Do you love grilled corn? Me too! Especially the grilled corn from the street stands in Mexico, smothered with creamy sauce, lip-tingling with spice and salty from the cotija cheese. What happens if you take all that and mix it with pasta? You end up with Mexican Street Corn Pasta Salad, a fantastic way to bring those incredible flavors together in a single, filling main course dish.
What is Mexican Street Corn?
Broadly speaking, Mexican street corn can be divided into two categories – served whole, on the cob, or sliced off the cob and served in salad. Either way, the corn is blackened in places from the charcoal grill, spiced and seasoned to perfection. When served on the cob, the dish is usually known as elotes. When sliced off the cob, it is normally called esquites. Both dishes are equally delicious.
How to Make Mexican Street Corn Pasta Salad
We have the same basic ingredients that you find in any Mexican street corn dish: a sour cream and mayonnaise sauce, mixed with the corn kernels, plus lime juice, spicy Southwest seasoning and lots of cotija cheese. To bulk the dish out further, we’re adding in fresh cilantro, cherry tomatoes, red peppers, red onions, spicy pickled jalapeños and of course the pasta.
Grilling Corn
The first step is to grill your corn. Some recipes suggest boiling the corn cobs first, to make them juicier. I tried this, but I honestly don’t think it makes much difference. And I’m all for simplification, so we’re not going to boil! (But feel free to do so, if you prefer.)
If you have a barbeque going, this is definitely the best way to grill the corn. However, if you want to make it in a regular kitchen, like I did, a ridged griddle pan will get you the best results. Brush the corn with a little oil and grill over high heat, turning occasionally, until blackened in places and smoky-smelling. Leave to cool until you can handle it, then slice the kernels off the cob.
Salad Dressing
As well as the sour cream and mayonnaise, we’re spicing it up with Southwest seasoning and adding piquancy with freshly squeezed lime juice. Season to taste once you’ve whisked everything together, remembering that the crumbled cheese will add a fair bit of saltiness to the salad as well.
Assembling Mexican Street Corn Pasta Salad
While you’re waiting for the corn to grill, bring a pan of water to a boil and cook the pasta according to the packaging instructions. Drain and rinse in cold water to stop it sticking together. Then it’s a simple matter of tossing everything together in a large mixing bowl and adding the salad dressing. You should have enough of the dressing to coat everything in the creamy sauce.
And More…
Looking for more Mexican recipes? I got you! Check out one of these:
Conclusion
Next time you’re craving delicious Latin American street food, give my Mexican Street Corn Pasta Salad a try. It’s an easy way to recreate those classic smoky flavors in your kitchen, making for one of the most delicious summer salads, as suitable for a pot luck or cook out as for a quick evening meal. Let me know in the comments what you choose to put in your salad.
Mexican Street Corn Pasta Salad
Ingredients
- 2 corn cobs shucked
- 8 oz dried pasta
- 1 bunch cilantro chopped
- 1 cup cherry tomatoes halved
- 1/2 red bell pepper diced
- 1/2 red onion peeled and thinly sliced
- 1 tbsp pickled jalapeños diced
- 1/2 cup cotija cheese crumbled
- 2 tbsp mayonnaise
- 2 limes juice only
- 1 tbsp sour cream
- 1/2 tsp southwest seasoning
- salt and pepper
Instructions
- Heat a griddle pan over high heat. Brush the corn cobs with a little oil and grill for about 10 minutes turning frequently, until blackened in places. Slice the kernels off the corn.
- In the meantime, cook the pasta according to packaging instructions.
- Mix the remaining oil with the mayonnaise, sour cream, lime juice and southwest seasoning. Season to taste.
- Toss the pasta with the corn kernels, tomatoes, bell peppers, cilantro, jalapeños, red onion, and cotija cheese. Add the dressing and mix well.
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