Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This is a refreshing and flavorful dish inspired by Mexican elote, which is a hugely popular street corn dish. You’ll love this vibrant pasta salad made with a medley of fresh ingredients. It offers a big burst of flavor with every bite thanks to the combination of sweet corn, tangy lime juice, and a bit of spicy goodness from the jalapeno and chili flake. You’ll also love the simple, creamy dressing that is so easy to make. It’s the perfect dish for potlucks, light summer meals, backyard barbecues, or picnics. No more boring pasta salads, my friends! This dish offers it a fresh twist! Let’s talk about how to make Mexican street corn pasta salad, shall we?
Pasta Noodles. I’m using farfalle noodles, but you can use any pasta with more bite-sized shapes like cavatappi, rotini, penne, or others. Corn. This recipe is best with fresh corn on the cob, but you can use frozen or canned corn if needed. Jalapeno Peppers. Core them out for less spicy. Fresh Garlic. Fresh Cilantro. Mexican Crema. Or use sour cream. Mayonnaise. Lime Juice. Red Pepper Flakes. Cotija Cheese. Or use queso fresco or feta cheese. Most crumbly white cheeses will work.
Pan roast the corn in a bit of olive oil over medium-high heat to lightly char and brown the kernels. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels. Drain the al dente pasta and add it to a large bowl along with the char roasted corn and the remaining ingredients. Mix it all together, then top it with extra crumbly cheese, fresh cilantro, and maybe some extra spicy chili flakes. Boom! Done! Your Mexican corn salad is ready to serve. I love all the vibrant colors here. It’s just a great side dish! Big flavors! That’s it, my friends. I hope you enjoy this Mexican corn pasta salad recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
