Why You’ll Love This Recipe
This pasta salad is a twist on the classic Mexican street corn (elote) flavor, made even more delicious with a creamy dressing and a perfect balance of heat, tang, and freshness. The sweet corn, spicy jalapeño, and creamy dressing bring all the flavor of Mexican street corn, while the cotija cheese adds a savory depth. This salad is easy to make, full of color, and will be the star of your next meal.
Ingredients
For the Marinated Red Onions:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 small red onion, thinly sliced
For the Dressing:
- 1 cup Mexican crema
- 1 lime (juice and zest)
- 1 large garlic clove, grated
- 2 teaspoons Tajín (or to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Pinch of kosher salt
For the Salad:
- 8 oz fusilli corti pasta (or any short pasta)
- 1 tablespoon olive oil (for pasta water)
- 16 oz frozen corn (or fresh corn if preferred)
- 2 large jalapeños, diced
- 1/4 cup fresh chopped cilantro (plus extra for garnish)
- 4 green onions, sliced (plus extra for garnish)
- 1/2 cup cotija cheese, crumbled (plus extra for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Marinated Red Onions:
- Marinate the Onions: In a small mixing bowl, combine the olive oil, red wine vinegar, salt, and pepper. Add the thinly sliced red onions and toss to combine. Let the onions marinate while you prepare the rest of the salad.
For the Dressing:
- Make the Dressing: In a small bowl, whisk together the Mexican crema, lime juice, lime zest, grated garlic, Tajín, smoked paprika, black pepper, and a pinch of kosher salt. Set the dressing aside for later.
For the Pasta:
- Cook the Pasta: Cook the fusilli pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool. It’s important not to cool the pasta completely, as the dressing will mix better with slightly warm pasta. You can add a little olive oil to the pasta water to prevent sticking.
- Cook the Corn: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the frozen corn kernels and cook, stirring occasionally, until warmed through and slightly golden, about 4-6 minutes. Remove from heat and set aside.
Assemble the Salad:
- Combine the Salad: Add the slightly cooled pasta to a large mixing bowl. Pour the dressing over the pasta and toss to combine. Then, add the diced jalapeños, chopped cilantro, sliced green onions, crumbled cotija cheese, and marinated red onions (discard the marinade before adding). Toss everything together gently.
- Garnish: Garnish the salad with extra chopped cilantro, sliced green onions, and crumbled cotija cheese.
- Serve: Serve the salad immediately, or refrigerate for about 15-20 minutes before serving for a cooler, refreshing dish.
Servings and Timing
This recipe serves about 4-6 people as a side dish. Preparation and cooking time is approximately 25-30 minutes, making it a quick and flavorful salad to prepare.
Variations
- Add protein: For a more filling meal, you can add grilled chicken, shrimp, or even black beans for extra protein.
- Spicy kick: If you like more heat, increase the number of jalapeños or add a sprinkle of chili flakes.
- Vegan option: Use a dairy-free crema and plant-based cheese alternatives to make this salad vegan-friendly.
- Extra vegetables: You can add more vegetables like bell peppers, corn off the cob, or tomatoes for added color and flavor.
Storage/Reheating
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld together, but the pasta may absorb some of the dressing. You can always add a little extra crema or olive oil before serving.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time and store it in the fridge. Just add the corn, jalapeños, and cilantro at the last minute to maintain their freshness.
2. Can I use fresh corn instead of frozen?
Yes, you can use fresh corn. Just cut it off the cob and sauté it until golden brown for the same flavor.
3. How can I make this salad spicier?
To add more heat, increase the number of jalapeños or drizzle the salad with hot sauce or chili oil.
4. Can I use a different cheese instead of cotija?
Yes, you can use feta cheese or even parmesan as an alternative to cotija.
5. How do I prevent the pasta from sticking together?
Make sure to rinse the pasta under cool water after draining it to stop the cooking process and prevent sticking. You can also toss the pasta with a little olive oil after it cools.
6. How long will the marinated red onions last?
The marinated onions will keep in an airtight container in the refrigerator for up to 3 days. They can be used in salads, sandwiches, or as a topping.
7. Can I make the dressing ahead of time?
Yes, you can prepare the dressing ahead of time and store it in the refrigerator for up to 5 days.
8. Can I use a different pasta shape?
Yes, you can substitute fusilli with any other pasta shape like penne, rotini, or farfalle.
9. Can I make this salad creamy without using Mexican crema?
Yes, you can substitute Mexican crema with sour cream, Greek yogurt, or a dairy-free alternative like coconut yogurt.
10. Can I add more vegetables to the salad?
Absolutely! You can add other vegetables like cucumbers, roasted peppers, or even avocado for extra flavor and texture.
Conclusion
This Creamy Mexican Street Corn Pasta Salad is the perfect dish for those who love bold, vibrant flavors. The combination of creamy dressing, sweet corn, spicy jalapeños, and tangy lime will have everyone asking for seconds. With the added crunch of cotija cheese and the freshness of cilantro, this salad is sure to be a hit at your next BBQ, picnic, or family dinner. Enjoy!
Print
Mexican Street Corn Pasta Salad
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Creamy Mexican Street Corn Pasta Salad is a vibrant, flavorful dish with a perfect balance of creamy, tangy, and spicy flavors. Made with fusilli pasta, sweet corn, jalapeño, cotija cheese, and a rich Mexican crema dressing, it’s a fun twist on Mexican street corn. Perfect for BBQs, gatherings, or weeknight meals, this salad is sure to be a crowd-pleaser.
Ingredients
For the Marinated Red Onions:
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 small red onion, thinly sliced
For the Dressing:
1 cup Mexican crema
1 lime (juice and zest)
1 large garlic clove, grated
2 teaspoons Tajín (or to taste)
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
Pinch of kosher salt
For the Salad:
8 oz fusilli corti pasta (or any short pasta)
1 tablespoon olive oil (for pasta water)
16 oz frozen corn (or fresh corn if preferred)
2 large jalapeños, diced
1/4 cup fresh chopped cilantro (plus extra for garnish)
4 green onions, sliced (plus extra for garnish)
1/2 cup cotija cheese, crumbled (plus extra for garnish)
Instructions
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For the Marinated Red Onions:
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In a small mixing bowl, combine olive oil, red wine vinegar, salt, and pepper. Add the thinly sliced red onions and toss to combine. Let the onions marinate while you prepare the salad.
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For the Dressing:
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In a small bowl, whisk together Mexican crema, lime juice, lime zest, grated garlic, Tajín, smoked paprika, black pepper, and a pinch of kosher salt. Set the dressing aside for later.
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For the Pasta:
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Cook the fusilli pasta according to the package instructions until al dente. Drain and rinse under cold water to cool slightly. Add a little olive oil to the pasta water to prevent sticking.
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For the Corn:
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the frozen corn kernels and cook, stirring occasionally, until warmed through and slightly golden (about 4-6 minutes). Remove from heat and set aside.
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Assemble the Salad:
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Add the slightly cooled pasta to a large mixing bowl. Pour the dressing over the pasta and toss to combine. Add the diced jalapeños, chopped cilantro, sliced green onions, crumbled cotija cheese, and marinated red onions (discard the marinade before adding). Toss gently to mix everything together.
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Garnish:
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Garnish the salad with extra chopped cilantro, sliced green onions, and crumbled cotija cheese.
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Serve:
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Serve immediately, or refrigerate for 15-20 minutes before serving for a cooler, refreshing dish.
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Notes
Add Protein: For a more filling meal, add grilled chicken, shrimp, or black beans for extra protein.
Spicy Kick: Increase the number of jalapeños or add chili flakes for a spicier version.
Vegan Option: Use a dairy-free crema and plant-based cheese alternatives to make this salad vegan-friendly.
Extra Vegetables: Add bell peppers, corn off the cob, or tomatoes for more flavor and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Stovetop, Mixing
- Cuisine: Mexican, American
