Mexican Street Corn Pasta Salad

Understanding the roots of Mexican Street Corn, or "Elote," enhances our appreciation for this dish. Traditionally sold by street vendors, elote is grilled corn on the cob slathered with mayonnaise, cotija cheese, lime juice, and chili powder. This street food staple has garnered admiration both in Mexico and beyond for its bold flavors and simple preparation. Elote is more than just a snack; it’s a cultural icon that represents the vibrant culinary traditions of Mexico.

Experience the vibrant flavors of Mexican Street Corn Pasta Salad, a delicious fusion that combines the sweet crunch of corn with creamy dressing and fresh veggies. Perfect for summer gatherings or barbecues, this colorful dish features elbow macaroni, juicy cherry tomatoes, and optional jalapeños for a touch of heat. With a blend of zesty lime, mayonnaise, and spices, it’s both satisfying and visually appealing. Discover the origins and health benefits of each ingredient while creating a fresh and enjoyable salad for any occasion.

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Ingredients

8 oz elbow macaroni (or pasta of your choice)

2 cups corn (fresh, grilled, or canned)

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1 red bell pepper, diced

1 jalapeño, seeded and minced (optional for heat)

1/2 cup fresh cilantro, chopped

1/2 cup crumbled queso fresco (or feta cheese)

1 lime, juiced

3 tablespoons mayonnaise

2 tablespoons sour cream (or Greek yogurt)

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Lime wedges and cilantro for garnish

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water to cool.

Prepare the Corn: If using fresh corn, grill it until lightly charred. Allow it to cool, then slice the kernels off the cob. If using canned corn, drain and rinse it well.

Mix the Vegetables: In a large mixing bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, red bell pepper, jalapeño (if using), and cilantro. Toss to mix well.

Create the Dressing: In a small bowl, whisk together lime juice, mayonnaise, sour cream, chili powder, cumin, and a pinch of salt and pepper until smooth and creamy.

Combine: Pour the dressing over the pasta and vegetable mixture. Toss everything gently until well combined and the pasta is evenly coated.

Adjust Seasoning: Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.

Chill: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Serve: Garnish with crumbled queso fresco, extra cilantro, and serve with lime wedges. Enjoy your refreshing Mexican Street Corn Pasta Salad!

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings