It’s time to dive into a bowl of pure bliss with Mexican Street Corn Pasta Salad. Picture this: creamy, tangy goodness swirled with the delightful crunch of fresh corn, and dressed in zesty lime juice that makes your taste buds dance like no one’s watching. taco casserole for a fiesta It’s like a summer fiesta for your mouth, making it the perfect dish for barbecues, picnics, or just because you deserve to treat yourself on a Tuesday. hearty chicken and rice soup creamy chicken dish option. For more inspiration, check out this Delicious Taco Bowl recipe recipe.
This recipe is more than just food; it’s a ticket to nostalgia. I remember the first time I tasted Mexican street corn at a food festival. My friends and I were laughing, fingers sticky from the buttery corn smeared with cotija cheese and chili powder. savory artichoke olive dip That moment sparked a love affair with Mexican cuisine that led me to create this pasta salad version. Trust me; you’ll want to make it for every occasion—your taste buds will thank you!
Why You'll Love This Recipe
- This Mexican Street Corn Pasta Salad is incredibly easy to prepare, making it perfect for busy weeknights
- Its bold flavors will impress your guests at gatherings or potlucks
- The vibrant colors make it aesthetically pleasing on any table, and it’s versatile enough to be served warm or cold
My family devoured this dish at our last BBQ, asking for seconds like they hadn’t eaten in days!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Pasta: Use rotini or penne for their ability to hold onto the dressing and toppings well.
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Fresh Corn: Opt for sweet corn on the cob if available, as it offers a nice crunch and natural sweetness.
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Mayonnaise: A creamy base that binds everything together beautifully; don’t skip it!
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Fresh Lime Juice: Adds that zesty kick which brightens up the entire salad.
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Chili Powder: For just the right amount of heat and flavor complexity.
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Cotija Cheese: This crumbly cheese gives that authentic street corn flavor; feta can be a substitute if needed.
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Cilantro: Fresh herbs are essential for elevating flavors; use them generously.
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Red Onion: Offers a sharp bite that complements the sweetness of the corn perfectly.
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Salt & Pepper: Essential seasonings to enhance all other flavors in the salad.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Cook the Pasta: Begin by boiling salted water in a large pot. Once boiling, add your pasta and cook until al dente according to package instructions.
Prepare the Corn: While pasta cooks, grill or boil fresh corn until tender. Let it cool before cutting off kernels—this step adds an irresistible smoky flavor.
Mix the Dressing: In a large bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until well combined. This dressing will coat all your ingredients beautifully.
Add Ingredients Together: Once pasta has cooled slightly (you don’t want a steaming mess), combine it with corn kernels, diced red onion, cilantro, and dressing in your large bowl.
Toss & Chill: Gently toss everything together until well mixed. Cover and refrigerate for about 30 minutes before serving—this allows flavors to meld deliciously.
Strong Finish: Before serving, sprinkle cotija cheese over the top for added flavor and garnish with extra cilantro if desired!
Now you’ve created an amazing Mexican Street Corn Pasta Salad that will leave everyone begging for your secret ingredient! Enjoy this dish at your next gathering or simply savor it while binge-watching shows on your couch—it’s versatile enough for any occasion! For more inspiration, check out this Grilled Salsa Verde Chicken recipe.
You Must Know
- This Mexican Street Corn Pasta Salad is a delightful fusion of flavors and textures
- The vibrant colors and tantalizing aromas will make your taste buds dance
- Plus, it’s a fantastic dish for gatherings—just be prepared for compliments to roll in!
Perfecting the Cooking Process
Start by boiling your pasta in salted water, then grill or roast corn while it cooks. Mix everything together with the dressing at the end for optimal flavor absorption.
Add Your Touch
Feel free to swap out ingredients based on your preferences; try adding black beans, jalapeños, or avocado for extra flair. You could also use different types of cheese for a unique twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of lime juice to refresh the flavors.
Chef's Helpful Tips
Creating this pasta salad reminds me of summer barbecues where laughter fills the air and everyone is trying to snag just one more bite.
FAQ
What can I substitute for mayonnaise in this salad?
Try Greek yogurt or sour cream for a lighter alternative that adds creaminess.
Can I use frozen corn instead of fresh?
Yes, frozen corn works well; just ensure it’s fully thawed before mixing.
How long does this salad last in the fridge?
It stays fresh for about three days when stored properly in an airtight container.
Mexican Street Corn Pasta Salad
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
Description
Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that captures the essence of summer. Creamy and tangy pasta is mixed with sweet corn, zesty lime, and topped with crumbly cotija cheese, making it a perfect addition to barbecues, picnics, or casual weeknight dinners. This salad not only pleases the palate but also brings a burst of color to your table, enticing everyone to dig in. Easy to prepare and customizable, it’s sure to become a favorite for every occasion.
Ingredients
- 8 oz rotini pasta
- 2 cups fresh corn (about 2 ears)
- 1/2 cup mayonnaise
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tsp chili powder
- 1/2 cup cotija cheese (or feta)
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and let cool.
- While the pasta cooks, grill or boil the corn until tender. Allow it to cool before cutting off the kernels.
- In a large bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.
- Add the cooled pasta, corn kernels, diced red onion, and cilantro to the dressing. Mix well.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Before serving, sprinkle with cotija cheese and extra cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg
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