As summer nights beckon and the air fills with laughter and the warmth of fresh corn on the grill, I find myself reminiscing about family barbecues where street corn was a must-have dish. The rich textures, vibrant colors, and zesty flavors have a way of bringing people together. With the Easy Mexican Street Corn Pasta Salad, I can savor that familiar taste of street corn while enjoying the heartiness of pasta. This recipe marries the best of both worlds and is perfect for gatherings or a simple family dinner. It’s a celebration of flavor that truly stands out, making it special for everyone who tries it.
why make this recipe
This Easy Mexican Street Corn Pasta Salad is a crowd-pleaser that combines bold flavors and comforting textures. It’s quick to prepare and great for potlucks, barbecues, or simply as a refreshing side dish for any meal. By using ingredients commonly found in your pantry and fridge, you can whip up this dish without any hassle. Additionally, it’s a fantastic way to incorporate veggies into your diet while keeping things fun and flavorful. You’ll love the creamy dressing, sweet corn, and the savory kick all in one bowl.
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.
- If using fresh corn, grill until lightly charred, then cool and cut kernels off the cob. For frozen corn, thaw and drain well.
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Add the cooked pasta, corn, cotija cheese, cilantro, and green onion to the bowl with dressing; toss gently until evenly coated.
- Taste and adjust 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
You can serve this salad in a large bowl for sharing or in individual portions for a more personal touch. It pairs wonderfully with grilled meats, tacos, or as part of a picnic spread. A sprinkle of extra lime juice and fresh cilantro on top right before serving adds a pop of color and enhances its fresh flavor.
how to store Easy Mexican Street Corn Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The salad will be good for up to three days. Be aware that the pasta may absorb the dressing over time, so you might want to add a little extra dressing when you serve it again.
tips to make Easy Mexican Street Corn Pasta Salad
- For best results, let the salad chill for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
- Feel free to adjust the amount of chili powder to suit your taste. If you prefer it spicier, add a bit more!
- If you cannot find cotija cheese, feta cheese can be a good substitute.
variation
You can incorporate additional veggies like bell peppers or jalapeños for added crunch and flavor. For a protein boost, grilled chicken or black beans can be mixed in, making it a complete meal.
FAQs
1. Can I use other types of pasta?
Yes, any short pasta like penne or fusilli can work well in this recipe.
2. Is it necessary to grill the corn?
While grilled corn provides extra flavor, you can use canned or frozen corn without grilling if you prefer.
3. How can I make this salad vegetarian?
This recipe is already vegetarian, but you can easily omit any non-vegetarian sides you may be serving alongside it.
Easy Mexican Street Corn Pasta Salad
Ingredients
Pasta and Corn
- 8 oz rotini pasta Can substitute with any short pasta.
- 2 cups corn (fresh or frozen; grilled preferred) Grilling enhances the flavor.
Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder Adjust to taste for spiciness.
- Salt and pepper to taste
Garnishes and Additions
- 1/2 cup cotija cheese (plus extra for garnish) Can substitute with feta cheese.
- 1/4 cup fresh cilantro (plus extra for garnish)
- 1 green onion
Method
Preparation
- Cook the rotini pasta according to package directions in boiling salted water. Drain and rinse under cold water.
- If using fresh corn, grill until lightly charred, then cool and cut kernels off the cob. For frozen corn, thaw and drain well.
Mixing
- In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
- Add the cooked pasta, corn, cotija cheese, cilantro, and green onion to the bowl with dressing; toss gently until evenly coated.
- Taste and adjust seasoning as desired. Chill in the refrigerator for at least 30 minutes before serving.
Serving
- Garnish with extra cotija cheese and cilantro before serving.
- Serve in a large bowl for sharing or in individual portions.