Mexican Street Corn Pasta Salad
Experience the vibrant flavors of Mexican street corn transformed into a delightful and creamy pasta salad. This dish combines tender pasta with charred or boiled corn, rich mayonnaise and Mexican crema, tangy lime, and savory cotija cheese, all finished with a hint of spice. It's the perfect side dish for any gathering or a light, satisfying meal on its own, offering a unique twist on a classic.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Captures the irresistible flavors of elote in a convenient pasta salad format.
- Perfect for picnics, BBQs, or as a vibrant side dish for any meal.
- Offers a creamy, tangy, and subtly spicy flavor profile that’s incredibly addictive.
- Easy to prepare with readily available ingredients and minimal cooking.
- A unique and impressive alternative to traditional pasta salads.
Ingredients
- 450 grams (16 ounces) ditalini pasta (or any small shape like shells, elbow macaroni, or bow-tie)
- 10 ml (2 teaspoons) olive oil
- 4 medium ears of corn, husked
- 60 ml (4 tablespoons) fresh lime juice (from about 2 limes)
- 240 ml (1 cup) mayonnaise
- 240 ml (1 cup) Mexican crema, or sour cream
- 4 grams (¾ teaspoon) fine salt, plus more to taste
- 2.5 grams (½ teaspoon) garlic powder
- 1.25 grams (¼ teaspoon) cayenne pepper
- 30 ml (2 tablespoons) chopped fresh cilantro, plus more for topping
- 60 grams (½ cup) crumbled cotija cheese, plus more for topping
- Chile lime seasoning, such as TajÃn, for topping (optional)
Instructions
- Cook the pasta to al dente according to the package instructions. Drain the pasta thoroughly and immediately toss it with the olive oil in a large mixing bowl to prevent the strands from sticking together. Allow the pasta to cool on the counter or in the refrigerator while you prepare the corn.
- Bring a large pot of water to a rolling boil over high heat. Carefully add the husked ears of corn to the boiling water and cook for 5 minutes, or until the kernels are tender and exhibit a bright yellow color. Using tongs, transfer the cooked corn to a plate and let it cool for several minutes until it is comfortable to handle.
- Once the corn is cool enough to touch, carefully cut the kernels off the cob into a medium-sized bowl using a sharp knife.
- In a separate small bowl, combine the lime juice, mayonnaise, Mexican crema (or sour cream), garlic powder, fine salt, and cayenne pepper. Whisk these ingredients together until the mixture is smooth and well-combined.
- Add the prepared mayonnaise sauce, the cooled corn kernels, the chopped cilantro, and the crumbled cotija cheese to the bowl containing the cooled pasta. Gently toss all the ingredients together until everything is evenly coated and thoroughly combined.
- Taste the pasta salad and adjust seasonings as needed, adding more salt if desired. Top the finished dish with additional fresh cilantro, more crumbled cotija cheese, and a sprinkle of chile lime seasoning like TajÃn, if you prefer an extra layer of authentic flavor. Serve immediately for the freshest taste, or refrigerate until ready to enjoy; flavors will meld beautifully when chilled.
Tools You’ll Need
- Large pot
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Tongs
Essential Success Tips
- Avoid overcooking your pasta; al dente pasta holds its texture best in salads.
- Ensure the corn is cool before adding it to the dressing and pasta to prevent the mayonnaise from splitting or making the salad watery.
- Use fresh lime juice for the best flavor; bottled juice often lacks the bright acidity.
- Taste the dressing before combining with the pasta and adjust salt or spice as desired to suit your preference.
- If Mexican crema is unavailable, full-fat sour cream is a suitable substitute, though crema offers a slightly richer and less tart flavor.
Professional Cooking Secrets
- For an elevated flavor, consider grilling or roasting the corn before cutting off the kernels. This adds a smoky, charred depth that mimics authentic street corn and enhances the overall complexity of the salad.
- A small pinch of smoked paprika or a dash of hot sauce in the dressing can further amplify the 'street corn' essence and add another layer of warmth.
- When making ahead, keep the dressing separate and toss with the pasta and corn just before serving to maintain optimal texture and prevent the pasta from absorbing too much liquid.
Notes
- For alternative corn preparation methods: Instead of boiling, you can grill the corn by brushing husked ears with a little olive oil and grilling over medium-high heat for 8-10 minutes, turning occasionally, until kernels are slightly charred. Alternatively, roast corn at 200°C (400°F) for 15-20 minutes, turning halfway, until tender and slightly browned.
- The salad can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. You may want to add a fresh squeeze of lime juice and a sprinkle of cilantro just before serving if making ahead.
- Feel free to experiment with other herbs like finely chopped chives or a hint of ground cumin in the dressing for a different flavor profile.
Frequently Asked Questions
Can I use frozen corn for this recipe?
Yes, you can absolutely use frozen corn. Simply boil or microwave the frozen kernels according to package directions until tender, then drain well and allow them to cool completely before adding to the pasta salad.
How long does Mexican Street Corn Pasta Salad last in the refrigerator?
When stored in an airtight container in the refrigerator, this pasta salad will stay fresh for 3-4 days. The flavors tend to meld even more beautifully after a day.
What can I substitute for cotija cheese?
If you cannot find cotija cheese, good substitutes include crumbled feta cheese (though it will be saltier and tangier) or even finely grated Parmesan cheese, which offers a salty, umami note. Both will provide a similar crumbly texture.
Nutrition Facts (Per Serving)
Calories: Approximately 480 per serving, Protein: 12g, Fat: 30g, Carbs: 40g (Estimates based on typical ingredient values for 8 servings).
Allergy Information
Contains dairy (mayonnaise, Mexican crema, cotija cheese) and gluten (pasta). For a gluten-free version, use gluten-free pasta.
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