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Mexican Street Corn Pasta

Mexican Street Corn Pasta: 1 Amazing Recipe

  • Author: basmer1517
  • Total Time: 35 Minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

An irresistible reimagining of classic Mexican street corn into a refreshing and hearty pasta salad. This dish features the sweet char of corn, zesty lime, creamy cotija cheese, and a hint of spice, creating a vibrant, crowd-pleasing side or light main course.

Ingredients

Scale
  • 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)

Instructions

  1. Boil the water in a large pot with a generous amount of salt. Bring to a rapid boil.
  2. Add the pound of short pasta and stir. Cook according to package directions until al dente.
  3. Drain the pasta in a colander. Rinse briefly under cold water to stop cooking and cool it down. Shake well to remove excess water.
  4. Transfer the pasta back to the pot or a large bowl. Toss with olive oil (optional) to prevent sticking. Let cool completely.
  5. If using fresh corn, cut kernels off the cobs. If using frozen, do not thaw.
  6. Heat olive oil or neutral oil in a large skillet over medium-high heat. Add corn kernels in a single layer.
  7. Cook undisturbed for 3-5 minutes until charred. Stir occasionally and cook for another 5-7 minutes until tender and roasted.
  8. Remove corn from heat. Stir in smoked paprika, chili powder, cayenne pepper (if using), salt, and black pepper.
  9. Transfer seasoned corn to a bowl and let cool completely.
  10. While corn and pasta cool, finely mince the red onion, jalapeño (seeded if desired), and garlic. Chop cilantro.
  11. In a large mixing bowl, combine mayonnaise, Mexican crema or sour cream, and lime juice. Whisk until smooth.
  12. Add lime zest, minced jalapeño, minced garlic, cumin, onion powder, chili powder, 1/2 cup crumbled Cotija cheese, and 1/4 cup chopped cilantro to the dressing mixture. Whisk until well combined.
  13. Season the dressing with salt and black pepper to taste. Adjust lime juice or chili powder if needed.
  14. Once pasta and corn are completely cooled, add them to the bowl with the dressing.
  15. Add the diced red onion, 1/4 cup additional Cotija cheese, and 1/4 cup additional cilantro to the bowl.
  16. Gently fold all ingredients together until evenly coated.
  17. Taste the assembled salad and adjust seasoning with salt, pepper, or lime juice as needed.
  18. Cover the bowl tightly and refrigerate for at least 2-4 hours, or preferably overnight, to allow flavors to meld.
  19. Stir the pasta salad well before serving.
  20. Garnish with extra cilantro, Cotija cheese, chili powder, or Tajín seasoning if desired. Serve chilled with lime wedges on the side.

Notes

  • For less heat, remove all seeds and membranes from the jalapeño.
  • If you prefer a lighter dressing, substitute Greek yogurt for some of the mayonnaise.
  • Add grilled shrimp, shredded chicken, black beans, or chickpeas to make it a main course.
  • Finely diced red bell peppers, cherry tomatoes, or avocado can be added for extra vegetables.
  • For a different flavor of heat, add a small amount of minced chipotle in adobo sauce to the dressing.
  • Feel free to substitute feta, queso fresco, or Monterey Jack cheese for Cotija.
  • Experiment with different pasta shapes like orzo or farfalle.
  • For a vegan version, use plant-based mayonnaise and a vegan feta alternative.
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Category: Salad
  • Method: Stovetop and Chilled
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: Approximately 1.5 cups
  • Calories: 550 kcal
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 35g
  • Saturated Fat: 8g
  • Unsaturated Fat: 27g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 25mg

Keywords: Mexican Street Corn Pasta, Elote Pasta, Mexican Corn Pasta Salad, Creamy Corn Pasta, Street Corn Pasta Salad, Elote Pasta Salad, Mexican Corn Salad, Pasta Salad, Elote Inspired Pasta

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Find it online: https://www.mealbulk.com/mexican-street-corn-pasta-recipe/