What is in a Mexican pasta salad?

A Mexican Street Corn Pasta Salad typically features pasta mixed with ingredients that capture the essence of traditional Mexican flavors. This includes corn, cilantro, jalapeños, black beans, avocado, and cheese like cotija. The salad is dressed with a creamy dressing made from mayo, lime, chili powder, and paprika. It’s a perfect balance of creamy, tangy, and spicy flavors that make for a refreshing, satisfying dish.

What is Mexican street corn salad?

Mexican street corn salad , also called Elote salad , is a beloved dish from Mexico that features grilled or roasted corn mixed with a creamy, tangy dressing. The dressing typically includes mayo, lime juice, chili powder, and cotija cheese. It’s often served as a side dish, with additions like cilantro, jalapeños, and extra lime for added flavor. This version of corn salad draws inspiration from the classic flavors found in traditional Elote , often enjoyed on the streets of Mexico.

What are the five mistakes to avoid in pasta salad?

1- Overcooking the pasta – Make sure the pasta is cooked al dente to avoid it becoming mushy. 2- Not rinsing the pasta – Rinse the pasta after cooking to stop the cooking process and prevent it from becoming sticky. 3- Using a dull dressing – A flavorful dressing is key! Don’t skimp on seasonings and always use fresh ingredients for the best taste. 4- Not chilling the salad – Let your pasta salad chill in the fridge for at least an hour to allow the flavors to meld together. 5- Forgetting texture – Add crunch elements like tortilla chips or crispy bacon to balance the creaminess of the dressing.

What is Elote pasta salad?

Elote pasta salad is a variation of Mexican Street Corn Pasta Salad, incorporating pasta into the classic Elote dish. It combines corn , mayo , lime , chili powder , and cotija cheese with pasta, often enhanced with cilantro , jalapeños , and black beans for extra flavor and texture. The result is a creamy, spicy, and savory salad that's a twist on the traditional Elote, perfect for BBQs or potlucks.

Mexican Street Corn Pasta Salad: A Flavorful and Irresistible Twist on Classic Comfort

Name: Mexican Street Corn Pasta Salad
Prep time: 25 min
Cook time: 9 min
Total time: 34 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups mini bowtie pasta measured uncooked; 3 cups frozen corn; 3 green onions, finely diced; 1/2 bunch cilantro, finely diced; 1 tablespoon finely diced jalapeño; 8 slices beef, cooked and finely diced; 1/3 cup cotija cheese; 1 large avocado, diced; 1/2 cup black beans, canned, drained and rinsed

Description

Mexican Street Corn Pasta Salad is loaded with pasta, sweet corn, fresh herbs, black beans, and a creamy chili-lime dressing. One of my most popular recipes!

Ingredients

Scale

2 cups mini bowtie pasta measured uncooked
3 cups frozen corn
3 green onions 1/3 cup finely diced
1/2 bunch cilantro 1/2 cup finely diced
1 tablespoon finely diced jalapeño
8 slices beef cooked & finely diced
1/3 cup cotija cheese
1 large avocado diced
1/2 cup black beans canned, drained and rinsed

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Instructions

Pasta: Bring 12 cups of water to a boil in a large pot. Add 1 tbsp salt. Cook pasta according to package directions. Drain, rinse under cold water for 15 seconds, shake off excess water, and let dry completely.
Corn: See note 1 for cooking options.
Veggie Prep: Dice green onions, cilantro, and jalapeño. Cook and dice beef. Drain and rinse black beans. Dice avocado last to keep it fresh. The smaller the dice, the better!
Dressing: In a small bowl, whisk together mayo, chili powder, paprika, cumin, sriracha, ¼ tsp lime zest, and 3 tbsp lime juice. Add ¼ tsp salt and ⅛ tsp pepper, adjusting to taste. Chill until ready to use.
Salad Assembly: In a large bowl, combine cooled pasta, cooled corn, avocado, onions, cilantro, jalapeños, beef, and cheese. If not eating right away, wait to add beef, cheese, and avocado until serving. Drizzle with dressing and gently toss. Serve immediately!

Notes

Or use 2 (15-ounce) cans of corn drained, or 4 ears of corn. Here’s how to prepare the corn:
Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let cool, then cut off the cob.
Canned or Frozen (Charred): Melt 2 tbsp butter in a hot pan. Add corn and cook for 10 minutes, stirring now and then, until browned. Season with salt and pepper. Let cool.
Pre-roasted Canned Corn: Drain two cans and toss them in.
Frozen Corn (No Charring): Add to boiling pasta for the last minute of cooking.
Storage: Best fresh! If making ahead, store salad and dressing separately. Add cheese, beef, and avocado just before serving.

Prep Time: 25 minutes
Cook Time: 9 minutes
Category: Side Dish
Method: No Cook, Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 692 kcal
Sugar: 9 g
Sodium: 305 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 22 g
Trans Fat: 1 g
Carbohydrates: 93 g
Fiber: 10 g
Protein: 21 g
Cholesterol: 23 mg