Mexican Street Corn Pasta Salad

Prep Time 20 mins
Cook Time 15 mins
Rest Time 15 mins
Total Time 50 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: Summer
Description

This Mexican Street Corn Pasta Salad is a fresh and creamy fusion of two favorites — the bold flavors of elote (Mexican street corn) and the comforting texture of pasta salad. Each bite bursts with roasted corn, tangy lime dressing, smoky chili, and crumbly cotija cheese, all tossed together for a perfect summer side or light meal. It’s easy to make, incredibly flavorful, and guaranteed to be a crowd-pleaser at any picnic, barbecue, or weeknight dinner.

Ingredients
    For the Pasta Base
  • 3 cups rotini or penne pasta (uncooked)
  • 1 tbsp olive oil (to drizzle after cooking)
  • Salt (for boiling water)
    • For the Corn Mixture
  • 3 cups corn kernels (fresh or frozen, thawed)
  • 1 tbsp olive oil
  • 0 tsp 0.5 smoked paprika
  • 0 tsp 0.25 chili powder
  • Salt to taste
  • 1 small red onion (finely diced)
  • 1 red bell pepper (finely chopped)
  • 0 cup 0.5 fresh cilantro (chopped)
    • For the Creamy Dressing
  • 0 cup 0.5 mayonnaise (use halal-certified or eggless if needed)
  • 0 cup 0.5 sour cream or Greek yogurt
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tsp lime zest
  • 1 tsp chili powder (adjust to taste)
  • 1 clove garlic (minced)
  • Salt and pepper to taste
    • For Toppings
  • 0 cup 0.75 cotija cheese or feta cheese (crumbled)
  • 1 lime (cut into wedges, for serving)
  • Extra cilantro and chili powder (for garnish)
Instructions
    Cook the Pasta
  1. 1
    Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain, rinse under cool water, and drizzle with olive oil to prevent sticking. Set aside to cool.
    2. Roast the Corn
  2. 2
    Preheat your oven to 200°C. Spread the corn kernels on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, chili powder, and salt. Roast for 10–15 minutes, tossing once halfway, until slightly charred and golden. Let it cool slightly.
  3. 3
    Alternative: Grill corn on the cob until slightly charred, then slice off the kernels.
    4. Prepare the Dressing
  4. 4
    In a medium bowl, whisk together mayonnaise, sour cream (or yogurt), lime juice, lime zest, minced garlic, chili powder, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed.
    5. Combine the Salad
  5. 5
    In a large mixing bowl, combine cooked pasta, roasted corn, red onion, red bell pepper, and chopped cilantro. Pour the creamy dressing over the top and toss well to coat everything evenly.
    6. Add Cheese and Garnish
  6. 6
    Gently fold in crumbled cotija or feta cheese. Sprinkle extra cilantro and a pinch of chili powder on top for color. Optionally, chill in the refrigerator for 15–20 minutes for a refreshing cold salad.
    7. Serve
  7. 7
    Serve cold or at room temperature with lime wedges on the side for squeezing over the top. Perfect for barbecues, potlucks, or a light summer dinner.
Note
  • Cheese Substitution: Cotija cheese is traditional, but feta or queso fresco works perfectly.
  • Make Ahead: This salad tastes even better after a few hours in the fridge as the flavors blend.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Variations:
    • Add diced avocado or black beans for extra richness.
    • Swap pasta for quinoa or couscous for a lighter version.
    • Use grilled chicken strips for a complete meal.
Keywords: quick, easy, creamy, summer salad, pasta
Read it online: https://petitepanini.com/recipe/mexican-street-corn-pasta-salad/