Mexican Street Corn Pasta Salad Recipe
Mexican Street Corn Pasta Salad is a delicious and vibrant dish that brings together the flavors of classic Mexican street corn with the satisfying texture of pasta. It’s a great option for a side dish at barbecues, potlucks, or as a main meal on warm summer days. This pasta salad is easy to prepare and bursting with colorful ingredients that are sure to please everyone at the table.
Why Make This Recipe
This recipe is perfect for anyone looking to make a quick, tasty, and filling dish. It combines fresh ingredients with creamy dressing, giving you a mix of flavors that is both refreshing and satisfying. The use of corn, lime, and spices adds a fun twist that makes this pasta salad much more than just an ordinary side. It’s also a great way to enjoy summer produce all year round!
How to Make Mexican Street Corn Pasta Salad
Ingredients:
- 8 oz pasta (such as rotini or penne)
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño, seeded and diced (optional)
Directions:
Cook the pasta according to package instructions. Drain and set aside to cool. More details
If using fresh corn, cook it by boiling or grilling until tender. If using canned or frozen corn, drain or thaw as needed. More details
In a large bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, salt, and pepper. More details
Add the cooked pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño (if using) to the bowl. Toss to combine. More details
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. More details
How to Serve Mexican Street Corn Pasta Salad
Serve this pasta salad chilled as an excellent side dish with grilled meats or as a light lunch on its own. You can garnish it with extra cotija cheese and cilantro for a colorful presentation.
How to Store Mexican Street Corn Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It should be good for about 3-5 days. Just give it a good stir before serving again, as the ingredients may settle.
Tips to Make Mexican Street Corn Pasta Salad
- For extra flavor, you can grill the corn instead of boiling it.
- Adjust the lime juice and spices to your taste for a more zesty or milder dish.
- Feel free to add some diced avocado or cherry tomatoes for added freshness.
Variation
You can customize this recipe by adding black beans or diced bell peppers for added texture and flavor. Swap the cotija cheese for feta if you prefer, or leave out the jalapeño for a milder version.
FAQs
Q: Can I use other types of pasta?
A: Yes, you can use any type of pasta you like, such as elbow macaroni or fusilli.
Q: Is this dish gluten-free?
A: To make it gluten-free, simply use gluten-free pasta.
Q: Can I make this salad ahead of time?
A: Absolutely! This salad tastes even better after it has had time to chill and let the flavors mix, so preparing it a day in advance is a great idea.
Enjoy making and sharing this tasty Mexican Street Corn Pasta Salad recipe!
