Mexican Street Corn Pasta Salad: A Flavorful Twist on a Classic Dish

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings the essence of summer street fairs right to your kitchen. This delightful recipe combines the beloved flavors of elote, or Mexican street corn, with the comforting texture of pasta, creating a dish that is both refreshing and satisfying. As someone who has always been captivated by the rich culinary traditions of Mexico, I find that this salad not only celebrates the bold flavors of the ingredients but also pays homage to the street vendors who have perfected the art of elote over generations.

People adore Mexican Street Corn Pasta Salad for its unique blend of sweet corn, creamy dressing, and zesty lime, all tossed together with al dente pasta. The combination of textures—from the crunch of fresh vegetables to the smoothness of the dressing—makes each bite a delightful experience. Plus, it’s incredibly convenient to prepare, making it a perfect dish for potlucks, barbecues, or a quick weeknight dinner. Join me as we dive into this delicious recipe that is sure to become a favorite in your household!

Ingredients:

• 8 ounces of pasta (I prefer rotini or penne)
• 2 cups of corn (fresh, frozen, or canned)
• 1 cup of cherry tomatoes, halved
• 1/2 cup of red onion, finely chopped
• 1/2 cup of cilantro, chopped
• 1 avocado, diced
• 1/2 cup of crumbled feta cheese
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream
• 2 tablespoons of lime juice (freshly squeezed is best)
• 1 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste
• Optional: lime wedges and extra cilantro for garnish

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the pasta’s flavor. 2. Once the water is boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes, but keep an eye on it! 3. When the pasta is done, drain it in a colander and rinse it under cold water to stop the cooking process. This also helps cool it down for the salad. 4. Set the pasta aside in a large mixing bowl to let it cool completely.

Preparing the Corn

5. If you’re using fresh corn, you’ll want to cook it first. Bring a small pot of water to a boil, add the corn, and cook for about 3-5 minutes until tender. Drain and let it cool. 6. If you’re using frozen corn, simply thaw it in the microwave or let it sit at room temperature until it’s no longer frozen. 7. For canned corn, just drain and rinse it under cold water to remove excess sodium.

Chopping the Vegetables

8. While the pasta and corn are cooling, chop the cherry tomatoes in half. I love the burst of flavor they add to the salad! 9. Finely chop the red onion. If you find raw onion too strong, you can soak it in cold water for about 10 minutes to mellow the flavor. 10. Chop the cilantro, making sure to remove any tough stems. The fresh herb really brightens up the dish. 11. Finally, dice the avocado just before you’re ready to assemble the salad to prevent browning.

Making the Dressing

12. In a small bowl, combine the mayonnaise and sour cream. This creamy base is what makes the salad so delicious! 13. Add the lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Whisk everything together until smooth and well combined. Taste and adjust the seasoning if needed. I often add a bit more lime juice for extra zing!

Assembling the Salad

14. In the large bowl with the cooled pasta, add the corn, cherry tomatoes, red onion, cilantro, and diced avocado. 15. Pour the dressing over the salad and gently toss everything together. Be careful with the avocado; you want to keep those lovely chunks intact! 16. Finally, sprinkle the crumbled feta cheese on top and give it one last gentle toss to combine.

Chilling the Salad

17. Cover the salad with plastic wrap or transfer it to an airtight container. Let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. 18. If you’re making this salad ahead of time, I recommend adding the avocado just before serving to keep it fresh and vibrant.

Serving the Salad

19. When you’re ready to serve, give the salad a good stir. If it seems a bit dry, you can add a splash of lime juice or a drizzle of olive oil to loosen it up. 20. Serve the salad in bowls or on a large platter. I like to garnish with extra cilantro and lime wedges for that extra pop of color and flavor.

Storage Tips

21. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. However, the avocado may brown slightly, so it’s best enjoyed fresh. 22. If you have leftovers, consider adding some grilled chicken or shrimp for a protein-packed meal the next day! This Mexican Street Corn Pasta Salad is a delightful blend of flavors and

Conclusion:

In summary, this Mexican Street Corn Pasta Salad is an absolute must-try for anyone looking to elevate their summer gatherings or simply enjoy a burst of flavor in their meals. The combination of sweet corn, creamy dressing, and zesty lime creates a delightful harmony that will have your taste buds dancing. Plus, it’s incredibly versatile! You can serve it as a side dish at your next barbecue, toss in some grilled chicken for a hearty main course, or even enjoy it as a light lunch on its own. Feel free to get creative with variations—add diced avocado for creaminess, sprinkle in some jalapeños for a kick, or swap out the pasta for quinoa for a gluten-free option. The possibilities are endless, and I encourage you to make this recipe your own! I can’t wait for you to try this Mexican Street Corn Pasta Salad. Once you do, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s celebrate the joy of cooking together! Print