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This Mexican Street Corn Pasta Salad brings those rich, zesty elote flavors to your dinner table in a fun pasta twist. Every noodle gets coated in tangy sauce while sweet charred corn and crumbly cotija cheese recreate that street food magic we can't get enough of.
I threw this together for a backyard cookout when I was bored with regular mayo-drenched pasta bowls. Now my pals ask for it whenever we meet up outdoors, and I love seeing them smile when they taste these unexpected yet familiar flavors.
Ingredients
- Farfalle pasta: Has those little folds that grab onto all the yummy sauce
- Frozen fire-roasted corn: Gives you that smoky sweetness without messing with fresh corn on the grill
- Cotija cheese: Adds that real Mexican touch with its crumbly bits and salty kick that's a bit like feta
- Fresh cilantro: Throws in some green freshness that cuts through the rich sauce
- Green onions: Add a light oniony flavor that doesn't take over everything else
- Mayonnaise: Makes everything creamy just like classic street corn
- Fresh lime juice: Gives that zingy tang that balances out the creaminess
- Spice blend: Mixes cumin, chili powder and paprika for that authentic street vendor taste
Step-by-Step Instructions
- Cook the Pasta:
- Fill a big pot with water, add lots of salt, and get it bubbling. Toss in your farfalle and cook until it's just got a tiny bite left. Don't let it get mushy or it'll soak up too much dressing later. Drain it quick and run cold water over it to cool it down and stop it from sticking together.
- Prepare the Dressing:
- Grab a bowl and mix your mayo, crushed garlic, squeezed lime, chili powder, cumin, paprika, salt and pepper. Stir it all up until it's nice and smooth. Give it a taste and add more seasoning if needed, maybe a little cayenne if you want some heat. Your sauce should look bright orange with tiny spice spots.
- Combine the Ingredients:
- In your biggest bowl, dump in the cool pasta, thawed roasted corn, chopped cilantro, sliced green onions, and crumbled cotija. Pour your orange dressing all over it. The pasta will warm up the cheese just enough to make little melty spots throughout your salad.
- Toss and Serve:
- Get in there with two big spoons and mix everything up until all the pasta gets coated in dressing. Keep mixing until you don't see any dry spots. Dump it in a nice serving bowl and sprinkle more cheese and cilantro on top to make it look fancy and taste even better.
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That fire-roasted corn really makes this dish special. When I first tried making this, I used plain frozen corn and wow, what a difference! The slight char and sweet spots from roasting adds something extra that turns this from just another pasta salad into something folks will ask for again.
Make It Your Own
Feel free to switch things up based on what's in your kitchen. Throw in some diced avocado right before eating for extra creaminess or add black beans if you want more protein. If you like things spicy, mix in a finely chopped jalapeño with the veggies. Colorful bell peppers work great too for extra crunch and pretty colors.
Storage Tips
This corn pasta salad actually gets tastier after it sits for a while as everything mingles together. Pop it in an airtight container and keep it in the fridge for up to 3 days. If it seems a bit dry when you take it out, just add a splash of lime juice and a spoonful of mayo to wake it up. The pasta will keep soaking up flavors the longer it sits.
Serving Suggestions
This bright and tasty pasta goes great with anything off the grill at your next cookout. Try it with some grilled chicken, steak, or even basic burgers. For a veggie meal, just serve bigger portions with some sliced avocado and warm tortillas on the side. It's best when not too cold, making it perfect for outdoor get-togethers.
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Give this tasty street corn pasta salad a try at your next get-together and watch it become everyone's favorite dish.
Frequently Asked Questions
- → What is elote and how does it relate to this pasta salad?
Elote is a tasty Mexican street snack where they slather grilled corn with mayo, squeeze lime on it, sprinkle chili powder, and top it with cotija cheese. Our pasta bowl takes all these yummy flavors but puts them in a pasta form. We use charred corn, tangy mayo-lime sauce, crumbly cotija, and those same spices for a familiar taste in a new form.
- → Can I make this pasta salad ahead of time?
You bet! This dish actually tastes better after sitting in the fridge for a bit as all the flavors get friendly with each other. You can make it a full day ahead, but maybe save a little sauce on the side to perk it up before serving since pasta tends to drink up dressing as it sits.
- → What can I substitute for cotija cheese?
Can't find cotija? No problem! Grab some feta instead since it's also crumbly and salty. Regular Parmesan works too, or try queso fresco if you can find it. Each cheese will give your pasta a slightly different vibe but they'll all taste great.
- → Is this pasta salad spicy?
The basic recipe isn't too hot. It's got a nice warm kick from chili powder, cumin and paprika but won't burn your mouth. The cayenne is totally up to you. Skip it if you want something milder for kids, or add an extra pinch if you love spicy food. You're in control of the heat level!
- → What can I serve with elote pasta salad?
This dish goes with almost anything! Throw it next to some grilled chicken, steak tips, or sizzling shrimp. It's perfect at cookouts with burgers and dogs. Want to skip meat? Pair it with some grilled veggie kabobs or black bean burgers. It's filling enough to eat by itself for lunch too.
- → Can I use fresh corn instead of frozen?
Fresh corn is awesome in this! Grab 4 ears, throw them on the grill to get some char marks, then cut the kernels off. Want the real deal? Hold the corn with tongs over your gas burner for a minute to get that smoky street food flavor before adding it to your pasta. So good!