Mexican Street Corn Pasta Salad Recipe
Introduction
Mexican Street Corn Pasta Salad is a vibrant and flavorful twist on the classic pasta salad. Combining the smoky, tangy flavors of street corn with creamy dressing and tangy cheese, this dish is perfect for summer gatherings or a quick weeknight side.
Ingredients
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Step 1: In a large bowl, combine the cooked and cooled pasta with the corn.
- Step 2: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
- Step 3: Pour the dressing over the pasta and corn mixture and toss until everything is fully coated.
- Step 4: Gently fold in the chopped cilantro and crumbled cotija cheese.
- Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- For extra smoky flavor, grill fresh corn before adding it to the salad.
- Substitute cotija cheese with feta if cotija is unavailable.
- Add a diced jalapeño for a touch of heat.
- Use a mix of fresh herbs such as parsley or mint alongside cilantro for added freshness.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled, and you can add a little extra lime juice or mayonnaise to refresh the flavors when reheating is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned corn for this recipe?
Yes, canned corn works well, especially if you drain and rinse it before using. It’s a convenient option when fresh or frozen corn isn’t available.
Is this salad suitable for meal prep?
Absolutely! This pasta salad holds up well in the fridge and can be prepared a day ahead, making it ideal for lunches or gatherings.
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Mexican Street Corn Pasta Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish combining tender pasta with sweet corn, a creamy tangy dressing, and traditional Mexican spices. Perfect for potlucks, picnics, or as a refreshing side dish, this salad features a zesty blend of lime, chili powder, and cotija cheese that brings the taste of street corn into a versatile pasta salad format.
Ingredients
Salad Ingredients
- 3 cups cooked rotini or penne pasta
- 2 cups corn (grilled, frozen, or canned)
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Dressing Ingredients
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine pasta and corn: In a large bowl, add the cooked and cooled rotini or penne pasta along with the corn (whatever type you prefer: grilled, frozen, or canned). Mix gently to combine.
- Prepare the dressing: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until the mixture is smooth and well blended.
- Dress the pasta: Pour the creamy dressing over the pasta and corn mixture. Toss thoroughly but gently to ensure all the pasta and corn are evenly coated with the flavorful dressing.
- Add the final touches: Fold in the chopped fresh cilantro and crumbled cotija cheese delicately, distributing them throughout the salad for bursts of freshness and savory flavor.
- Chill before serving: Cover the salad and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld together and the salad to chill, making it more refreshing when served.
Notes
- Use fresh grilled corn for the best authentic street corn flavor, but frozen or canned corn works well too.
- Cotija cheese can be substituted with feta if unavailable.
- Adjust the lime juice and chili powder according to your preferred level of tanginess and spiciness.
- This salad tastes even better the next day once the flavors have fully combined.
- For a lighter option, use Greek yogurt instead of sour cream and mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (pasta is pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Keywords: Mexican Street Corn Pasta Salad, pasta salad, Mexican pasta salad, cotija cheese pasta, summer salad, creamy pasta salad, rotini salad
