Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the essence of classic elote with the hearty texture of pasta. This refreshing salad is perfect for summer barbecues, potlucks, or as a side dish for any meal.
Ingredients
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Cook the Pasta: Boil the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down.
- Prepare the Corn:
- If using fresh corn, grill or roast it until slightly charred, then cut the kernels off the cob.
- If using frozen corn, thaw and lightly roast in a pan.
- If using canned corn, drain and roast in a pan.
- Mix the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Mix well until smooth.
- Combine Ingredients: Add the cooked pasta, corn kernels, red onion, cotija cheese, and fresh cilantro to the bowl with the dressing. Toss everything together until well coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4
Variations
- Add Protein: Incorporate grilled chicken, shrimp, or black beans for extra protein.
- Spice It Up: Add diced jalapeños for a spicy kick.
- Substitute Cheese: Use feta or queso fresco instead of cotija.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best enjoyed cold, so reheating is not recommended. Simply serve it chilled.
10 FAQs
- Can I use a different type of pasta?
Yes, you can substitute rotini with other pasta shapes like penne or fusilli. - What if I can’t find cotija cheese?
Feta or queso fresco makes a great substitute for cotija cheese. - Can I make this salad ahead of time?
Yes, this salad can be prepared a day in advance; just be sure to keep it refrigerated. - Is this salad gluten-free?
To make it gluten-free, use gluten-free pasta. - What type of corn should I use?
Fresh corn is ideal, but frozen or canned corn works perfectly too. - Can I add other vegetables?
Yes, diced bell peppers, avocado, or tomatoes would be great additions. - How can I make it vegan?
Substitute mayonnaise and sour cream with vegan alternatives, and omit the cheese or use a vegan cheese. - What can I serve this salad with?
It pairs well with grilled meats, tacos, or as a standalone dish. - How spicy is this salad?
The spice level is mild; you can adjust the chili powder to suit your taste. - Can I use lime zest in the dressing?
Absolutely! Lime zest can add extra flavor to the dressing.
Conclusion
Mexican Street Corn Pasta Salad is a deliciously creamy and zesty dish that brings the flavors of summer to your table. Easy to prepare and customizable, it’s perfect for any occasion. Whether served as a side or a main dish, this salad will surely impress your guests and become a new favorite in your recipe repertoire. Enjoy the vibrant taste of this delightful pasta salad!
PrintMexican Street Corn Pasta Salad
- Total Time: 25 minutes
Description
This vibrant and creamy pasta salad combines the flavors of classic Mexican street corn with rotini pasta. It’s a perfect side dish for barbecues or a refreshing main course!
Ingredients
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Boil the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down.
- If using fresh corn, grill or roast it until slightly charred, then cut the kernels off the cob. If using frozen corn, thaw and lightly roast in a pan. If using canned corn, drain and roast in a pan.
- In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Mix well until smooth.
- Add the cooked pasta, corn kernels, red onion, cotija cheese, and fresh cilantro to the bowl with the dressing. Toss everything together until well coated.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled, and enjoy!
Notes
This salad can be made a day ahead for even more flavor!
- Prep Time: 10 minutes
- Cook Time: 15 minutes