Mexican Street Corn Pasta Salad

Introduction

This Mexican Street Corn Pasta Salad is everything you love about elote—sweet, smoky grilled corn smothered in creamy, tangy sauce—tossed with tender pasta for a bold and satisfying side dish. It’s zesty, colorful, and bursting with flavor in every bite. Whether you’re headed to a backyard cookout or just looking to jazz up your weekly meal plan, this pasta salad is your new go-to.

Trust me, once you bring this dish to a party, everyone will be asking for the recipe. It’s that irresistible combo of creamy dressing, charred corn, fresh herbs, and salty cotija that gets people talking. Let’s dig in!

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: Comes together in just 30 minutes with simple, easy-to-find ingredients
• Perfect for a Crowd: Great for barbecues, potlucks, and picnics—this makes enough to serve 8
• Make-Ahead Friendly: Tastes even better after the flavors have time to meld
• Flexible & Customizable: You can tweak the spice, the dairy, or the pasta type to suit your needs

Taste & Texture

This pasta salad is everything: creamy, tangy, a little smoky, and with just the right amount of crunch and heat. You’ve got:

• Sweet, charred corn
• Bright, fresh lime
• Creamy Mexican crema
• Crumbly cotija
• Crisp jalapeños and green onions
• Tender pasta that ties it all together

Every bite is an explosion of flavor and texture that keeps you coming back for more.

Dietary Attributes

• Vegetarian-friendly
• Can be made gluten-free with your favorite gluten-free pasta
• Easy to adapt for dairy-free or vegan diets with a few simple swaps (see below)

Ingredients & Substitutions

Ingredient List

For the Marinated Red Onions

• ¼ cup olive oil
• ¼ cup red wine vinegar
• ¼ tsp kosher salt
• ¼ tsp freshly cracked black pepper
• ½ small red onion, very thinly sliced

For the Dressing

• 1 cup Mexican crema (or sub sour cream or plain Greek yogurt)
• Zest of 1 lime
• Juice of ½ lime
• 1 large garlic clove, grated
• 2 tsp Tajín
• ½ tsp smoked paprika
• Pinch of kosher salt
• ¼ tsp black pepper

For the Pasta Salad

• 8 oz fusilli corti or any short pasta
• 1 tbsp olive oil
• 16 oz frozen corn (or kernels from about 5 ears fresh corn)
• 2 large jalapeños, seeds and ribs removed, diced
• ¼ cup fresh cilantro, chopped
• 4 green onions, thinly sliced
• ½ cup cotija cheese, crumbled

Notes on Quality

• Corn: Fresh corn in summer is unbeatable, but frozen works great for convenience and year-round availability
• Mexican crema: Adds authentic flavor but Greek yogurt or sour cream are good substitutes
• Cotija cheese: Salty and crumbly, similar to feta. If you can’t find cotija, use crumbled feta or even parmesan in a pinch

Possible Substitutions

• Swap crema with dairy-free sour cream to make it vegan
• Use gluten-free pasta if needed
• Not a fan of heat? Leave out the jalapeños or sub in chopped bell peppers for crunch without the spice
• Can’t find Tajín? Use a mix of chili powder and lime zest instead

Step-by-Step Instructions

• Marinate the onions: In a small bowl, mix olive oil, red wine vinegar, salt, and pepper. Add the thinly sliced red onion and toss to coat. Set aside while you prep the rest.
• Make the dressing: In another small bowl, whisk together the Mexican crema, lime zest and juice, grated garlic, Tajín, smoked paprika, salt, and pepper. Set aside.

• Cook the pasta: Prepare according to package instructions until al dente. Drain and rinse under cold water just until cool to the touch—but not cold. A little warmth helps the dressing stick better.
• Char the corn: While the pasta cooks, heat olive oil in a skillet over medium-high. Add corn and cook for 5-7 minutes, stirring occasionally, until it starts to char.
• Assemble the salad: In a large bowl, combine the cooked pasta and the dressing. Toss until coated. Add jalapeños, green onions, cilantro, cotija cheese, and drained red onions. Mix well.
• Garnish and serve: Top with extra cotija, green onions, and cilantro. Serve immediately or chill for 1–2 hours to deepen the flavors.

Expert Tips & Tricks

Best Practices

• Slightly warm pasta absorbs the dressing better
• Use a good nonstick or cast-iron skillet to get that perfect char on the corn
• Let the salad sit for a bit before serving so all the flavors mingle

Common Mistakes

• Overcooking the pasta—it should be al dente so it holds up in the salad
• Not draining the red onions—skip this and your salad may get too acidic
• Skimping on the seasoning—don’t forget to taste and adjust lime, salt, or spice before serving

Time-Saving Tips

• Use frozen roasted corn for a shortcut
• Make the dressing and marinated onions a day ahead
• Cook the pasta and corn up to 24 hours in advance and refrigerate separately

Serving Suggestions

Pairings

This pasta salad shines alongside grilled meats like chicken, steak, or shrimp. Or pair it with veggie-packed mains for a lighter meal. It also complements tacos and BBQ fare perfectly.

Want to round out the meal with some fresh salad vibes? Check out this Beet Garden Salad with Goat Cheese or the vibrant and juicy Tomato Feta Salad.

Presentation Ideas

Serve in a colorful bowl garnished with fresh cilantro leaves, extra lime wedges on the side, and a sprinkle of Tajín for that signature street corn flair.

Beverage Pairings

Pair with a citrusy sparkling water, crisp white wine (like Sauvignon Blanc), or a light Mexican lager. For a mocktail, try a cucumber lime spritzer for a refreshing touch.

Storage & Reheating

Leftover Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day or two.

Reheating Methods

This salad is best served cold or at room temperature, so no reheating needed. If you do want to warm it up slightly, gently microwave for 30 seconds, just enough to take the chill off without wilting the herbs.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this vegan?
Absolutely. Swap the crema for a vegan sour cream and use a plant-based cheese alternative or skip the cheese altogether.

What pasta shape works best?
Short, curly shapes like fusilli or rotini are perfect because they hold the creamy dressing. Elbow macaroni, penne, or bowtie would also work.

Troubleshooting

Too dry?
Add a splash of lime juice or a spoonful of crema or yogurt to loosen things up.

Too spicy?
Leave out the jalapeños and reduce the Tajín. You can always add hot sauce to individual servings for spice lovers.

Not enough flavor?
This salad thrives on seasoning. Taste before serving and adjust lime, salt, or Tajín to your liking.

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