why make this recipe
Easy Mexican Street Corn Pasta Salad is a delicious twist on traditional street corn. It combines the flavors of corn, creamy dressing, and zesty spices in a fun pasta salad format. This dish is perfect for summer gatherings, potlucks, or even a quick weeknight meal. Not only is it tasty, but it also brings a vibrant touch to your table with its bright colors and fresh ingredients. Plus, it’s simple to make and can be enjoyed cold, making it a refreshing option for warm days.
how to make Easy Mexican Street Corn Pasta Salad
Ingredients
- 8 oz rotini pasta
- 2 cups corn (fresh or frozen; grilled preferred)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese (plus extra for garnish)
- 1/4 cup fresh cilantro (plus extra for garnish)
- 1 green onion
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Directions
- Cook the rotini pasta according to package directions in boiling salted water. Drain and rinse under cold water to cool.
- If you are using fresh corn, grill it until lightly charred, then cool and cut the kernels off the cob. For frozen corn, simply thaw and drain well.
- In a large bowl, mix the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
- Add the cooked pasta, corn, cotija cheese, cilantro, and green onion to the bowl with the dressing. Toss gently until everything is evenly coated.
- Taste the salad and adjust the seasoning as desired. Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with extra cotija cheese and cilantro before serving.
how to serve Easy Mexican Street Corn Pasta Salad
Serve this salad cold as a side dish or a light main meal. It pairs wonderfully with grilled chicken, fish, or your favorite summer barbecue dishes. You can place it in a large serving bowl or individual cups for a fun presentation.
how to store Easy Mexican Street Corn Pasta Salad
Store any leftover pasta salad in an airtight container in the refrigerator. It will keep well for about 3 days. Just give it a good stir before serving, as the ingredients might settle or separate slightly.
tips to make Easy Mexican Street Corn Pasta Salad
- Use freshly grilled corn for the best flavor; it adds a smoky taste that’s hard to beat.
- Feel free to adjust the amount of chili powder if you prefer a milder or spicier kick.
- Make it ahead of time! This pasta salad tastes even better after the flavors meld together in the fridge for a few hours or overnight.
variation
You can add diced avocado, black beans, or red bell pepper for added texture and flavor. If you want a different type of cheese, feta can also work well in this salad.
FAQs
Can I use other types of pasta?
Yes, you can use any short pasta, like penne or fusilli, if you prefer.
Is this pasta salad gluten-free?
You can make it gluten-free by using gluten-free pasta.
Can I make this salad vegan?
Yes! Substitute mayonnaise with vegan mayo and replace the sour cream with a plant-based alternative. Use vegan cheese for garnishing or skip it altogether.
Easy Mexican Street Corn Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious twist on traditional street corn, this pasta salad combines flavors of corn, creamy dressing, and zesty spices. Perfect for summer gatherings or quick weeknight meals.
Ingredients
- 8 oz rotini pasta
- 2 cups corn (fresh or frozen; grilled preferred)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese (plus extra for garnish)
- 1/4 cup fresh cilantro (plus extra for garnish)
- 1 green onion
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package directions in boiling salted water. Drain and rinse under cold water to cool.
- If using fresh corn, grill it until lightly charred, then cool and cut the kernels off the cob. For frozen corn, simply thaw and drain well.
- In a large bowl, mix the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth and creamy.
- Add the cooked pasta, corn, cotija cheese, cilantro, and green onion to the bowl with the dressing. Toss gently until everything is evenly coated.
- Taste the salad and adjust the seasoning as desired. Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with extra cotija cheese and cilantro before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3 days. Stir before serving as the ingredients might settle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: pasta salad, Mexican pasta salad, summer salad, corn salad
