What is Mexican corn salad made of?

There are many different variations of this elote-inspired fresh corn dish. The main components of most Mexican street corn salad recipes include grilled corn, Cotija cheese, lime, creamy dressing, and traditional Mexican spices, such as chili powder, cumin, or paprika. However, in other variations, you might also find ingredients like bell peppers, Mexican crema, black beans, smoked paprika, and cumin.

Can I make this Mexican pasta salad ahead of time?

Yes, when transferred to an airtight container, this recipe will stay fresh in the fridge for up to 2 days. For the best results, we suggest leaving out the avocado until just before serving to prevent the avocado from turning brown. You can also prepare the dressing ahead of time and store it in the fridge for up to 5 days. Then, you can use it to make another batch of pasta salad or top off all your favorite recipes! Feel free to add an extra teaspoon chili powder or Cotija cheese, too.

Can I freeze leftovers?

We do not recommend that you freeze this recipe, as dairy and pasta do not tend to thaw well.

Should this recipe be eaten hot or cold?

We recommend enjoying this pasta salad cold or at room temperature.

Why is it called Mexican street corn?

Sweet corn on the cob is a popular street food served in Mexico. In most cases, you’ll find it being called elote, which is a type of grilled corn served on the cob and topped with a zesty, creamy dressing consisting of mayonnaise and toppings like Cotija cheese, lime juice, lime zest, and chili powder or chipotle.

What’s an easy way to get corn off the cob?

The easiest way to get cooked corn off the cob is to stand the cob upright. Then, holding the top, use a sharp knife and slice downward at an angle removing the kernels without actually slicing into the cob itself.

Can I use grilled corn?

Absolutely, grilling the corn is a great way to get the nice char you’re looking for with minimal prep time or cleanup.

Should I rinse the pasta for this recipe?

You can, but it isn’t required. Some people prefer to rinse their pasta with cold water when making a cold dish, such as this pasta salad, since rinsing can help remove excess starch and prevent the noodles from clumping together.

Is yogurt a good source of monounsaturated fat?

Most dairy yogurt contains more saturated fat than other types of fat, but yogurt is also a source of monounsaturated fat. The specific breakdown of the fat content differs depending on the brand and percentage we choose. This is why we choose siggi’s since it doesn't contain a lot of sugar, has a lower fat content, and has more protein than most other yogurts.

Mexican Street Corn Pasta Salad (Gluten Free Option)

Servings: 8 servings (8 cups) 1x

Ingredients

8 ounces rotini or bowtie pasta, use gluten free if needed (3 ½ cups uncooked or 5 ½ cups cooked)
3 medium ears corn, cut from the cob (about 2 cups) (see Note if fresh corn is not available)*
1 cup fresh cilantro leaves, loosely packed, chopped
1 medium avocado, diced
⅓ cup finely diced red onion
⅓ cup crumbled or grated Cotija cheese (may substitute feta or Parmesan cheese)

For the Dressing:

¾ cup siggi’s whole milk plain yogurt**
3 tablespoons mayonnaise
Zest and juice of 2 small limes (3 tablespoons juice + 1-2 teaspoons zest)
2 teaspoons chili powder
½ teaspoon fine salt
¼ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Bring a medium pot of water to boil. When the water is boiling, add a pinch of salt and the uncooked pasta. Cook for 11-13 minutes or according to package directions until al dente. Drain pasta in a colander and rinse with cold water. Transfer to a large bowl and place in the refrigerator to cool.
While the pasta is cooking, roast the corn by placing a large cast-iron skillet over medium-high heat. When the skillet is very hot (almost smoking), add 1 tablespoon of oil and swirl the pan to coat with the oil.
Add the corn kernels to the pan and cook for 5-6 minutes or until the corn starts to char and smells very fragrant, stirring occasionally.
Remove the corn from the skillet and place it in a bowl in the refrigerator to cool to room temperature, about 5-10 minutes.
Make the dressing by combining the yogurt, mayonnaise, lime zest, lime juice, chili powder, salt, and pepper in a small bowl. Whisk until smooth.
To the bowl of cooked and cooled pasta, add corn kernels, cilantro, avocado, red onion, and cotija cheese. Pour dressing over the salad ingredients then gently stir to combine.
Sprinkle with additional cotija cheese, chopped cilantro, and a dusting of chili powder.

Notes

*Find fire-roasted corn in the freezer section of Trader Joe’s or Whole Foods (this is just the corn, not the corn with added mayo, cheese, etc.) You can also use canned fire-roasted corn (such as DelMonte) or roast your own at home. If fresh corn is not available, use 2 cups frozen fire-roasted corn kernels, thawed. If frozen fire-roasted corn is not available, you can roast your own.

How to roast frozen corn:

Thaw corn in the microwave until no longer frozen (does not need to be hot) and drain. You can also use drained, canned corn.
Place a large skillet over medium-high heat (cast iron works great). When the skillet is hot, add 2 teaspoons olive oil or avocado oil and swirl to coat.
Add thawed corn to the skillet and spread into an even layer.
Allow corn to cook for 5-6 minutes or until the corn starts to char. Stir and cook for another 5 minutes or until corn has dark brown/black bits of char. Remove from heat and allow to cool before using in the recipe.

** We love to use siggi’s whole milk skyr because it has a great creamy texture for salads like this, and it’s made from just a few simple real-food ingredients and not a lot of sugar

Nutrition Information

Serving Size: 1 cup
Calories: 252
Fat: 10 g
(Sat Fat: 3 g)
Sodium: 366 mg
Carbohydrate: 30 g
(Fiber: 4 g
Sugar: 3 g)
Protein: 7 g
Cholesterol: 11 mg

Dietary

Gluten-free Nut-free Vegetarian

Recipe By: Jessica Beacom