Why Make This Recipe
Mexican Street Corn Pasta Salad is a delightful dish that combines the flavors of classic street corn with the comfort of pasta. It’s colorful, fresh, and loaded with ingredients that everyone loves. This recipe is perfect for picnics, barbecues, or as a side dish for family dinners. It’s easy to make and can be a great way to impress guests at your next gathering.
How to Make Mexican Street Corn Pasta Salad
Ingredients:
- 8 ounces elbow macaroni
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions:
- Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
- Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes to let flavors meld.
- Serve chilled, with additional lime wedges if desired.
How to Serve Mexican Street Corn Pasta Salad
Serve this salad chilled as a side dish or a main dish. It pairs excellently with grilled meats like chicken or steak. You can also add extra lime wedges and cilantro on the side for those who want more flavor.
How to Store Mexican Street Corn Pasta Salad
Store any leftovers in an airtight container in the refrigerator. It will keep well for 2-3 days, but the pasta may soak up the dressing and become a bit dry. Add a splash of lime juice or a little more dressing if needed before serving again.
Tips to Make Mexican Street Corn Pasta Salad
- For the best flavor, let the salad chill for at least 30 minutes.
- Fresh corn adds great taste, but you can also use frozen or canned corn for convenience.
- Experiment with different types of cheese, such as feta or cheddar, if you can’t find cotija.
Variation
You can add diced bell peppers or avocado for extra nutrition and flavor. If you like a little heat, consider adding diced jalapeños or a dash of hot sauce.
FAQs
Can I use other types of pasta?
Absolutely! While elbow macaroni is traditional, you can use any short pasta like shells or penne.
Is this recipe suitable for vegetarians?
Yes, this dish is vegetarian-friendly!
Can I make it ahead of time?
Yes, this salad can be made a day in advance. Just be sure to stir it well before serving, as the flavors meld overnight.
Mexican Street Corn Pasta Salad
Ingredients
Pasta and Vegetables
- 8 ounces elbow macaroni You can use any short pasta.
- 1 cup corn kernels (fresh, frozen, or canned) Fresh corn provides the best flavor.
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cotija cheese, crumbled Feta or cheddar can also be used.
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- to taste Salt and pepper
Instructions
Preparation
- Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
- Prepare the corn (grill fresh corn and cut kernels off the cob, or use frozen/canned corn).
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the pasta mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes to let flavors meld.
Serving
- Serve chilled, with additional lime wedges if desired.