Mexican Street Corn Pasta

This Mexican Street Corn Pasta Salad transforms the beloved street food into a crowd-pleasing pasta dish perfect for potlucks and summer gatherings. The combination of sweet roasted corn, creamy dressing, and tangy Cotija cheese creates a flavor explosion that captures the essence of authentic Mexican elotes in a convenient pasta salad form.

I first served this at my daughter's graduation party, and it disappeared faster than anything else on the buffet. Now it's requested at every family gathering from May through September.

Ingredients

• 1 pound trotelle pasta: creates the perfect vehicles for catching all the creamy dressing
• 6 ears roasted corn: provides sweet pops of flavor and authentic street corn experience
• 1/2 cup red onion: adds essential sharpness and beautiful color contrast
• 1/2 cup jalapeño pepper: brings customizable heat that balances the richness
• 3/4 cup cheddar cheese: melts slightly into the warm ingredients for creaminess
• 3/4 cup Cotija cheese: delivers that authentic Mexican street corn flavor
• 1/2 cup mayonnaise: forms the base of the silky dressing
• 1/2 cup sour cream: adds tanginess to cut through richness
• 1 lime juiced: brightens all the flavors and complements the corn perfectly
• 1-2 teaspoons Tajín: provides that signature chili lime flavor authentic to Mexican street corn
• Fresh cilantro: optional but highly recommended for herbaceous freshness

Step-by-Step Instructions

Cook the Pasta:

Boil the trotelle in generously salted water until al dente, about 8 minutes. The pasta should have a slight firmness when bitten. Immediately rinse under cold water to stop the cooking process and prevent sticking. This cooling step is crucial since we want a cold pasta salad, not mushy warm pasta.

Prepare the Corn:

Cut the kernels from your roasted corn cobs by standing each cob upright in a wide bowl and slicing downward with a sharp knife. Try to get as close to the cob as possible to capture those juicy kernels and their sweet milk. If using leftover grilled corn, this adds an extra smoky dimension to the salad.

Combine Base Ingredients:

Add the cooled pasta, corn kernels, diced red onion, and jalapeño to your largest mixing bowl. The wide surface area makes it easier to fold everything together without spilling. Incorporate 1/2 cup of each cheese, reserving the remainder for the top where it will be most visible.

Make the Dressing:

Whisk together mayonnaise, sour cream, fresh lime juice and Tajín in a separate bowl until completely smooth. Start with 1 teaspoon of Tajín and taste before adding more. The dressing should be pourable but thick enough to cling to the pasta.

Assemble the Salad:

Pour the dressing over the pasta mixture and gently fold until every piece is coated. Take your time here to ensure even distribution without breaking the pasta. The colors should be evenly distributed throughout the bowl.

Add Final Touches:

Sprinkle the remaining cheese on top along with additional Tajín and freshly chopped cilantro. These finishing touches not only add flavor but create a beautiful presentation with the white cheese, green herbs, and red spice against the colorful salad.

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The Tajín seasoning is truly the secret star of this recipe. I discovered it years ago at a roadside fruit stand in California where they sprinkled it on fresh mango. Now I keep multiple bottles in my pantry because it adds that perfect chili lime flavor that makes this pasta salad taste authentically Mexican.

Make It Ahead

This pasta salad actually improves with time as the flavors meld together in the refrigerator. I often make it the night before serving, holding back about 1/4 of the dressing, cheese, and garnishes. Right before serving, I refresh the salad with the reserved dressing and toppings for the perfect texture and presentation.

Customize Your Heat Level

The beauty of this recipe is how easily you can adjust the spice level. For a milder version that kids will enjoy, remove the jalapeño seeds and membranes or substitute with mild green bell pepper. For heat lovers, leave all the jalapeño seeds in and add a pinch of cayenne to the dressing. I often serve this at parties with hot sauce on the side so everyone can customize their own bowl.

Serving Suggestions

This pasta salad pairs beautifully with grilled meats, especially chicken or steak with Mexican seasonings. For a complete meal, serve alongside black beans, guacamole, and warm tortillas. I love setting this out as part of a build your own taco bar where guests can use it as a side or even as a topping for their tacos.

Ingredient Swaps

No fresh corn available? Frozen corn works well when roasted in a hot skillet until slightly charred. For a lighter version, substitute Greek yogurt for the sour cream. Feta cheese can stand in for Cotija in a pinch, though the flavor profile will shift slightly more Mediterranean than Mexican.

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Frequently Asked Questions

→ How do I roast corn for this dish?

You can roast corn on the grill or in an oven at 400°F until slightly charred, turning occasionally for even roasting.

→ Can I substitute the cheeses?

Yes, you can use feta or Parmesan as substitutes if Cotija or cheddar are not available.

→ How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving again.

→ Can I adjust the spice level?

Absolutely! Use less jalapeño or omit it entirely for a milder flavor. Add more Tajín for extra spice.

→ What type of pasta works best?

Trotolle pasta is used in this recipe, but any short pasta like rotini, farfalle, or penne would also work well.