Bring the vibrant flavors of Mexico to your table with Mexican Street Corn Pasta Salad! This delightful dish combines the beloved elements of elote (Mexican street corn) with pasta, creating a refreshing and satisfying salad perfect for picnics, barbecues, or as a side dish for your next fiesta. Bursting with flavors, textures, and colors, this pasta salad is sure to be a crowd-pleaser.
Why We Love This Recipe
There are many reasons to adore this Mexican Street Corn Pasta Salad:
- Bold and Vibrant Flavors: The combination of grilled corn, creamy dressing, jalapeños, and lime creates a salad that’s bursting with flavor. Each bite is a celebration of taste!
- Creamy Texture: The blend of mayonnaise and sour cream adds a rich creaminess that complements the sweet corn perfectly, making it a comforting dish.
- Easy to Make: This recipe comes together quickly and easily, making it perfect for weeknight dinners or last-minute gatherings.
- Customizable: Feel free to adapt the recipe to suit your taste. Add more vegetables, adjust the spice level, or use different types of cheese to make it your own.
- Great for Meal Prep: This pasta salad can be made ahead of time and stored in the fridge, allowing the flavors to meld together for an even tastier dish the next day.
Ingredients: What You Need
To make Mexican Street Corn Pasta Salad, you will need the following ingredients:
- 12 oz pasta (rotini, penne, or your choice): The base of the salad that adds heartiness.
- 2 cups grilled corn kernels (from about 4 ears of corn): Sweet and smoky corn that’s a key component of the salad.
- 1/2 cup mayonnaise: Adds creaminess and richness.
- 1/2 cup sour cream: For tanginess and smooth texture.
- 1/2 cup cotija cheese, crumbled (or use feta as a substitute): A salty cheese that enhances the flavor profile.
- 1 jalapeño, seeded and finely chopped: Adds a kick of heat.
- 1/4 cup fresh cilantro, chopped: For freshness and herbal flavor.
- 2 tablespoons lime juice (about 1 lime): Brightens the flavors with acidity.
- 1 teaspoon chili powder: Adds warmth and depth.
- 1/2 teaspoon smoked paprika: Provides a hint of smokiness.
- Salt and pepper to taste: Essential for seasoning.
- 1/4 cup red onion, finely chopped: Adds crunch and a mild onion flavor.
- 1/2 cup cherry tomatoes, halved (optional): For color and sweetness.
- Lime wedges for serving: To squeeze over the salad before enjoying.
How to Make this Recipe
Step 1: Cook the Pasta
- Boil the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: Grill the Corn
- Grill the Corn: If using fresh corn, grill the ears until charred and cooked through. Once cooled, carefully slice the kernels off the cob. If using frozen corn, grill it in a skillet or use canned corn (drained).
Step 3: Prepare the Dressing
- Mix the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Whisk until smooth and well combined.
Step 4: Combine Ingredients
- Combine Salad Components: Add the cooked pasta, grilled corn, chopped jalapeño, red onion, cilantro, and cheese to the bowl with the dressing. If using cherry tomatoes, add them now.
- Toss to Combine: Gently toss everything together until the pasta is well coated with the dressing and all ingredients are evenly distributed.
Step 5: Chill and Serve
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
- Garnish: Serve with lime wedges on the side for an extra squeeze of fresh lime juice.
Success Tips
- Cooking the Pasta: Be sure to cook the pasta al dente, as it will continue to soften slightly while chilling in the fridge.
- Corn Options: Grilling the corn adds a smoky flavor, but you can also use canned or frozen corn for convenience. If using frozen, thaw and pat dry before adding to the salad.
- Adjust the Spice: If you prefer a milder salad, reduce the amount of jalapeño or omit it altogether. Conversely, add more for extra heat!
Storage
To keep your Mexican Street Corn Pasta Salad fresh:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits.
- Avoid Freezing: This salad does not freeze well due to the creamy dressing and texture of the pasta and vegetables.
Notes
- Serving Suggestions: This salad pairs wonderfully with grilled meats, tacos, or as a standalone dish for a light lunch or dinner.
- Cheese Substitutes: If you can’t find cotija cheese, feta or queso fresco can be excellent alternatives.
Nutrition
Each serving (based on 6 servings) contains approximately:
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Carbohydrates: 30g
- Sugar: 2g
- Protein: 8g
(Nutrition values may vary based on specific ingredient choices and portion sizes.)
FAQs
Can I Use Other Types of Pasta?
Yes! Feel free to substitute with your favorite pasta shape, such as fusilli, farfalle, or even gluten-free pasta.
Can I Make This Salad Ahead of Time?
Absolutely! This salad can be prepared a day in advance. Just keep it covered in the fridge until ready to serve.
Is This Salad Vegetarian?
Yes! This recipe is vegetarian-friendly, making it a great option for gatherings where guests may have dietary restrictions.
Can I Add More Vegetables?
Definitely! Feel free to add diced bell peppers, cucumber, or avocado for extra flavor and texture.
Conclusion
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that brings a taste of Mexico to your table. With its creamy dressing, grilled corn, and zesty spices, it’s perfect for summer barbecues, potlucks, or as a delightful side dish. Easy to make and deliciously satisfying, this pasta salad is sure to impress family and friends. So gather your ingredients, whip up this refreshing salad, and enjoy the explosion of flavors in every bite!