Mexican Street Corn Pasta Salad

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Mexican Street Corn Pasta Salad combines the bold, zesty flavors of traditional elote (Mexican street corn) with the comforting texture of pasta. This crowd-pleasing dish is perfect for BBQs, picnics, or as a side dish to brighten up any dinner table. The combination of sweet corn, creamy dressing, smoky spices, and fresh ingredients makes every bite unforgettable. Let’s dive into creating this vibrant and flavorful recipe!

Ingredients:

  • For the Salad:
    • 2 cups pasta (fusilli, penne, or elbow macaroni)
    • 3 cups fresh or frozen corn kernels (grilled for authentic flavor)
    • 1/2 red bell pepper, finely diced
    • 1/4 cup red onion, finely chopped
    • 1/4 cup fresh cilantro, chopped
    • 1/2 cup cotija cheese (or feta cheese as a substitute), crumbled
  • For the Dressing:
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 2 tablespoons fresh lime juice
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon garlic powder
    • Salt and black pepper to taste
  • Optional Garnishes:
    • Extra cotija cheese
    • Lime wedges
    • A sprinkle of Tajín or chili powder

Preparation:

Step 1: Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package instructions until al dente.
  3. Drain the pasta, rinse with cold water to stop the cooking, and set aside.
Step 2: Grill the Corn
  1. If using fresh corn, shuck the ears and grill them over medium-high heat until slightly charred, turning frequently. This adds a smoky, authentic flavor.
  2. Once cooled, cut the kernels off the cob. For frozen corn, sauté in a hot skillet until lightly browned.
Step 3: Prepare the Vegetables
  1. Dice the red bell pepper and red onion into small, uniform pieces.
  2. Chop the cilantro finely, reserving some for garnish.
Step 4: Make the Dressing
  1. In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
  2. Taste and adjust seasonings as needed.
Step 5: Combine the Salad
  1. In a large bowl, mix the cooked pasta, grilled corn, red bell pepper, red onion, and cilantro.
  2. Pour the dressing over the salad and toss until evenly coated.
  3. Gently fold in the crumbled cotija cheese.
Step 6: Chill and Serve
  1. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
  2. Before serving, garnish with extra cotija cheese, a sprinkle of chili powder or Tajín, and lime wedges on the side.

Variations:

  • Protein Boost: Add grilled chicken, shrimp, or crispy bacon for a hearty twist.
  • Spicy Kick: Mix in diced jalapeños or a drizzle of hot sauce for added heat.
  • Vegetarian: Use vegan mayonnaise and plant-based cheese for a vegan-friendly version.
  • Additional Veggies: Include black beans, cherry tomatoes, or avocado for extra flavor and texture.

Cooking Note:

  • To save time, you can use canned or frozen corn, but grilling fresh corn elevates the dish with a smoky depth.
  • Avoid overcooking the pasta to maintain its structure in the salad.

Serving Suggestions:

  • Pair this salad with grilled meats, like steak or chicken, for a complete meal.
  • Serve as a side dish at a summer barbecue or potluck.
  • Enjoy it as a refreshing light lunch or dinner.

Tips:

  • Use freshly squeezed lime juice for the best flavor.
  • Toast the spices briefly before mixing them into the dressing to enhance their aroma and depth.
  • Prepare the salad a day in advance for even better flavor, but add the cheese just before serving to keep it fresh.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Nutritional Information:

  • Calories: 350
  • Protein: 10g
  • Sodium: 450mg

FAQs:

1. Can I make this salad ahead of time?
Yes! This pasta salad tastes even better after sitting in the fridge for a few hours, allowing the flavors to meld. Just add cheese and garnishes right before serving.

2. Can I use a different type of cheese?
Absolutely! Feta cheese is a great substitute if cotija is unavailable. Parmesan or queso fresco can also work in a pinch.

3. How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.

4. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta. The rest of the ingredients are naturally gluten-free.

5. Can I skip the mayonnaise?
For a lighter version, substitute Greek yogurt for the mayonnaise or use an avocado-based dressing.

Conclusion:

Mexican Street Corn Pasta Salad is a vibrant, flavorful dish that brings the zest of street food to your kitchen. Whether you’re hosting a summer gathering or simply craving a hearty yet refreshing meal, this recipe is sure to impress. The creamy dressing, smoky corn, and bright lime juice create a perfect harmony of flavors, making this salad a must-try for any occasion. Give it a try and watch it become a new favorite!

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Mexican Street Corn Pasta Salad

  • Author: Imili Johnson
  • Total Time: 30 min
Print Recipe

Ingredients

Scale

Ingredients:

  • For the Salad:
    • 2 cups pasta (fusilli, penne, or elbow macaroni)
    • 3 cups fresh or frozen corn kernels (grilled for authentic flavor)
    • 1/2 red bell pepper, finely diced
    • 1/4 cup red onion, finely chopped
    • 1/4 cup fresh cilantro, chopped
    • 1/2 cup cotija cheese (or feta cheese as a substitute), crumbled
  • For the Dressing:
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 2 tablespoons fresh lime juice
    • 1 teaspoon chili powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon garlic powder
    • Salt and black pepper to taste
  • Optional Garnishes:
    • Extra cotija cheese
    • Lime wedges
    • A sprinkle of Tajín or chili powder

Instructions

Preparation:

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package instructions until al dente.
  3. Drain the pasta, rinse with cold water to stop the cooking, and set aside.

Step 2: Grill the Corn

  1. If using fresh corn, shuck the ears and grill them over medium-high heat until slightly charred, turning frequently. This adds a smoky, authentic flavor.
  2. Once cooled, cut the kernels off the cob. For frozen corn, sauté in a hot skillet until lightly browned.

Step 3: Prepare the Vegetables

  1. Dice the red bell pepper and red onion into small, uniform pieces.
  2. Chop the cilantro finely, reserving some for garnish.

Step 4: Make the Dressing

  1. In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
  2. Taste and adjust seasonings as needed.

Step 5: Combine the Salad

  1. In a large bowl, mix the cooked pasta, grilled corn, red bell pepper, red onion, and cilantro.
  2. Pour the dressing over the salad and toss until evenly coated.
  3. Gently fold in the crumbled cotija cheese.

Step 6: Chill and Serve

  1. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld.
  2. Before serving, garnish with extra cotija cheese, a sprinkle of chili powder or Tajín, and lime wedges on the side.

Notes

  • To save time, you can use canned or frozen corn, but grilling fresh corn elevates the dish with a smoky depth.
  • Avoid overcooking the pasta to maintain its structure in the salad.
  • Prep Time: 15 min
  • Cook Time: 15 min

Nutrition

  • Calories: 350
  • Sodium: 450 mg
  • Protein: 10

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