This Mexican Street Corn Pasta Salad is a great side dish for Taco Night, Cinco de Mayo, or any weeknight. It’s creamy, delicious, and so easy to make!
Mexican Street Corn Pasta Salad Recipe
If you like Mexican street corn, then you’ll love this pasta salad. It’s a little spicy and totally delicious, with that same great flavor you’d expect.
This street corn pasta salad is filled with corn, cheese, a chili lime mayo dressing, and so much more. It’s a fun side dish or a simple lunch. The whole family will enjoy this one.
Why you’ll love this Street Corn Pasta Salad recipe:
- FLAVORFUL: If you’re a fan of Elote, you’ll love the flavor of this pasta dish!
- EASY TO MAKE: Pasta salad is so easy to make. Toss the ingredients together and you’re good to go!
- CREAMY: The pasta is tossed in a chili lime mayo dressing that gives it a delicious creamy texture.
How to make Street Corn Pasta Salad
Be sure to see the recipe card below for full ingredients & instructions!
- Cook onion, garlic, and corn together in a skillet until the corn is blistered. Then set it aside and let it cool.
- Cook the pasta al dente, then set it aside and let it cool.
- To make the dressing, mix mayonnaise, sour cream, chili powder, cayenne pepper, lime juice, and salt & pepper.
- Then combine the pasta, corn, and dressing, and toss until evenly coated.
- Serve and enjoy!
What is street corn?
Mexican street corn (also called Elote) is a delicious street food that’s now become a popular side dish, appetizer, or snack. It’s grilled corn with a mayo sauce usually topped with chili powder, lime, and cheese.
Try this Mexican Grilled Corn recipe for a more traditional version, or this Street Corn Salsa.
How long does pasta salad with mayo last?
Generally, pasta salads with mayonnaise in them can be stored in the refrigerator 3-5 days. I recommend eating this dish within 3 days.
What’s in this Mexican street corn pasta salad?
Just like traditional Mexican street corn, in this pasta salad you’ll find corn, mayonnaise, chili lime, cotija cheese, and a few other ingredients.
If you’re looking for a few more things to add, try adding chicken, black beans, or jalapenos for a little more heat.
Should I serve this cold or warm?
This street corn pasta salad is best served slightly warm (room temperature) soon after making it.
While it tastes just as good served cold/chilled, the mayo dressing starts to dry out a little bit after being refrigerated (although that problem can be fixed!).
Tips!
- After cooking the pasta, toss it with olive oil to keep it from drying out while it cools.
- It’s best served while still slightly warm.
- Store in an airtight container in the refrigerator up to 3 days.
- When serving after refrigeration, toss it with more lime juice, olive oil, or a little milk to loosen it up and get that creamy texture back.
This Mexican street corn pasta salad is just so tasty. I recommend serving it on Cinco de Mayo, Taco Tuesday, or any time along with your favorite Mexican dishes.
More Pasta Salad Recipes we Love
- Chicken Enchilada Pasta Salad
- Buffalo Chicken Pasta Salad
- Pesto Pasta Salad
- Jalapeno Popper Pasta Salad
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Mexican Street Corn Pasta Salad Recipe
Ingredients
- 1 tbsp unsalted butter 14 g
- 1/4 medium onion – minced 42 g
- 1 clove garlic – minced or pressed
- 2 cups canned corn 364 g
- 8 oz dried pasta 226 g
- Olive oil – for tossing
- 1/4 cup mayonnaise 57 g
- 1/2 cup sour cream 120 g
- 1 and 1/2 tbsp lime juice – freshly squeezed
- 1/2 tsp chili powder – or more to taste
- 1 cup cotija cheese – or queso fresco or feta cheese 125 g
- A dash of cayenne pepper
- Salt and pepper – to taste
Instructions
-
Add the butter to a large skillet over medium heat, once the butter is melted and sizzling, add the onion and garlic and saute until soft and fragrant, then add in the corn, season with salt and pepper and saute for 6-7 minutes or until blistered. Turn off the heat, transfer the corn to a clean bowl or plate and allow it to cool down to room temperature.
-
Meanwhile, cook the pasta in salted water according to the package instructions (cook until al dente). Drain and toss with olive oil to keep it from drying out. Set aside and allow to cool down to room temperature.
-
In a medium bowl, add the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper, salt and pepper. Mix until smooth. Taste and adjust seasonings if desired.
-
In a large salad bowl or baking dish, add the corn, pasta, and mayo dressing. Toss until everything is evenly coated, top with cheese and serve immediately!
Notes
- Storing Instructions: store any leftovers in an air-tight container in the refrigerator for up to 3 days. The dressing will thicken and dry out overtime so I recommend using some milk or lime juice to loosen it up before serving!
- To make this recipe gluten-free, simply use gluten-free pasta!
Nutrition
The post Street Corn Pasta Salad appeared first on The Cookie Rookie®.
0 Commentaires