This Easy Mexican Street Corn Pasta Salad is bright, fresh, and super simple! With just a few ingredients, you’ll enjoy sweet corn, creamy dressing, and a sprinkle of cheese all together.
You can’t go wrong with this dish at potlucks or barbecues! I love how it brings a taste of summer to any meal. Plus, it’s so easy to whip up—perfect for a busy day! 🌽🍝
Key Ingredients & Substitutions
Rotini Pasta: This spiral pasta holds the dressing well. If rotini is unavailable, feel free to use fusilli, penne, or elbow macaroni. They all work great!
Corn Kernels: Fresh corn adds sweetness and crunch. If using frozen corn, ensure it’s thawed and dried well. Canned corn is another option, but drain it thoroughly before using.
Mayonnaise & Mexican Crema: Mayonnaise gives a creamy base, while crema adds a tangy flavor. You can substitute with Greek yogurt for a healthier twist. Sour cream can also be used in place of crema.
Cotija Cheese: This crumbly cheese provides a salty finish. If you can’t find Cotija, feta cheese works as a nice alternative, giving a similar texture and flavor.
Lime Juice: Fresh lime juice brightens the salad. If you don’t have limes, lemon juice can work in a pinch, though it will have a slightly different flavor.
How Do You Get the Best Flavor from Garlic?
Minced garlic adds a punch of flavor, but be careful—raw garlic can be quite strong! If you’re worried about the intensity, try sautĂ©ing it briefly in a bit of olive oil before adding it to the dressing. This mellows out the flavor while still giving you that delicious garlic essence.
- Finely mince the garlic to release its flavors.
- Consider sautéing in oil for 1-2 minutes if you want a milder taste.
What’s the Best Way to Cook Pasta for Salad?
Cooking pasta perfectly for salads is important. You want it al dente, meaning it should be firm to the bite. This helps prevent the pasta from becoming mushy when mixed with the dressing.
- Boil the pasta according to the package instructions.
- Start checking for doneness a minute or two before the time is up.
- Once cooked, rinse the pasta under cold water to halt the cooking process and cool it down.
This salad is simple, refreshing, and packed with flavor! Enjoy making it your own with the ingredients you love.
Easy Mexican Street Corn Pasta Salad With Few Ingredients
Ingredients You’ll Need:
For the Pasta Salad:
- 8 oz (about 2 ½ cups) rotini pasta, cooked and drained
- 2 cups corn kernels (fresh or frozen, thawed)
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/2 cup crumbled Cotija cheese (or feta as substitute)
- 2 tablespoons fresh lime juice
- 2 cloves garlic, finely minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder (plus extra for garnish)
- Salt and freshly ground black pepper to taste
- 3 green onions, thinly sliced (optional)
How Much Time Will You Need?
This delightful pasta salad takes about 15 minutes of preparation time. If you decide to chill it in the fridge, add an extra 20-30 minutes. So overall, it’s a quick and easy dish that you can whip up in about 45 minutes, including chill time!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by boiling the rotini pasta according to the package instructions until it’s al dente—firm yet tender. Once it’s done, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Let it sit to cool while you prep the other ingredients.
2. Prepare the Corn:
If you’re using fresh corn, this is a great time to grill or sautĂ© the corn kernels in a pan until they’re slightly charred and fragrant, which should take about 5-7 minutes. If you have frozen corn, just make sure it’s thawed and pat it dry to remove excess moisture.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, Mexican crema (or sour cream), fresh lime juice, minced garlic, chili powder, salt, and pepper. Whisk everything together until it’s smooth and creamy—this will be the tasty dressing for your salad!
4. Mix the Ingredients:
Now, add the cooked and cooled pasta, corn kernels, sliced green onions (if using), and chopped cilantro into the bowl with the dressing. Toss everything gently to coat the pasta and veggies evenly with the creamy mixture.
5. Add the Cheese:
Fold in half of the crumbled Cotija cheese, saving the other half to sprinkle on top later. This adds a delicious creamy texture and a perfect salty kick!
6. Serve or Chill:
Transfer the pasta salad to a pretty serving bowl. Sprinkle the remaining Cotija cheese over the top, along with an extra pinch of chili powder and some cilantro for garnish. You can serve it right away, or let it chill in the refrigerator for 20-30 minutes for the flavors to meld together.
7. Enjoy!
Dig into this creamy, tangy, and mildly spicy Mexican Street Corn Pasta Salad! It’s perfect for a side dish at picnics, barbecues, or simply a cozy dinner at home.
This dish is not only quick to prepare, but it also relies on a few staple ingredients that pack a flavorful punch, making it a must-try recipe!
FAQ for Easy Mexican Street Corn Pasta Salad
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! Canned corn is a convenient option. Just make sure to drain it well and rinse it under cool water to reduce excess salt and maintain the freshness of your dish.
How Can I Make This Recipe Vegetarian?
This pasta salad is already vegetarian-friendly! Just ensure that the mayonnaise and crema you use are not made with animal-derived ingredients. Most brands offer suitable vegetarian versions.
Can I Make the Salad Ahead of Time?
Yes, this salad can be made ahead! Prepare it up to a day in advance, but hold off on adding the cheese and cilantro until just before serving to keep it fresh and vibrant.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days; however, do note that the pasta may soak up some dressing over time. You can add a splash of lime juice or a bit more crema before serving to freshen it up!
