Deconstructed elotes mixed with pasta salad creates the perfect summer side dish!
Steaming hot with an irresistible aroma, your sense of smell will help you locate the elotes on any BBQ table or street food truck. The call of this Mexican street corn dish is loud and alluring, pulling in cheese lovers, cilantro and lime appreciators, and fans of all things corn.
If you are proudly a part of any or all of these groups, then you are in for a treat with today’s recipe. Inspired by classic elotes, we have a creative take on this traditional dish: Mexican street corn pasta salad. A blend of Mexican, American, and vegetarian cuisines, it’s creamy and delicious, making it a perfect addition to any summer party, Cinco de Mayo fiesta, Taco Tuesday celebration, or simply any time you’re craving a fresh take on your beloved elotes.
The blend of spicy, smoky corn with creamy, tangy pasta salad is truly a unique, yet flavorful, experience. Those who have tried this combination have described it as one of their “all-time favorite pasta salad creations.” I know that this will really set the bar high, but I don’t think you will be disappointed when you try this divine creation. I’m a huge lover of cilantro and lime, and therefore highly vouch for this dish for any occasion. I will definitely be enjoying Mexican street corn pasta salad at any get-togethers this upcoming summer season.
Is This Mexican Street Corn Pasta Salad Healthy?
Corn, the main star here, is a nutrient-dense food that provides many benefits, including fiber, vitamin C, and other antioxidants.
That being said, Mexican street corn pasta salad has a fairly high fat content and a high amount of carbohydrates. If these are health worries for you, I have a couple of suggestions. You can try a low-fat cheese option and substitute Greek yogurt for the sour cream and the majority of the mayonnaise, which will help reduce the fat content and calories of the dish. Additionally, there are many low-carb or protein-rich (or gluten-free!) dried pastas on the market, so any that you like or that work better for your lifestyle could make a good alternative to a classic rotini.
Fresh Or Frozen Corn Kernels?
The star of the show for Mexican street corn pasta salad is definitely the corn, but how important is the type of corn you purchase? Frozen corn is often cheaper, but does fresh corn make a big difference? Well, as the recipe mentions below, you can use fresh or frozen corn kernels. It’s your call.
There is no notable benefit to fresh versus freezer aisle bags. Actually, there may even be a perk to using frozen corn kernels besides the lower cost. Namely, frozen corn is harvested and flash-frozen at peak ripeness, which also happens to be the height of its nutritional value. Because of this, you may actually get more nutrients in frozen corn versus fresh.
How Do I Store Leftovers?
Leftover Mexican street corn pasta salad can be stored in an airtight container in the fridge for up to 3-4 days. Freezing is not recommended for this recipe, as it can cause the mayonnaise and sour cream to break apart when thawing (no thanks!).
Serving Suggestions
Mexican street corn pasta salad makes a great side dish to many Mexican-American dishes. You could pair it with a nice Mexican Casserole, a loaded plate of Mini Bell Pepper Nachos, or even a fresh Avocado Spread Sandwich. Bringing this dish to an event? It would look great next to and taste amazing with many other Mexican side dishes and appetizers, such as Queso Fundido, Three-Bean Corn Salad, Sopa De Fideo, and a classic bowl of Mexican Rice.
Ingredients
- 8 ounces rotini pasta
- 2 tablespoons olive oil divided
- 4 cups corn kernels fresh or frozen
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
Instructions
- Cook the rotini pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Drizzle with 1 tablespoon of olive oil to prevent sticking.
- While the pasta cooks, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the corn and sauté until it begins to char slightly, about 5-7 minutes. Set aside to cool.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper to create the dressing.
- Add the cooked pasta, charred corn, red bell pepper, red onion, and half of the cotija cheese to the dressing. Toss until everything is well coated.
- Garnish the pasta salad with the remaining cotija cheese and fresh cilantro before serving. Adjust seasoning with salt and pepper if needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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