Why Make This Recipe
Mexican Street Corn Pasta Salad brings a cheerful burst of flavors to your table. It’s inspired by the beloved street food, elote, where grilled corn is dressed with creamy goodness and spices. This pasta salad makes it easy to enjoy those vibrant flavors in a dish that’s perfect for gatherings, picnics, or just a fun weeknight dinner. The best part? It’s a breeze to whip up and can be made ahead of time, allowing the flavors to dance together beautifully.
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. You can grill fresh corn and cut the kernels off the cob, or simply use frozen or 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 the flavors meld.
- Serve chilled, with additional lime wedges if desired.
How to Serve Mexican Street Corn Pasta Salad
Serving Mexican Street Corn Pasta Salad is simple yet satisfying! You can present it in a large bowl as a colorful centerpiece for any gathering. Pair it with grilled meats or tacos for a full meal. This dish is perfect at summer barbecues or potlucks, and don’t forget those extra lime wedges for a zesty squeeze right before indulging!
How to Store Mexican Street Corn Pasta Salad
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for about 3 days. Just remember that the flavors will continue to meld, making it even tastier the next day. To refresh it, give it a little stir and a splash of lime juice if needed.
Tips to Make Mexican Street Corn Pasta Salad
To elevate your Mexican Street Corn Pasta Salad, consider adding avocado for creaminess or jalapeños for a kick. If cotija cheese is hard to find, feta cheese works great as a substitute. Also, remember to adjust the lime juice and chili powder to suit your taste. This dish thrives on your flair and balance!
Variation Ideas
You can customize this recipe to suit your mood! Try adding black beans for extra protein or diced bell peppers for a crunchy twist. For a creamy texture, mix in shredded chicken or use Greek yogurt instead of sour cream. The beauty of this dish is in its versatility, so feel free to explore what works best for you!
FAQs
What is Mexican Street Corn Pasta Salad?
Mexican Street Corn Pasta Salad is a fun and flavorful dish that blends cooked pasta with sweet corn, fresh veggies, creamy dressing, and zesty spices. Inspired by traditional Mexican street corn, it transforms bold flavors into a salad that’s perfect for any occasion.
Can I make Mexican Street Corn Pasta Salad ahead of time?
Absolutely! This salad is great for making ahead. In fact, chilling it for at least 30 minutes allows the flavors to meld beautifully. You can make it a day in advance; just keep it refrigerated and give it a good stir before serving!
What can I use instead of cotija cheese?
If you can’t find cotija cheese, feta cheese is a wonderful substitute. It has a similar salty and slightly tangy flavor that will work well in the salad. You can also try using queso fresco or even shredded mozzarella for a milder taste.
How do I make this salad vegan?
To make Mexican Street Corn Pasta Salad vegan, simply replace the mayonnaise and sour cream with plant-based alternatives like vegan mayo and dairy-free yogurt. Swap cotija cheese for a vegan cheese or omit it entirely. It will still be delicious!
Conclusion
I encourage you to try making this Mexican Street Corn Pasta Salad. Its creamy, tangy, and sweet notes come together in a delightful way that can remind you of family and good times shared around a table. I hope your kitchen becomes a space of joy and creativity while you whip up this dish. Don’t forget to follow my adventures on Pinterest and Medium for more heartwarming recipes!
Mexican Street Corn Pasta Salad
Ingredients
Method
- Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
- Prepare the corn; you can grill fresh corn and cut the kernels off the cob or simply use frozen or 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 the flavors meld.
- Serve chilled, with additional lime wedges if desired.