Mexican Street Corn Pasta Salad

Description:

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish inspired by the popular Mexican street food, Elote. It combines tender pasta with sweet corn, creamy mayo, tangy lime, and a kick of chili powder. Topped with fresh cilantro, cotija cheese, and a squeeze of lime, this salad is a perfect blend of savory, tangy, and spicy flavors. It’s ideal for BBQs, potlucks, or any casual gathering.

Origin:

Inspired by the traditional Mexican street corn, or Elote, which is corn on the cob slathered in mayonnaise, chili powder, lime, and cheese, this pasta salad transforms those classic ingredients into a more portable, shareable dish that’s perfect for group gatherings.

Ingredients (Serves 6-8):

For the Salad:

• Rotini or elbow pasta: 8 oz (about 2 cups uncooked)
• Corn kernels: 2 cups (fresh, frozen, or grilled)
• Red onion: ¼ cup (finely diced)
• Cilantro: ¼ cup (chopped)
• Cherry tomatoes: 1 cup (halved, optional)

For the Dressing:

• Mayonnaise: ½ cup
• Sour cream: ¼ cup
• Lime juice: 2 tbsp (freshly squeezed)
• Chili powder: 1 tsp (or more for spice)
• Garlic powder: ½ tsp
• Cumin: ½ tsp
• Salt: ½ tsp
• Black pepper: ¼ tsp

For Topping:

• Cotija cheese: ¼ cup (crumbled, or more to taste)
• Chili powder: ½ tsp (optional, for garnish)
• Lime wedges: for serving

Instructions:

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to the package instructions, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

Step 2: Prepare the Corn

1. If using fresh corn, grill or boil the ears of corn until tender, then remove the kernels.
2. If using frozen corn, thaw and cook it in a skillet with a little butter or oil to get a slightly charred flavor, or just thaw and drain if you prefer. Set aside to cool.

Step 3: Make the Dressing

1. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cumin, salt, and pepper until smooth and creamy.

Step 4: Combine the Salad

1. In a large mixing bowl, combine the cooled pasta, corn, diced red onion, and chopped cilantro.
2. Pour the dressing over the salad and toss gently to coat evenly.

Step 5: Top and Serve

1. Transfer the salad to a serving dish.
2. Sprinkle with crumbled cotija cheese and extra chili powder, if desired.
3. Serve with lime wedges on the side for extra zest.

Tips for Success:

• Corn Tip: Grilling the corn adds an extra smoky flavor to the salad. If using frozen corn, you can sauté it in a pan with a bit of butter to get a slightly charred taste.
• Adjust the Spice: If you like your salad spicier, feel free to add more chili powder or even a diced jalapeño.
• Make Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors meld together even better after sitting for a few hours.

Recommendations:

• Serving Suggestions: This pasta salad pairs well with grilled meats, tacos, or barbecued dishes. It’s a great side dish for summer cookouts or Mexican-themed dinners.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become a bit drier after sitting in the fridge, so you can add a little more mayo or sour cream to refresh it.

Nutrition (Per Serving):

• Calories: ~280
• Protein: 7 g
• Fat: 18 g
• Carbohydrates: 28 g
• Sugar: 5 g
• Fiber: 3 g
• Sodium: 360 mg

This Mexican Street Corn Pasta Salad is a deliciously creamy and zesty dish that will stand out at any gathering. With a perfect balance of flavors and textures, it’s a guaranteed crowd-pleaser! ️