Name: Mexican Street Corn Pasta Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups (200 g) dry rotini pasta; 1 tbsp (15 ml) avocado oil or any oil; 3 cups (~340 g / 12 oz) frozen corn; ½ cup (120 g) mayonnaise; ¼ cup (60 g) full-fat sour cream; ½ tsp (6 g) chili powder; ½ tsp (3 g) garlic powder; ¼ tsp (4 g) paprika; ⅛ tsp (2 g) ground cumin; 1-2 limes juiced; ⅛ tsp (1 g) table salt; ⅛ tsp (2 g) black pepper; 3 green onions sliced; ½ cup (15 g) fresh cilantro; ⅓ cup (35 g) crumbled cotija cheese; 1 cup (170g) black beans drained and rinsed

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Mexican Street Corn Pasta Salad combines the beloved flavors of traditional elote with the comforting heart of pasta. This vibrant salad features tender rotini, sweet corn, creamy dressing, and a delightful kick from spices. It’s everything you crave from a summer barbecue or a festive gathering, all fold into one gorgeous bowl. The colors alone—golden corn studded with bright green onions and fresh cilantro—make this dish a showstopper on any table.

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I first stumbled upon this amazing dish at a potluck when a friend brought it as her contribution. With its deliciously creamy texture and the bright notes of lime, I was instantly hooked. It felt refreshing yet filling, and I knew I had to make my own version at home. Mexican street corn pasta salad is easy and budget-friendly, quickly becoming a go-to for casual meals or celebrations. I can’t wait for you to try it!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mexican Street Corn Pasta Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mexican Street Corn Pasta Salad

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, this dish fits into any busy schedule.
Irresistible Flavor: Creamy and zesty with a perfect mix of spices makes every bite satisfying.
Eye-Catching Appeal: The colorful ingredients are sure to impress at gatherings, making for a beautiful centerpiece.
Flexible Serving: Perfect as a side dish for BBQs, picnics, or even a satisfying lunch.
Diet-Friendly Options: Easily customizable for gluten-free or dairy-free diets with simple swaps.

Ingredients You’ll Need

2 cups dry rotini pasta: This serves as the base, providing the perfect bite-sized shape to hold all the delicious flavors.
1 tbsp avocado oil: A great choice for cooking the corn, lending a light, buttery taste. You can substitute with olive oil if needed.
3 cups frozen corn: Sweet and nutritious, this gives that classic Mexican street corn flavor. Fresh corn works well if you have it in season.
½ cup mayonnaise: Adds creaminess to the salad; use a vegan mayonnaise for dairy-free versions.
¼ cup full-fat sour cream: Balances the richness and adds a tangy note. Substitute Greek yogurt for a lighter option.
½ tsp chili powder: Provides a touch of warmth; feel free to adjust based on spice preference.
½ tsp garlic powder: Offers a robust flavor without the need for fresh garlic.
¼ tsp paprika: Enhances the color and adds a subtle smokiness.
⅛ tsp ground cumin: Brings a depth of flavor reminiscent of authentic Mexican street corn.
Juice of 1-2 limes: Brightens the salad and adds a refreshing citrus kick.
⅛ tsp table salt: Enhances all the flavors.
⅛ tsp black pepper: Adds a mild heat; freshly cracked black pepper is best.
3 green onions: Sliced for crunch and a mild onion flavor.
½ cup fresh cilantro: Offers a burst of freshness, but feel free to leave it out if you’re not a fan.
⅓ cup crumbled cotija cheese: A must for that authentic street corn flavor; replace it with feta if necessary.
1 cup black beans: Adds protein and fiber, making this salad even heartier.

How to Make Mexican Street Corn Pasta Salad

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the 2 cups dry rotini pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Drain well and transfer to a large serving bowl.
Sauté the Corn: While the pasta cooks, heat 1 tablespoon of avocado oil in a skillet over medium heat. Add 3 cups of frozen corn and cook for 5 to 7 minutes, stirring occasionally until golden and heated through. Transfer the corn to the bowl with the pasta.
Make the Dressing: In a small mixing bowl, whisk together ½ cup mayonnaise, ¼ cup full-fat sour cream, ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon paprika, ⅛ teaspoon ground cumin, the juice of 1-2 limes, ⅛ teaspoon table salt, and ⅛ teaspoon black pepper until smooth.
Combine Ingredients: Add 3 sliced green onions, ½ cup fresh cilantro, ⅓ cup crumbled cotija cheese, and 1 cup drained and rinsed black beans to the pasta and corn mixture. Pour the dressing over the salad and gently toss until evenly coated.
Garnish and Serve: Top with additional corn, green onions, cilantro, and cotija cheese if desired. Serve immediately or refrigerate until ready to enjoy.

Storing & Reheating

Store any leftover Mexican street corn pasta salad in an airtight container in the refrigerator for up to 3 days. For best taste, enjoy it cold right from the fridge. If you want to keep it for a longer period, consider freezing it; it will maintain its quality for up to 3 months. Just be aware that the texture may change slightly after freezing, so give it a gentle stir before serving.

Chef’s Helpful Tips

Cooking Pasta: Ensure the pasta is perfectly al dente to prevent it from becoming mushy after mixing.
Don’t Skip the Rinse: Rinsing the pasta helps cool it down quickly and keeps it from sticking together.
Customize: This salad is versatile! Swap out ingredients based on seasonal availability or personal preferences.
Adjust Spice: For a spicier kick, add diced jalapeños or increase the chili powder to your liking.
Add More Protein: For a heartier dish, feel free to add grilled chicken or shrimp to make it a main course.

This delightful Mexican street corn pasta salad brings together the joys of summer flavors and pasta in one vibrant dish. It’s versatile enough for any occasion, and you can customize it to your taste. So go ahead, mix it up, and enjoy every bite of this creamy, zesty creation!

Recipe FAQs

Can I make this salad in advance?

Absolutely! This Mexican street corn pasta salad can be prepared a day ahead. Just keep it chilled in the refrigerator, allowing the flavors to meld beautifully. It may even taste better the next day!

What can I substitute for cotija cheese?

If cotija cheese isn’t available, feta cheese is a great substitute. It provides a similar tangy flavor and creamy texture.

How can I make this pasta salad vegan?

To turn this dish vegan, use a plant-based mayonnaise and sour cream instead of the dairy versions. Also, ensure that the crumbled cotija cheese is replaced with a dairy-free alternative.

Can I add other vegetables to this salad?

Feel free to customize your salad! Chopped bell peppers, diced tomatoes, or even avocado can be delicious additions, offering both color and nutrition to your dish.

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