When you think of vibrant, bold flavors that transport you to sun-drenched streets and bustling markets, you can’t help but think of Mexican street corn. Now, imagine merging that deliciousness with one of the most beloved staples—pasta. This Mexican Street Corn Pasta Salad combines creamy textures and zesty spices with the delightful heartiness of pasta. Perfect for summer barbecues, potlucks, or a quick weeknight dinner, this dish brings the best of both worlds straight to your table.
Why We Love This Mexican Street Corn Pasta Salad Recipe
This dish is a true celebration of flavor and simplicity. What makes this Mexican Street Corn Pasta Salad so special is its versatility. You can enjoy it as a side dish or as a main course. Every forkful combines the sweet crunch of corn with the creamy richness of the dressing and the freshness of cilantro.
Not to mention the addition of Cotija cheese, which adds a delightful saltiness that ties all the flavors together. And for those who crave a bit of heat, the minced jalapeño provides the perfect kick without overpowering the other ingredients.
Additionally, this salad is a hero when it comes to gatherings and parties. Its vibrant colors and fresh ingredients make it visually appealing, ensuring it stands out alongside other dishes. Whether it’s a summer picnic or a family dinner, everyone will want to dive into this bowl of goodness.
Ingredients about Mexican Street Corn Pasta Salad
Here’s what you need to prepare your own Mexican Street Corn Pasta Salad:
- 1 lb. Pasta (rotini, cavatappi, farfalle, etc.)
- 16 ounces Fresh or Frozen Corn (4-5 ears or 3-4 cups)
- 2 Tablespoons Butter
- 1/4 cup Red Onion (finely diced)
- 1 Jalapeno (seeded and minced)
- 1/2 cup Fresh Cilantro (tightly packed, chopped)
- 3/4 cup Cotija Cheese (1/4 cup for garnish)
- 1/4 cup Fresh Lime Juice (from 2-3 limes)
- 1 cup Mayonnaise
- 1/2 cup Sour Cream or Mexican Crema
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Optional: 2 Chipotle Chilies in adobo sauce (diced)
How to Make Mexican Street Corn Pasta Salad Directions
Creating this delightful Mexican Street Corn Pasta Salad is a breeze. Start by cooking your choice of pasta. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until it reaches the al dente stage, which usually takes just a few minutes depending on the type you choose. Once done, drain the pasta and set it aside to cool.
Next, let’s move on to the corn. If you’re using fresh corn, brush each ear with butter then grill it until it’s slightly charred, usually taking about 8-10 minutes. After grilling, let the corn cool a bit and then slice the kernels off the cob. If you prefer using frozen corn, simply heat butter in a skillet over medium heat, and stir in the corn until it gets warm, which will take about 8 minutes.
Now it’s time to whip up that creamy dressing. In a medium-sized mixing bowl, combine the mayonnaise, sour cream or Mexican crema, fresh lime juice, chili powder, cumin, salt, and pepper. Whisk together until everything is fully combined and smooth. If you like extra heat and a smoky flavor, you can throw in diced chipotle chilies at this stage.
Once your pasta and corn are ready, grab a large mixing bowl and start assembling. Add the cooked pasta along with the corn, diced red onion, chopped jalapeño, cilantro, and 3/4 of the Cotija cheese. Pour the dressing over the top and toss everything together until well coated. Make sure the pasta takes on all those amazing flavors from the dressing and ingredients.
After mixing, cover your salad with plastic wrap or a lid and let it chill in the fridge for at least 30 minutes. This resting time allows the flavors to meld beautifully together, enhancing the taste of every single bite.
How to Serve Mexican Street Corn Pasta Salad
When it’s finally time to serve, retrieve your delicious creation from the fridge. Give the salad a good toss to ensure everything is well mixed. To elevate its presentation and flavor, top with additional Cotija cheese, a squeeze of fresh lime juice, and perhaps a sprinkle of chili powder for that extra kick.
This salad can be served in individual bowls or a large serving platter, making it an eye-catching centerpiece for your table. Its wonderfully colorful appearance combined with the alluring aromas will draw everyone in, making it the perfect dish for gatherings.
Expert Tips: Mexican Street Corn Pasta Salad
Customize Your Pasta: Don’t hesitate to experiment with different types of pasta. Rotini, cavatappi, or farfalle each brings their unique texture and shape to the salad.
Fresh vs. Frozen Corn: While fresh corn gives an unbeatable sweet flavor and crunch, frozen corn is a quicker alternative that can taste just as good.
Adjust the Spice Level: Feel free to adjust the amount of jalapeño to suit your heat preference. If you enjoy more heat, consider adding a few extra slices.
Mix Up the Dressing: Want a creamier texture? You can increase the amount of sour cream or crema in the dressing to achieve your desired consistency.
Make Ahead: This salad can be prepared a day in advance. In fact, it often tastes better after the flavors have had time to meld together in the fridge.
How to Store Mexican Street Corn Pasta Salad
To keep your leftover Mexican Street Corn Pasta Salad fresh, store it in an airtight container in the refrigerator. It should stay good for about 3 to 4 days. The flavors will continue to develop, making for delicious leftovers. However, if you know you’ll have leftovers, you might want to keep the dressing separate until serving to maintain the pasta’s texture.
Variation of Mexican Street Corn Pasta Salad
There are countless ways to put your unique twist on this salad, so don’t be afraid to get creative:
Add Protein: Grilled chicken or shrimp can elevate this salad into a main dish. Simply add it in alongside the pasta and vegetables.
Make It Vegan: Substitute mayonnaise and sour cream with plant-based alternatives, and omit the Cotija cheese or use vegan cheese to keep it dairy-free.
Roasted Veggies: Incorporate some roasted bell peppers, zucchini, or cherry tomatoes to add more depth and nutrition to the salad.
Herbs Swap: Fresh parsley or even green onions can serve as alternative herbs if cilantro isn’t your favorite.
FAQ Section
What makes Mexican Street Corn Pasta Salad unique?
The combination of Mexican street corn’s sweet, smoky flavor with creamy pasta makes this dish stand out. The use of fresh ingredients and spices provides a delightful twist that is both refreshing and satisfying.
Can I prep Mexican Street Corn Pasta Salad in advance?
Yes! This salad can be made a day ahead. It allows all the flavors to meld beautifully, creating an even more delicious dish when served cold.
How long can I store leftovers of Mexican Street Corn Pasta Salad?
You can store leftovers in an airtight container in the fridge for about 3 to 4 days. Enjoy the enhanced flavors from the dressing as it sits!
Is this salad suitable for gluten-free diets?
You can easily make this salad gluten-free by using gluten-free pasta. Make sure to check the labels of all other ingredients to ensure they meet your dietary needs.
Can I spice this salad up more?
Absolutely! If you want an extra kick, consider adding more jalapeños, a sprinkle of hot sauce, or even diced serrano peppers to the mix, tailoring the heat level to suit your taste.
Mexican Street Corn Pasta Salad
Equipment
- Pot
- Skillet
- Mixing Bowl
Ingredients
- 1 lb. pasta (rotini, cavatappi, farfalle, etc.)
- 16 oz. fresh or frozen corn (4-5 ears or 3-4 cups)
- 2 Tbsp. butter
- 1/4 cup red onion finely diced
- 1 Jalapeno seeded and minced
- 1/2 cup fresh cilantro tightly packed, chopped
- 3/4 cup Cotija cheese (1/4 cup for garnish)
- 1/4 cup fresh lime juice (from 2-3 limes)
- 1 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Chipotle chilies in adobo sauce diced (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside to cool.
- If using fresh corn, brush each ear with butter and grill until slightly charred, about 8-10 minutes. Slice the kernels off the cob. For frozen corn, heat in a skillet with butter until warmed through.
- In a medium mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper. Whisk until smooth. Add chipotle chilies if desired.
- In a large mixing bowl, combine cooked pasta, corn, diced red onion, jalapeño, cilantro, and 3/4 of the Cotija cheese. Pour the dressing over and toss to combine.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a good toss, then top with remaining Cotija cheese and a squeeze of lime juice.
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