Mexican Street Corn Pasta Salad for Summer Gatherings (Print Version)

Mexican Street Corn Pasta Salad brings vibrant elote flavors to your summer table. An easy, creamy, and refreshing side dish or light meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian

# Ingredients:

→ The Pasta & Golden Kernels

01 - 1 lb rotini pasta
02 - 4 cups fresh or frozen (thawed) corn kernels

→ Zesty Crema Dressing

03 - 1/2 cup mayonnaise
04 - 1/2 cup Mexican crema or full-fat sour cream
05 - 1/4 cup fresh lime juice
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 2 cloves garlic, minced
09 - Salt and black pepper to taste

→ Fresh Accents & Crumbles

10 - 3/4 cup cotija cheese, crumbled
11 - 1/2 cup red onion, finely diced
12 - 1/2 cup fresh cilantro, chopped
13 - 1 small jalapeño, deseeded and minced (optional, for a kick)

# Instructions:

01 - Bring a large pot of salted water to a boil. Add 1 lb rotini pasta and cook according to package directions until al dente. Drain thoroughly and rinse with cold water to cool the pasta, preventing it from sticking. Set aside.
02 - In a large skillet, heat a drizzle of oil over medium-high heat. Add 4 cups fresh or thawed corn kernels and sauté for 5-7 minutes, stirring occasionally, until lightly browned and slightly charred. This adds depth to your Perfect Mexican Street Corn Pasta Salad for Summer. Let cool slightly.
03 - In a large mixing bowl, combine 1/2 cup mayonnaise, 1/2 cup Mexican crema or full-fat sour cream, 1/4 cup fresh lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, and 2 cloves minced garlic. Whisk until smooth. Season with salt and black pepper to taste.
04 - Add the cooled 1 lb rotini pasta and the prepared 4 cups corn kernels to the bowl with the Zesty Crema Dressing. Toss gently with a spatula until all ingredients are thoroughly coated in the creamy dressing.
05 - Gently fold in 3/4 cup crumbled cotija cheese, 1/2 cup finely diced red onion, 1/2 cup chopped fresh cilantro, and the optional 1 small deseeded and minced jalapeño. Ensure these fresh ingredients are evenly distributed, adding vibrant color and texture to your Perfect Mexican Street Corn Pasta Salad for Summer.
06 - Cover the Perfect Mexican Street Corn Pasta Salad for Summer and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to fully meld. Before serving, give it a final stir and taste, adjusting salt and pepper if needed.

# Notes:

01 - No cotija cheese? Feta cheese makes a great salty, crumbly substitute. For Mexican crema, full-fat sour cream works perfectly.
02 - This salad is fantastic as a side dish for grilled chicken, fish, or tacos. It also makes a refreshing light lunch on its own.
03 - Store leftover pasta salad in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!
04 - For an extra smoky kick, grill your corn on the cob before cutting off the kernels. A sprinkle of extra chili powder or a drizzle of hot sauce can also elevate the spice.

# Tools You'll Need:

01 - Large pot
02 - Large mixing bowl
03 - Whisk
04 - Cutting board
05 - Chef's knife
06 - Measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 432 kcal
Total Fat: 19 g
Total Carbohydrate: 55 g
Protein: 13 g

Back