Looking for a vibrant and flavorful side dish to add to your summer spread? This Mexican Street Corn Pasta Salad combines the smoky, sweet flavors of charred corn with a creamy, zesty dressing, creating a refreshing and satisfying pasta salad perfect for barbecues, potlucks, or even as a light main course. The combination of sour cream, lime, and chili powder makes this a must-try for lovers of Mexican street corn!

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The Inspiration Behind Mexican Street Corn Pasta SaladInspired by the popular street food "Elote" or Mexican street corn, this pasta salad takes all the bold flavors of the beloved dish and brings it into a hearty, easy-to-make pasta salad. The creamy dressing, spiced with chili powder and a squeeze of lime, coats each bite of pasta and roasted corn, while crumbled Cotija or queso fresco adds a delightful salty finish. Whether you’re hosting a summer gathering or meal prepping for the week, this dish is sure to impress.

Why You’ll Love Mexican Street Corn Pasta Salad

• One-pot dish: Minimal cleanup with maximum flavor.
• A crowd-pleaser: The smoky, creamy corn flavor with pasta is sure to be a hit at any gathering.
• Customizable: Swap out the cheese, add extra veggies, or dial up the heat to make it your own.
• Perfect for BBQs: Pairs wonderfully with grilled meats and fresh sides.

Nutritional Information (Per Serving, Based on 8 Servings):

• Calories: 430 kcal
• Fat: 24g
• Carbohydrates: 42g
• Protein: 11g
• Sodium: 420mg
• Fiber: 3g

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Serving Suggestions and PairingsMexican Street Corn Pasta Salad is delicious on its own, but it also pairs perfectly with other fresh and zesty sides. Try serving it alongside:

• Grilled meats: This salad is the ideal side for grilled chicken, steak, or shrimp.
• Fresh veggies: Add a side of grilled peppers and zucchini for extra color and nutrition.
• Refreshing drinks: Pair it with a cold Mexican lager or a margarita for the ultimate summer meal.

Storage and Reheating Tips

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Make ahead: You can prepare this pasta salad ahead of time. Just keep the dressing separate until you’re ready to serve.
• Reheat (optional): If you'd like to warm up the dish, heat it in the microwave or on the stovetop, stirring occasionally.

Fun Fact: The Origin of EloteElote, or Mexican street corn, has been a popular street food in Mexico for centuries. Typically grilled and slathered in a mix of mayonnaise, chili powder, lime, and Cotija cheese, this dish represents the vibrant flavors of Mexican cuisine. By incorporating these elements into a pasta salad, we bring a new twist to this classic flavor combination.

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Cooking Tips

• Grill the corn: For even more flavor, grill fresh corn on the cob until it’s nicely charred before slicing off the kernels.
• Adjust the heat: If you like more spice, add extra cayenne pepper or chopped jalapeños to the dressing.
• Customize the cheese: If you can’t find Cotija or queso fresco, feta or parmesan makes a great substitute.

Optional Variations

• Add protein: Mix in grilled chicken or shrimp for a heartier version of this salad.
• Make it vegetarian: Use plant-based cheese and sour cream for a completely vegetarian dish.
• Add more veggies: Try adding roasted red peppers, avocado, or black beans for extra flavor and nutrition.

Drink Pairings

• Alcoholic: Serve with a crisp Mexican lager or a refreshing glass of sangria.
• Non-Alcoholic: A cold glass of limeade or iced tea is the perfect match for the bold flavors of this dish.

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Mexican Street Corn Pasta Salad Recipe

Ingredients for the Salad:

• 16 oz. rotini pasta
• 2 teaspoons olive oil
• 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
• 1 cup crumbled Cotija or queso fresco cheese
• 1/3 cup freshly chopped cilantro + more for garnish

Ingredients for the Dressing:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• A couple pinches cayenne pepper (optional, for heat)
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process. Toss with 2 teaspoons of olive oil to prevent sticking and set aside.
2. Prepare the corn: While the pasta cooks, cook the frozen fire-roasted corn according to package directions (or drain the canned corn if using).
3. Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper (if using), lime juice, and lime zest. Season with kosher salt and freshly cracked pepper to taste.
4. Combine the salad: In a large bowl, combine the cooked pasta, roasted corn, Cotija or queso fresco cheese, and freshly chopped cilantro. Pour the dressing over the top and toss gently until everything is evenly coated.
5. Serve and garnish: Garnish the salad with extra cilantro and a sprinkle of chili powder if desired. Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld.

Final Thoughts

Mexican Street Corn Pasta Salad is the perfect side dish for any summer gathering. With its smoky corn, creamy dressing, and zesty lime, it’s sure to impress your guests. Plus, it’s easy to make, customizable, and absolutely delicious. Whether you’re serving it with grilled meats or enjoying it on its own, this pasta salad will quickly become a favorite in your recipe rotation.