Mexican Street Corn Pasta Salad Recipe

If you’re craving a vibrant dish that effortlessly brings the heart of Mexican street food to your next cookout or family table, look no further than Mexican Street Corn Pasta Salad. This recipe blends the juicy, charred sweetness of summer corn with the creamy, tangy goodness of traditional elote, all tossed with chewy pasta and finished with just the right kick of chili-lime seasoning. It’s the ultimate crowd-pleaser, packed with color, bold flavor, and that irresistible fusion of comfort and zing. Trust me, after one bite, this salad is bound to land a permanent spot in your warm-weather rotation!

Ingredients You’ll Need

The best part about Mexican Street Corn Pasta Salad is how it relies on a handful of superstar ingredients, each playing a crucial role in taste, texture, and presentation. Every bite delivers sweet, spicy, creamy, cheesy perfection thanks to this simple but dynamic lineup.

• Trotolle pasta: Its ruffled shape holds the creamy dressing and bits of corn for flavor in every forkful.
• Roasted corn (6 ears): Roasting brings out an incredible smoky-sweetness that absolutely makes this salad.
• Red onion (1/2 cup, diced): For brightness, crunch, and bursts of sharp flavor.
• Jalapeño pepper (1/2 cup, diced): A touch of heat and color—leave some seeds in for extra spice!
• Cheddar cheese (3/4 cup, finely shredded): Gives rich, melty comfort and vibrant color throughout.
• Cotija cheese (3/4 cup, finely shredded): Brings salty, crumbly, and tangy notes typical of authentic street corn.
• Mayonnaise (1/2 cup): Forms the base of that classic creamy dressing—don’t be afraid, it makes everything luscious.
• Sour cream (1/2 cup): Adds tang and creaminess that balances the spice perfectly.
• Lime (1, juiced): The secret to brightening everything up and making the flavors pop.
• Tajín (1–2 teaspoons, or to taste): Chili-lime seasoning brings zesty heat and just the right touch of Mexican authenticity.
• Freshly snipped cilantro (for topping): Adds fresh, herbal brightness and beautiful color.
• Extra Tajín (for topping): Sprinkle on top for a punchy, colorful finish and a little extra zing.

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook and Cool the Pasta

Start by boiling your trotolle pasta in a large pot of salted water until perfectly al dente. The salt seasons the pasta itself, ensuring every bite is flavorful. Once cooked, drain the pasta and give it a quick rinse under cold water—this not only stops the cooking process but also keeps the noodles delightfully springy and prevents sticking. Let it cool in a big bowl while you prep the rest of the ingredients.

Step 2: Prepare the Roasted Corn

Roast your ears of corn until they’re just charred and fragrant—this brings out a deep, caramelized sweetness that’s signature to Mexican Street Corn Pasta Salad. Once cooled, carefully cut the kernels off each cob and add all that golden goodness right into your bowl of pasta. If you’re pressed for time, grilled corn from your grocery store’s deli or even high-quality frozen corn will do in a pinch.

Step 3: Add Fresh Veggies and Cheese

Dice up the red onion and jalapeño, then toss them in with your corn and pasta. Add half a cup each of the cheddar and Cotija cheeses. The blend of sharp cheddar and crumbly Cotija is what gives Mexican Street Corn Pasta Salad its creamy, craveable edge. Everything should look plenty colorful and inviting already!

Step 4: Whisk Together the Dressing

In a small bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, and at least one teaspoon of Tajín. The result is a zippy, creamy dressing with just the right amount of heat. Taste and add another sprinkle of Tajín if you want more punch. This tangy mixture is what pulls all the flavors together, imbuing the salad with that unmistakable street corn flavor.

Step 5: Toss and Finish the Salad

Pour the luscious dressing all over your bowl of pasta, veggies, and cheese. Stir well to make sure every nook and cranny is coated. Top generously with the rest of the cheddar and Cotija cheeses, a bit more Tajín, and plenty of snipped cilantro for a vibrant finish. Cover and refrigerate your Mexican Street Corn Pasta Salad until you’re ready to serve—this helps all the flavors mingle and develop even more character.

How to Serve Mexican Street Corn Pasta Salad

Garnishes

Finish your Mexican Street Corn Pasta Salad with a confetti of freshly chopped cilantro, a generous sprinkle of Cotija cheese, and extra Tajín for color and sizzle. If you’re feeling fancy, add a few thin radish slices or a wedge of lime for flair and brightness. These small touches take it from delicious to dazzling, making your salad the centerpiece of any spread.

Side Dishes

This zesty salad pairs beautifully with grilled meats like carne asada, citrus-marinated chicken, or plump shrimp skewers. For a lighter touch, serve it alongside a crisp green salad or sliced watermelon for the ultimate summer feast. Mexican Street Corn Pasta Salad can also be the main event at lunch, especially when shared with warm tortillas or a basket of salty tortilla chips for scooping.

Creative Ways to Present

Serve Mexican Street Corn Pasta Salad in a big, colorful bowl and let everyone help themselves, or portion it into individual cups for easy, portable backyard bites. For a playful twist, layer it in mason jars for a picnic-perfect treat, or pile it high on a leaf of romaine for handheld salad wraps—ideal for parties or potlucks where finger food is a must.

Make Ahead and Storage

Storing Leftovers

This salad stores beautifully in an airtight container in the fridge for up to three days. If you want it to stay extra vibrant, add the last bit of cheese, cilantro, and Tajín just before serving instead of before chilling. The flavors tend to get even better as they mingle overnight, making Mexican Street Corn Pasta Salad a fantastic make-ahead option.

Freezing

While pasta salads can sometimes be freezer-friendly, this one is best enjoyed fresh. Freezing could alter the creamy dressing and change the texture of the roasted corn. If you’re set on prepping ahead, you can freeze the cooked pasta and roasted corn in separate bags, then defrost and mix with the other ingredients just before serving.

Reheating

Mexican Street Corn Pasta Salad shines when served chilled or at room temperature, no reheating needed! If you’re taking it out of the fridge, give it a gentle toss and let it sit out for 10–15 minutes to take off the chill. If it seems a bit dry, a quick splash of lime juice or a spoonful of sour cream can instantly revive the creamy factor.

FAQs

Can I use a different type of pasta?

Absolutely! While trotolle is ideal for its shape, you can swap in rotini, fusilli, or even penne. The most important thing is to choose a noodle that can grab onto the creamy dressing and bits of corn for ultimate flavor in every bite.

Is there a way to make this salad vegetarian or gluten-free?

Mexican Street Corn Pasta Salad is naturally vegetarian, but to make it gluten-free, simply use your favorite gluten-free pasta. The flavors and textures hold up beautifully, no matter the noodle you pick!

Can I use canned or frozen corn instead of roasting my own?

Of course! While roasted corn gives the boldest, smokiest flavor, well-drained canned or thawed frozen corn will still give you a sweet, vibrant bite. If you want a bit of char, quickly saute your corn in a hot skillet before adding it to the salad.

How spicy is this salad?

The heat level is totally customizable. The jalapeño and Tajín add a gentle warmth, but you can dial it up by adding more pepper (with seeds) or keep it milder by removing the seeds and membranes. It’s all about your personal spice preference!

How far ahead can I make Mexican Street Corn Pasta Salad?

This salad is perfect for making the morning of your event (or even the night before). Just hold back on the cilantro and extra cheese until right before serving for maximum freshness and colorful appeal.

Final Thoughts

Dive into the sunny, mouthwatering world of Mexican Street Corn Pasta Salad, and let every tangy, creamy, spicy forkful transport you to the heart of your favorite summer gathering. Give it a try—it’s sure to become your new backyard staple and the most-requested dish at every potluck you attend. Happy cooking!

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