Mexican Street Corn Pasta Salad Recipe

This Mexican Street Corn Pasta Salad Recipe is a vibrant dish that combines the delightful flavors of fresh corn, zesty jalapenos, and a creamy chili lime dressing. Perfect for summer gatherings or casual dinners, this pasta salad is not only refreshing but also easy to prepare. In just 30 minutes, you can whip up this crowd-pleaser that’s sure to impress your family and friends!

Why You’ll Love This Recipe

• Quick and Easy: With only 30 minutes from start to finish, this recipe is perfect for busy weeknights or impromptu gatherings.
• Flavor Explosion: The combination of sweet corn, spicy jalapenos, and tangy lime creates a mouthwatering flavor profile that will leave everyone wanting more.
• Versatile Dish: Serve it as a side at barbecues, picnics, or potlucks, or enjoy it as a light main course on warmer days.
• Healthy Ingredients: Packed with fresh vegetables and wholesome ingredients, this salad is both nutritious and satisfying.
• Customizable: Feel free to adjust the spice level or add extra toppings based on your preferences!

Tools and Preparation

To make this delicious Mexican Street Corn Pasta Salad Recipe, you’ll need a few essential tools to help streamline your cooking process.

Essential Tools and Equipment

• Large pot
• Strainer
• Grill or large skillet
• Mixing bowl
• Whisk

Importance of Each Tool

• Large pot: Perfect for boiling pasta evenly and quickly.
• Strainer: Helps in draining pasta effectively without losing any noodles.
• Grill or large skillet: Ideal for cooking corn to achieve that wonderful charred flavor.
• Mixing bowl: Necessary for combining all your ingredients together seamlessly.
• Whisk: Essential for blending the dressing ingredients smoothly.

Ingredients

For the Salad

• 1 tablespoon vegetable oil or melted butter
• 6 ears corn (husk removed – approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 8 oz. dry uncooked pasta (such as fusilli or farfalle)
• 2 medium jalapeno (seeded and sliced/chopped)
• ½ cup red onion (chopped finely)
• ¼ cup fresh cilantro (chopped – more for garnish)
• ½ cup cotija cheese (crumbled)

For the Dressing

• ¼ cup mayonnaise
• 3 tablespoons sour cream (or Mexican crema)
• ½ teaspoon chili powder
• 1 teaspoon lime zest (from one lime – optional)
• ¼ cup lime juice (freshly squeezed from 1 ½ to 2 limes)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

How to Make Mexican Street Corn Pasta Salad Recipe

Step 1: Cook the Corn

You have two options for cooking the corn:
1. Grill Corn: Heat a gas grill to 400 degrees F. Peel back the husks of the corn and remove the silk. Brush them with oil on all sides. Place them on the grill and cook for about 15–20 minutes until lightly charred, turning every 5 minutes. Let cool before cutting off the kernels.
2. Cook in a Skillet: Heat a tablespoon of oil in a large skillet over medium-high heat. Remove kernels from the cob with a sharp knife, then cook in the skillet for about 8–10 minutes until slightly caramelized.

Step 2: Cook the Pasta

While your corn cools down, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain well and transfer to a large mixing bowl.

Step 3: Combine Ingredients

Add the cooked corn into the same mixing bowl with the pasta.

Step 4: Prepare the Dressing

In a small bowl, whisk together mayonnaise, sour cream, chili powder, lime juice, lime zest (if using), salt, and pepper. Taste and adjust seasonings as necessary; keep in mind that cotija cheese adds some saltiness.

Step 5: Assemble Salad

Drizzle the dressing over the corn and pasta mixture. Toss everything together until well coated. Then add jalapenos, red onion, and cilantro. Stir gently to combine everything thoroughly. Garnish with additional chopped cilantro if desired.

Now you’re ready to enjoy this refreshing Mexican Street Corn Pasta Salad!

How to Serve Mexican Street Corn Pasta Salad Recipe

This Mexican Street Corn Pasta Salad is a versatile dish that can be served in many delightful ways. Whether you’re hosting a summer barbecue or enjoying a casual weeknight dinner, here are some serving suggestions to elevate your dining experience.

As a Standalone Dish

• This pasta salad shines on its own, offering a refreshing and satisfying meal packed with flavors.

With Grilled Chicken

• Pairing this salad with grilled chicken adds extra protein and complements the spicy notes of the dish beautifully.

Alongside Tacos

• Serve it as a side to your favorite tacos for a complete Mexican-inspired feast.

On a Bed of Greens

• For a lighter option, serve the pasta salad over mixed greens. It adds crunch and freshness to every bite.

Garnished with Avocado

• Top each serving with avocado slices for creaminess and additional healthy fats.

How to Perfect Mexican Street Corn Pasta Salad Recipe

To ensure your Mexican Street Corn Pasta Salad is always a hit, follow these simple tips. These will enhance the flavors and textures of this delightful dish.

• Use Fresh Corn: Fresh corn will give you the best flavor. If fresh corn isn’t available, frozen corn can also work well.
• Adjust Spice Levels: Customize the heat by adding more or fewer jalapenos based on your preference.
• Chill Before Serving: Allowing the salad to chill in the refrigerator for about 30 minutes lets the flavors meld beautifully.
• Add Extra Lime Juice: A splash of lime juice right before serving brightens up the dish and boosts freshness.
• Incorporate Other Vegetables: Consider adding bell peppers or cherry tomatoes for added color and flavor.
• Mix in Different Cheeses: Try using feta or queso fresco instead of cotija for a different flavor profile.

Best Side Dishes for Mexican Street Corn Pasta Salad Recipe

Pairing side dishes with your Mexican Street Corn Pasta Salad enhances your meal. Here are some great options that complement its vibrant flavors.

1. Grilled Veggies: Seasonal grilled vegetables like zucchini and bell peppers add smoky flavors that pair well with the salad.
2. Stuffed Peppers: Flavorful stuffed peppers filled with quinoa or rice provide hearty satisfaction alongside your pasta salad.
3. Black Bean Tacos: These savory tacos offer protein and are easy to prepare, making them an ideal companion.
4. Cilantro Lime Rice: This fragrant rice dish brings extra zest to your table and balances out the richness of the pasta salad.
5. Corn Tortilla Chips: Crunchy chips serve as an excellent side, perfect for scooping up any leftover pasta salad.
6. Roasted Sweet Potatoes: Their sweetness contrasts nicely with the spiciness of the salad, creating a balanced plate.

Common Mistakes to Avoid

When preparing your Mexican Street Corn Pasta Salad, it’s easy to make some common mistakes. Here are a few to keep in mind:

• Using Undercooked Pasta – Make sure the pasta is cooked al dente. Overcooked pasta can turn mushy when mixed with the dressing.
• Skipping the Seasoning – Don’t forget to season your corn and pasta! A bit of salt and pepper enhances the overall flavor.
• Not Chilling Before Serving – Allowing the salad to chill in the refrigerator for at least 30 minutes helps meld the flavors together better.
• Overloading on Dressing – Be cautious with how much dressing you use. Too much can make the salad soggy; start with less and add more if needed.
• Ignoring Fresh Ingredients – For best results, always use fresh corn and herbs. Frozen options can work, but fresh will enhance the taste significantly.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Ensure it’s completely cool before sealing to prevent condensation.

Freezing Mexican Street Corn Pasta Salad Recipe

• Freeze for up to 2 months if using cooked pasta and corn.
• Place in a freezer-safe container or bag, removing as much air as possible.

Reheating Mexican Street Corn Pasta Salad Recipe

• Oven – Preheat oven to 350°F (175°C) and heat in a covered dish for about 15-20 minutes until warmed through.
• Microwave – Use a microwave-safe dish, cover loosely, and heat in increments of 30 seconds until warm.
• Stovetop – Heat on low in a skillet, stirring frequently until warmed through.

Frequently Asked Questions

Here are some common questions about this recipe that may help you out.

What makes this Mexican Street Corn Pasta Salad Recipe special?

This recipe combines creamy dressing with sweet corn and crunchy vegetables, creating a delightful mix of textures and flavors that’s perfect for summer gatherings.

Can I customize my Mexican Street Corn Pasta Salad Recipe?

Absolutely! You can add diced bell peppers, black beans, or avocado for extra flavor and nutrition. Feel free to experiment with ingredients you love!

How long does it take to prepare this dish?

The total time for making this Mexican Street Corn Pasta Salad Recipe is just 30 minutes from start to finish!

Is there a way to make it vegan?

Yes! Substitute mayonnaise and sour cream with plant-based alternatives. Also, replace cotija cheese with vegan cheese or omit it entirely.

Final Thoughts

This Mexican Street Corn Pasta Salad is not only delicious but also versatile. It’s perfect as a side dish or a main meal. You can easily customize it by adding your favorite vegetables or proteins. Give this refreshing salad a try at your next gathering; it’s sure to impress!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Pasta Salad

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• Author: Dian
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This vibrant Mexican Street Corn Pasta Salad Recipe is quick and easy, perfect for summer gatherings. Discover fresh flavors today!

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Ingredients

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• 1 tablespoon vegetable oil or melted butter
• 6 ears corn (husk removed – approximately 4 ½ to 5 cups of corn kernels or frozen/canned corn)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 8 oz. dry uncooked pasta (such as fusilli or farfalle)
• 2 medium jalapeno (seeded and sliced/chopped)
• ½ cup red onion (chopped finely)
• ¼ cup fresh cilantro (chopped – more for garnish)
• ½ cup cotija cheese (crumbled)
• ¼ cup mayonnaise
• 3 tablespoons sour cream (or Mexican crema)
• ½ teaspoon chili powder
• 1 teaspoon lime zest (from one lime – optional)
• ¼ cup lime juice (freshly squeezed from 1 ½ to 2 limes)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

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Instructions

1. Cook corn on the grill or in a skillet until charred and caramelized.
2. Boil pasta in salted water until al dente; drain and transfer to a mixing bowl.
3. Add cooked corn to the pasta.
4. Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper for the dressing.
5. Drizzle dressing over the corn-pasta mixture; toss gently with jalapeno, red onion, and cilantro.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 250
• Sugar: 3g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 15mg