Name: Mexican Street Corn Pasta: 1 Amazing Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound (450g) short pasta (such as rotini, fusilli, elbow macaroni, or orecchiette); Salt for pasta water; 1 tablespoon olive oil (optional, for tossing pasta after draining); 4-5 cups fresh or frozen corn kernels (from about 6-8 ears of corn, or two 16-ounce bags of frozen corn); 1-2 tablespoons olive oil or neutral oil (for cooking corn); 1/2 teaspoon smoked paprika; 1/4 teaspoon chili powder; Pinch of cayenne pepper (optional, for extra heat); Salt and freshly ground black pepper to taste; 1 cup good quality mayonnaise; 1/2 cup Mexican crema or full-fat sour cream; 1/4 cup finely chopped fresh cilantro, plus more for garnish; Juice of 2-3 limes (about 1/4 cup), plus zest of 1 lime; 1/2 cup finely crumbled Cotija cheese, plus more for garnish; 1 small jalapeño, finely minced (remove seeds and membranes for less heat, or leave them in for a kick); 2 cloves garlic, minced; 1/4 teaspoon ground cumin; 1/4 teaspoon onion powder; 1/2 teaspoon chili powder (preferably ancho or New Mexico chili powder); Salt and freshly ground black pepper to taste; 1/2 cup finely diced red onion; 1/4 cup additional crumbled Cotija cheese (for mixing in); 1/4 cup additional chopped fresh cilantro (for mixing in); Extra fresh cilantro sprigs (for garnish, optional); Lime wedges (for garnish, optional); A sprinkle of chili powder or Tajín seasoning (for garnish, optional); Extra crumbled Cotija cheese (for garnish, optional)

Mexican Street Corn Pasta has a way of transporting me straight to a bustling market in Mexico, even when I’m just in my own kitchen! I remember the first time I tried authentic elote from a street vendor – that smoky char of the corn, the tangy lime, the salty cotija cheese, all coated in a creamy, spicy sauce. It was pure magic. I’ve spent years trying to capture that incredible flavor in different dishes, and this Mexican elote pasta salad is my absolute favorite reimagining. It’s packed with all those vibrant, unforgettable tastes and textures. Let’s get cooking!

Why You’ll Love This Mexican Street Corn Pasta

Get ready to fall in love with this vibrant dish. It’s more than just a pasta salad; it’s a flavor explosion! Here’s why it’s a must-try:

Incredible Flavor: It perfectly captures the essence of authentic Mexican street corn in every bite.
Crowd-Pleaser: This elote pasta recipe is always a hit at parties and potlucks.
Versatile: It works beautifully as a refreshing side dish or a light, satisfying main course.
Easy to Make: Despite its complex flavors, it’s surprisingly simple to assemble.
Customizable: You can easily adjust the spice level and add your favorite proteins or veggies.
Perfect for Summer: This chilled street corn pasta salad is ideal for barbecues and picnics.
Visually Stunning: The bright colors make it as beautiful as it is delicious.
Quick Preparation: Minimal cooking time means you can whip it up without a fuss.

Ingredients for Mexican Street Corn Pasta

Gather these ingredients for a truly delightful creamy Mexican corn pasta experience. This recipe brings the vibrant flavors of elote right to your plate, making it an unforgettable pasta salad. You’ll need:

1 pound (450g) short pasta (like rotini, fusilli, or elbow macaroni) – cooked al dente
1-2 tablespoons olive oil (for cooking corn)
4-5 cups fresh or frozen corn kernels – for that sweet, roasted flavor
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
Pinch of cayenne pepper (optional, for a little heat)
Salt and freshly ground black pepper to taste
1 cup good quality mayonnaise – the creamy base
1/2 cup Mexican crema or full-fat sour cream – adds richness and tang
1/4 cup finely chopped fresh cilantro, plus more for garnish
Juice of 2-3 limes (about 1/4 cup), plus zest of 1 lime – for that essential zesty brightness
1/2 cup finely crumbled Cotija cheese, plus more for garnish – the salty, crumbly star of elote
1 small jalapeño, finely minced (seeds removed for less heat) – for a fresh kick
2 cloves garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon onion powder
1/2 teaspoon chili powder (ancho or New Mexico preferred)
1/2 cup finely diced red onion – for a little crunch and bite
1/4 cup additional crumbled Cotija cheese (for mixing in)
1/4 cup additional chopped fresh cilantro (for mixing in)

Mexican Street Corn Pasta: 1 Amazing Recipe - Mexican Street Corn Pasta - main visual representation

How to Make Mexican Street Corn Pasta

Let’s dive into creating this incredible dish. Follow these steps to bring the vibrant flavors of elote to your pasta salad. This is how to make Mexican street corn pasta that will be the star of any gathering.

Step 1: Bring a large pot of generously salted water to a rolling boil. Add your pound of short pasta (like rotini or fusilli) and cook until it’s perfectly al dente, usually about 8-10 minutes.
Step 2: Drain the pasta in a colander. Give it a quick rinse under cold water to stop the cooking and cool it down, then shake it well to remove as much moisture as possible.
Step 3: Transfer the cooled pasta back into the pot or a large bowl. You can toss it with a tablespoon of olive oil if you like, which helps prevent the pieces from sticking together as it cools completely.
Step 4: Prepare your corn. If using fresh, cut the kernels right off the cobs. If using frozen corn, no need to thaw it – it’ll roast up beautifully.
Step 5: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Spread the corn kernels in a single layer. Let them cook, undisturbed, for about 3-5 minutes until you see those lovely charred spots developing.
Step 6: Stir the corn occasionally and continue cooking for another 5-7 minutes until the kernels are tender and nicely roasted, filling your kitchen with a sweet, toasty aroma.
Step 7: Remove the skillet from the heat. Stir in the smoked paprika, 1/4 teaspoon chili powder, cayenne pepper (if you’re using it), and season with salt and black pepper to your liking.
Step 8: Transfer the seasoned corn to a separate bowl and let it cool completely. This step is crucial for a creamy texture and to prevent wilting the other ingredients.
Step 9: While everything cools, finely mince your red onion, jalapeño (remember to remove seeds for less heat!), and garlic. Chop your cilantro.
Step 10: In a large mixing bowl, whisk together the mayonnaise and Mexican crema (or sour cream) until smooth. Stir in the fresh lime juice and lime zest.
Step 11: Add the minced jalapeño, minced garlic, ground cumin, onion powder, the 1/2 teaspoon chili powder, 1/2 cup of the crumbled Cotija cheese, and 1/4 cup of the chopped cilantro to the dressing. Whisk it all together until everything is beautifully combined.
Step 12: Season this glorious dressing with salt and black pepper. Taste and adjust – maybe it needs more lime, a touch more spice? You’re the chef!
Step 13: Once both the pasta and corn are completely cool, add them to the bowl with the dressing.
Step 14: Now, add the diced red onion, the additional 1/4 cup of Cotija cheese, and the remaining 1/4 cup of chopped cilantro to the bowl.
Step 15: Gently fold all the ingredients together. You want everything to be evenly coated in that delicious dressing without mushing the pasta or corn. This is a key part of how to make Mexican street corn pasta so appealing.
Step 16: Give it one final taste test and adjust seasonings if necessary.
Step 17: Cover the bowl tightly and refrigerate for at least 2-4 hours, or ideally overnight. This chilling time is essential for the flavors to meld and deepen, creating the perfect Mexican corn pasta salad.
Step 18: Before serving, give the pasta salad a good stir. Garnish with extra cilantro, Cotija cheese, and a sprinkle of chili powder or Tajín for that authentic flair. Serve chilled with lime wedges on the side.

Pro Tips for the Best Mexican Street Corn Pasta

To elevate your Mexican street corn pasta from good to unforgettable, try these simple tricks. They ensure maximum flavor and the perfect texture every time you whip up this delightful dish.

Char the Corn Properly: Don’t rush this step! Getting a good char on the corn kernels is key to mimicking that authentic street corn flavor. Let them sit undisturbed in the hot skillet for a few minutes to achieve those delicious smoky notes.
Chill is Key: This pasta salad truly shines when it’s had time for the flavors to meld. Letting it rest in the refrigerator for at least a few hours, or preferably overnight, makes a world of difference.
Use Quality Ingredients: Opt for good quality mayonnaise and Mexican crema. The better your base ingredients, the richer and more authentic your creamy Mexican corn pasta will taste.
Don’t Overmix: Be gentle when combining the ingredients. You want to coat everything evenly without turning your pasta salad into a mushy mess.

What’s the secret to perfect Mexican Street Corn Pasta?

The magic lies in charring the corn to perfection and letting the dressing’s flavors meld into the pasta and corn. This allows the smoky, zesty, and creamy elements to create the absolute best Mexican street corn pasta experience.

Can I make Mexican Street Corn Pasta ahead of time?

Absolutely! This dish is fantastic for meal prep. Make it up to 24 hours in advance and store it covered in the refrigerator. The flavors will only get better!

How do I avoid common mistakes with Mexican Street Corn Pasta?

Avoid using hot ingredients when mixing the dressing, as it can cause the mayonnaise to break. Also, don’t skip the chilling time; it’s crucial for the flavors to develop fully. For more information on food safety and handling, you can refer to FoodSafety.gov.

Best Ways to Serve Mexican Street Corn Pasta

This vibrant Mexican Street Corn Pasta is incredibly versatile. It’s perfect as a show-stopping Mexican street corn pasta side dish at any barbecue, potluck, or family gathering. Imagine serving it alongside grilled chicken, carne asada, or even some juicy burgers. It also makes a fantastic light lunch or a refreshing addition to a taco night spread, complementing the bold flavors of your main dishes beautifully. For an even heartier meal, consider adding some grilled shrimp or shredded chicken directly into the salad itself. You might also enjoy exploring other Mexican-inspired dishes.

Nutrition Facts for Mexican Street Corn Pasta

This delicious Mexican Street Corn Pasta salad is a satisfying dish. A serving size of approximately 1.5 cups offers a balanced nutritional profile, making it a great choice for your next gathering. It’s packed with flavor and offers a good mix of macronutrients.

Calories: 550 kcal
Fat: 35g
Saturated Fat: 8g
Unsaturated Fat: 27g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Sugar: 8g
Protein: 12g
Sodium: 600mg
Cholesterol: 25mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Mexican Street Corn Pasta

Properly storing your delicious Mexican Street Corn Pasta ensures it stays fresh and flavorful for your next meal. Once it’s completely cooled, transfer the pasta salad to an airtight container. This is key to maintaining its texture and preventing it from absorbing odors from other foods in your refrigerator. You can keep this delightful dish in the fridge for about 3 to 4 days. It’s perfect for making ahead, providing a wonderfully quick Mexican corn pasta option for busy weeknights or lunches.

While this pasta salad is best enjoyed chilled, you can technically freeze it for up to 3 months, though the texture of the pasta and creamy dressing might change slightly upon thawing. If you choose to freeze it, thaw it overnight in the refrigerator before serving. Reheating isn’t typically necessary as it’s meant to be served cold, but if you prefer it slightly warm, you can gently heat individual portions in the microwave for short intervals, stirring halfway through, until just warmed through. Remember to stir well before serving, whether it’s fresh from the fridge or reheated.

Variations of Mexican Street Corn Pasta You Can Try

Looking to switch things up or cater to different dietary needs? This Mexican Street Corn Pasta is wonderfully adaptable. You can infuse even more corn pasta with Mexican flavors by experimenting with these ideas.

Spicy Kick Upgrade: For those who love heat, add a tablespoon of minced chipotle peppers in adobo sauce to the dressing. This brings a smoky, extra spicy dimension that’s absolutely divine.
Protein Powerhouse: Turn this into a main course by tossing in grilled chicken breast, seasoned shredded chicken, or a can of drained black beans. For a seafood twist, try adding some succulent grilled shrimp.
Vegan Delight: Easily make this dish vegan by using plant-based mayonnaise and a vegan feta-style cheese alternative. Ensure your crema substitute is also dairy-free, like a good quality unsweetened plant-based yogurt.
Grilled Elote Style: Instead of pan-roasting the corn, grill the ears of corn until nicely charred, then cut off the kernels. This adds an incredible smoky depth that takes this corn pasta salad to the next level.