Mexican Street Corn Pasta Salad: A Flavorful Twist on a Classic Dish

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of summer street fairs right to your dining table. This delightful recipe combines the beloved flavors of elote, or Mexican street corn, with the comforting texture of pasta, creating a dish that is both refreshing and satisfying. The origins of this dish can be traced back to the bustling streets of Mexico, where vendors serve grilled corn slathered in creamy sauces and spices. It’s no wonder that people are drawn to this dish; the combination of sweet corn, zesty lime, and creamy dressing creates a symphony of flavors that dance on your palate.

What I love most about Mexican Street Corn Pasta Salad is its versatility. Whether you’re hosting a summer barbecue, attending a potluck, or simply looking for a quick weeknight meal, this salad is a crowd-pleaser. The crunchy texture of the corn, combined with the tender pasta and a hint of spice, makes it a delightful experience in every bite. Plus, it’s incredibly easy to prepare, allowing you to spend less time in the kitchen and more time enjoying the company of friends and family. Join me as we dive into this delicious recipe that is sure to become a favorite in your home!

Ingredients:

• 8 ounces of pasta (I prefer rotini or penne)
• 2 cups of corn (fresh, frozen, or canned)
• 1 cup of cherry tomatoes, halved
• 1/2 cup of red onion, finely chopped
• 1/2 cup of cilantro, chopped
• 1 avocado, diced
• 1/2 cup of crumbled feta cheese
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream
• 2 tablespoons of lime juice (freshly squeezed is best)
• 1 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste
• Optional: lime wedges and extra cilantro for garnish

Preparing the Pasta

1. **Cook the Pasta**: Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking. 2. **Drain and Rinse**: Once the pasta is cooked, drain it in a colander and rinse it under cold water. This stops the cooking process and helps cool the pasta down for the salad. Set it aside to drain completely.

Preparing the Corn

3. **Cook the Corn**: If you’re using fresh corn, you can either grill it or boil it. For grilling, simply husk the corn, brush it with a little olive oil, and grill it over medium heat for about 10-15 minutes, turning occasionally until charred. If boiling, add the corn to a pot of boiling water for about 5-7 minutes. If you’re using frozen corn, just thaw it in the microwave or let it sit at room temperature until defrosted. 4. **Cool the Corn**: Once cooked, let the corn cool down for a few minutes before cutting the kernels off the cob (if using fresh corn). If you used frozen or canned corn, just make sure it’s drained and cooled.

Mixing the Vegetables

5. **Chop the Vegetables**: While the pasta and corn are cooling, chop the cherry tomatoes in half, finely chop the red onion, and dice the avocado. I love the vibrant colors these ingredients bring to the salad! 6. **Combine the Veggies**: In a large mixing bowl, combine the corn, cherry tomatoes, red onion, and cilantro. Gently toss them together to mix.

Making the Dressing

7. **Prepare the Dressing**: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. I like to taste the dressing at this point to adjust the seasoning. If you want a bit more tang, add a little more lime juice! 8. **Combine Dressing and Veggies**: Pour the dressing over the vegetable mixture and stir gently until everything is well coated.

Bringing It All Together

9. **Combine Pasta and Veggies**: Add the cooled pasta to the bowl with the dressed vegetables. Gently fold everything together until the pasta is evenly mixed with the veggies and dressing. Be careful not to mash the avocado! 10. **Add Feta**: Sprinkle the crumbled feta cheese over the top and fold it in gently. This adds a creamy, salty flavor that complements the other ingredients beautifully.

Chill and Serve

11. **Chill the Salad**: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This allows the flavors to meld together and makes it even more delicious. 12. **Final Touches**: Before serving, give the salad a gentle stir. Taste it one last time to see if it needs any additional salt, pepper, or lime juice. If you like, you can garnish with extra cilantro and lime wedges for a fresh touch.

Enjoying Your Mexican Street Corn Pasta Salad

13. **Serve**: This salad is perfect for picnics, barbecues, or as a side dish for any meal. It’s colorful, flavorful, and sure to impress your friends and family. 14. **Store Leftovers**: If you have any leftovers (which is rare because it’s so good!), store them in an airtight container in the fridge

Conclusion:

In summary, this Mexican Street Corn Pasta Salad is an absolute must-try for anyone looking to elevate their summer gatherings or simply enjoy a burst of flavor in their meals. The combination of sweet corn, creamy dressing, and zesty lime creates a delightful harmony that will have your taste buds dancing. Plus, it’s incredibly versatile! You can serve it as a side dish at your next barbecue, toss in some grilled chicken for a hearty main course, or even enjoy it as a light lunch on its own. Feel free to get creative with variations—add diced avocado for creaminess, sprinkle in some jalapeños for a kick, or swap out the pasta for quinoa for a gluten-free option. The possibilities are endless, and I encourage you to make this recipe your own! I can’t wait for you to try this Mexican Street Corn Pasta Salad. Once you do, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s celebrate the joy of cooking together! Print