Ah, summer! It always brings back sweet memories of sunshine, laughter, and of course, those mouthwatering street vendors selling elote—the cherished Mexican street corn. The tantalizing aroma of grilled corn slathered in creamy sauce, sprinkled with cheese, and showered with chili powder is something that can instantly transport me back to warm evenings, gathering with friends and family at local fairs. Those moments inspired me to create a dish that combines the gorgeous flavors of elote into a pasta salad that is perfect for summer cookouts, picnics, or weeknight dinners. Enter: Mexican Street Corn Pasta Salad!

This dish is vibrant, full of flavor, and just the right mix of hearty and fresh—making it a fantastic go-to that you’ll crave long after summer fades. So, grab a seat in my kitchen, and let’s get cooking together!

Why You’ll Love This Recipe

• Easy and Quick: Simple ingredients and minimal prep mean you can whip this up in no time.
• Perfect for Meal Prep: Great for lunches or dinners throughout the week.
• Flavorful and Fun: The combination of creamy, spicy, and tangy flavors makes each bite a delight!
• Budget-Friendly: All ingredients are inexpensive and can be found at your local grocery store.

Ingredients

Here’s what you’ll need to craft this lovely pasta salad:

• 12 oz (340 g) pasta (I recommend fusilli or penne for this dish)
• 4 ears of corn (or 2 cups frozen corn, thawed)
• 1 cup cherry tomatoes, halved
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, diced
• ½ cup red onion, finely chopped
• ¾ cup cotija cheese (plus extra for garnishing)
• ¼ cup fresh cilantro, chopped
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons lime juice (approximately one lime)
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper to taste

Tip: Fresh garlic adds a punch to the flavor! Feel free to substitute with roasted garlic for a milder taste.

Step-by-Step Instructions

Let’s dive right into the cooking process! These steps are easy to follow, and you’ll have your dish ready before you know it.

1. Cook the Pasta: Start by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Remember, no one likes mushy pasta!
2. Prepare the Corn: If you’re using fresh corn, grill the ears on a barbecue until they’re charred, about 10 minutes. If you’re short on time, you can also sauté the corn kernels in a bit of olive oil until they’re golden. Allow them to cool, and then slice the kernels off the cob.
3. Mix Salad Ingredients: In a large bowl, combine the cooked pasta, corn, cherry tomatoes, black beans, diced bell pepper, red onion, cilantro, and cotija cheese.
4. Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper until smooth.
5. Combine: Pour the dressing over the salad ingredients and mix gently until everything is well coated. Be careful not to overmix; we want some of those lovely textures to shine!
6. Chill: Cover the salad and let it chill in the fridge for at least 30 minutes. This allows all those delicious flavors to meld together.
7. Serve: Before serving, give it a little taste and adjust the seasoning if necessary. Top with extra cotija cheese and cilantro for a fresh finish!

Pro Tip: If you’re short on time, you can always skip the chill time, but I highly recommend it to let those flavors marinate!

Pro Tips & Variations

This recipe is flexible, which makes it even more delightful! Here are some variations and tips to sprinkle in some creativity:

• Spice it Up: If you like more heat, add some diced jalapeños or a sprinkle of cayenne pepper to the dressing.
• Protein Boost: Toss in some grilled chicken or shrimp for added protein. This makes it a hearty meal!
• Vegetarian Delight: Replace the mayonnaise with a vegan alternative and skip the cheese for a fully vegan dish.
• Add Zing: Swap out the lime juice for fresh lemon or even orange juice for a different citrus twist.

Serving Suggestions

Now, let’s set the stage for serving this Mexican Street Corn Pasta Salad. This beauty is perfect on its own as a light lunch or dinner, but it really comes into its own when paired with:

• Grilled meats: Think juicy steaks, tender chicken, or zesty shrimp skewers.
• Fresh bread: Crusty artisan bread or warm tortillas for sopping up every delicious morsel!
• Cocktails: Serve it alongside refreshing margaritas or a light beer to really embrace that summer vibe.

Don’t forget to pile a bit of this pasta salad in a pretty bowl to showcase those vibrant colors. It’s a feast for the eyes and the tummy!

Storage Tips

If you happen to have leftovers (which is a rare scenario because it disappears quickly), here’s how to keep it fresh:

• Refrigerate: Store the pasta salad in an airtight container for up to 3 days. The flavors actually get better the longer they sit!
• Freeze: While I wouldn’t recommend freezing salads with fresh ingredients, feel free to freeze the dressing separately if you’ve made a big batch!
• Reheat: If you do want to warm it up, do so gently in the microwave. I suggest not heating it for too long to maintain the freshness of the vegetables.

FAQs

Can I use different types of pasta?

Absolutely! While fusilli and penne are my favorites for this dish, you can use any pasta you have on hand. Just keep an eye on the cooking time for different shapes.

Is this salad gluten-free?

To make this dish gluten-free, simply substitute regular pasta with your favorite gluten-free pasta variety. You’ll still get all that delicious flavor!

How can I make it dairy-free?

Great question! Swap the cotija cheese for a dairy-free cheese alternative, and replace the mayo and sour cream with vegan versions. It’ll still taste fantastic!

What’s the best way to serve leftovers?

Enjoy it cold right out of the fridge, or warm it slightly as mentioned earlier. It’s still delicious the next day, so don’t hesitate to take it to work or picnics!

And there you have it! A bowl of Mexican Street Corn Pasta Salad that not only satisfies your taste buds but also brings people together. I can’t wait for you to try this recipe and hear how it turns out for you. Feel free to comment below or share your own variations! Remember, the kitchen is a place for love, laughter, and delicious food, so let’s keep that spirit alive! Enjoy!