Mexican Street Corn Pasta

This hearty Mexican Street Corn Pasta Salad transforms classic elote flavors into a crowd-pleasing pasta dish that's perfect for potlucks, BBQs, or weeknight dinners. The combination of sweet corn, tangy lime dressing, and salty cotija cheese creates an irresistible flavor profile that'll have everyone asking for the recipe.

I first made this pasta salad for a neighborhood block party, and it disappeared faster than any other dish on the table. Since then, it's become my go-to recipe when I need something impressive that doesn't require hours in the kitchen.

Ingredients

• Rotini pasta: Adds the perfect texture and holds the creamy dressing in all its twists and turns
• Frozen fire-roasted corn: Provides smoky sweetness without the work of grilling fresh corn
• Cotija cheese: Delivers authentic Mexican flavor with its salty crumbly texture
• Fresh cilantro: Brightens the entire dish with herbaceous notes
• Sour cream: Creates a rich creamy base for the dressing
• Mayonnaise: Adds silkiness to the dressing while helping it cling to the pasta
• Chili powder: Provides that classic Mexican street corn flavor profile
• Lime juice and zest: Cuts through the richness with essential citrus tang

Step-by-Step Instructions

Cook the Pasta:

Boil the rotini until just al dente, typically 1 minute less than package directions suggest. The pasta will continue absorbing moisture from the dressing, so slightly undercooking prevents mushiness. Immediately toss with olive oil to prevent sticking and season with salt and pepper. Allow to cool completely before mixing with other ingredients.

Prepare the Dressing:

Combine sour cream, mayo, olive oil, chili powder, garlic powder, cayenne, lime juice and zest in a medium bowl. Whisk thoroughly until smooth and creamy. The dressing should have a pourable consistency but still be thick enough to coat the back of a spoon. Season generously with salt and pepper to balance the acidity of the lime.

Assemble the Salad:

Add cooled pasta, corn, crumbled cotija cheese and fresh cilantro to a large mixing bowl. The contrast of the warm pasta and the cool ingredients creates the perfect temperature. Pour approximately two thirds of the dressing over the mixture, reserving some for serving.

Final Touches:

Gently toss everything until evenly coated with dressing. Transfer to a serving platter or bowl, then drizzle with remaining dressing on top. This ensures a fresh, moist pasta salad. Garnish with additional chopped cilantro for color and freshness.

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You Must Know

Cotija cheese is truly the star ingredient here. The first time I brought this to my mother-in-law's house, she was skeptical about this unfamiliar cheese. After one bite, she immediately asked where to buy it and now keeps it stocked in her fridge year-round for this very recipe.

Make-Ahead Secrets

This pasta salad actually improves with time as the flavors meld together. For the best make-ahead version, prepare the pasta salad as directed but with a crucial modification. Blend the cotija cheese directly into the dressing using a food processor. This prevents the cheese from absorbing all the moisture and drying out the salad. Reserve about half the dressing to add just before serving for maximum creaminess.

Perfect Pasta Tips

The secret to exceptional pasta salad lies in proper pasta cooking technique. Always salt your pasta water generously until it tastes like sea water. This is your only opportunity to season the pasta itself from within. Cook the pasta just until al dente, as it will continue absorbing moisture from the dressing. Immediately after draining, toss with olive oil to prevent sticking and allow it to cool completely before adding dressing to prevent a gummy texture.

Fresh Corn Variations

When sweet corn is in season, this dish reaches new heights of flavor. Skip the frozen corn entirely and use fresh corn cut straight from the cob no cooking required. The natural sweetness and crunch of raw summer corn creates a remarkable textural contrast. Alternatively, use leftover grilled corn for a smoky dimension that amplifies the street food inspiration. The caramelization from grilling adds complex flavor notes that frozen corn simply cannot match.

Serving Suggestions

This versatile salad pairs beautifully with grilled proteins like chili-lime chicken, fish tacos, or carne asada. For a complete Mexican-inspired spread, serve alongside guacamole, fresh salsa, and warm tortillas. The pasta salad holds up well at room temperature, making it perfect for outdoor gatherings. For a refreshing beverage pairing, serve with agua fresca or a tangy margarita to complement the creamy, zesty flavors.

Frequently Asked Questions

→ Can I use fresh corn instead of frozen?

Yes, fresh corn or even leftover grilled corn can be used. Simply cut it off the cob and toss it into the salad; no need to cook the fresh corn.

→ What is the best way to keep the pasta salad from drying out?

To prevent drying, blend cotija cheese with the dressing ingredients and add only half initially. Mix the remaining dressing just before serving for a creamy consistency.

→ What type of pasta works best for this dish?

Rotini or other short pasta with ridges is ideal as it holds the dressing well, ensuring every bite is full of flavor.

→ Can I prepare this dish ahead of time?

Yes, make the salad in advance. Store it covered in the fridge and add more dressing or garnish just before serving to freshen it up.

→ Is this dish suitable for vegetarians?

Yes, this dish is vegetarian as it uses cotija cheese and no meat products. Ensure your cheese choice adheres to vegetarian standards if needed.