If you are craving something bright, creamy, and packed with irresistible Mexican flavors, this Mexican Street Corn Pasta Recipe is an absolute winner that will quickly become a favorite. This dish transforms the beloved street corn, or elote, into a playful pasta salad loaded with fresh corn, zesty lime, creamy avocado, and that smoky, spicy kick that makes each bite burst with excitement. Perfect for warm-weather gatherings or whenever you want a fresh twist on a pasta dish, this recipe brings a delightful mix of textures and bold flavors that feel both familiar and innovative.
Ingredients You’ll Need
This recipe celebrates simplicity and freshness with ingredients that are easy to find but essential for delivering authentic taste and vibrant color. Each one plays a crucial role in balancing creaminess, spice, and brightness, making sure your pasta salad sings with flavor.
- 3 cups cooked pasta (rotini or fusilli): These shapes hold onto the sauce beautifully and add a fun texture to the dish.
- 2 cups corn (fresh, frozen, or canned and charred): Charred to add smoky depth that’s signature to Mexican street corn.
- 1/2 cup mayonnaise: Brings creamy richness and helps bind everything together.
- 1/3 cup sour cream: Adds tang and lightens the mayo for a perfect creamy dressing.
- Juice of 1 lime: Injects that zesty brightness that wakes up all the other ingredients.
- 1 teaspoon chili powder: Provides a subtle smoky heat that complements the sweetness of the corn.
- 1 garlic clove, minced: Infuses savory notes to deepen the flavor profile.
- 1/2 teaspoon salt: Essential to bring all the flavors together.
- 1 cup black beans (rinsed and drained): Adds protein, texture, and a hearty touch.
- 1 avocado, diced: Creamy and buttery, it balances the spices beautifully.
- 1/3 cup cotija cheese, crumbled (plus more for garnish): This crumbly, salty cheese is a must-have for authentic taste.
- 1/4 cup fresh cilantro, chopped: Fresh herbiness that brightens and lifts the dish.
- Crushed red pepper flakes (for garnish): Adds a pop of heat for those who like it spicy.
- 1 small jalapeño, sliced (optional): For an extra kick and vibrant color on top.
How to Make Mexican Street Corn Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your pasta until al dente so it holds its shape and texture perfectly. Drain it, then rinse with cold water to stop the cooking process and keep the noodles firm for tossing later.
Step 2: Char the Corn
While the pasta cooks, heat a skillet over medium-high heat and drizzle in a little oil. Add the corn and let it char until slightly golden and smoky in spots. This step is crucial because it gives the dish that authentic street corn flavor and a little crunch.
Step 3: Prepare the Dressing
In a bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, minced garlic, and salt. This creamy mixture is the magic that ties the pasta and veggies together with a creamy, zesty punch.
Step 4: Combine the Ingredients
In a large bowl, gently toss together the cooked pasta, charred corn, black beans, diced avocado, crumbled cotija cheese, and chopped cilantro. Pour in the dressing and fold everything together carefully so every bite is bursting with flavor without mashing the avocado.
Step 5: Chill and Garnish
Allow the pasta salad to chill in the refrigerator for about 30 minutes. Chilling lets the flavors meld and the dressing thicken slightly. Just before serving, garnish with extra cotija, fresh cilantro, crushed red pepper flakes, and optional jalapeño slices for a beautiful, colorful finish.
How to Serve Mexican Street Corn Pasta Recipe
Garnishes
Elevate your presentation by sprinkling extra crumbled cotija cheese and chopped cilantro over the top—these add freshness and an inviting look. Don’t forget those crushed red pepper flakes or jalapeño slices if you want a little extra heat and a punch of color.
Side Dishes
This pasta pairs wonderfully with simple grilled meats like chicken or steak, or even alongside crispy tortilla chips and a fresh green salad. The light creaminess and smoky notes of the Mexican Street Corn Pasta Recipe complement many dishes, making it an ideal choice for summer barbecues or casual dinners.
Creative Ways to Present
Serve this pasta salad in colorful bowls or even hollowed-out bell peppers for a festive party dish. It also works great in individual mason jars for grab-and-go lunches or picnics, letting everyone enjoy the layers of flavor in a portable, exciting way.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day. Just give it a gentle stir before serving to freshen up the textures.
Freezing
Because of the creamy dressing and avocado, this pasta salad does not freeze well. It’s best enjoyed fresh or stored refrigerated for a few days. Freezing can cause the avocado to become mushy and the texture to change unfavorably.
Reheating
This dish is best served cold or at room temperature, so reheating is usually not recommended. If you prefer it slightly warmer, let it sit at room temperature for a bit after taking it out of the fridge but avoid microwaving as it can separate the dressing.
FAQs
Can I use frozen corn for the Mexican Street Corn Pasta Recipe?
Absolutely! Frozen corn works great, just make sure to thaw and drain it well before charring to get that smoky flavor. Using fresh corn is fantastic in season, but frozen is a convenient and tasty alternative.
What kind of pasta works best for this recipe?
Rotini and fusilli are great choices because their twists and ridges hold onto the creamy dressing and kernels of corn perfectly. However, feel free to use your favorite pasta shape if that’s what you have on hand.
Can I make this recipe vegan or dairy-free?
You can! Swap the mayonnaise and sour cream for vegan versions, and substitute cotija cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor. The core of the recipe remains just as flavorful and satisfying.
Is this dish good as a potluck contribution?
Yes, it is a fantastic potluck dish! It holds up well chilled, offers a unique twist on pasta salad, and gets rave reviews for its bold flavors and creamy, fresh ingredients.
Can I add protein to this pasta salad?
Definitely. Grilled chicken, shrimp, or even crispy tofu can be added to make it more substantial as a main course. The Mexican Street Corn Pasta Recipe is wonderfully versatile and plays well with extra proteins.
Final Thoughts
If you’re looking for a fun, flavorful dish to brighten up your meal rotation, I can’t recommend the Mexican Street Corn Pasta Recipe enough. It’s fresh, creamy, and bursting with those classic Mexican street food flavors, yet easy enough for a weeknight dinner or a casual get-together. Give it a try and watch how it instantly becomes one of your go-to crowd-pleasers!
Print
Mexican Street Corn Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta is a vibrant and flavorful twist on the classic elote, combining tender rotini pasta with charred corn, creamy mayo and sour cream dressing, zesty lime, and a kick of chili powder. Black beans and avocado add heartiness and creaminess, while cotija cheese and fresh cilantro offer authentic Mexican flair. Perfect as a refreshing, crowd-pleasing side or light main dish, this recipe is easy to prepare and served chilled for a delightful summer meal.
Ingredients
Pasta and Vegetables
- 3 cups cooked pasta (rotini or fusilli)
- 2 cups corn (fresh, frozen, or canned and charred)
- 1 cup black beans (rinsed and drained)
- 1 avocado, diced
Dressing
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 garlic clove, minced
- 1/2 teaspoon salt
Cheese and Garnishes
- 1/3 cup cotija cheese, crumbled (plus more for garnish)
- 1/4 cup fresh cilantro, chopped
- Crushed red pepper flakes (for garnish)
- 1 small jalapeño, sliced (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente according to package instructions. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down.
- Char the Corn: Heat a skillet over medium-high heat with a drizzle of oil. Add the corn and cook it until slightly golden and charred in spots, stirring occasionally to prevent burning.
- Prepare the Dressing: In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, minced garlic, and salt. Mix well until all ingredients are fully incorporated into a creamy dressing.
- Assemble the Pasta Salad: In a large bowl, toss together the cooked pasta, charred corn, rinsed black beans, diced avocado, crumbled cotija cheese, and chopped cilantro. Pour the prepared dressing over the mixture and gently mix to coat everything evenly without mashing the avocado.
- Chill and Garnish: Cover the pasta salad and refrigerate it for 30 minutes to let the flavors meld together. Before serving, garnish with extra cotija cheese, additional chopped cilantro, crushed red pepper flakes, and optional jalapeño slices for added heat and freshness.
Notes
- Use rotini or fusilli pasta as their shape holds onto the dressing and ingredients well.
- Char the corn carefully, using fresh corn on the cob when possible for best flavor, or thaw frozen corn and dry it well before charring.
- Adjust the spice level by adding more or less chili powder and jalapeño slices to your taste.
- This pasta salad is best served chilled but can be made a few hours ahead for convenience.
- Substitute cotija cheese with feta if cotija is unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
