Easy mexican street corn pasta salad is bursting with Cotija, fire-roasted corn, and a creamy, tart sauce that tastes amazing. The ingredients are basically pantry staples that you've undoubtedly already had in your kitchen, and it comes together quickly and easily!
Best Recipe For Easy Mexican Street Corn Pasta Salad
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The tastes are extraordinary. The creamy dressing tastes exactly right—tangy and limey with a little tinge of spice. It has just enough mayo to give it a great creamy texture without being too thick. This is the side dish of dreams when you combine it with freshly chopped cilantro, fire-roasted corn, and wonderfully al dente pasta!
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The items are mostly from the pantry. This is one of those dishes that we can whip together quickly because we pretty much always have everything on hand! Pasta, frozen or canned corn, mayo, sour cream, lime, and chili spice are all needed; the only thing we occasionally run out of is Cotija cheese, so I'll use queso fresco or feta instead!
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If you like this pasta dish made with street corn, you should definitely try my simple street corn dip, vegan street corn chowder, and creamy street corn mac & cheese.
Ingredients for Pasta Salad with Street Corn
Pasta
For this dish, I like to use rotini, but feel free to use any pasta shortcut or whatever you happen to have on hand!
Roasted Corn with Fire
The finest taste for this salad, in my experience, comes from frozen fire-roasted corn, but standard canned corn kernels would also work! The distinctive Smokey, charred flavour is enhanced by the fire-roasted maize, so look for some in the freezer area of your local supermarket!
Cotija or Fresh Cheese
I used both kind of cheese in this easy mexican street corn pasta salad, and they both turned out really well! Because Cotija and Parmesan are similar, it will taste a little sourer. Queso fresco provides fantastic texture and flavor, although it's more like really mild feta cheese. Both are suitable for this recipe!
Raw Cilantro
Don't forget to include this! Although you may use fresh parsley in its stead, one of the main components in this pasta salad is fresh cilantro!
Sour Cream
For optimal flavour, use ordinary sour cream that is full-fat.
Mayonnaise
You may use additional sour cream if you're not a fan of mayo; nonetheless, mayo gives the dish a perfectly creamy texture and the ideal amount of fat. I guarantee that the dressing won't taste like mayonnaise!
Powdered Garlic
Since real garlic will be too strong in this pasta salad, I like how the garlic powder blends seamlessly with the creamy dressing.
Ground Chili Powder
If you don't have chili powder on hand, you may use paprika instead. Although I like the mild heat and smokiness of the chili powder, paprika also works great!
Lime Zest and Juice
This is one more element that cannot be altered! This pasta salad's distinctive elote-inspired taste is mostly derived from the fresh lime zest and juice.
Read Also: Best Mango Pico de Gallo Recipes
How to Prepare Street Corn Pasta Salad in Mexico
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Add salt and pepper to cooked pasta and throw it in olive oil. Refrigerate it till it cools down.
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Add the mayo, sour cream, lime zest and juice, cayenne, garlic, and chili powders, as well as a few generous pinches of salt and pepper.
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Blend until well blended.
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To a big bowl, add pasta, corn, Cotija, and cilantro.
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Over the noodles, drizzle most of the dressing.
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Until everything is evenly covered, toss.
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Transfer to a serving plate, sprinkle with chopped fresh cilantro and the remaining dressing.
Preparing the Street Corn Pasta Salad in Advance
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The Cotija cheese will absorb a lot of the dressing while it rests, so if you're preparing this easy mexican street corn pasta salad ahead of time, I suggest adding an extra step.
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I suggest putting the dressing ingredients and the Cotija cheese in a blender or food processor and processing until everything is nice and creamy.
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Just before serving, mix the pasta with half of the dressing and add the remaining dressing.
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By doing this, the pasta salad should stay moist.
How to Keep Extra Mexican Street Corn Pasta Salad Cold
This pasta salad made with street corn is a wonderful side dish for meal prep since it keeps for up to a week in the refrigerator.
Keep leftovers chilled in an airtight container. Just before serving, I suggest tossing in a little bit of dressing.
From that point onward, add salt and pepper to taste and appreciate! Visit our website to learn more about Food Recipe
How to Prepare the Greatest Pasta Salad with Elote
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Salt your pasta water just a little bit! The most important phase in setting up this recipe is to salt the pasta water, which will significantly improve the kind of the pasta. Before adding the raw pasta to the boiling water, I suggest adding two to four teaspoons of Kosher salt. The pasta water ought to really taste as pungent as the ocean. I swear, once you start adding salt to your pasta water, you won't stop.
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Pasta should be cooked only till al dente. Overcooked, mushy spaghetti is the number one way to spoil a pasta salad. I prefer to cook the pasta for one minute shorter than the package's minimum suggested cooking time. Therefore, I begin (carefully) tasting the pasta after 8 minutes if the packet calls for 9–11 minutes, turn off the heat, and drain it as soon as it's al dente.
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You can absolutely use corn on the cob in place of frozen corn if sweet corn is in season where you live! The corn may be added to the pasta salad without having to be cooked beforehand. Uncooked corn on the cob that has just been chopped is one of life's greatest delights. Alternatively, remove the remaining cooked corn from the cob and use it!
Easy mexican street corn pasta salad: What Is It?
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Elote, or Mexican street corn, is corn on the cob topped with a layer of Mexican crème or mayonnaise and topped with chopped fresh cilantro, Cotija cheese, and chili powder. The husk is still on when it's served, giving you something to hold onto as you eat.
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I do not claim that my rendition of street corn pasta salad is authentic. This is a classic Mexican dish with a very Midwesterner touch. I created a quick and simple pasta salad using some of the same ingredients found in Mexican street corn.
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My goal is always to give due credit to the original creators of the recipes I recreate. This is a great classic Elote dish that you should absolutely try if you're seeking for one!
