Name: Mexican Street Corn Pasta Salad: Zesty Elote-Inspired Pasta Salad with Creamy Lime Dressing
Prep time: 20 min
Cook time: 10 min
Ingredients: 2 cups corn kernels (fresh, canned, or frozen and thawed); 3 cups cooked rotini pasta; ½ cup crumbled cotija cheese; 1 can black beans (drained and rinsed); 1 red bell pepper (diced); 4 green onions (sliced); ¼ cup chopped cilantro; 1 tsp garlic powder; 1 tsp chili powder; Juice of 1 lime; ½ cup sour cream; ¼ cup mayonnaise; Salt and black pepper to taste

Mexican Street Corn Pasta Salad: Zesty Elote-Inspired Pasta Salad with Creamy Lime Dressing

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If you love the smoky, tangy, and slightly spicy flavors of elote (Mexican street corn), you’re going to adore this Mexican Street Corn Pasta Salad. This dish combines the best of both worlds—creamy, zesty pasta and the bold, fresh flavors of traditional elote. It’s a crowd-pleaser that’s perfect for barbecues, picnics, or any occasion where you want a dish that’s as flavorful as it is visually appealing. With a creamy lime dressing, crunchy vegetables, and a hint of chili spice, this pasta salad is not only delicious but also versatile and easy to prepare. Let’s dive into the recipe to make your next meal unforgettable!

What you will need ?

Here’s what you’ll need to create this mouthwatering Mexican Street Corn Pasta Salad. Each ingredient brings a unique flavor and texture, making this dish a standout. We’ve also included ingredient substitutions and their uses to help you customize this recipe based on what you have on hand.

🌽 2 cups corn kernels (fresh, canned, or frozen and thawed)
Use for: Adding sweetness and a pop of color. Fresh corn off the cob is ideal for summer, but canned or frozen works year-round.
Substitutions: You can use grilled corn for a smokier flavor or substitute with hominy for a chewier texture.

🍝 3 cups cooked rotini pasta
Use for: Providing a sturdy base that holds the dressing and veggies well. Rotini’s spiral shape is perfect for capturing flavors.
Substitutions: Penne, fusilli, or even elbow macaroni can work if rotini isn’t available.
🧀 ½ cup crumbled cotija cheese
Use for: Bringing a salty, tangy bite that mimics the cheese topping on traditional elote.
Substitutions: Feta or queso fresco can replace cotija if needed. For a dairy-free option, try nutritional yeast or vegan cheese crumbles.
🖤 1 can black beans, drained and rinsed
Use for: Adding protein and a hearty texture that complements the lighter ingredients.
Substitutions: Kidney beans or pinto beans can substitute, or omit for a lighter salad.

🌶️ 1 red bell pepper, diced
Use for: Contributing crunch and a sweet, mild flavor. The red color also adds visual appeal.
Substitutions: Yellow or orange bell peppers work, or try diced jalapeño for a spicy kick.
🧅 4 green onions, sliced
Use for: Offering a mild onion flavor and a fresh, green crunch.
Substitutions: Chopped red onion or shallots can be used for a sharper taste.
🌿 ¼ cup chopped cilantro
Use for: Infusing freshness and a herbaceous note that ties all the flavors together.
Substitutions: Parsley or a mix of fresh herbs like basil and oregano can work if cilantro isn’t your preference.

🧄 1 tsp garlic powder
Use for: Enhancing the dressing with a savory, aromatic depth.
Substitutions: Fresh minced garlic (1-2 cloves) or garlic salt (adjusting for salt content) can substitute.
🌶️ 1 tsp chili powder
Use for: Adding a warm, smoky spice that’s signature to Mexican street corn.
Substitutions: Paprika (smoked or sweet) or a dash of cayenne for more heat.
🍋 Juice of 1 lime
Use for: Providing bright, tangy acidity that balances the richness of the dressing.
Substitutions: Lemon juice or white vinegar can mimic the tartness.

🥛 ½ cup sour cream
Use for: Creating a creamy, rich base for the dressing.
Substitutions: Greek yogurt or a dairy-free sour cream alternative for a lighter or vegan option.
🥄 ¼ cup mayonnaise
Use for: Adding smoothness and a slight tang to the dressing.
Substitutions: Vegan mayo or a mix of olive oil and mustard can replace traditional mayo.
🧂 Salt and black pepper to taste
Use for: Seasoning and balancing all the flavors.
Substitutions: Sea salt or flavored salts (like smoked salt) can enhance the dish.

How to Prepare The Mexican Street Corn Pasta Salad

Follow these detailed, step-by-step directions to create your Mexican Street Corn Pasta Salad:

1️⃣ Cook 🍝 Rotini Pasta According to Package Instructions. Drain and Let Cool.

Why it matters: Properly cooked pasta is the foundation of any pasta salad. Overcooked pasta can become mushy, while undercooked pasta will be too firm.

How to do it:

Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to the package directions (usually 7-9 minutes for al dente).
Stir occasionally to prevent sticking.
Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down quickly.

Spread the pasta on a baking sheet or large plate to air dry for 5-10 minutes, which prevents it from clumping together when mixed with other ingredients.

Tip: Add a drizzle of olive oil to the cooled pasta to keep it from sticking, but not too much, or it won’t absorb the dressing later.

2️⃣ In a Large Bowl, Combine 🌽 Corn, 🖤 Black Beans, 🌶️ Red Bell Pepper, 🧅 Green Onions, 🌿 Cilantro, and 🧀 Cotija Cheese.

How to do it:

Choose a large mixing bowl to give you plenty of room to toss everything without spilling.
Add the corn, black beans, diced red bell pepper, sliced green onions, chopped cilantro, and crumbled cotija cheese.
Use a spatula or wooden spoon to gently fold the ingredients together, ensuring the cheese and veggies are evenly distributed.

Tip: If using fresh corn, consider grilling or roasting it first for a deeper, smokier flavor that elevates the dish. Let it cool before adding.

3️⃣ In a Separate Bowl, Whisk Together 🥛 Sour Cream, 🥄 Mayonnaise, 🍋 Lime Juice, 🧄 Garlic Powder, 🌶️ Chili Powder, 🧂 Salt, and Black Pepper.

Why it matters: A well-mixed dressing ensures a consistent flavor in every bite. This step also allows you to taste and adjust seasonings before combining with the pasta.

How to do it:

In a medium bowl, combine the sour cream, mayonnaise, lime juice, garlic powder, chili powder, salt, and black pepper.
Use a whisk or fork to blend until smooth. If the dressing is too thick, add a splash of water or extra lime juice to thin it out.
Taste the dressing and adjust the seasonings—add more chili powder for heat, lime juice for tang, or salt for balance.

Tip: For a creamier texture, let the dressing sit for 5 minutes before pouring it over the salad. This allows the flavors to develop.

4️⃣ Pour the Dressing Over the Pasta and Veggies. Toss Everything Together Until Well Coated.

Why it matters: Even coating ensures every bite is flavorful. Over-mixing can crush delicate ingredients like cheese, so be gentle.

How to do it:

Pour the dressing over the pasta and vegetable mixture in the large bowl.
Use tongs or a large spoon to toss everything together, making sure the pasta, veggies, and cheese are evenly coated.
Scrape the sides of the bowl to incorporate any dressing that might have settled.

Tip: If the salad seems dry after mixing, make a quick additional batch of dressing with equal parts sour cream and mayo, plus a squeeze of lime.

5️⃣ Chill in the Refrigerator for 30 Minutes Before Serving. Garnish with Extra Green Onions and Cotija If Desired.

Why it matters: Chilling allows the flavors to meld and the salad to set, making it more refreshing and cohesive.

How to do it:

Cover the bowl with plastic wrap or transfer the salad to an airtight container.
Place it in the refrigerator for at least 30 minutes. For best results, let it chill for up to 2 hours.
Before serving, give it a quick stir and garnish with extra sliced green onions and a sprinkle of cotija cheese for a fresh pop of flavor and color.

Tip: If serving later, stir in a little more lime juice or a dash of olive oil before serving to refresh the flavors.

Equipment

To make this Mexican Street Corn Pasta Salad, you’ll need the following equipment:

Large pot: For boiling the pasta.

Colander: To drain the cooked pasta.
Large mixing bowl: For combining ingredients and tossing the salad.
Medium bowl: For whisking the dressing.

Whisk or fork: For mixing the dressing smoothly.
Spatula or wooden spoon: For folding ingredients together.
Knife and cutting board: For chopping vegetables and herbs.

Measuring cups and spoons: For precise ingredient measurements.
Refrigerator: For chilling the salad before serving.
Airtight container or plastic wrap: For storage and chilling.

How to Store & Reheating

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, making it even tastier the next day.
Avoid leaving the salad at room temperature for more than 2 hours to prevent bacterial growth.

Reheating:

This salad is best served cold and doesn’t require reheating. However, if you prefer a warm version, you can gently reheat it in the microwave for 30-60 seconds, stirring halfway through. Note that the cheese may melt, and the veggies might soften, altering the texture.

Freezing:

Freezing is not recommended, as the creamy dressing and fresh vegetables can separate and become watery when thawed.

What to Serve With

This Mexican Street Corn Pasta Salad pairs wonderfully with a variety of dishes, making it a versatile side or light main course. Here are some ideas:

Grilled Meats: Serve alongside grilled chicken, steak, or shrimp for a hearty barbecue meal.

Tacos or Burritos: It’s a perfect side for taco nights, complementing dishes like carne asada or fish tacos.
Soup or Chili: Pair with a bowl of chicken tortilla soup or vegetarian chili for a cozy, flavorful combo.
Salads: Add it to a spread of green salads or grain bowls for a colorful, textural contrast.

Chips and Salsa: Serve with tortilla chips and guacamole or salsa for a festive appetizer table.

FAQs

Q1: Can I make this salad ahead of time?
A: Yes! You can prepare the salad up to 24 hours in advance. Just keep the dressing separate and mix it in right before serving to maintain the best texture and flavor.

Q2: Is this recipe spicy?
A: The chili powder adds a mild warmth, but it’s not overly spicy. If you prefer more heat, add diced jalapeños or a dash of hot sauce.

Q3: Can I make this vegan?
A: Absolutely! Substitute the cotija cheese with vegan cheese or nutritional yeast, and use vegan sour cream and mayo for the dressing.

Q4: What if I don’t have lime juice?
A: Lemon juice or white vinegar can work as substitutes, though the flavor will be slightly different. Start with half the amount and adjust to taste.

Q5: How can I make this gluten-free?
A: Use gluten-free pasta, such as rice or quinoa pasta, instead of regular rotini. Ensure all other ingredients, like spices, are gluten-free.

Q6: Can I add protein to make it a main dish?
A: Yes! Grilled chicken, shrimp, or tofu would be delicious additions. You can also toss in cooked quinoa or chickpeas for extra heartiness.

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