Mexican Street Corn Pasta Salad Recipe
Mexican Street Corn Pasta Salad is a vibrant and creamy dish inspired by traditional Mexican elote. It combines tender elbow macaroni with sweet corn, juicy cherry tomatoes, red onion, fresh cilantro, and crumbled cotija cheese, all tossed in a zesty, creamy dressing made from mayonnaise, sour cream, lime juice, and chili powder. This salad is perfect as a refreshing side for picnics, barbecues, or light meals and can be customized with proteins or made vegan with simple substitutions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes (including at least 30 minutes chilling time)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, grilled, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
Dressing and Seasonings
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Cheese
- 1/2 cup crumbled cotija cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7 to 9 minutes. Drain and rinse the pasta under cold water to stop the cooking and prevent sticking. Set aside.
- Prepare the Corn: If using fresh corn, remove kernels from the cob by slicing downward with a sharp knife. For frozen corn, thaw fully. For canned corn, drain and rinse well to reduce sodium. Set corn aside.
- Mix the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and well combined.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, corn kernels, halved cherry tomatoes, chopped red onion, chopped cilantro, and crumbled cotija cheese. Pour the dressing over the mixture and gently toss to coat all ingredients evenly.
- Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Stir gently before serving and adjust seasoning if needed. Enjoy chilled with optional lime wedges on the side.
Notes
- Cook pasta al dente to avoid mushy texture in salad.
- Rinsing pasta after cooking stops residual heat cooking and prevents sticking.
- Use fresh grilled corn for enhanced smoky flavor when available.
- Adjust chili powder or add diced jalapeños for extra heat.
- Substitute Greek yogurt or plant-based alternatives for sour cream and mayonnaise to lighten or veganize the salad.
- This salad can be made several hours ahead or a day in advance to deepen flavors.
- Serve with lime wedges for an extra fresh zing.
- Add grilled chicken, shrimp, black beans, or tofu to increase protein content for a fuller meal.
Keywords: Mexican Street Corn Pasta Salad, Elote Salad, Mexican Pasta Salad, Summer Salad, Corn Pasta Salad, Cotija Cheese Salad, Creamy Pasta Salad
