This Mexican Street Corn Pasta Salad combines the best of Mexican street corn with a refreshing pasta twist. Roasted corn and creamy mayo dressing blend together with a kick from Tajín and jalapeños, offering just the right amount of spice. Cheddar and Cotija cheese give a delightful richness to every bite, making this salad as colorful as it is flavorful. Perfect for summer picnics or potlucks, this salad makes an excellent vegetarian side or even a main dish. The bold flavors and creamy texture make it a crowd-pleaser that’s easy to prepare and even easier to enjoy. Whether you’re a fan of traditional Mexican flavors or just love a great pasta salad, this recipe brings a festive taste to any meal.
Full Recipe:
Ingredients:
For the Salad:
- 1 pound Trotolle pasta (or your preferred pasta shape)
- 6 ears roasted corn, kernels removed
- 1/2 cup red onion, diced
- 1/2 cup jalapeño pepper, diced (adjust for spice preference)
- 3/4 cup finely shredded cheddar cheese, divided
- 3/4 cup finely shredded Cotija cheese, divided
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Juice of 1 lime
- 1–2 teaspoons Tajín seasoning (add to taste)
Optional Toppings:
- Freshly snipped cilantro
- Additional Tajín seasoning
Directions:
- Prepare the Pasta: Cook the pasta according to package instructions in a large pot of salted water. Once cooked, drain and rinse with cold water, then transfer to a large bowl.
- Add the Corn and Vegetables: Cut the kernels from the roasted corn cobs and add them to the pasta. Toss in the diced red onion and jalapeño pepper.
- Incorporate the Cheese: Mix in 1/2 cup of each type of cheese with the pasta and vegetables.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and 1 teaspoon of Tajín. Adjust Tajín seasoning to taste.
- Combine and Chill: Pour the dressing over the pasta mixture, stirring well to combine. Top with the remaining cheese, a sprinkle of Tajín, and cilantro. Cover and refrigerate until ready to serve.
Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes
Calories: 339 kcal | Servings: 10
A Flavorful Twist on a Classic Side Dish
When it comes to side dishes that bring together crowd-pleasing flavors and textures, few recipes shine as brightly as the Mexican Street Corn Pasta Salad. This dish takes the iconic elements of Mexican street corn, or elote, and combines them with a creamy pasta salad base. The result is a fusion that’s refreshing, satisfying, and perfect for almost any occasion.
Inspiration Behind the Dish
Mexican street corn, known as elote, is a beloved Mexican street food made by grilling corn on the cob and coating it with mayonnaise, sour cream, Cotija cheese, lime, and chili powder. The flavors are bold, tangy, spicy, and utterly delicious, making it a standout treat in Mexican cuisine. It’s the kind of food that’s equal parts comforting and exciting, bringing a burst of flavor in every bite.
The idea to incorporate these flavors into a pasta salad came from the desire to make elote more versatile, especially for large gatherings or potlucks where a pasta salad is a convenient and portable option. By pairing the street corn ingredients with pasta, we get a dish that’s easy to make ahead and serves well either as a main dish or a side. This version captures the essence of traditional Mexican flavors while adding a new twist with a creamy pasta component that absorbs and carries each flavor beautifully.
Flavor Profile and Texture
One of the most captivating aspects of this Mexican Street Corn Pasta Salad is its multidimensional flavor profile. The salad achieves a harmonious balance between creamy, tangy, spicy, and savory notes. The dressing, made with mayonnaise and sour cream, coats each piece of pasta, giving it a rich and creamy texture. The lime juice adds a fresh tanginess, while Tajín—a popular Mexican seasoning made of chili peppers, lime, and salt—adds depth with its spicy, citrusy flavor.
The Cotija and cheddar cheeses add their unique character to the dish: Cotija, with its crumbly texture and salty flavor, lends authenticity to the recipe, while cheddar provides a smooth, familiar richness. The roasted corn itself is sweet and slightly smoky, adding a mild crunch that pairs well with the tender pasta. Jalapeños bring just the right amount of heat, though they can be adjusted according to your preference.
Health Benefits and Nutritional Profile
While this pasta salad is undoubtedly indulgent, it has some redeeming health benefits, too. Corn, the central ingredient, is rich in fiber, antioxidants, and essential vitamins like B vitamins and Vitamin C. This fiber-rich vegetable supports digestive health and keeps you feeling full longer.
Cotija and cheddar cheeses add a good dose of calcium and protein, though if you’re looking to reduce fat, you can try using a lower-fat cheese or even skip one of the cheeses altogether. The mayonnaise and sour cream can be swapped for lighter alternatives such as Greek yogurt to reduce calories and add a protein boost without compromising creaminess.
With jalapeños, the salad also gets a kick of capsaicin, which has been shown to promote metabolism and improve blood circulation. If you add cilantro as a garnish, it will provide antioxidants and some essential vitamins like Vitamin K. So, although this salad leans on the indulgent side, it can be adjusted to fit a healthier meal plan.
Serving Suggestions and Pairings
This Mexican Street Corn Pasta Salad is a wonderfully versatile dish. It’s hearty enough to serve as a main dish, especially for a light lunch or a vegetarian meal, but it also pairs well with various main courses as a side dish. Here are a few serving suggestions:
- Potluck and Picnics: Since this salad can be made in advance, it’s ideal for picnics, potlucks, and barbecues. Serve it with grilled meats like steak, chicken, or fish for a balanced and filling meal.
- Mexican-Inspired Meals: Pair this pasta salad with other Mexican favorites such as tacos, enchiladas, or quesadillas. The creamy and tangy flavors of the pasta salad will complement spicy and smoky main dishes.
- Taco Night Alternative: Serve this pasta salad alongside a taco bar as a refreshing option to the usual rice and beans. It adds a pop of color and an interesting texture contrast to the meal.
For added flair, garnish with extra Cotija, a sprinkle of Tajín, or a few fresh lime wedges. Not only will these make the dish look inviting, but they also allow guests to adjust flavors to their taste.
Customization Tips and Variations
The beauty of this recipe lies in its flexibility. Here are some ways you can customize the dish to make it your own:
- Adjusting Spice Level: For those who love a bit of extra heat, consider adding diced serrano peppers along with the jalapeños, or incorporate a dash of hot sauce into the dressing. For a milder version, substitute the jalapeños with diced bell peppers.
- Cheese Choices: While Cotija is traditional, feel free to experiment with other cheeses like feta, queso fresco, or even a mild Mexican cheese blend. Each will add a unique twist to the flavor.
- Herbs and Garnishes: Fresh cilantro adds a lovely brightness to the dish, but you could also add fresh green onions, parsley, or chives for a different herbal note.
- Alternative Ingredients: For a dairy-free version, use vegan mayonnaise and replace the sour cream with a plant-based alternative. Nutritional yeast can also be sprinkled on top as a cheese alternative.
- Pasta Shape: While Trotolle pasta is suggested, you can use any pasta shape you like. Rotini, fusilli, or even orzo work well in pasta salads and add a slightly different texture.
Storage and Make-Ahead Tips
One of the reasons this salad is a popular choice for gatherings is its ability to be made ahead of time. After preparing the salad, store it in an airtight container in the refrigerator for up to three days. The flavors meld and develop as it sits, making it even tastier on the second day. However, it’s best enjoyed within a few days to preserve the fresh crunch of the corn and jalapeños.
If you plan on making the salad in advance, consider reserving some of the dressing to stir in just before serving. This way, you can refresh the salad if it has absorbed too much of the dressing in the fridge. Additionally, you may want to add the final garnishes, such as extra cheese or cilantro, just before serving for a bright, fresh presentation.
Conclusion:
Mexican Street Corn Pasta Salad brings together the best of both worlds: the beloved flavors of elote and the comforting, crowd-pleasing qualities of a pasta salad. Its tangy, creamy, and slightly spicy profile makes it a memorable dish that fits a variety of occasions, from casual lunches to festive potlucks. Not only is it easy to make, but it’s also adaptable, allowing you to tailor the ingredients to your taste and dietary preferences.
Whether you’re a fan of Mexican cuisine or just looking for a fresh and flavorful side dish, this pasta salad is sure to become a new favorite. So why not give it a try? Share it with family and friends, and don’t forget to experiment with the toppings and spices to make it your own. We’d love to hear how it turned out—leave a comment or tag us in your social media posts with your delicious creations!