Mexican Street Corn Pasta Salad Recipe
User Reviews
5
Mexican Street Corn Pasta Salad Recipe
Description
Mexican Street Corn Pasta Salad Recipe brings together cooked pasta with corn that is either grilled or sautéed until slightly caramelized, imparting a subtle smoky flavor. The dressing, made with mayonnaise, sour cream, chili powder, lime juice, and zest, coats the pasta and corn while they're still warm, allowing the flavors to meld well. Finely chopped jalapeños and red onions add a mild heat and crunch, balanced by the creaminess of the dressing. Crumbled cotija cheese and fresh cilantro garnish the salad, enhancing its taste and appearance.
The salad can be served either warm, at room temperature, or cold, making it versatile for different serving preferences. It works well as a side dish alongside grilled meats or as a standalone salad. Preparing it a day ahead is possible if the cheese and cilantro garnish are added just before serving, maintaining freshness.
Using frozen or canned corn is an option when fresh corn is out of season without sacrificing flavor, and salting the pasta cooking water enhances its taste. Tossing the warm pasta and corn with the dressing supports better absorption of the flavors, resulting in a more cohesive dish.
Ingredients
For The Corn:
- 1 tablespoon vegetable oil or melted butter
- 6 ears corn – Husks removed - approximately 4 ½ to 5 cups of corn kernels or frozen or canned corn (see notes below)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For the Pasta:
- 8 oz. pasta such as fusilli and farfalle (bowtie pasta, dry uncooked
For The Creamy Dressing:
- ¼ cup mayonnaise
- 3 tablespoons sour cream or Mexican crema
- ½ teaspoon chili powder
- 1 teaspoon lime zest from one lime (optional)
- ¼ cup lime juice from 1 ½ to 2 limes, freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For The Salad:
- 2 medium jalapeño seeded and sliced/chopped
- ½ cup red onion chopped finely
- ¼ cup cilantro chopped - more to use as garnish, fresh
- ½ cup cotija cheese crumbled
Instructions
- When it comes to cooking the corn, you have two options:Grill Corn: Heat a gas grill to 400 degrees F. Peel back the husks of the corn and remove the silk. Brush them with the oil on all sides. Place them on the grill and cook for about 15-20 minutes, until lightly charred, turning them every 5 minutes to ensure even cooking. Let it cool for a few minutes, and then cut the corn kernels from the cob using a sharp knife.Cook it in a skillet: Heat a tablespoon of olive oil (or butter) in a large skillet over medium-high heat. Using a sharp knife, remove the corn kernels from the cob. Transfer them to the skillet and cook for 8-10 minutes or until slightly caramelized and charred in spots.
- Cook the pasta: While the corn is cooling, season a big pot of water with a generous amount of salt and bring it to a boil. Add the pasta and cook until al dente, following the package instructions. Drain and set aside. Transfer the now-cooked pasta to a large bowl.
- Add the now-cooked corn into the same bowl.
- Make the Mexican Corn Dressing (Chili Lime Dressing): In a small bowl, whisk together mayo, sour cream, chili powder, lime juice, lime zest, salt, and pepper. Taste and adjust seasonings as necessary, keeping in mind that the cotija cheese for garnish is slightly salty.
- Assemble the roasted corn pasta salad: Drizzle the dressing over the corn and pasta and toss to ensure they are evenly coated. Add in the jalapenos, onion, and cilantro. Stir to combine and garnish with chopped cilantro, if using. Taste your elote corn pasta salad for seasoning and add more if necessary.
Notes
- This recipe yields about 6 servings, producing 6 to 8 cups of salad depending on pasta shape.
- If fresh corn is unavailable, canned (3 x 15 oz cans, drained and rinsed) or frozen corn (3 x 10 oz bags) work well; add 1-2 minutes extra cooking time when sautéing frozen corn.
- Be sure to salt the pasta cooking water to enhance pasta flavor internally.
- For best flavor absorption, toss the warm pasta and corn with the dressing before chilling or serving.
- Make in advance by assembling without cotija cheese and cilantro; add these right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 14mg | 5% |
| Sodium | 605mg | 25% |
| Potassium | 386mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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