Mexican Street Corn Pasta Salad – Tangy, creamy and full of Mexican flavor, this easy Mexican Street Corn Pasta Salad is your new favorite side-dish! It is quick and easy, and will be the star of the show of your next BBQ party!
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If you love elote, then you’re going to obsess over this creamy, tangy and easy Street Corn Pasta Salad! All the flavors of Mexican street corn, come together in this fresh and gorgeous pasta salad. The creamy dressing meets the tangy pasta for the ultimate BBQ side dish. I’m sure that your guests will keep asking for seconds!
This post is about how to make Mexican Street Corn Pasta Salad.
Mexican Street Corn PASTA Salad
As someone who loves all things Mexican cuisine, I am truly obsessed with this creamy corn pasta salad. It is one of the newest obsessions in our household. Not only this pasta salad is great for summer cookouts, it is also a great options for when you want a simple Mexican dish for dinner.
Why You Will Love This Recipe
Perfect for Mexican dinner. Fresh and easy way to enjoy Mexican flavors for dinner!
Easy to Make. This Mexican dish is super simple to make and will become your new favorite quick pasta salad recipe.
The Ultimate BBQ Side Dish. Serve this pasta salad as a BBQ side dish and watch it disappear.
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Ingredients Notes
Here’s everything you need to make this pasta salad recipe.
For the Pasta
Pasta (Penne, Rotini, Fusili, etc.)
Roasted Corn Kernels
Queso Fresco Cheese
Cilantro
For the Dressing
Mayonnaise
Sour Cream
Cayenne Pepper
Chili Flakes
Salt
Garlic Powder
Black Pepper
Lime Juice
Olive Oil
How to make Mexican Street Corn Pasta Salad
Cook the pasta according to the package instructions until al dente. Drain the cooked pasta and rinse it under cold water to stop the cooking process. Set aside.
Prepare the dressing: In a small bowl, combine the mayonnaise, sour cream, cayenne pepper, chili flakes, salt, garlic powder, and black pepper. Mix well until all the ingredients are fully incorporated. Adjust the seasoning according to your taste preferences. Set aside.
Assemble the salad: In a large mixing bowl, combine the cooked pasta, roasted corn kernels, and crumbled queso fresco cheese. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
Chill and garnish: Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, sprinkle the chopped cilantro over the top as a garnish.
Tips for Success
Serving: It can be served as a side dish or a light main course. This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Roasting corn: To roast corn, you can either grill it on a barbecue or roast it in the oven. If grilling, shuck the corn and place it directly on the grill over medium-high heat. Turn it occasionally until the corn is charred and cooked through. If roasting in the oven, preheat the oven to 400°F (200°C). Place the shucked corn on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the corn is tender and slightly charred.
Adjusting spice levels: The amounts of cayenne pepper and chili flakes listed in the recipe provide a mild to medium level of spiciness. Feel free to increase or decrease the quantities based on your preference for heat. Start with smaller amounts, taste the dressing, and gradually add more if desired.
Adding protein: If you’d like to add some protein to the salad, consider incorporating grilled chicken, cooked shrimp, or black beans. They will make the salad more filling and nutritious. Simply cook the protein separately, let it cool, and then add it to the salad along with the other ingredients.
Garnish variations: While cilantro is commonly used as a garnish, you can also try using chopped green onions or fresh parsley if you’re not a fan of cilantro. These herbs will add a pop of freshness and color to the salad.
Recipe FAQ’S
Can I use frozen corn instead of roasted corn?
Yes, you can use frozen corn kernels instead of roasted corn. Thaw the corn before using it in the salad. You can either boil it briefly or let it thaw at room temperature.
Can I substitute queso fresco cheese with another type of cheese?
If you can’t find queso fresco cheese, you can use crumbled feta cheese or cotija cheese as alternatives. They have a similar crumbly texture and tangy flavor.
Can I make the dressing ahead of time?
Yes, you can prepare the dressing in advance and store it in the refrigerator in an airtight container for up to 3 days. Give it a good stir before using it in the salad.
How can I make this recipe spicier?
If you like extra heat, you can increase the amount of cayenne pepper and chili flakes in the dressing. Adjust the quantities according to your spice preference.
Can I add additional vegetables to the MEXICAN STREET CORN PASTA salad?
Yes, this recipe serves as a base, and you can customize it by adding other vegetables such as diced bell peppers, cherry tomatoes, or sliced green onions. Just make sure to adjust the dressing quantity accordingly.
How do I store leftovers?
Store any leftover pasta salad in an airtight container in the refrigerator for up to 2 days. Before serving the leftovers, you may want to give it a quick toss and adjust the seasoning if needed.
Mexican Street Corn Pasta Salad
Tangy, creamy and full of Mexican flavor, this easy Mexican Street Corn Pasta Salad is your new favorite side-dish! It is quick and easy, and will be the star of the show of your next BBQ party!
Ingredients
For The Pasta
- 8 oz pasta, (e.g, fusilli, rotini, or penne, 225g)
- 2 cups roasted corn kernels (fresh or frozen)
- 1 cup crumbled queso fresco cheese
- 1/4 cup fresh cilantro, chopped
For The Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp chili flakes (adjust to taste)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Cook the pasta according to the package instructions until al dente. Drain the cooked pasta and rinse it under cold water to stop the cooking process. Set aside.
- Prepare the dressing: In a small bowl, combine the mayonnaise, sour cream, cayenne pepper, chili flakes, salt, garlic powder, black pepper, olive oil and lime juice. Mix well until all the ingredients are fully incorporated. Adjust the seasoning according to your taste preferences. Set aside.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, roasted corn kernels, and crumbled queso fresco cheese. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
- Chill and garnish: Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, sprinkle the chopped cilantro over the top as a garnish.
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This salad recipe is mouth watering and yummy. Got to try it for sure!
The pasta looks so good and easy to make.