Why Make This Recipe
Mexican Street Corn Pasta Salad is a delightful twist on a traditional favorite. It mixes the comforting taste of pasta with the vibrant flavors of corn and fresh vegetables. This salad is perfect for picnics, barbecues, or any gathering where you want to impress your friends and family. It’s simple to prepare, colorful, and packed with flavor, making it a great choice for any meal.
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 by grilling fresh corn and cutting the kernels off the cob, or 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 together.
- Serve chilled, with additional lime wedges if desired.
How to Serve Mexican Street Corn Pasta Salad
This salad tastes best when served chilled. You can add extra lime wedges on the side for those who enjoy a little more citrus. It pairs well with grilled meats and can be a refreshing side dish at any meal.
How to Store Mexican Street Corn Pasta Salad
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad looks a little dry after a day, you can add a little more dressing to refresh it.
Tips to Make Mexican Street Corn Pasta Salad
- Make sure to let the salad chill for at least 30 minutes, as this allows the flavors to blend beautifully.
- Feel free to adjust the amount of chili powder based on your spice preference.
- You can substitute cotija cheese with feta cheese if it’s not available.
Variation
You can add avocado or diced bell peppers for extra crunch and flavor. Additionally, mixing in black beans can boost the protein content while keeping the dish delicious.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just keep it in the refrigerator until you’re ready to serve.
Can I use different types of pasta?
Absolutely! While elbow macaroni works well, you can use any pasta shape you prefer, such as penne or fusilli.
Is this recipe suitable for vegetarians?
Yes, this salad is vegetarian-friendly and contains no meat or pork-based ingredients. Enjoy!
Mexican Street Corn Pasta Salad
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful twist on a traditional favorite, this pasta salad combines the comforting taste of pasta with vibrant flavors of corn and fresh vegetables.
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
Instructions
- Cook the pasta in salted water until al dente according to package instructions; drain and rinse with cold water.
- Prepare the corn by grilling fresh corn and cutting the kernels off the cob, or 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 together.
- Serve chilled, with additional lime wedges if desired.
Notes
For extra flavor, consider adding diced avocado or bell peppers. You can also substitute cotija cheese with feta cheese if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: pasta salad, Mexican, street corn, vegetarian, picnic recipe
