Easy Mexican Street Corn Pasta Salad

If you’re looking for a vibrant, flavorful dish that perfectly balances the essence of Mexican street food with the comfort of a pasta salad, then you’re in for a treat! Easy Mexican Street Corn Pasta Salad is a delightful fusion that brings together the sweet, charred taste of elote (Mexican street corn) with the heartiness of pasta. Ideal for picnics, barbecues, or casual weeknight dinners, this salad is as delicious as it is simple to make.

Ingredients

To whip up this refreshing salad, you’ll need the following ingredients:

For the Pasta Salad:

• 2 cups of rotini or fusilli pasta
• 2 cups of fresh or frozen corn
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup of cherry tomatoes, halved
• 1 cup of cilantro, chopped
• 1 jalapeño, seeded and diced (optional, for heat)

For the Dressing:

• 1/3 cup of mayonnaise
• 1/4 cup of sour cream or Greek yogurt
• 2 tablespoons of lime juice (freshly squeezed)
• 1 teaspoon of chili powder
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• Cotija cheese for garnish (optional)

Instructions

Step 1: Cook the Pasta

Start by boiling a pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking process and cool it down.

Step 2: Prepare the Corn

While the pasta is cooking, you can prepare the corn. If using fresh corn, grill or roast the kernels in a skillet until they are slightly charred. For frozen corn, simply cook it according to the package directions and let it cool.

Step 3: Combine the Ingredients

In a large mixing bowl, combine the cooked pasta, corn, diced bell pepper, chopped onion, cherry tomatoes, cilantro, and jalapeño (if using). Toss gently to mix the ingredients evenly.

Step 4: Make the Dressing

In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Adjust the seasoning according to your taste preference.

Step 5: Mix and Chill

Pour the dressing over the pasta and vegetable mixture, and toss until everything is well coated. For best results, cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Step 6: Serve and Enjoy

Before serving, give the salad a good mix. If desired, sprinkle some crumbled Cotija cheese on top for an added layer of flavor. This Easy Mexican Street Corn Pasta Salad can be served cold or at room temperature, making it versatile for any occasion.

Variations

One of the best things about this recipe is its adaptability! Here are a few ideas to customize your salad:

• Protein Boost: Add grilled chicken, shrimp, or black beans for extra protein.
• Vegetarian Delight: Substitute the mayo and sour cream with vegan yogurt for a plant-based version.
• Extra Crunch: Toss in some crushed tortilla chips for added texture.
• Herb Swap: Experiment with different herbs, such as parsley or green onions, if you’re not a fan of cilantro.

Final Thoughts

Easy Mexican Street Corn Pasta Salad is a dish that embodies the spirit of summer and outdoor gatherings. Its bright colors and bold flavors will certainly impress your guests and make your meal or picnic an unforgettable experience. Easy to prepare and packed with delicious ingredients, this salad deserves a regular spot on your table. So grab your ingredients and let the fun begin in the kitchen!