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Ready to spice up your pasta game? This Mexican Street Corn Pasta Salad brings together two amazing things - creamy elote (that irresistible Mexican street corn) and classic pasta salad. Every bite packs a punch of roasted corn, zesty lime, creamy cheese, and just the right kick of heat. It's the perfect dish for your next cookout or when you're craving something that's both comforting and exciting!
Why You'll Love This Salad
Looking for something that'll make everyone at the potluck ask for your recipe? This pasta salad takes all the best parts of Mexican street corn - that addictive combo of sweet corn, tangy lime, creamy sauce, and chili spice - and turns it into a crowd-pleasing dish. Plus, it's super adaptable: make it mild or spicy, extra creamy or light, it's totally up to you!
What You'll Need
- Pasta: 1 pound trottole or rotini - those spirals catch all the good stuff!
- Corn: 4 ears, roasted until charred and sweet
- Red Onion: 1/2 cup diced - adds zip and crunch
- Jalapeño: 1-2 peppers, seeded and diced (use more if you're brave!)
- Cheeses: 1 cup each shredded cheddar and crumbled Cotija
- Mayo + Sour Cream: 1/2 cup each for that creamy dressing
- Lime Juice: From 2 fresh limes - bottled just isn't the same
- Tajín: 2 teaspoons, plus more for sprinkling
- Cilantro: Big handful, chopped fresh
Let's Make It!
- Cook Your Pasta
- Get your pasta going in lots of salted water until it's al dente. Drain it and give it a quick cold rinse - this stops the cooking and keeps it from getting mushy.
- Prep That Corn
- If you've got fresh corn, char it on the grill or under the broiler until it gets those lovely dark spots. Cut those kernels off - careful, they like to jump!
- Chop and Prep
- While your pasta cools, dice up your onion and jalapeños. Pro tip: remove the seeds and membranes from the jalapeños if you don't want too much heat.
- Make the Magic Sauce
- Whisk together mayo, sour cream, lime juice, and Tajín. Give it a taste - this is your chance to adjust the flavors!
- Bring It All Together
- Toss your cooled pasta with the corn, veggies, and most of the cheese. Pour that creamy dressing over everything and give it a good mix.
- Final Touches
- Top with the rest of the cheese, a sprinkle of Tajín, and plenty of fresh cilantro. Let it chill for at least an hour - if you can wait that long!
The Story Behind the Flavors
Ever had elote from a street vendor? That first bite of grilled corn slathered in creamy sauce, sprinkled with cheese and chili - it's unforgettable! This pasta salad captures all those amazing flavors in a form that's perfect for sharing (though you might not want to).
Perfect Party Food
Take this to your next gathering and watch it disappear! It's great because you can make it ahead - in fact, it gets even better after the flavors have time to mingle. Plus, it's hearty enough to be a meal on its own or a fantastic side dish.
Pasta Picking Tips
The secret's in the shape! You want pasta with lots of nooks and crannies to trap all that creamy goodness. Trottole is perfect, but rotini or fusilli work great too. Just avoid the smooth shapes - we want every bite packed with flavor!
Make It Your Own
Feel free to play around with this recipe! Add black beans for extra protein, swap the jalapeños for milder green chiles, or toss in some cherry tomatoes for color. The basic formula is so good, it's hard to go wrong.
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Keeping It Fresh
This salad keeps beautifully in the fridge for about three days - if it lasts that long! If you're making it ahead, save some of the cheese and cilantro to add just before serving. A quick stir and maybe an extra squeeze of lime, and it's good as new.
Frequently Asked Questions
- → Making it early?
Day before works great. Keeps good cold. Stir before serve. Fresh lime helps. Might need more sauce.
- → Need more spice?
More peppers work. Hot sauce good too. Spice on side. Start slow though. Can't take heat out.
- → No special cheese?
Feta works fine. Bit different taste. Still gets salty. Fresh works best. Any crumbly kind.
- → Want no wheat stuff?
Special pasta works. Cook time might change. Check box good. Still tastes right. Watch it don't mush.
- → Serve it warm maybe?
Cold's more fresh. Warm works too. Your choice really. Fresh stuff last. Cheese melts warm.
- → Getting too dry?
Save pasta water. More sauce works. Keep it covered. Stir before serve. Easy fix quick.
- → Taking it places?
Keep it cold packed. Bring fresh tops. Take extra sauce. Worth ice pack. Maybe backup dish.
- → Need it faster?
Buy ready corn. Quick cook pasta. Have stuff chopped. One bowl works. Still needs chill.
- → Making big batch?
Double works fine. Need more space. Watch corn amount. Keep stuff cold. Makes good amount.
- → Want more kick?
More lime helps. Fresh peppers good. Try hot spice. Even garlic works. Start slow though.
- → Corn not brown?
Pan needs hotter. Give more time. Don't stir lots. Watch it close. Worth good char.
- → Pasta too soft?
Cook less time. Cool quick after. Salt water good. Al dente best. Fresh pasta helps.
Conclusion
Love this? Try corn soup next. Or make spicy corn pizza. Both use same good mix.