Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a vibrant and delicious dish that brings the flavors of street corn to your table in a fun and easy way. Perfect for summer gatherings, barbecues, or even a quick weeknight dinner, this pasta salad combines sweet corn with creamy dressing and fresh herbs, making it a standout side dish. Enjoy the delightful combination of textures and flavors that will leave everyone asking for seconds!

Why You’ll Love This Recipe

• Quick and Easy: This recipe takes just 20 minutes to prepare, making it perfect for busy days.
• Flavor-Packed: The combination of corn, Cotija cheese, and zesty lime creates an irresistible flavor profile.
• Versatile Dish: Great as a side for barbecues or as a main dish for lunch; this salad fits any occasion.
• Pantry-Friendly: Most ingredients are staples you likely already have at home.
• Crowd-Pleaser: With its colorful presentation and rich taste, it’s sure to impress family and friends.

Tools and Preparation

Before you start cooking your Mexican Street Corn Pasta Salad, gather your tools to make the process smoother.

Essential Tools and Equipment

• Large pot
• Mixing bowls
• Whisk
• Wooden spoon or spatula
• Serving platter

Importance of Each Tool

• Large pot: Essential for cooking the pasta evenly; it provides enough space for the pasta to move freely.
• Mixing bowls: Necessary for combining ingredients without spilling; helps keep everything organized.
• Whisk: Useful for mixing the dressing thoroughly, ensuring all flavors meld together perfectly.

Ingredients

This Mexican Street Corn Pasta Salad is loaded with corn, cotija cheese, and a deliciously tangy, creamy dressing that is the stuff dreams are made of. It’s quick and easy to throw together and is made up of mostly pantry ingredients that you’ve probably already got in your kitchen!

For the Pasta Salad

• 16 oz. rotini pasta
• 2 teaspoons olive oil
• 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
• 1 cup crumbled Cotija or queso fresco cheese
• 1/3 cup freshly chopped cilantro + more for garnish

For the Dressing

• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• A couple pinches cayenne pepper
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• Kosher salt
• Fresh cracked pepper

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Cook the rotini pasta according to package directions until al dente. Once cooked:
1. Drain the pasta and toss it with 2 teaspoons olive oil.
2. Season with salt and pepper.
3. Set aside to cool at room temperature or place it in the fridge to speed up cooling.

Step 2: Prepare the Dressing

In a medium bowl:
1. Combine sour cream, mayonnaise, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, along with large pinches of salt and pepper.
2. Whisk until smooth.

Step 3: Combine Ingredients

In a large bowl:
1. Add cooled pasta.
2. Stir in cooked corn, Cotija cheese, and freshly chopped cilantro.

Step 4: Dress the Salad

Pour most of the dressing over the pasta mixture:
1. Toss everything gently until well coated.

Step 5: Serve

Transfer your salad to a serving platter:
1. Drizzle remaining dressing on top.
2. Garnish with additional chopped cilantro before serving.

This Mexican Street Corn Pasta Salad is not just easy to make but also bursting with flavor that everyone will love! Enjoy!

How to Serve Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is not only delightful but also versatile. You can serve it in various ways to enhance its appeal and flavor.

As a Main Dish

• Serve it chilled as a light lunch or dinner option, perfect for warm days.

As a Side Dish

• Pair it with grilled chicken, beef, or turkey for a satisfying meal.

In a Wrap

• Use it as a filling in wraps or tortillas for a fun twist on traditional salads.

At Potlucks

• Bring it along to gatherings and potlucks; it’s sure to be a crowd-pleaser!

With Tortilla Chips

• Serve alongside crispy tortilla chips for added crunch and texture.

How to Perfect Mexican Street Corn Pasta Salad

To achieve the best flavors in your Mexican Street Corn Pasta Salad, consider these helpful tips:

• Use fresh ingredients: Fresh corn and cilantro elevate the dish’s taste.
• Adjust seasoning: Taste the dressing before mixing; add more lime juice or spices as needed.
• Chill before serving: Allow the salad to sit in the fridge for at least an hour. This helps flavors meld beautifully.
• Experiment with cheese: While Cotija is traditional, feel free to try other cheeses like feta for a different flavor profile.

Best Side Dishes for Mexican Street Corn Pasta Salad

Pairing side dishes with your Mexican Street Corn Pasta Salad can create a well-rounded meal. Here are some suggestions:

1. Grilled Chicken Skewers: Marinated in spices and grilled to perfection, they complement the salad nicely.
2. Black Bean Tacos: Flavorful and hearty tacos filled with seasoned black beans add protein and texture.
3. Roasted Vegetables: A medley of seasonal vegetables roasted till caramelized enhances the meal’s visual appeal.
4. Guacamole: Creamy avocado dip that pairs perfectly with the tangy flavors of the pasta salad.
5. Corn on the Cob: Grilled or boiled corn adds an extra burst of flavor and rounds out the meal.
6. Chips and Salsa: Crunchy tortilla chips paired with zesty salsa create a fun appetizer option.

Common Mistakes to Avoid

Making Mexican Street Corn Pasta Salad can be simple, but there are common mistakes that can affect the flavor and texture. Here are some to watch out for:

• Skipping the Cooling Step: Allowing the pasta to cool is essential for preventing a mushy salad. Toss it with olive oil and let it cool to room temperature before adding the dressing.

• Overcooking the Pasta: Cooking pasta too long can lead to a soggy salad. Always cook until al dente for the best texture.

• Neglecting Seasoning: Forgetting to season each component can result in bland flavors. Salt your water when cooking pasta and taste as you mix in ingredients.

• Using Low-Quality Ingredients: Using fresh, high-quality corn or cheese enhances flavor significantly. Opt for fire-roasted corn or freshly grated Cotija cheese.

• Skipping Fresh Herbs: Fresh cilantro adds brightness and flavor. Don’t skip this ingredient; it makes a big difference!

• Not Adjusting Dressing to Taste: Every palate is different. Always taste your dressing and adjust lime juice, salt, or spices according to your preference.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• It will keep well for up to 3 days in the fridge.

Freezing Mexican Street Corn Pasta Salad

• Freezing is not recommended due to the creamy dressing.
• If you must freeze, store without dressing and consume within a month.

Reheating Mexican Street Corn Pasta Salad

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 15 minutes.
• Microwave: Heat in short intervals of 30 seconds until warm, stirring between sessions.
• Stovetop: Warm gently over low heat in a non-stick pan, stirring occasionally.

Frequently Asked Questions

Here are some commonly asked questions about Mexican Street Corn Pasta Salad that might help you!

What is Mexican Street Corn Pasta Salad?

Mexican Street Corn Pasta Salad is a creamy, tangy dish made with pasta, corn, Cotija cheese, and spices inspired by traditional elote flavors.

How can I customize my Mexican Street Corn Pasta Salad?

You can customize by adding ingredients like diced bell peppers, jalapeños for heat, or avocado for creaminess.

Can I make this salad ahead of time?

Yes! This salad tastes even better when made a day in advance. Just remember to add fresh herbs right before serving.

Is this salad suitable for meal prep?

Absolutely! It’s perfect for meal prep as it keeps well in the refrigerator and makes great leftovers.

Final Thoughts

This Mexican Street Corn Pasta Salad is not just delicious; it’s also versatile and easy to customize based on your preferences. Whether served as a side dish at a barbecue or enjoyed as a light meal on its own, it’s sure to impress. Try experimenting with different vegetables or cheeses to find your perfect combination!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Pasta Salad

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• Author: Olivia
• Total Time: 20 minutes
• Yield: Serves approximately 6 people 1x

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Description

This vibrant Mexican Street Corn Pasta Salad brings the bold flavors of street corn right to your kitchen. Perfect for summer gatherings, barbecues, or a quick weeknight dinner, this dish combines sweet corn, creamy dressing, and fresh herbs for an unforgettable side that everyone will love. With its colorful presentation and tangy notes, it’s bound to be a hit at any occasion. Quick to prepare and made with pantry staples, this pasta salad is as versatile as it is delicious. Enjoy it on its own or pair it with grilled meats for a complete meal!

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Ingredients

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• 16 oz. rotini pasta
• 2 teaspoons olive oil
• 4 (10 oz.) bags frozen fire-roasted corn or 3 (15 oz.) cans of corn, drained
• 1 cup crumbled Cotija cheese
• 1/3 cup freshly chopped cilantro
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• A couple pinches cayenne pepper
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• Kosher salt
• Fresh cracked pepper

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Instructions

1. Cook rotini pasta according to package directions until al dente. Drain and toss with olive oil; set aside to cool.
2. In a bowl, whisk together dressing ingredients: sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, salt, and pepper until smooth.
3. Combine cooled pasta with cooked corn, cheese, and cilantro in a large bowl.
4. Toss gently with most of the dressing until well coated. Drizzle remaining dressing over top and garnish with additional cilantro before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 350
• Sugar: 3g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 15mg