Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad combines all the sweet, salty, and tangy flavors of elote into a hearty side dish or easy weeknight meal.

Author: Donna Elick

Servings:

Prep Time10

Cook Time21

Total Time31

Ingredients

For the Salad:

4 medium ears of yellow corn husks and silk removed
½ tablespoon extra virgin olive oil
1 pound rotini pasta uncooked
1 medium bell pepper diced (I used half of an orange and red)
½ cup red onion chopped (about ½ of a medium onion)
¼ cup green onion chopped
¼ cup cilantro chopped
1 large jalapeno seeded and finely diced
½ cup cotija cheese plus more for garnish

For the Dressing:

¾ cup sour cream
½ cup mayonnaise
Juice from 2 limes about ¼ cup
2 teaspoons lime zest zest before juicing
1 large garlic clove minced
1 ¼ teaspoons chili powder
1 ¼ teaspoons cumin
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

Garnishes:

Extra cotija cheese cilantro, green onion, lime wedges, sprinkle of chili powder

Instructions

Grill the Corn: Preheat the grill to medium-high heat. Lightly brush the corn with olive oil and grill for 12-15 minutes, turning every 2-3 minutes until cooked through and charred in spots. Set aside to cool, then cut kernels off the cobs.
Cook the Pasta: Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package instructions (about 9 minutes). Drain, rinse with cold water, and drain again.
Assemble the Salad: In a large mixing bowl, combine the cooked pasta, cooled corn, bell peppers, red onion, green onion, jalapeño, cilantro, and cotija cheese. Set aside.
Make the Dressing: In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, garlic, chili powder, cumin, salt, and pepper until smooth.
Combine & Serve: Drizzle about 2/3 of the dressing over the salad. Stir well to combine. Taste and add more dressing if desired. Garnish with extra cotija cheese, cilantro, green onions, lime wedges, and a sprinkle of chili powder. Serve immediately or refrigerate until ready to serve.

Notes

Make-Ahead Tips: Grill the corn, cook the pasta, and chop the veggies in advance. Store everything separately in airtight containers in the refrigerator. The dressing can also be made ahead and stored in the fridge. Assemble the salad and add the dressing just before serving.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad dries out, add a bit of the reserved dressing before serving.

Freezing: Not recommended, as the pasta and vegetables will become mushy.

Customization Ideas: Add black beans, grilled chicken, shrimp, crispy bacon, or diced avocado for extra protein. Sprinkle Tajín on top for an added chili-lime kick. For a smokier flavor, mix in finely chopped chipotle peppers in adobo sauce.

Nutrition