Description
This vibrant Mexican Street Corn Pasta Salad combines the smoky, creamy flavors of elote with hearty pasta for a delicious side dish. Perfect for potlucks or weeknight dinners, it’s a flavor-packed celebration that everyone will love!
Ingredients
Scale
- Medium-sized pasta (fusilli, rotini, or large elbow macaroni)
- 4–5 ears of fresh corn (or 16-ounce bag of frozen corn, thawed, or two 15-ounce cans of canned corn, drained)
- Mayonnaise or Mexican crema
- Fresh lime juice
- Cotija cheese
- Chili powder
- Cumin
- Salt
- Black pepper
- Finely diced red onion
- Fresh chopped cilantro
- Optional: finely minced jalapeño (seeds and ribs removed)
- Optional protein: shredded cooked chicken or small pieces of grilled beef
- Optional: finely diced bell pepper (as a substitute for jalapeño)
- Optional: black beans or chickpeas (for vegetarian option)
Instructions
- First, bring a large pot of salted water to a boil. Add the chosen pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- If using fresh corn, remove the kernels from the cobs. Heat a large skillet over medium-high heat with a little oil. Add the corn in a single layer and cook for 5-7 minutes until charred. Remove from heat and let cool.
- In a medium bowl, whisk together mayonnaise (or Mexican crema), fresh lime juice, chili powder, cumin, salt, and black pepper until smooth. Adjust seasonings to taste.
- Finely dice the red onion, mince the cilantro, and prepare jalapeño if using. If adding protein, ensure it's ready.
- In a large mixing bowl, combine the cooled pasta, charred corn, diced red onion, minced cilantro, jalapeño, and protein. Add two-thirds of the Cotija cheese.
- Pour the dressing over the salad and toss gently until well coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, stir the salad, garnish with remaining Cotija cheese, extra chili powder, and cilantro. A squeeze of fresh lime juice just before serving enhances the flavors.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Charring the corn is essential for authentic flavor. Use al dente pasta to prevent it from becoming mushy. Allow the salad to chill for at least an hour for the best flavor. Adjust spice levels according to preference.