Mexican Street Corn Pasta Salad Recipe
Introduction
This Mexican Street Corn Pasta Salad combines the smoky, tangy flavors of elote with tender pasta for a refreshing and vibrant dish. It’s perfect as a side or a light meal on its own, bursting with creamy, zesty, and spicy notes.
Ingredients
- 1 lb. penne
- 2 tbsp. unsalted butter
- 2 c. frozen or fresh corn
- 1/2 c. mayonnaise
- 1/3 c. Mexican crema or sour cream
- 1 lime, juiced
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- Kosher salt
- Freshly ground black pepper
- 1/2 c. crumbled cotija or feta
- 1/4 c. finely chopped fresh cilantro
Instructions
- Step 1: In a large pot of boiling salted water, cook the penne pasta until al dente according to the package directions. Drain and set aside.
- Step 2: While the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until blistered and slightly charred, about 5 to 8 minutes.
- Step 3: In a medium bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, and cayenne pepper. Season with salt and freshly ground black pepper to taste.
- Step 4: In a large bowl, combine the cooked pasta, blistered corn, crumbled cotija (or feta), and chopped cilantro. Pour the dressing over the salad and toss until everything is evenly coated.
- Step 5: Refrigerate the pasta salad until ready to serve to let the flavors meld together.
Tips & Variations
- For extra smokiness, grill the corn instead of sautéing it in butter.
- Substitute cotija cheese with feta for a readily available option.
- Add diced jalapeño or a dash of hot sauce if you like more heat.
- Mix in diced avocado just before serving for extra creaminess and texture.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the dressing may settle. This salad is best enjoyed chilled and does not reheat well, so serve cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh corn instead of frozen?
Yes, fresh corn is a great choice and will add a fresher, sweeter flavor. Simply cut the kernels from the cob before cooking.
Is this pasta salad suitable for meal prep?
Absolutely! It keeps well in the fridge and is a great make-ahead dish for lunches or gatherings.
Print
Mexican Street Corn Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A flavorful Mexican-inspired pasta salad featuring penne pasta mixed with blistered corn, creamy dressing made from mayonnaise and Mexican crema, zesty lime juice, and a hint of chili and cayenne for a subtle kick. Finished with crumbly cotija cheese and fresh cilantro, this salad is perfect as a refreshing side dish or light meal.
Ingredients
Pasta
- 1 lb. penne
Corn and Butter
- 2 tbsp. unsalted butter
- 2 cups frozen or fresh corn
Dressing
- 1/2 cup mayonnaise
- 1/3 cup Mexican crema or sour cream
- 1 lime, juiced
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Toppings
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup finely chopped fresh cilantro
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the penne pasta according to the package instructions until it is al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set aside.
- Blister the corn: While the pasta is cooking, heat a large skillet over medium-high heat and melt 2 tablespoons of unsalted butter. Add 2 cups of frozen or fresh corn to the skillet and cook, stirring occasionally, until the corn is blistered and slightly charred, about 5 to 8 minutes. Remove from heat.
- Prepare the dressing: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/3 cup Mexican crema or sour cream, the juice of 1 lime, 1 teaspoon chili powder, and 1/4 teaspoon cayenne pepper. Season with kosher salt and freshly ground black pepper to taste, adjusting the seasoning as desired.
- Combine all ingredients: In a large mixing bowl, toss together the cooked penne pasta, blistered corn, 1/2 cup crumbled cotija or feta cheese, and 1/4 cup finely chopped fresh cilantro. Pour the prepared dressing over the top and toss well to coat all the ingredients evenly.
- Chill and serve: Cover the pasta salad and refrigerate until ready to serve. This allows the flavors to meld together and the salad to cool for a refreshing dish.
Notes
- You can use either fresh or frozen corn; just make sure to thaw frozen corn before cooking.
- Mexican crema can be substituted with sour cream if unavailable.
- Adjust the cayenne pepper quantity to moderate or intensify the heat according to your preference.
- For a vegetarian version, ensure the cheese used is vegetarian-friendly.
- This salad can be prepared a few hours ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn, pasta salad, penne pasta, cotija cheese, creamy dressing, summer salad, cilantro, lime, chili powder
