Indulge in the vibrant and mouthwatering flavors of the Best Mexican Street Corn Pasta Salad. This refreshing dish combines the rich tastes of elote, or Mexican street corn, with pasta, creating a delightful blend that’s perfect for summer gatherings, BBQs, or potlucks. The combination of creamy, crunchy, and zesty elements creates a symphony of flavors that will tantalize your taste buds.
Ingredients
Scale:
8 ounces of elbow macaroni or rotini pasta
4 cups of fresh corn kernels (about 4 ears) or 2 cups of frozen corn, thawed
½ cup of mayonnaise
¼ cup of sour cream
2 tablespoons of lime juice (freshly squeezed)
1 teaspoon of chili powder
1 clove of garlic, minced
Salt and pepper to taste
1 cup of diced red bell pepper
1 cup of diced red onion
1 jalapeño pepper, seeded and minced (optional)
½ cup of crumbled cotija cheese or feta cheese
¼ cup of fresh cilantro, chopped
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically about 7-8 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta down quickly. Set aside.
If using fresh corn, grill the corn on a barbecue or stovetop grill pan over medium-high heat for about 10-12 minutes, turning occasionally until charred and cooked through. Allow cooling, then slice the kernels off the cob. If using frozen corn, sauté in a skillet over medium heat for about 5-7 minutes until heated through and slightly caramelized.
In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, minced garlic, salt, and pepper until well combined and smooth.
In a large mixing bowl, combine the cooked pasta, roasted corn, diced bell pepper, diced onion, jalapeño, and half of the cilantro. Pour the dressing over the top and gently toss until everything is evenly coated.
Add the crumbled cotija cheese to the pasta salad, reserving a little for garnishing. Gently fold it in.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
When ready to serve, give the salad a good toss, taste, and adjust the seasoning if necessary. Garnish with the remaining cilantro and cotija cheese.
