Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a delightful blend of flavors and textures, perfect for any gathering or casual dinner. The creamy dressing, combined with sweet corn and crumbled Cotija cheese, makes it an irresistible dish that everyone will love. Whether you’re hosting a barbecue, enjoying a picnic, or simply looking for a tasty side dish, this salad is sure to impress. It’s easy to prepare and uses mostly pantry staples, making it a convenient choice for busy days.
Why You’ll Love This Recipe
- Quick Preparation: This salad comes together in just 20 minutes, perfect for last-minute gatherings.
- Flavorful Profile: The combination of lime juice, chili powder, and Cotija cheese creates a zesty taste that elevates the dish.
- Versatile Dish: Serve it as a side at barbecues, picnics, or as a main course on hot summer days.
- Crowd-Pleaser: With its vibrant colors and delicious flavors, this salad is sure to be a hit with family and friends.
- Pantry-Friendly: Most ingredients are commonly found in your kitchen, making it easy to whip up anytime.
Tools and Preparation
Before you start making your Mexican Street Corn Pasta Salad, gather the necessary tools. Having everything ready will make the preparation smoother and faster.
Essential Tools and Equipment
- Large pot
- Colander
- Medium mixing bowl
- Large mixing bowl
- Serving platter
Importance of Each Tool
- Large pot: Essential for cooking the pasta evenly until al dente.
- Colander: Helps drain the pasta effectively without losing any pieces.
- Mixing bowls: Necessary for combining ingredients without creating messes.
- Serving platter: Makes it easy to present your beautiful salad in style.
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!
- 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 the rotini pasta according to the package directions until al dente.
- Toss with 2 teaspoons of olive oil, Kosher salt, and fresh cracked pepper.
- Set aside to cool at room temperature or place in the fridge for quicker cooling.
Step 2: Prepare the Dressing
- In a medium bowl, combine sour cream, mayonnaise, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, and a couple large pinches of salt and pepper.
- Whisk until well blended.
Step 3: Combine Ingredients
- In a large bowl, add the cooled pasta along with cooked corn (from frozen or canned), crumbled Cotija cheese, and chopped cilantro.
- Pour most of the dressing over the pasta mixture.
Step 4: Toss It All Together
- Gently toss until everything is well coated with dressing.
Step 5: Serve
- Transfer the salad to a serving platter.
- Drizzle with any remaining dressing and garnish with extra chopped cilantro before serving.
Enjoy your delicious Mexican Street Corn Pasta Salad at your next meal!
How to Serve Mexican Street Corn Pasta Salad
Serving Mexican Street Corn Pasta Salad can be a delightful experience, perfect for gatherings or weeknight dinners. This vibrant dish pairs beautifully with various accompaniments that enhance its flavors and textures. Here are some serving suggestions to elevate your meal.
As a Standalone Dish
- This salad is hearty enough to serve on its own as a light lunch or dinner option.
With Grilled Proteins
- Pair the salad with grilled chicken, shrimp, or steak for a satisfying meal. The smoky flavors complement the tangy dressing wonderfully.
On Taco Night
- Serve this salad alongside your favorite taco recipes. It’s a refreshing side that balances the spices and richness of tacos.
As a Potluck Favorite
- Bring this dish to potlucks or barbecues. Its colorful presentation and unique flavors make it a crowd-pleaser.
Garnished with Extra Cilantro
- Top the salad with additional cilantro before serving for an extra burst of freshness and color.
How to Perfect Mexican Street Corn Pasta Salad
Achieving the perfect Mexican Street Corn Pasta Salad involves attention to detail and some helpful tips. Follow these guidelines to elevate your dish.
- Use fresh ingredients: Fresh lime juice and herbs will enhance the flavors significantly compared to bottled alternatives.
- Adjust spice levels: Tailor the amount of cayenne pepper according to your heat preference for a more personalized taste.
- Chill before serving: Allowing the salad to chill in the fridge for at least an hour helps meld the flavors together beautifully.
- Experiment with cheese: While Cotija is traditional, feel free to substitute with queso fresco or even feta for different flavor profiles.
- Add more veggies: Incorporate diced bell peppers or cherry tomatoes for added crunch and color.
- Make it vegan: Substitute sour cream and mayonnaise with dairy-free alternatives for a delicious vegan version.
Best Side Dishes for Mexican Street Corn Pasta Salad
When serving Mexican Street Corn Pasta Salad, consider pairing it with complementary side dishes that bring variety and balance. Here are some great options to consider:
-
Grilled Vegetables
A mix of zucchini, bell peppers, and corn tossed in olive oil and grilled until tender adds a smoky flavor that pairs well. -
Black Bean Salsa
A refreshing salsa made from black beans, corn, diced tomatoes, and lime juice offers protein while enhancing the meal’s freshness. -
Guacamole
Creamy avocado guacamole provides a rich contrast to the tangy pasta salad while being a beloved dip at any gathering. -
Cornbread Muffins
Sweet cornbread muffins complement the savory notes of the salad and provide a delightful textural contrast. -
Chips & Salsa
Crispy tortilla chips served with zesty salsa make for an easy-to-prepare side that guests will love. -
Cilantro Lime Rice
Lightly flavored rice with cilantro and lime is an excellent base for soaking up any leftover dressing from your pasta salad.
Common Mistakes to Avoid
When preparing Mexican Street Corn Pasta Salad, there are some common pitfalls to watch out for. Here are a few mistakes to avoid for the best results.
- Overcooking the pasta: Cooking the pasta too long can make it mushy. Follow package instructions and cook until al dente for the perfect texture.
- Skipping the cooling step: Adding warm pasta to the salad can make the dressing watery. Allow your pasta to cool completely before mixing.
- Not seasoning adequately: A bland dish is never enjoyable. Don’t forget to season your salad with enough salt and pepper to enhance all the flavors.
- Using stale ingredients: Fresh ingredients make a big difference in taste. Always check that your corn and herbs are fresh before using them in your salad.
- Neglecting presentation: A well-presented dish is more appealing. Take a moment to garnish with extra cilantro or lime wedges for a beautiful finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The salad will last about 3-4 days in the refrigerator.
Freezing Mexican Street Corn Pasta Salad
- Freezing is not recommended as it can alter the texture of the pasta and dressing.
- If you must freeze, store in an airtight container and consume within 1 month.
Reheating Mexican Street Corn Pasta Salad
- Oven: Preheat oven to 350°F (175°C). Place the salad in an oven-safe dish, cover with foil, and heat for about 10-15 minutes.
- Microwave: Transfer a portion to a microwave-safe bowl. Heat in 30-second intervals until warmed through, stirring between each interval.
- Stovetop: In a pan over low heat, gently warm the salad while stirring occasionally until heated through.
Frequently Asked Questions
Here are some commonly asked questions about making Mexican Street Corn Pasta Salad.
Can I use fresh corn instead of frozen?
Yes, fresh corn can be used! Just cook it on the cob and cut it off before adding it to your salad.
How can I make this Mexican Street Corn Pasta Salad vegan?
To make it vegan, substitute sour cream and mayonnaise with plant-based alternatives like cashew cream or vegan mayo.
What should I serve with this salad?
Mexican Street Corn Pasta Salad pairs well with grilled meats, tacos, or as part of a potluck spread.
How spicy is this salad?
The spice level depends on how much cayenne pepper you add. You can adjust it according to your preference!
Final Thoughts
This Mexican Street Corn Pasta Salad is not only delicious but also versatile. You can customize it by adding veggies or proteins of your choice. It’s perfect for gatherings or simply as a side dish at home. Give it a try; you might just find your new favorite recipe!
Mexican Street Corn Pasta Salad
- Total Time: 20 minutes
- Yield: Approximately 6 servings 1x
Description
Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the essence of traditional Mexican street corn, known as elote, with the comfort of pasta. This salad features a creamy dressing made from sour cream and mayonnaise, enhanced with zesty lime juice and chili powder. It’s loaded with sweet corn and crumbly Cotija cheese, making it a delightful addition to any gathering—be it a barbecue, picnic, or casual weeknight dinner. Easy to prepare with pantry staples, this salad is sure to impress family and friends with its colorful presentation and irresistible taste.
Ingredients
- 16 oz. rotini pasta
- 4 (10 oz.) bags frozen fire-roasted corn or 3 (15 oz.) cans of corn
- 1 cup crumbled Cotija cheese
- 1/3 cup chopped cilantro
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons lime juice
- Chili powder
- Garlic powder
- Cayenne pepper
- Kosher salt
- Fresh cracked pepper
Instructions
- Cook rotini pasta according to package directions until al dente; toss with olive oil, salt, and pepper. Allow to cool.
- In a medium bowl, whisk together sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest, lime juice, salt, and pepper.
- In a large bowl, combine cooled pasta with cooked corn, Cotija cheese, and cilantro; pour most of the dressing over the mixture.
- Toss gently to coat; transfer to a serving platter.
- Drizzle with remaining dressing and garnish with extra cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No cooking after boiling pasta
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
