients to the bowl; red onion, cotija cheese, cilantro and jalapeno. Pour the dressing over the salad and toss until well coated.
- Garnish the street corn pasta salad with fresh cilantro and transfer it to a serving bowl. Serve with lime wedges on the side.
Notes
- Use Fresh Corn When Possible: Fresh, roasted corn adds a smoky flavor that really enhances the salad.
- Cool the Pasta: Rinse the pasta with cold water after cooking to prevent it from sticking together and to cool it quickly for the salad.
- Chill Before Serving: Letting the salad sit in the fridge for at least an hour helps the flavors meld together.
SOOO DELICIOUS 🤤
One of my favorite salad recipes so far.