Mexican Street Corn Pasta Salad Recipe

This Mexican Street Corn Pasta Salad Recipe is a delightful blend of flavors that brings summer to your table all year round. With its vibrant mix of fresh corn, spicy jalapenos, and a creamy chili lime dressing, this salad is perfect for picnics, barbecues, or family gatherings. It’s quick to prepare, taking just 30 minutes, making it an ideal choice when you want something delicious without the fuss. The standout features of this dish are its bold flavors and colorful presentation that will impress your guests.

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of sweet corn and spicy jalapenos creates a dynamic flavor profile.
• Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
• Versatile Dish: Enjoy it as a side dish or a main course; it fits any meal occasion.
• Fresh Ingredients: Using seasonal corn elevates the taste and makes it feel special.
• Crowd-Pleaser: This pasta salad is sure to please both adults and kids alike with its fun textures and vibrant colors.

Tools and Preparation

To make your cooking experience smooth, gather the essential tools before you start. Having everything ready will help you enjoy the process of creating this flavorful pasta salad.

Essential Tools and Equipment

• Large pot
• Colander
• Grill or large skillet
• Mixing bowl
• Whisk

Importance of Each Tool

• Large pot: Ideal for boiling pasta evenly while allowing enough space for water to circulate.
• Colander: Useful for draining pasta quickly without losing any pieces in the sink.
• Grill or large skillet: Both options give you great results for cooking corn, adding that delicious charred flavor.
• Mixing bowl: Perfectly accommodates all ingredients while tossing them together seamlessly.

Ingredients

This Mexican Street Corn Pasta Salad is bursting with the flavors of fresh summer corn, jalapenos, red onion, and a creamy chili lime dressing. Ready in just 30 minutes, it’s the perfect dish for feeding a crowd!

For the Salad

• 1 tablespoon vegetable oil or melted butter
• 6 ears corn (husks removed – approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 8 oz. dry uncooked pasta (such as fusilli or farfalle)

For the Dressing

• ¼ cup mayonnaise
• 3 tablespoons sour cream (or Mexican crema)
• ½ teaspoon chili powder
• 1 teaspoon lime zest (from one lime) (optional)
• ¼ cup freshly squeezed lime juice (from 1 ½ to 2 limes)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For Garnish

• 2 medium jalapenos (seeded and sliced/chopped)
• ½ cup red onion (chopped finely)
• ¼ cup fresh cilantro (chopped – more for garnish)
• ½ cup cotija cheese (crumbled)

How to Make Mexican Street Corn Pasta Salad Recipe

Step 1: Cook the Corn

You have two options for cooking corn:
1. Grill Corn:
– Heat a gas grill to 400 degrees F.
– Peel back husks and remove silk from corn. Brush with oil on all sides.
– Place on grill and cook for about 15-20 minutes until lightly charred. Turn every 5 minutes for even cooking.
– Let cool before cutting kernels off using a sharp knife.

1. Cook in Skillet:
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
3. Remove kernels from cobs using a sharp knife and transfer them to the skillet.
4. Cook for about 8-10 minutes until slightly caramelized.

Step 2: Cook the Pasta

• While the corn cools, season a large pot of water with salt and bring it to a boil.
• Add pasta and cook according to package instructions until al dente.
• Drain and set aside in a large mixing bowl.

Step 3: Combine Ingredients

• Add cooked corn into the bowl with pasta.

Step 4: Make the Dressing

• In a small bowl, whisk together mayonnaise, sour cream, chili powder, lime juice, lime zest, salt, and pepper.
• Taste and adjust seasonings if necessary.

Step 5: Assemble the Salad

• Drizzle dressing over pasta and corn mixture; toss well to coat evenly.
• Stir in jalapenos, red onion, and cilantro. Garnish with additional chopped cilantro if desired.
• Taste again for seasoning adjustments.

Enjoy this refreshing Mexican Street Corn Pasta Salad at your next gathering!

How to Serve Mexican Street Corn Pasta Salad Recipe

This vibrant Mexican Street Corn Pasta Salad is perfect for any occasion. Whether you’re hosting a summer barbecue or a casual family dinner, here are some creative serving suggestions to elevate your meal.

As a Standalone Dish

• Serve it chilled as a refreshing main dish on hot summer days.

With Grilled Chicken

• Pair this salad with grilled chicken for a hearty and satisfying meal.

As a Side Dish

• Offer it alongside any grilled meats or fish for a delicious complement to your main course.

In Lettuce Wraps

• Spoon the pasta salad into large lettuce leaves for a fun and low-carb option.

Garnished with Extra Cilantro

• Sprinkle chopped cilantro on top just before serving for added color and flavor.

How to Perfect Mexican Street Corn Pasta Salad Recipe

To ensure your Mexican Street Corn Pasta Salad turns out delicious every time, consider these helpful tips.

• Use Fresh Corn: Fresh corn will give you the sweetest flavor. If using frozen or canned, drain well to avoid excess moisture.

• Don’t Overcook the Pasta: Cook the pasta until al dente. This prevents mushiness when mixed with the dressing and other ingredients.

• Customize Your Heat Level: Adjust the amount of jalapenos based on your spice preference. You can also remove seeds for less heat.

• Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes. This enhances the flavors and makes it even more refreshing.

• Add More Veggies: Feel free to include other veggies like bell peppers or cucumbers for added crunch and color.

• Make Ahead: Prepare this salad a day ahead of time; the flavors will meld beautifully overnight.

Best Side Dishes for Mexican Street Corn Pasta Salad Recipe

This pasta salad pairs wonderfully with various side dishes. Here are some options that complement its fresh flavors perfectly.

1. Grilled Shrimp Tacos: Juicy shrimp wrapped in soft tortillas make for an excellent pairing with this pasta salad.

2. Spicy Black Beans: Seasoned black beans add protein and a spicy kick that balances well with the creamy pasta.

3. Avocado Slices: Creamy avocado slices offer a rich texture that complements the salad’s zesty dressing.

4. Chips and Salsa: Crunchy tortilla chips served with fresh salsa provide a delightful contrast to the soft pasta salad.

5. Roasted Veggie Skewers: Colorful skewers of roasted vegetables add both nutrition and flavor depth to your meal.

6. Crispy Potato Wedges: Seasoned potato wedges provide a crispy side that pairs nicely with the creamy elements of the pasta salad.

Common Mistakes to Avoid

When making Mexican Street Corn Pasta Salad, avoiding common pitfalls can enhance your dish’s flavor and texture.

• Using Undercooked Pasta: Always cook pasta until al dente. This prevents it from becoming mushy when mixed with the dressing and other ingredients.
• Neglecting to Season the Corn: Seasoning corn while cooking enhances its natural sweetness. A sprinkle of salt during grilling or sautéing makes a big difference.
• Rushing the Dressing: Take your time to mix the dressing well. A well-combined dressing ensures even flavor distribution throughout the salad.
• Ignoring Fresh Ingredients: Fresh cilantro and lime juice elevate the dish. Avoid using stale herbs or bottled lime juice for the best taste.
• Overloading with Ingredients: Stick to the ingredient list for balance. Adding too many extras can overwhelm the flavors and textures of the salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep in a cool part of your refrigerator to maintain freshness.

Freezing Mexican Street Corn Pasta Salad Recipe

• Freezing is not recommended as it may alter the texture of the pasta and vegetables.
• If necessary, freeze without dressing for up to 2 months.

Reheating Mexican Street Corn Pasta Salad Recipe

• Oven: Preheat to 350°F and cover with foil, heating for about 10-15 minutes.
• Microwave: Heat in short intervals (30 seconds), stirring in between until warm.
• Stovetop: Place in a skillet over medium-low heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions regarding the Mexican Street Corn Pasta Salad Recipe.

What is a Mexican Street Corn Pasta Salad?

This dish combines pasta with ingredients inspired by elote, including corn, jalapenos, lime, and a creamy dressing.

How long does it take to prepare Mexican Street Corn Pasta Salad Recipe?

The entire process takes about 30 minutes from start to finish, making it a quick and easy side dish.

Can I customize this Mexican Street Corn Pasta Salad Recipe?

Absolutely! You can add other vegetables like bell peppers or replace pasta with quinoa for a different texture.

Is this recipe suitable for meal prep?

Yes! This salad is excellent for meal prep as it stores well and can be enjoyed over several days.

Final Thoughts

This Mexican Street Corn Pasta Salad is not only delicious but also versatile. It’s great for summer gatherings or as a side dish any time of year. Feel free to customize it by adding your favorite vegetables or proteins. Enjoy experimenting with this delightful recipe!

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: 30 minutes
• Yield: Serves 6

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Description

Experience the vibrant flavors of summer with this Mexican Street Corn Pasta Salad Recipe, a delightful dish that’s perfect for any occasion. This colorful salad combines tender pasta with sweet corn, spicy jalapenos, and a creamy chili lime dressing that will tantalize your taste buds. Ready in just 30 minutes, it’s an ideal choice for picnics, barbecues, or family gatherings. The bold flavors and eye-catching presentation make it a crowd-pleaser for both adults and kids alike.

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Ingredients

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• 1 tablespoon vegetable oil or melted butter
• 6 ears corn (husks removed or approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 8 oz. dry uncooked pasta (such as fusilli or farfalle)
• ¼ cup mayonnaise
• 3 tablespoons sour cream
• ½ teaspoon chili powder
• 1 teaspoon lime zest (from one lime) (optional)
• ¼ cup freshly squeezed lime juice (from 1 ½ to 2 limes)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 medium jalapenos (seeded and sliced/chopped)
• ½ cup red onion (chopped finely)
• ¼ cup fresh cilantro (chopped – more for garnish)

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Instructions

1. Cook the corn by grilling or sautéing until slightly charred or caramelized.
2. In a large pot, boil salted water and cook pasta until al dente; drain and set aside.
3. In a mixing bowl, combine cooked pasta and corn.
4. Whisk together mayonnaise, sour cream, chili powder, lime juice, salt, and pepper to create the dressing.
5. Toss the dressing with the pasta mixture and stir in jalapenos, red onion, and cilantro. Adjust seasoning as needed.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Boiling, Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 20mg