The BEST Mexican Street Corn Pasta Salad

When it comes to vibrant, fresh, and flavorsome dishes, few things can compete with the allure of Mexican street corn. Known as elote, this classic street food combines sweet corn with spices, cheese, and a hint of lime, creating a mouthwatering experience in every bite. Now, imagine bringing those tantalizing flavors to a pasta salad! Today, we’re excited to share the recipe for the BEST Mexican Street Corn Pasta Salad, an unforgettable dish that’s perfect for potlucks, BBQs, or a light summer meal.

Ingredients

For the Pasta Salad:

• 8 oz. pasta (farfalle or elbow works best)
• 2 cups corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 cup cotija cheese, crumbled (or feta as a substitute)
• 1 avocado, diced (optional)

For the Dressing:

• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil (optional for extra creaminess)

Instructions

Step 1: Cook the Pasta

1. Begin by cooking the pasta according to the package instructions. Ensure that it’s al dente for the best texture.
2. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down. Set aside.

Step 2: Prepare the Corn

1. If using fresh corn, grill the corn on the cob until charred, approximately 10 minutes. Once cooked, let it cool before slicing the kernels off the cob.
2. If using frozen corn, simply heat it in a skillet until thawed and lightly charred. For canned corn, drain and rinse under cold water.

Step 3: Mix the Salad

1. In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, cherry tomatoes, red onion, cilantro, and cotija cheese.
2. Gently mix all the ingredients until well combined.

Step 4: Make the Dressing

1. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
2. If you prefer a creamier dressing, add the olive oil into the mixture.

Step 5: Combine and Serve

1. Pour the dressing over the pasta salad and toss to coat all the ingredients evenly.
2. Taste and adjust the seasoning if necessary. If you’re using avocado, gently fold it in just before serving to prevent browning.
3. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Step 6: Enjoy!

Serve your Mexican Street Corn Pasta Salad chilled or at room temperature. This colorful and flavorful dish is sure to be a crowd-pleaser, bringing the vibrant essence of Mexico’s streets directly to your table!

Tips for the Perfect Salad

• Make it Spicy: For those who enjoy a bit of heat, add some diced jalapeños or a dash of hot sauce to the salad.
• Variations: Feel free to switch it up with different vegetables like grilled zucchini or black beans for extra protein.
• Meal Prep: This salad stores well in the refrigerator for up to three days. Just make sure to add the avocado right before serving.

Conclusion

With its irresistible flavors and colorful presentation, the BEST Mexican Street Corn Pasta Salad is a dish that everyone will love. Whether you’re enjoying it as a main dish or a side, this recipe is a celebration of summer and the vibrant culture of Mexico. So grab your ingredients and bring a taste of the streets to your kitchen today!