Imagine taking all the crave-able flavors of Elote (Mexican Street Corn)—the smoky charred corn, the salty Cotija cheese, the tangy lime, and the spicy chili powder—and turning it into a comforting pasta salad. This Mexican Street Corn Pasta Salad is exactly that. It features fun, curly Trotolle pasta that holds onto the rich, creamy dressing made of mayonnaise, sour cream, and Tajín seasoning. Loaded with fresh jalapeños for heat and red onion for crunch, this dish is the ultimate summer barbecue side that will overshadow every other bowl on the picnic table.
Why You’ll Love This Recipe
- Flavor Fusion: It marries the smoky, spicy zest of Mexican street food with the cooling, creamy satisfaction of a classic pasta salad.
- Texture: The crunch of the fresh corn and veggies contrasts beautifully with the soft pasta and creamy sauce.
- Crowd Pleaser: It serves a large group and holds up well at room temperature, making it perfect for potlucks.
- Quick Prep: Ready in just over 20 minutes, especially if you roast the corn ahead of time.
Equipment
- Large Pot: For boiling the pasta.
- Chef’s Knife: For cutting the corn kernels off the cob and dicing veggies.
- Large Mixing Bowl: You need a very large bowl to toss a pound of pasta with all the mix-ins.
- Whisk: To ensure the creamy dressing is smooth and the Tajín is evenly distributed.
Ingredients
The Base
- Trotolle Pasta: 1 pound; this corkscrew shape is fantastic for trapping the creamy dressing and corn kernels.
- Roasted Corn: 6 ears; roasted or grilled to bring out the sweetness and add a smoky char.
The Crunch & Heat
- Red Onion: 1/2 cup, diced; provides a sharp, savory bite.
- Jalapeño Pepper: 1/2 cup, diced; remove seeds for less heat, or keep them for a kick.
The Cheeses
- Cheddar Cheese: 3/4 cup finely shredded (divided); for familiar creaminess.
- Cotija Cheese: 3/4 cup finely crumbled (divided); the traditional salty, dry Mexican cheese essential for Elote.
The Elote Dressing
- Mayonnaise: 1/2 cup; the creamy foundation.
- Sour Cream: 1/2 cup; adds tang and lightens the texture.
- Lime: 1 lime, juiced (and zest optional); cuts through the richness.
- Tajín: 1-2 teaspoons; a chili-lime seasoning that defines the flavor profile.
Garnish
- Cilantro: Freshly snipped.
- Extra Tajín: For sprinkling on top.
Instructions
- Cook Pasta: Boil the Trotolle pasta in a large pot of salted water according to package instructions (usually 8–10 minutes). Drain and rinse immediately under cold water to stop cooking and cool the pasta down. Transfer to a large bowl.
- Prep Corn: If your corn is roasted/grilled, stand the cob upright and cut the kernels off with a sharp knife. Add the corn kernels to the bowl with the pasta.
- Add Mix-ins: Add the diced red onion and diced jalapeño to the bowl. Add ½ cup of the shredded cheddar and ½ cup of the crumbled Cotija cheese (reserving the rest for topping).
- Make Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, and 1 teaspoon of Tajín. Taste test: Add more Tajín if you want more zest.
- Combine: Pour the creamy dressing over the pasta mixture. Toss gently but thoroughly until every noodle and kernel is coated.
- Finish: Top the salad with the remaining cheeses (¼ cup each), a generous sprinkle of fresh cilantro, and a dusting of extra Tajín.
- Chill: Cover and refrigerate until ready to serve to let the flavors meld.
You Must Know
- Rinsing the Pasta: For cold pasta salads, rinsing the cooked pasta is crucial. It removes excess starch so the noodles don’t stick together and prevents the dressing from becoming gummy.
- Roasting the Corn: While you can use boiled corn, grilling the corn on the cob until charred adds the “Street” element to the flavor profile. If you don’t have a grill, you can broil the ears in the oven.
- Tajín Substitute: If you can’t find Tajín, use a mix of chili powder, a pinch of cayenne, and extra lime zest.
Storage Tips
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: This salad actually tastes better the next day as the lime and spices penetrate the pasta.
- Freezing: Not recommended. The mayonnaise and sour cream dressing will separate, and the texture will become watery upon thawing.
Ingredient Substitutions
- Pasta: Rotini, Fusilli, or medium Shells are great alternatives if you can’t find Trotolle.
- Cheese: If you can’t find Cotija, Feta cheese is the closest texture and flavor match (salty and crumbly).
- Corn: In a pinch, you can use 3 cups of frozen corn (thawed) or canned corn (drained), sautéed in a skillet to brown slightly.
- Yogurt: Swap sour cream for plain Greek yogurt for a protein boost.
Serving Suggestions
- Tacos: The perfect side dish for a taco night featuring carne asada or fish tacos.
- Grilled Meat: Pairs beautifully with grilled chili-lime chicken or steak skewers.
- Chips: Serve with tortilla chips; it’s almost dip-like in its richness!
Cultural and Historical Context
Elote (street corn) is a ubiquitous snack in Mexico and American cities with large Mexican populations. It typically consists of corn on the cob slathered in mayo, coated in cheese and chili powder. This recipe deconstructs that handheld snack into a “salad” format, blending it with the American tradition of creamy pasta salads.
Seasonal Adaptations
- Summer: Use fresh corn on the cob when it is in peak season for maximum sweetness.
- Winter: Use frozen corn and roast it in the oven to bring warmth to the dish.
Perfect Occasions
This is the star of Summer BBQs, Cinco de Mayo Parties, or Potluck Picnics.
Freezer Meal Conversion
This is a fresh salad and does not freeze well. However, you can freeze the roasted corn kernels in bags so you have the main ingredient ready to go anytime.
Pro Tips
- Zest the Lime: Before juicing the lime for the dressing, zest it! Adding the zest into the dressing boosts the citrus aroma significantly.
- Spice Level: Remove the white ribs and seeds from the jalapeño if you want the flavor without the burn. Leave them in if you like it spicy.
- Cheese Texture: Grate your own cheddar for better texture. Pre-shredded cheese has anti-caking agents that can feel powdery in a cold salad.
FAQs About Recipes
Is this spicy?
It has a kick from the jalapeño and Tajín, but the dairy (mayo/sour cream/cheese) cools it down significantly. It’s generally mild-medium.
Can I serve it warm?
Yes! You can mix the pasta hot with the ingredients and serve it warm, though the mayo dressing may become thinner.
Is it vegetarian?
Yes, as long as you use vegetarian-friendly cheeses (no animal rennet).
Mexican Street Corn Pasta Salad: Creamy & Spicy
Ingredients
Equipment
Method
- Boil pasta, drain, and rinse with cold water.
- Cut roasted kernels off corn cobs.
- Combine pasta, corn, onion, jalapeño, and half of the cheeses in a large bowl.
- Whisk mayo, sour cream, lime juice, and Tajín.
- Toss salad with dressing.
- Top with remaining cheese, cilantro, and extra Tajín. Chill before serving.
