This Easy Mexican Street Corn Pasta Salad is a fun twist on a classic. It’s creamy, fresh, and loaded with sweet corn, crunchy peppers, and a hint of lime for that zesty kick!
You could call it a summer party in a bowl! It’s perfect for barbecues or just a cozy dinner. I love mixing it up with some extra cheese on top—because, why not? 😄
Making this salad is a breeze! Just cook the pasta, toss everything together, and you’re ready to enjoy this colorful, tasty dish that everyone will love!
Key Ingredients & Substitutions
Pasta: Rotini or elbow pasta works best for this salad as they hold onto the dressing well. If you’re gluten-free, try gluten-free pasta or even quinoa for a different texture.
Corn: While fresh corn gives a nice crunch, you can use frozen corn for a quicker option. Just make sure to thaw it first. Some might also substitute with canned corn if fresh or frozen aren’t available.
Cotija Cheese: This cheese adds a creamy, slightly salty flavor. If you can’t find it, feta is a great alternative. For a dairy-free option, try using a vegan cheese or omitting it altogether.
Lime Juice: Fresh lime juice brightens the flavors! If lime is not handy, lemon juice can be used for a similar tartness.
How Can I Make Sure My Pasta Salad is Well-Flavored?
A key to making this pasta salad delicious is ensuring every ingredient is well combined with the dressing. Here’s how to do it:
- Chill the salad for at least 30 minutes after mixing. This time allows the pasta to absorb the dressing and flavors to blend.
- Taste the salad before serving. Sometimes, a pinch of salt or another squeeze of lime can elevate the taste.
- Consider adding the cheese right before serving if you want it creamy and fresh! This keeps it from getting too soggy.
Easy Mexican Street Corn Pasta Salad
Ingredients:
- 8 oz (about 2 cups) rotini or elbow pasta
- 2 cups fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled (or feta as substitute)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Optional: 1 jalapeño, seeded and finely chopped (for spice)
- Optional garnish: extra cotija cheese and cilantro leaves
How Much Time Will You Need?
This refreshing pasta salad takes about 20 minutes of preparation time. Don’t forget to chill it in the fridge for at least 30 minutes after mixing so all the flavors can come together beautifully!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by boiling water in a large pot. Cook the rotini or elbow pasta according to the package instructions until it’s al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process, then set it aside to cool.
2. Preparing the Corn:
If you’re using fresh corn, heat a skillet over medium-high heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until they are slightly charred for extra flavor. If you’re using frozen corn, just thaw it and sauté in the skillet until warm and slightly charred.
3. Making the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Whisk everything together until the mixture is smooth and creamy.
4. Mixing the Salad:
Now, add the cooled pasta, charred corn, cherry tomatoes, diced red bell pepper, chopped red onion, cilantro, and jalapeño (if you opted for spice) to the bowl with the dressing. Toss everything gently to ensure all the ingredients are well coated in the dressing.
5. Finishing Touch:
Carefully fold in the crumbled cotija cheese. This adds a great creamy texture. Remember to taste your salad here and adjust the seasoning if necessary with more salt, pepper, or lime juice.
6. Chill and Serve:
Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes. This allows the flavors to meld beautifully together. When you’re ready to serve, you can garnish with extra cotija cheese and fresh cilantro leaves!
Enjoy your vibrant and flavorful Mexican Street Corn Pasta Salad!
Frequently Asked Questions
Can I Use Other Types of Pasta?
Absolutely! While rotini or elbow pasta works best for this salad, you can use any short pasta like penne, fusilli, or even whole wheat pasta. Just ensure it’s cooked al dente for the best texture!
How Can I Make This Salad Vegan?
You can easily adapt this recipe to be vegan by substituting the mayonnaise and sour cream with plant-based alternatives. Use almond or cashew yogurt for the sour cream and a vegan mayo. Also, replace cotija cheese with a vegan cheese option or simply skip it for a lighter version!
Can I Prepare This Salad in Advance?
Yes, this pasta salad is perfect for meal prep! You can make it a day ahead and store it in the fridge. Just give it a good stir before serving, and you might want to add a drizzle of lime juice to refresh the flavors.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just note that the pasta may absorb the dressing over time, so you might need to add a little more dressing or lime juice when you serve it again!