Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a delightful blend of flavors and textures that will elevate any gathering. Whether you’re hosting a summer barbecue, going to a potluck, or simply need a quick and satisfying side dish for dinner, this recipe is perfect. Featuring sweet corn, creamy Cotija cheese, and a zesty dressing, it’s both refreshing and indulgent. Plus, with just a few simple pantry ingredients, you can whip it up in no time!
Why You’ll Love This Recipe
- Quick Preparation: This dish comes together in just 20 minutes, making it ideal for busy weeknights or last-minute gatherings.
- Versatile Serving Options: Serve it as a side or main dish – it’s delicious either way!
- Crowd-Pleasing Flavor: The combination of creamy dressing and sweet corn makes it a hit at parties.
- Nutritious Ingredients: Packed with whole foods like corn and fresh cilantro, it’s as healthy as it is tasty.
- Easily Adaptable: Customize it by adding your favorite vegetables or proteins for extra flavor.
Tools and Preparation
To make your cooking experience smooth and enjoyable, gather the necessary tools before you start.
Essential Tools and Equipment
- Large pot
- Mixing bowl
- Measuring cups
- Measuring spoons
- Serving platter
Importance of Each Tool
- Large pot: Essential for cooking the pasta evenly without sticking.
- Mixing bowl: Provides ample space to combine all ingredients without spillage.
- Measuring cups: Ensures accurate ingredient portions for consistent taste.
- Measuring spoons: Necessary for precise measurements of spices and dressings.
Ingredients
This Mexican Street Corn Pasta Salad is loaded with corn, cotija, and a deliciously tangy, creamy dressing that is the stuff dreams are made of. It’s quick and easy to throw together and is made up of mostly pantry ingredients that you’ve probably already got in your kitchen!
Ingredients:
– 16 oz. rotini pasta
– 2 teaspoons olive oil
– 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
– 1 cup crumbled Cotija or queso fresco cheese
– 1/3 cup freshly chopped cilantro + more for garnish
– 1 cup sour cream
– 1/2 cup mayonnaise
– 2 tablespoons olive oil
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– a couple pinches cayenne pepper
– 3 tablespoons lime juice
– 2 teaspoons lime zest
– Kosher salt
– fresh cracked pepper
How to Make Mexican Street Corn Pasta Salad
Step 1: Cook the Pasta
- Cook pasta according to package directions until al dente.
- Toss with 2 teaspoons olive oil, salt, and pepper.
- Set aside to cool to room temperature or refrigerate briefly.
Step 2: Prepare the Dressing
- In a medium bowl, combine:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 2 teaspoons lime zest
- 3 tablespoons lime juice
- A couple large pinches of salt and pepper.
Step 3: Combine Ingredients
- In a large bowl, add the cooled pasta along with:
- 4 bags frozen fire-roasted corn or canned corn (drained)
- 1 cup crumbled Cotija cheese
- 1/3 cup freshly chopped cilantro.
Step 4: Toss the Salad
- Pour most of the dressing over the pasta mixture.
- Toss everything until well coated.
Step 5: Serve
- Transfer salad to a serving platter.
- Drizzle with remaining dressing and garnish with fresh chopped cilantro.
Now you’re ready to enjoy this vibrant Mexican Street Corn Pasta Salad at your next meal!
How to Serve Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a versatile dish that can be served in many ways. Whether you’re hosting a barbecue, picnic, or family dinner, this pasta salad is sure to impress your guests.
As a Standalone Dish
- Perfect for lunch: Enjoy it cold as a refreshing and filling meal on its own.
- Ideal for potlucks: Bring a large bowl to share with friends; it travels well and stays delicious.
With Grilled Proteins
- Pair with grilled chicken: The flavors of the chicken complement the tanginess of the salad.
- Serve alongside shrimp tacos: The combination of seafood and creamy salad creates a delightful flavor contrast.
As a Side Dish
- Accompany with barbecued ribs: This pasta salad balances the rich flavors of grilled meat.
- Serve next to burgers: A great way to add some zest to your classic burger meal.
Garnished with Extras
- Top with avocado slices: Adds creaminess and enhances the overall texture of the dish.
- Sprinkle with extra Cotija cheese: A little more cheese never hurt anyone!
How to Perfect Mexican Street Corn Pasta Salad
To enhance your Mexican Street Corn Pasta Salad, consider these simple tips for an even better dish.
- Use fresh ingredients: Fresh corn and herbs elevate the flavors compared to canned options.
- Adjust spice levels: Customize the heat by adding more or less cayenne pepper based on your preference.
- Chill before serving: Allowing the salad to chill enhances the flavors and makes it refreshing.
- Experiment with cheeses: Try using feta or pepper jack for different flavor profiles.
- Add more veggies: Incorporate diced bell peppers or red onions for extra crunch and color.
- Make it ahead of time: Prepare the salad a few hours early, letting it sit in the fridge for better flavor melding.
Best Side Dishes for Mexican Street Corn Pasta Salad
This pasta salad pairs wonderfully with various side dishes. Here’s a list of options that will complement its flavors perfectly.
- Grilled Vegetables: Seasonal veggies like zucchini and bell peppers add smokiness that meshes well with the salad.
- Black Bean Tacos: These offer a hearty, protein-packed option that pairs nicely with the lightness of the pasta salad.
- Chips and Salsa: A crunchy side that adds texture; opt for tortilla chips paired with fresh salsa.
- Guacamole: Creamy guacamole brings additional richness; serve alongside tortilla chips for dipping.
- Roasted Sweet Potatoes: Their sweetness contrasts beautifully with the tangy pasta salad.
- Cornbread: Slightly sweet cornbread can balance out the tanginess of the dressing in your pasta salad.
- Ceviche: This light seafood dish offers freshness and acidity that harmonizes well with your pasta salad.
- Lime Rice: Flavored rice adds another layer of zesty goodness while keeping things simple.
Common Mistakes to Avoid
When making Mexican Street Corn Pasta Salad, it’s easy to make a few common mistakes. Here are some tips to ensure your salad turns out perfectly.
- Skipping the cooling step: Failing to cool the pasta properly can lead to a mushy texture. Let it cool at room temperature or refrigerate for quicker results.
- Overdressing: Using too much dressing can overpower the flavors. Start with a smaller amount and add more as needed for balance.
- Neglecting seasoning: Not adding enough salt and pepper can make your salad bland. Always taste and adjust seasoning before serving.
- Ignoring ingredient freshness: Using old or stale corn will affect the taste. Opt for fresh or high-quality frozen corn for the best flavor.
- Forgetting garnish: Skipping the cilantro garnish can reduce visual appeal and flavor depth. Always finish with fresh herbs for an extra pop.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 3 days.
Freezing Mexican Street Corn Pasta Salad
- Freezing is not recommended as the texture may change upon thawing.
- If you must freeze, do so without the dressing, and consume within 2 months.
Reheating Mexican Street Corn Pasta Salad
- Oven: Preheat to 350°F (175°C) and warm covered for about 15 minutes.
- Microwave: Heat on medium power in short intervals, stirring in between until warmed through.
- Stovetop: Gently reheat in a skillet over low heat, stirring occasionally to avoid sticking.
Frequently Asked Questions
Here are some common questions about Mexican Street Corn Pasta Salad.
What makes Mexican Street Corn Pasta Salad unique?
The combination of creamy dressing, cotija cheese, and fire-roasted corn gives this salad its signature flavor that’s both comforting and refreshing.
Can I customize my Mexican Street Corn Pasta Salad?
Absolutely! You can add ingredients like black beans, diced bell peppers, or jalapeños for extra flavor and texture.
How can I make this dish healthier?
To lighten it up, you can use Greek yogurt instead of sour cream and mayonnaise or add more vegetables.
What should I serve with Mexican Street Corn Pasta Salad?
This delicious salad pairs well with grilled meats, tacos, or as part of a buffet spread at gatherings.
How long does this salad last in the fridge?
When stored properly in an airtight container, it lasts about 3 days in the refrigerator.
Final Thoughts
This Mexican Street Corn Pasta Salad is not only quick and easy to prepare but also incredibly versatile. With its delightful mix of flavors and textures, it makes a perfect side dish for any meal. Feel free to customize it with your favorite ingredients or dressings to suit your taste. Try making it today!
Mexican Street Corn Pasta Salad
- Total Time: 20 minutes
- Yield: Approximately 8 servings 1x
Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the best elements of traditional elote with pasta. This refreshing salad features sweet, fire-roasted corn, creamy Cotija cheese, and a zesty dressing that will elevate any gathering. Perfect for summer barbecues, potlucks, or as a quick side dish for weeknight dinners, this recipe is both satisfying and easy to prepare with common pantry ingredients.
Ingredients
- 16 oz rotini pasta
- 4 bags frozen fire-roasted corn (or 3 cans of corn)
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- a couple pinches cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- fresh cracked pepper
Instructions
- Cook the rotini pasta according to package directions; drain and toss with olive oil, salt, and pepper. Let cool.
- In a medium bowl, mix sour cream, mayonnaise, olive oil, chili powder, garlic powder, lime zest, lime juice, salt, and pepper to create the dressing.
- In a large bowl, combine the cooled pasta with corn, Cotija cheese, and cilantro.
- Pour most of the dressing over the pasta mixture and toss until well combined.
- Serve on a platter drizzled with remaining dressing and garnish with extra cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
