Mexican Elote Street Corn Pasta Salad: A Flavorful Delight

Mexican elote street corn pasta salad is a deliciously creamy and tangy dish. It combines the sweetness of corn with zesty lime and fresh herbs, making it perfect for gatherings. This simple recipe is quick to prepare, family-friendly, and absolutely irresistible!

Mexican Elote Street Corn Pasta Salad Recipe

Why You’ll Love This Recipe

This Mexican elote street corn pasta salad is not just a side dish; it’s a celebration of flavors and textures! The combination of crunchy corn, creamy dressing, and al dente rotini pasta creates a delightful experience. Additionally, it’s perfect for meal prep, potlucks, or a quick weeknight dinner.

Ingredients You’ll Need

• 16 oz rotini pasta
• 2 teaspoons olive oil
• 4 (10 oz) bags frozen fire-roasted corn (or 3 (15 oz) cans corn, drained)
• 1 cup crumbled Cotija or queso fresco cheese
• 1/3 cup freshly chopped cilantro

Dressing:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Pinch cayenne pepper
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• Kosher salt
• Fresh cracked pepper

Step-by-Step Instructions

1. Cook the rotini pasta in boiling salted water until al dente, about 1 minute less than the package directions. Drain and toss the pasta with olive oil, salt, and pepper. Let it cool to room temperature.
2. In a mixing bowl, combine sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and salt and pepper. Stir until smooth and creamy.
3. In a large bowl, mix the cooled pasta, corn, cheese, and cilantro.
4. Pour most of the dressing over the pasta mixture and toss until well coated.
5. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.

Tips for the Best Street Corn Pasta Salad

Make-Ahead Strategy

If you plan to make the Mexican elote street corn pasta salad ahead of time, consider adding the Cotija cheese right before serving. This prevents the pasta from drying out. Toss the pasta with half the dressing, store it, and then add the remaining dressing and cheese before serving.

Perfecting the Pasta

Always salt your pasta water generously, using about 2 tablespoons of kosher salt per pot. This enhances the pasta’s flavor. Remember to cook until just al dente for the best texture; undercooking slightly helps avoid mushiness.

Corn Variations

You can use fresh corn on the cob instead of frozen or canned corn. Simply cut the kernels off the cob—no pre-cooking is necessary! Leftover grilled corn also adds a fantastic smoky flavor to your salad.

Storing Leftovers

Store any leftover Mexican elote street corn pasta salad in an airtight container in the refrigerator. It will stay fresh for 4-5 days. Just before serving the leftovers, consider adding a splash of extra dressing or half-and-half to revive the flavors.

Frequently Asked Questions

Related Recipes to try

• Lemon Asparagus Pasta Salad
• Asparagus Pasta Salad
• Spring Pasta Salad
• Pasta Salad
• Creamy Pasta Salad
• Spring Pasta Salad With Honey Mustard Dressing

Conclusion

This Mexican elote street corn pasta salad is a fantastic choice for your next gathering or family meal. Its vibrant flavors and creamy texture will please everyone at the table. For more delicious ideas, check out some inspiration on Pinterest!

Mexican Elote Street Corn Pasta Salad: A Flavorful Delight

This Mexican Elote Street Corn Pasta Salad is a creamy, tangy, and slightly spicy dish that brings the flavors of street corn to your table. It’s a perfect side dish that’s easy to make and a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American, Mexican

Servings 10 servings

Equipment

• large pot
• mixing bowls
• whisk
• serving platter

Ingredients

  

Salad

• 16 oz rotini pasta
• 2 teaspoons olive oil
• 4 (10 oz) bags frozen fire-roasted corn or 3 (15 oz) cans corn, drained
• 1 cup crumbled Cotija or queso fresco cheese
• ⅓ cup freshly chopped cilantro

Dressing

• 1 cup sour cream
• ½ cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Pinch cayenne pepper
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• Kosher salt
• Fresh cracked pepper

Instructions

 

• Cook rotini pasta in boiling salted water until al dente, about 1 minute less than package directions. Drain, toss with olive oil, salt, and pepper, then cool to room temperature.
• In a bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, salt, and pepper until smooth.
• Combine the cooled pasta, corn, cheese, and cilantro in a large bowl.
• Pour most of the dressing over the pasta mixture and toss to coat evenly.
• Transfer to a serving platter, drizzle with remaining dressing, and garnish with extra cilantro.

Notes

For make-ahead, add cheese just before serving. Salt pasta water generously and slightly undercook pasta to prevent mushiness. Fresh or grilled corn can be substituted. Store leftovers in an airtight container for 4-5 days, adding extra dressing or half-and-half before serving.

Keyword corn salad, elote pasta salad, mexican pasta, street corn salad