You know that feeling when summer is in full swing, and the scent of grilled corn wafts through the air? That’s what inspired me to create this Mexican Street Corn Pasta Salad. I remember the first time I tasted elote at a local fair, the sweet corn slathered with creamy, tangy goodness — it was pure bliss! So, I thought, why not take that deliciousness and turn it into a pasta salad that’s perfect for picnics, barbecues, or just a sunny day at home? This dish has become a staple in our house because it’s not only refreshing but also a delightful way to celebrate those summer flavors all year round.
This Mexican Street Corn Pasta Salad is so versatile, and I love how it brings everyone together. Whether you’re serving it as a side at a family gathering or enjoying it as a light lunch, you can count on it to be a crowd-pleaser. It’s colorful, loaded with flavor, and just the right mix of creamy and crunchy. Plus, with minimal prep time, it’s the kind of recipe that fits perfectly into a busy week or a laid-back weekend. Trust me, once you try it, you’ll be saying, “This one’s going to be a keeper!”
Why You’ll Love "Mexican Street Corn Pasta Salad"
- Quick and easy to prepare, ready in just 25 minutes!
- Perfect for summer gatherings or potlucks — a guaranteed crowd-pleaser.
- Minimal ingredients make it budget-friendly and simple to throw together.
- Can be made ahead of time, allowing flavors to meld beautifully.
- Versatile enough to serve as a side dish or a light meal on its own.
- Families love it — kids enjoy the sweet corn and creamy dressing!
Ingredients You’ll Need
- 8 oz elbow macaroni or penne (you can use whole wheat or gluten-free pasta for a healthier option)
- 3 cups sweet corn kernels (fresh is best, but frozen works just as well; just make sure to thaw them first)
- 1 jalapeño pepper, seeded and minced (optional, adjust the amount based on your spice preference)
- 3 tablespoon butter (unsalted butter is ideal, but feel free to use olive oil for a lighter touch)
- ¼ cup chopped cilantro leaves (fresh cilantro adds brightness; you can substitute with parsley if you’re not a fan)
- ½ cup crumbled cotija cheese (feta cheese can be a great substitute if you can’t find cotija)
Step-by-Step Instructions
Cook the Pasta
- Start by bringing a large pot of salted water to a rolling boil.
- Add 8 oz of elbow macaroni or penne to the boiling water.
- Cook the pasta according to the package instructions until al dente, usually about 7-9 minutes.
- Once cooked, drain the pasta in a colander and give it a good rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Corn Mixture
- In a skillet, melt 3 tablespoons of unsalted butter over medium heat. Let it get nice and bubbly.
- Add in 3 cups of sweet corn kernels and the minced jalapeño pepper (if using) to the skillet.
- Cook, stirring occasionally, until the corn is tender and slightly caramelized, about 5-7 minutes. You’ll love how it starts to smell!
Combine Ingredients
- In a large mixing bowl, combine the cooled pasta, the corn mixture, ¼ cup of chopped cilantro leaves, and ½ cup of crumbled cotija cheese.
- Gently toss everything together until well mixed. Be careful not to break the pasta!
Make the Dressing
- In a separate bowl, whisk together ½ cup of mayonnaise, the juice of 1 lime, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of salt, and a pinch of black pepper.
- Mix until smooth and creamy. This dressing is where all the flavor magic happens!
Toss the Salad
- Pour the dressing over the pasta salad mixture.
- Using a large spoon, gently toss everything together again until all the pasta and corn are evenly coated in that delicious dressing.
Chill and Serve
- Cover the bowl with plastic wrap and pop it in the refrigerator.
- Let it chill for at least 30 minutes. This is the perfect time for the flavors to meld and get even yummier!
- When you're ready to serve, give it a quick stir and taste for seasoning. Adjust if needed, and enjoy!
Variations
- For a lighter version, swap mayonnaise for Greek yogurt or a dairy-free alternative.
- Add diced bell peppers, cherry tomatoes, or avocado for extra color and flavor.
- For a smoky twist, try adding some chipotle in adobo sauce to the dressing.
- Use quinoa instead of pasta for a gluten-free option that’s just as satisfying.
- Incorporate seasonal ingredients like grilled zucchini or asparagus for a fresh touch.
Serving and Storage Tips
Serving
Serve this Mexican Street Corn Pasta Salad chilled, garnished with extra cilantro or a sprinkle of cotija cheese for a pop of color. It pairs wonderfully with grilled meats or can be enjoyed on its own as a light lunch. For an added crunch, consider topping each serving with some crushed tortilla chips!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, consider freezing the salad, but note that the texture may change slightly. When ready to eat, let it thaw in the fridge overnight and give it a good stir before serving.
Helpful Notes
- Feel free to use low-fat mayonnaise or yogurt for a lighter dressing.
- For a nutty flavor, add toasted pine nuts or sunflower seeds.
- Ensure the corn is well-drained if using canned corn to avoid excess moisture.
- If you're avoiding dairy, use a dairy-free cheese alternative or skip it altogether.
- Adjust the lime juice based on your preference for tanginess.
Frequently Asked Questions
Can I freeze Mexican Street Corn Pasta Salad?
Yes, you can freeze Mexican Street Corn Pasta Salad, but keep in mind that the texture may change once thawed. To freeze, pack the salad in an airtight container, leaving a little space for expansion. When you're ready to enjoy it, thaw it in the refrigerator overnight and give it a good stir before serving.
How can I substitute ingredients in this recipe?
You can easily substitute ingredients based on your preferences or dietary needs. For instance, use gluten-free pasta if you need a gluten-free option. Swap out cotija cheese for feta or omit cheese entirely for a dairy-free version. Mayonnaise can be replaced with Greek yogurt or a vegan alternative for a lighter dressing.
How spicy is the Mexican Street Corn Pasta Salad?
The spice level of the salad largely depends on the jalapeño you use. If you'd like to keep it mild, you can omit the jalapeño altogether or use just a small amount. For a little kick, feel free to add more jalapeño or even some diced serrano peppers. Adjust according to your taste!
Final Thoughts
I hope you feel inspired to try this Mexican Street Corn Pasta Salad! It’s the kind of dish that brings smiles and satisfaction with every bite. Whether you’re serving it at a family gathering, a picnic, or just enjoying it at home, I promise it will be a hit. Remember, cooking is all about having fun and making memories, so don’t stress about perfection. Dive in, get your hands a little messy, and enjoy the process. I can’t wait for you to taste it and join me in saying, “This one’s definitely a keeper!”
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Mexican Street Corn Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and flavorful Mexican Street Corn Pasta Salad.
Ingredients
- 8 oz elbow macaroni or penne
- 3 cups sweet corn kernels (fresh or frozen)
- 1 jalapeño pepper, seeded and minced (optional)
- 3 tbsp butter
- ¼ cup chopped cilantro leaves
- ½ cup crumbled cotija cheese
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a skillet, melt butter over medium heat.
- Add corn and jalapeño to the skillet, cooking until corn is tender.
- In a large bowl, combine pasta, corn mixture, cilantro, and cotija cheese.
- In a separate bowl, mix mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Adjust spice level by adding more or less jalapeño.
- Use fresh corn for better flavor.
- This salad can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Pasta Salad
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