I remember the first time I had real Mexican street corn, or elote. I was at a summer festival, the air thick with the smell of grilled food and the sound of music.
A vendor was selling corn on the cob, slathered in something creamy, dusted with cheese and spices, and served with a lime wedge. One bite, and I was completely hooked.
The combination of sweet, smoky corn, tangy lime, creamy sauce, and salty cheese was a game-changer. I knew I had to find a way to bring those flavors home.
That’s how this Mexican Street Corn Pasta Salad was born. It takes all the incredible elements of classic elote and turns them into a crowd-pleasing pasta salad. It’s the perfect side for a BBQ, a potluck, or just a simple weeknight dinner.
What You’ll Need
Here are the simple ingredients you’ll need to pull this amazing salad together. It’s all about fresh, vibrant flavors.
For the Pasta Salad:
- Pasta: 1 pound of rotini, fusilli, or another short pasta.
- Corn: 4 cups of corn kernels (from about 5-6 ears of fresh corn, or a 16-ounce bag of frozen).
- Cotija Cheese: 1 cup, crumbled.
- Red Onion: 1/2 cup, finely diced.
- Jalapeño: 1, finely diced (seeds removed for less heat).
- Cilantro: 1/2 cup, freshly chopped.
- Olive Oil: 1 tablespoon.
For the Creamy Elote Dressing:
- Mayonnaise: 1/2 cup, use a good quality one.
- Sour Cream or Greek Yogurt: 1/2 cup.
- Lime Juice: From 2 fresh limes (about 1/4 cup).
- Garlic: 2 cloves, minced.
- Chili Powder: 1 teaspoon.
- Smoked Paprika: 1/2 teaspoon (optional, for extra smokiness).
- Salt & Pepper: To taste.
Pro Tips
After making this dozens of times, I’ve picked up a few tricks that take it from good to great. Don’t skip these!
- Char the Corn Properly. This is the most important step for authentic flavor. Don’t be afraid to get some dark, almost-burnt spots on the kernels. That char is where all the smoky goodness comes from. Use a cast-iron skillet over high heat or a grill.
- Salt Your Pasta Water. Seriously, salt it like the ocean. This is your only chance to season the pasta itself. It makes a huge difference in the final taste of the dish.
- Let It Rest. Once you mix everything together, let the salad sit in the fridge for at least 30 minutes before serving. This gives the flavors time to mingle and marry. The pasta will soak up some of that delicious dressing.
- Don’t Overcook the Pasta. Cook it just to al dente (still a little firm to the bite). Mushy pasta will fall apart and ruin the texture of the salad. Remember it will soften a bit more as it sits in the dressing.
Tools Required
You don’t need any fancy equipment for this recipe. Just your basic kitchen essentials will do the trick.
- Large Pot (for cooking pasta)
- Colander
- Large Skillet (preferably cast-iron) or Grill
- Large Mixing Bowl
- Small Bowl (for the dressing)
- Whisk
- Knife and Cutting Board
- Measuring Cups and Spoons
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it based on what you have on hand or your dietary needs.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Cotija Cheese | Feta Cheese | Feta is a great salty alternative. |
| Sour Cream | Plain Greek Yogurt | Adds a similar tang and creaminess. |
| Jalapeño | Poblano Pepper | For a milder, smoky heat. |
| Cilantro | Parsley or Chives | If you have the “soap gene” for cilantro. |
Add some protein: Grilled chicken, shrimp, or a can of drained black beans are fantastic additions to make this a full meal.
Add more veggies: Diced avocado (add just before serving), bell peppers, or black olives would all work well.
Make Ahead Tips
This salad is perfect for prepping ahead of time, which is great for parties or meal prep.
You can cook the pasta, char the corn, and chop the veggies up to a day in advance. Store them in separate airtight containers in the refrigerator.
The dressing can be made up to 3 days ahead of time. Just give it a good whisk before you use it. For the best texture, I recommend mixing everything together within a few hours of serving.
How to Make Mexican Street Corn Pasta Salad
Let’s get down to the fun part. Follow these simple steps for a perfect pasta salad every time.
Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well in a colander and rinse with cold water to stop the cooking process. Set aside.
Step 2: Char the Corn
While the pasta cooks, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 5-7 minutes, until you get some nice charred, brown spots. Remove from heat and let it cool.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, minced garlic, chili powder, and smoked paprika. Season with salt and pepper to your liking.
Step 4: Combine Everything
In a large mixing bowl, combine the cooked pasta, charred corn, diced red onion, diced jalapeño, and most of the chopped cilantro and crumbled cotija cheese (save a little of each for garnish).
Step 5: Dress and Chill
Pour the creamy dressing over the pasta mixture. Gently stir until everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
Step 6: Garnish and Serve
Before serving, give the salad one last stir. Garnish with the reserved cilantro and cotija cheese. You can also add an extra sprinkle of chili powder on top for color.
Nutrition, Diets, and Pairings
This salad is a treat, but you can easily adjust it to fit different lifestyles and diets.
Nutritional Snapshot
This is an estimate, and values can change based on the specific ingredients you use.
| Nutrient | Estimated Amount per Serving |
|---|---|
| Calories | ~450 kcal |
| Protein | ~12g |
| Fat | ~22g |
| Carbohydrates | ~50g |
Ingredient Swaps for Different Diets
- Gluten-Free: Simply use your favorite brand of gluten-free short pasta. Corn-based or lentil-based pastas work wonderfully.
- Vegan/Dairy-Free: Use a vegan mayonnaise and a plant-based sour cream or yogurt alternative. For the cheese, use a store-bought vegan feta or a sprinkle of nutritional yeast for a cheesy flavor.
- Lighter Version: Use all Greek yogurt instead of the mayonnaise and sour cream combo to cut down on fat and boost the protein.
Meal Pairing Suggestions
This pasta salad is so versatile. It can be a star on its own or a fantastic supporting act.
It pairs beautifully with grilled meats like flank steak, BBQ chicken, or pork chops. It’s also a perfect partner for fish tacos or quesadillas.
Tips for Leftovers and Storage
If you’re lucky enough to have leftovers, they store quite well. Place the salad in an airtight container and keep it in the refrigerator.
It will stay fresh for up to 3-4 days. The pasta might absorb some of the dressing overnight, making it seem a bit dry. You can easily revive it with a fresh squeeze of lime juice or a small dollop of sour cream or mayonnaise before serving.
I do not recommend freezing this salad, as the creamy dressing and pasta texture will not hold up well upon thawing.
Frequently Asked Questions
Here are answers to some common questions you might have.
Q1. Can I use canned corn instead of fresh or frozen?
Ans: Yes, you can. Make sure to drain it very well and pat it dry with a paper towel before adding it to the hot skillet. This helps it char properly instead of just steaming.
Q2. Is this salad very spicy?
Ans: The heat level is pretty mild. Most of the heat comes from the jalapeño. To control it, be sure to remove all the seeds and white membranes from the inside of the pepper. For a no-heat version, you can substitute it with a small, diced green bell pepper.
Q3. My dressing seems too thick. What can I do?
Ans: If your dressing is too thick, simply whisk in a little more lime juice or even a teaspoon of water at a time until it reaches your desired consistency. Different brands of mayo and sour cream have different thicknesses.
Q4. Can I add avocado to this salad?
Ans: Absolutely! Avocado is a delicious addition. To prevent it from browning, I suggest dicing it and folding it in just before you serve the salad.
Wrapping Up
There you have it—a pasta salad that’s bursting with the unforgettable flavors of Mexican street corn. It’s smoky, creamy, tangy, and has just the right amount of kick.
It’s become a staple in my home, and I hope it becomes one in yours too. It’s a recipe that’s guaranteed to get rave reviews at any gathering.
So go ahead, give it a try! I’d love to hear how it turns out for you. Leave a comment below with your experience or any questions you might have.
