Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Are you ready to embark on a flavor-packed culinary adventure? Picture vibrant, sunny days filled with laughter and good company, all while indulging in a delicious Mexican Street Corn Pasta Salad. This fantastic dish combines the classic tastes of elote with the comforting embrace of pasta, creating a delightful fusion that’s sure to impress your friends and family. In just 30 minutes, you can whip up a colorful and creamy salad that’s perfect for summer barbecues, potlucks, or even a cozy dinner at home. It’s a dish that effortlessly brings a taste of the street food scene right to your kitchen!

But here’s a fun little twist: did you know that the idea of putting corn into a pasta salad stems from the iconic Mexican street corn, or elote? Street vendors traditionally slather delicious corn on the cob with creamy toppings and spices, which inspired this delightful pasta creation. Think of it as taking a culinary trip south of the border without ever leaving your home! If you’re a fan of our popular Summer Pesto Pasta Salad, you’re bound to enjoy this zingy, flavorful alternative. So grab your ingredients and get ready to impress; this recipe will have you saying, “Cuando puedo tener más?” (When can I have more?).

What is Mexican Street Corn Pasta Salad?

Now, what’s in a name? The Mexican Street Corn Pasta Salad certainly has one that’s fun to say! Imagine a dish that combines two of the most beloved comfort foods: the heartiness of pasta and the vibrant flavors of Mexican street corn. So why is it called Mexican Street Corn Pasta Salad? Well, the inspiration comes from elote, a popular Mexican street food featuring grilled corn slathered in creamy goodness and spices. It’s said that the way to a person’s heart is through their stomach, and this dish is a sure-fire way to warm anyone’s soul! Give this recipe a try, and I promise, you’ll be asking for a second helping!

Why You’ll Love This Mexican Street Corn Pasta Salad:

This Mexican Street Corn Pasta Salad is truly a culinary delight, and here’s why: First, the creaminess of the dressing and the fresh crunch of corn make every bite a tantalizing experience. Secondly, why spend a fortune at restaurants when you can recreate this flavorful dish at home for a fraction of the price? Your taste buds will thank you! Lastly, the toppings, like crumbled cheese and lively spices, elevate the dish and create an irresistible symphony of flavors. If you enjoyed our Roasted Vegetable Pasta Salad, then this vibrant take is bound to become a new favorite. So gather your family and friends, and whip up this exciting dish!

How to Make Mexican Street Corn Pasta Salad:

Quick Overview

This Mexican Street Corn Pasta Salad is not just delicious; it’s also super easy to prepare! With a creamy dressing that ties all the vibrant ingredients together, this dish showcases sweet corn, pasta, and zesty flavors — all in under 30 minutes! Whether you’re enjoying it as a main dish or serve it as a side, it’s the perfect quick meal for busy weeknights.

Key Ingredients for Mexican Street Corn Pasta Salad:

• 12 oz. of pasta (elbow, fusilli, or your choice)
• 2 cups of corn (fresh, grilled, or canned)
• 1 cup of cherry tomatoes, halved
• 1/2 cup of red onion, finely diced
• 1/2 cup of mayonnaise
• 1/4 cup of sour cream
• 1 tablespoon of lime juice
• 1 teaspoon of chili powder
• 1/2 cup of crumbled cotija cheese
• Fresh cilantro, chopped (for garnish)

Step-by-Step Instructions:

1. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions. Drain and set aside to cool.

2. Prepare the Corn: If using fresh corn, grill or roast it until charred, then slice the kernels off the cob. If using canned corn, simply drain it.

3. Mix the Vegetables: In a large mixing bowl, combine the cooked pasta, corn, chopped tomatoes, and red onion. Toss to combine.

4. Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth. Season with salt and pepper to taste.

5. Combine: Pour the dressing over the pasta mixture and toss to coat evenly. Gently fold in the crumbled cotija cheese.

6. Chill: Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld together. Serve cold and garnish with fresh cilantro on top!

What to Serve Mexican Street Corn Pasta Salad With:

This pasta salad is versatile and pairs beautifully with various dishes. Serve it alongside grilled chicken, shrimp tacos, or even some crispy veggie quesadillas for a complete meal bursting with flavor. Don’t forget to offer a refreshing drink like a classic margarita or iced tea to wash it all down!

Top Tips for Perfecting Mexican Street Corn Pasta Salad:

To really elevate your Mexican Street Corn Pasta Salad, consider these expert tips:

• Substitutions: Swap out the cotija cheese for feta if that’s what you have on hand, or if you’re looking for a lighter option, use Greek yogurt instead of sour cream.
• Add Protein: For a heartier meal, mix in some black beans or grilled chicken.
• Taste as You Go: Always taste and adjust the seasoning to ensure the perfect balance of flavors.
• Freshness Counts: Using fresh cherry tomatoes and cilantro can dramatically enhance the dish’s flavor!

Storing and Reheating Tips:

If you happen to have leftovers (which is a rarity with this dish!), store them in an airtight container in the refrigerator for up to three days. If you’d like to save it for longer, consider freezing it in freezer-safe containers. When you’re ready to enjoy the leftovers, simply let them thaw in the fridge overnight and give the salad a gentle toss before serving again. Enjoy a taste of summer anytime you want!

Now that you’re equipped with all the knowledge to make a delightful Mexican Street Corn Pasta Salad, get in the kitchen, unleash your inner chef, and let the flavors take you on a delicious journey! Happy cooking!

Mexican Street Corn Pasta Salad

A vibrant and creamy fusion of flavors combining classic Mexican street corn with pasta, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Mexican

Calories: 320

Ingredients Method Notes

Ingredients

  

Pasta and Vegetables

• 12 oz pasta (elbow, fusilli, or your choice)
• 2 cups corn (fresh, grilled, or canned)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced

Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder

Toppings

• 1/2 cup crumbled cotija cheese Substitutions: Can use feta cheese.
• to taste salt and pepper
• to taste fresh cilantro, chopped (for garnish)

Method

 

Preparation

1. Boil a large pot of salted water and cook the pasta according to the package instructions. Drain and set aside to cool.
2. If using fresh corn, grill or roast it until charred, then slice the kernels off the cob. If using canned corn, simply drain it.
3. In a large mixing bowl, combine the cooked pasta, corn, chopped tomatoes, and red onion. Toss to combine.
4. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth. Season with salt and pepper to taste.
5. Pour the dressing over the pasta mixture and toss to coat evenly. Gently fold in the crumbled cotija cheese.
6. Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld together. Serve cold and garnish with fresh cilantro on top!

Notes

For a heartier meal, mix in some black beans or grilled chicken. If you have leftovers, store them in an airtight container in the refrigerator for up to three days.