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Flavorful Mexican Street Corn Pasta Salad

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A quick and easy pasta salad inspired by Mexican street corn flavors, combining smoky charred corn, creamy tangy dressing, and tender elbow macaroni for a crowd-pleasing potluck dish.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 3 cups fresh corn kernels (about 4 ears of corn) or frozen, thawed and drained
  • 1/2 cup finely chopped red onion
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup crumbled cotija cheese
  • Extra chopped cilantro and lime wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions, usually about 8-9 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain well.
  2. Heat a skillet or grill pan over medium-high heat. Add 3 cups of fresh corn kernels and cook, stirring occasionally, until kernels are golden brown and slightly charred—about 5-7 minutes.
  3. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Taste and adjust seasoning.
  4. In a large mixing bowl, add the cooked pasta, charred corn, 1/2 cup finely chopped red onion, 1 minced jalapeño (if using), and 1/2 cup chopped fresh cilantro. Pour the dressing over and toss gently to coat evenly.
  5. Sprinkle 1/3 cup crumbled cotija cheese over the top and give a final gentle toss. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  6. Serve chilled or at room temperature with lime wedges on the side.

Notes

Char the corn carefully to avoid burning and achieve smoky flavor. Rinse pasta after cooking to prevent gumminess. Adjust spice levels by removing jalapeño seeds or adding more chili powder. Salad tastes better after chilling for at least 30 minutes or overnight. For dairy-free version, use vegan mayo, dairy-free sour cream, and omit or substitute cotija cheese.

Nutrition

Keywords: Mexican street corn, pasta salad, potluck recipe, creamy pasta salad, elote pasta salad, easy pasta salad, summer salad

Find it online: https://lucydishes.com/flavorful-mexican-street-corn-pasta-salad-easy-recipe-for-potluck-success/