Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad is the perfect blend of bold flavor and effortless preparation—an ideal dish for busy moms who want something satisfying and easy to make. Inspired by the classic Mexican elote, this creamy corn pasta salad combines roasted corn, tender pasta, zesty lime, and a touch of chili seasoning into one irresistible bite. Whether you’re planning a summer cookout, prepping for a potluck, or just need a quick side dish for dinner, this vibrant pasta salad brings the authentic taste of Mexican street food straight to your table.

What makes this Mexican street corn pasta salad recipe so special is its versatility and simplicity. It’s packed with fresh ingredients like red onion, jalapeño, cheddar, and Cotija cheese, then tossed in a rich, tangy dressing made from sour cream, mayo, and Tajín. This flavorful combination delivers a creamy, slightly spicy, and refreshing pasta dish that’s a guaranteed crowd-pleaser. Serve it chilled for the best results—it’s the kind of side or light main that your whole family will request again and again!

Why You’ll Love
Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a game-changer for busy days. It’s quick to prepare, taking just 40 minutes from start to finish. The combination of roasted corn, creamy dressing, and zesty flavors creates a taste explosion that will have everyone coming back for seconds. Plus, it’s versatile enough to serve as a side or a main dish, making it perfect for any occasion. You’ll love how easy it is to make and how delightful it tastes!

Here’s what makes it a must-try:

• Full of Flavor: Roasted corn, fresh lime, and creamy Tajín dressing bring bold, authentic Mexican street food flavors to your table.
• Quick & Convenient: Ready in just 40 minutes with easy-to-find ingredients—ideal for weeknights or last-minute gatherings.
• Customizable & Crowd-Pleasing: Serve it warm or chilled, spice it up or keep it mild—this dish works for everyone, every time.

Ingredients for Mexican Street Corn Pasta Salad

Gathering the right ingredients is key to making this Mexican Street Corn Pasta Salad a hit. Here’s what you’ll need:

• Trotole pasta: This curly pasta holds onto the dressing beautifully. You can also use rotini or fusilli if you prefer.
• Roasted corn: Freshly roasted corn adds a sweet, smoky flavor. If you’re short on time, frozen corn works too—just pan-roast it for that charred taste.
• Red onion: Finely diced, it brings a nice crunch and a hint of sharpness to balance the creaminess.
• Jalapeño pepper: For a kick of heat! Adjust the amount based on your spice tolerance. You can always leave it out for a milder version.
• Cheddar cheese: Shredded cheddar adds a rich, creamy texture. Reserve some for topping to make it extra cheesy.
• Cotija cheese: This crumbly cheese gives a salty punch. If you can’t find it, feta is a great substitute.
• Mayonnaise: It forms the base of the creamy dressing, making the salad luscious and smooth.
• Sour cream: Adds tanginess and creaminess, balancing the flavors perfectly.
• Lime juice: Freshly squeezed lime juice brightens the dish and enhances all the flavors.
• Tajín seasoning: This zesty blend of chili, lime, and salt gives the salad a unique flavor. Adjust to your taste!
• Lime zest: Optional, but it adds an extra layer of citrusy goodness.
• Fresh cilantro: Chopped cilantro brings a fresh, herbal note. If you’re not a fan, feel free to skip it.
• Additional Tajín: For sprinkling on top before serving, it adds a nice finishing touch.
• Lime wedges: Serve alongside for an extra squeeze of freshness when enjoying the salad.

How to Make Mexican Street Corn Pasta Salad

Cook the Pasta

Start by bringing a large pot of water to a rolling boil. Add about a tablespoon of salt to the water. This helps flavor the pasta as it cooks. Toss in the trotole pasta and cook according to the package instructions, usually around 8-10 minutes. You want it al dente, so it holds up well in the salad. Once done, drain the pasta and rinse it under cold water to stop the cooking process. This keeps it from getting mushy.

Roast the Corn

If you’re using fresh corn, it’s time to roast it! You can do this on a grill or in the oven until it’s beautifully charred. If you’re short on time, frozen corn works just as well. Simply thaw it and pan-roast until lightly charred. This step adds a smoky sweetness that elevates the entire dish. Once roasted, let it cool before cutting the kernels off the cob.

Prepare the Vegetables

While the pasta and corn are cooling, finely dice the red onion and jalapeño pepper. The onion adds a nice crunch, while the jalapeño gives it that signature kick. Remember, you can adjust the amount of jalapeño based on your heat preference. Set aside a quarter cup of each cheese for topping later, and keep the rest for mixing into the salad.

Combine Ingredients

In a large mixing bowl, combine the cooled pasta, roasted corn, diced red onion, and jalapeño. Gently toss everything together. This is where the magic begins! Add in half a cup each of the shredded cheddar and Cotija cheese. The cheese will melt slightly into the warm pasta, creating a creamy texture that’s simply irresistible.

Make the Dressing

In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, and Tajín seasoning. This creamy dressing is what ties all the flavors together. Taste it and adjust the seasoning if needed. If you love a bit more zing, feel free to add extra lime juice or Tajín. It’s all about your personal preference!

Mix Everything Together

Pour the dressing over the pasta mixture and gently fold it all together. You want everything to be evenly coated without breaking the pasta. This is where the salad transforms into a colorful, creamy delight. If you’re feeling fancy, sprinkle in some lime zest for an extra burst of flavor.

Chill and Serve

Transfer the salad to a serving bowl and sprinkle the reserved cheeses on top. Add a dash of additional Tajín for that finishing touch. Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the flavors to meld beautifully. When you’re ready to serve, give it a gentle toss and present it with lime wedges on the side. Enjoy your refreshing Mexican Street Corn Pasta Salad!

Tips for Success

• Use fresh corn for the best flavor, but frozen works in a pinch.
• Let the salad chill for at least 30 minutes to enhance the flavors.
• Adjust the jalapeño to suit your family’s spice tolerance.
• For a creamier texture, add more mayonnaise or sour cream.
• Garnish with extra cilantro or lime zest for a pop of color.

Equipment Needed

• Large pot: For boiling pasta. A Dutch oven works well too.
• Colander: To drain the pasta. A fine mesh strainer can be a good alternative.
• Mixing bowls: Use a large bowl for the salad and a smaller one for the dressing.
• Whisk: For mixing the dressing. A fork can do the job in a pinch.
• Knife and cutting board: Essential for chopping vegetables and cheese.

Variations

• Grilled Chicken: Add diced grilled chicken for a heartier salad that’s perfect as a main dish.
• Black Beans: Toss in some black beans for added protein and a delightful texture contrast.
• Quinoa: Substitute half of the pasta with cooked quinoa for a gluten-free option that’s still filling.
• Vegan Version: Use vegan mayonnaise and dairy-free cheese to make this salad plant-based.
• Herb Variations: Experiment with different herbs like parsley or mint for a fresh twist.

Serving Suggestions

• Pair this Mexican Street Corn Pasta Salad with grilled chicken or shrimp for a complete meal.
• Serve alongside tortilla chips and salsa for a fun, festive touch.
• Complement with a refreshing margarita or iced tea to enhance the flavors.
• For presentation, garnish with extra cilantro and lime wedges for a pop of color.

FAQs

Can I make this Mexican Street Corn Pasta Salad ahead of time?

Absolutely! This salad is perfect for making ahead. Just prepare it a few hours in advance or even the day before. Chilling it allows the flavors to meld beautifully, making it even tastier!

What can I substitute for Cotija cheese?

If you can’t find Cotija cheese, feta is a fantastic substitute. It offers a similar salty flavor and crumbly texture that works well in this salad.

How can I make this salad spicier?

To amp up the heat, add more jalapeño or even some diced serrano peppers. You can also sprinkle in extra Tajín seasoning for that zesty kick!

Is this salad gluten-free?

To make this Mexican Street Corn Pasta Salad gluten-free, simply substitute the trotole pasta with a gluten-free pasta option. Quinoa is another great alternative!

Can I add protein to this salad?

Definitely! Grilled chicken, shrimp, or even black beans can be added for a heartier meal. It’s a great way to make this salad more filling!

Final Thoughts

Creating this Mexican Street Corn Pasta Salad is more than just cooking; it’s about bringing joy to your table. The vibrant colors and bold flavors make it a feast for the eyes and the palate. I love how it effortlessly combines the essence of summer with the comfort of a hearty salad. Whether you’re serving it at a family gathering or enjoying it on a quiet evening, this dish is sure to spark smiles and compliments. So, roll up your sleeves, gather your loved ones, and dive into this delightful culinary adventure. Your taste buds will thank you!

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