Mexican Street Corn Pasta Salad: A Flavorful, Beginner-Friendly Dish

Mexican Street Corn, or “Elote,” is a beloved street food throughout Mexico, adored for its combination of sweet corn, spicy chili powder, creamy mayo, and tangy lime. If you’ve ever tried this iconic snack, you know how delicious and satisfying it can be. But imagine combining all of those flavors into a hearty, easy-to-make pasta salad. Enter the Mexican Street Corn Pasta Salad—a recipe that’s perfect for beginners, bursting with vibrant flavors, and incredibly versatile. This dish is an ideal option for a quick weeknight dinner, a potluck, or a summer barbecue, and the best part? It’s ready in just 20 minutes!

Print

In this article, we’ll take you step-by-step through the process of making this delightful salad, ensuring you feel confident and supported along the way. Whether you’re new to cooking or just looking for a simple recipe to impress your guests, this dish is sure to become a favorite in your culinary repertoire.

Ingredients and Preparation

Before diving into the cooking process, let’s gather everything you’ll need for the Mexican Street Corn Pasta Salad. This recipe has a blend of fresh, flavorful ingredients that come together to create a delicious, creamy, and spicy pasta salad.

Ingredients:

For the Pasta Salad:

• 8 oz dried pasta (any shape will work, but something like rotini or penne works best for holding onto the dressing)
• 4 cups roasted corn (you can either roast fresh corn or use frozen roasted corn, if fresh is not available)
• ¼ cup red onion, finely chopped
• ½ cup cheddar cheese, cubed
• 1 small jalapeño, finely chopped (adjust based on your spice preference)
• ¼ cup Cotija cheese (adds that tangy, salty flavor that makes this dish so special)
• 2 tablespoons fresh cilantro, chopped (optional, but adds a fresh, herbaceous note)

For the Dressing:

• ½ cup sour cream (for creaminess)
• ¼ cup mayo (adds a bit of tang and richness)
• 2 tablespoons lime juice (fresh is always best for that zesty flavor)
• 1 ½ teaspoons chili powder (for that smoky kick)
• Salt and pepper to taste

Optional Ingredients (for extra flavor):

• 1 avocado, diced (adds creaminess and balances the spice)
• 2 chicken breasts (grilled and sliced) or 1 cup cooked ground beef (for a protein-packed version instead of bacon)

Step-by-Step Instructions

Now that we have everything prepared, let’s walk through the process of making this dish. You don’t need advanced cooking skills to bring this recipe to life—just a few simple steps, and you’ll have a fantastic pasta salad that’s sure to impress!

1. Cook the Pasta

Start by boiling a large pot of water. Add a pinch of salt to the water, then cook the pasta according to the package instructions (typically about 8-10 minutes). Once the pasta is al dente, drain it and set it aside to cool. If you’re in a rush, run the pasta under cold water to help cool it down quickly. This helps to stop the cooking process and prevents the pasta from becoming mushy.

Tip: Make sure the pasta doesn’t overcook. Pasta that’s a little firm holds up better when mixed with the other ingredients and dressing.

2. Prepare the Dressing

While the pasta is cooling, prepare the dressing. In a small bowl, whisk together the sour cream, mayo, lime juice, chili powder, salt, and pepper. Whisk until the mixture is smooth and creamy. Taste the dressing to adjust the seasoning if needed—if you prefer more spice, feel free to add an extra pinch of chili powder.

Tip: If you like extra tang, you can also add a splash of vinegar or a squeeze more lime juice.

3. Assemble the Salad

In a large mixing bowl, combine the cooled pasta, roasted corn, red onion, cubed cheddar cheese, and chopped jalapeño. Toss everything together to mix evenly. Once the ingredients are well combined, pour the dressing over the salad and gently toss until everything is fully coated. If you’re using the optional chicken or beef, add it now and mix again.

4. Add the Finishing Touches

Top the pasta salad with Cotija cheese and cilantro. If you opted for avocado, carefully fold it in at this point to avoid mashing it. Once everything is mixed, give it a taste test and adjust the seasoning with more salt, pepper, or chili powder as needed.

Tip: For extra texture and flavor, you can also drizzle a little more lime juice over the top just before serving.

Beginner Tips and Notes

This recipe is designed to be approachable, but here are a few tips to help ensure your Mexican Street Corn Pasta Salad turns out perfect every time:

Avoid Overcooking the Pasta

As mentioned earlier, pasta that’s slightly al dente works best in this recipe. Overcooked pasta can become mushy and lose its texture, which will affect the final dish. Be sure to taste the pasta right before draining it to ensure it has just the right amount of bite.

Roasting Corn: A Quick Option

If you’re using fresh corn on the cob, you’ll want to roast it first. Simply remove the husks, drizzle the corn with a little oil, and roast it on a baking sheet in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through. Once roasted, cut the kernels off the cob and add them to your salad.

However, if you don’t have time to roast fresh corn, you can use frozen roasted corn (available at most grocery stores), or even canned corn. Just be sure to drain it well and warm it up slightly before adding it to the salad.

Adjusting the Spice Level

Jalapeños are a key ingredient in this dish, but they can add a lot of heat depending on their variety. If you want to control the spice level, feel free to use less jalapeño or remove the seeds and membranes (the spiciest part) before chopping. If you prefer no spice at all, simply leave out the jalapeño altogether.

Make It Ahead

This salad tastes even better when the flavors have had time to meld. You can make the salad ahead of time, store it in the refrigerator, and serve it cold. The pasta will absorb the dressing slightly, which helps the flavors come together. Just be sure to give it a good stir before serving.

Serving Suggestions

This Mexican Street Corn Pasta Salad is a complete dish on its own, but it pairs wonderfully with a variety of sides. Here are some ideas to complement your meal:

• Grilled Chicken or Steak: Since the salad is light and tangy, it pairs beautifully with grilled chicken or beef. Season your meat with a little lime juice and chili powder for a flavor boost that mirrors the salad’s ingredients.
• Tortilla Chips and Salsa: For a crunchy side, serve some tortilla chips with a tangy tomato salsa or a creamy guacamole. The crispiness of the chips complements the creaminess of the salad.
• Simple Green Salad: If you want to add some freshness, a simple green salad with mixed greens and a light vinaigrette balances out the richness of the pasta salad.
• Grilled Vegetables: Serve with some grilled vegetables like bell peppers, zucchini, and corn for a colorful, healthy addition.

Leftover Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While the pasta may absorb more dressing over time, it will still taste great. If the salad looks a little dry after being stored, simply add a spoonful of sour cream or mayo to freshen it up before serving.

Engagement Features

Now that you know how to make this incredible Mexican Street Corn Pasta Salad, it’s time to get in the kitchen and try it out! Whether you’re a seasoned cook or a complete beginner, this dish is easy, fun, and packed with bold flavors. Don’t forget to share your creation with friends and family—this salad is bound to be a hit at any gathering.

If you make this recipe, I’d love to hear how it turns out! Leave a comment below to let me know what you think or share any tweaks you made. And don’t forget to share photos of your pasta salad on social media—use the hashtag #MexicanStreetCornPastaSalad so we can all see your beautiful creations!

Remember, cooking is all about experimenting and having fun in the kitchen. So, go ahead and make this recipe your own. Add your favorite ingredients, adjust the spice level, and most importantly, enjoy the process. Happy cooking!