Mexican Street Corn, or “Elote,” is a beloved street food that brings together the vibrant flavors of corn, cheese, lime, and spices. Now, imagine those delicious elements transformed into a refreshing pasta salad! This Mexican Street Corn Pasta Salad combines the essence of elote with the heartiness of pasta, making it a perfect dish for summer barbecues, picnics, or potlucks. Not only is it a crowd-pleaser, but it’s also easy to prepare and bursting with color and flavor.
Ingredients
To make this delightful Mexican Street Corn Pasta Salad, you’ll need the following ingredients:
- For the salad:
- 8 ounces of pasta (fusilli or penne work well)
- 2 cups corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional)
- For the dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Crumbled queso fresco or feta cheese (for topping)
Instructions
- Cook the Pasta: Begin by cooking the pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down, then set aside.
- Prepare the Corn: If using fresh corn, grill or roast the corn until slightly charred and tender. If using frozen or canned corn, simply thaw or drain as necessary.
- Mix the Vegetables: In a large bowl, combine the cooked pasta, corn, cherry tomatoes, red bell pepper, red onion, and cilantro. Gently toss to mix all the ingredients.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth.
- Combine: Pour the dressing over the pasta salad mixture and gently toss until everything is well coated. Adjust seasoning to taste, adding more lime juice, salt, or chili powder if desired.
- Serve: Transfer the salad to a serving bowl and top with crumbled queso fresco or feta cheese. If using avocado, add it just before serving to prevent browning.
- Chill: For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
This Mexican Street Corn Pasta Salad is a delightful fusion of textures and flavors, making it a standout dish for any gathering. Its creamy dressing paired with the crunch of fresh vegetables and the sweetness of corn creates a refreshing and satisfying salad that everyone will love. Whether served as a side dish or a main course, this pasta salad is sure to transport your taste buds to a lively Mexican street market. Enjoy it at your next outdoor event or family dinner, and watch it disappear!
