Name: Mexican Street Corn Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8 oz elbow pasta or rotini; 2 cups corn (fresh or canned); 1/2 cup red onion, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup cilantro, chopped; 1/2 cup cotija cheese, crumbled; 1/4 cup mayonnaise; 2 tbsp lime juice; 1 tsp chili powder; Salt and pepper, to taste

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Introduction

This Mexican Street Corn Pasta Salad is a vibrant and refreshing twist on classic elote flavors. Combining tender pasta with fresh corn, tangy lime, and creamy cotija cheese, it’s perfect for a summer picnic or easy weeknight meal.

A close-up view of a bowl filled with creamy corn salad made of yellow corn kernels and small pasta shells coated with white creamy dressing, mixed with small pieces of green herbs and bits of purple onion scattered throughout. The salad is sprinkled with light brown spices on top and garnished with a few green cilantro leaves placed on the upper surface. At the edge of the bowl, there is a bright green lime wedge leaning against the salad. The bowl is white with a thin dark rim, set against a white marbled textured background with some cilantro leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz pasta elbow or rotini
2 cups corn, fresh or canned
1/2 cup red onion, diced
1/2 cup cherry tomatoes, halved
1/4 cup cilantro, chopped
1/2 cup cotija cheese, crumbled
1/4 cup mayonnaise
2 tbsp lime juice
1 tsp chili powder
Salt and pepper to taste

Instructions

Step 1: Cook the pasta according to package instructions. Drain and let cool completely.
Step 2: In a large bowl, combine the corn, diced red onion, halved cherry tomatoes, chopped cilantro, and crumbled cotija cheese.
Step 3: In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
Step 4: Add the cooled pasta to the vegetable mixture and pour the dressing over it.
Step 5: Toss everything gently until well combined.
Step 6: Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

Roast the corn for a smoky flavor that mimics authentic Mexican street corn.
Swap mayonnaise for Greek yogurt for a lighter dressing option.
Add sliced jalapeños or a dash of hot sauce for extra heat.
Use feta cheese as a substitute if cotija is unavailable.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir gently and add a squeeze of fresh lime juice if needed. This salad is best enjoyed chilled and should not be frozen.

How to Serve

A close-up view of a creamy pasta salad served in a white bowl with a thin brown rim, placed on a white marbled texture. The dish is made of short, tubular pasta with a pale yellow color, mixed throughout with yellow corn kernels and small pieces of red onion. The pasta and corn are coated in a thick, white creamy dressing, sprinkled with a light dusting of reddish-brown spices. Green cilantro leaves are scattered on top as garnish, and a wedge of lime rests on the edge of the bowl, adding a fresh green accent. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh or canned?

Yes, frozen corn works well. Just thaw and drain it before adding to the salad to avoid excess moisture.

How long should I chill the salad before serving?

Chilling for at least 30 minutes allows the flavors to meld and the dressing to soak in, but you can refrigerate it for up to a few hours or overnight for even better results.