This Mexican Street Corn Pasta Salad Recipe is a delightful blend of flavors that showcases fresh summer corn, zesty jalapenos, and creamy dressing. Perfect for picnics, barbecues, or family gatherings, this dish is not only vibrant and colorful but also incredibly easy to prepare. In just 30 minutes, you can whip up a crowd-pleasing side dish that’s sure to impress!
Why You’ll Love This Recipe
- Quick and Easy: This pasta salad can be made in just 30 minutes, making it an ideal choice for busy weekdays or last-minute gatherings.
- Bursting with Flavor: The combination of sweet corn, spicy jalapenos, and creamy dressing creates a flavor explosion that’s hard to resist.
- Versatile Dish: Serve it as a side during barbecues or as a light main course; it’s perfect for any occasion!
- Fresh Ingredients: Using fresh summer corn ensures the salad is bright and flavorful. You can also use frozen or canned corn if fresh isn’t available.
- Crowd-Pleaser: With its bright colors and delicious taste, this salad is always a hit at parties!
Tools and Preparation
Gathering the right tools makes the cooking process smooth and efficient. Here are some essential tools you’ll need to create this Mexican Street Corn Pasta Salad.
Essential Tools and Equipment
- Large pot
- Large bowl
- Grill or skillet
- Sharp knife
- Whisk
- Measuring cups and spoons
Importance of Each Tool
- Large Pot: A big pot is crucial for boiling pasta evenly without overcrowding.
- Sharp Knife: For easily cutting corn kernels from the cob or chopping vegetables.
- Grill or Skillet: Both options provide different flavor profiles through charring the corn.
Ingredients
This Mexican Street Corn Pasta Salad is bursting with the flavors of fresh summer corn, jalapenos, red onion, and a creamy chili lime dressing. Ready in just 30 minutes, it’s the perfect dish for feeding a crowd!
For the Salad
- 1 tablespoon vegetable oil or melted butter
- 6 ears corn (husk removed – approximately 4 ½ to 5 cups of corn kernels)
- 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: Preheat your grill to 400 degrees F. Peel back the husks and remove silk from the corn. Brush with oil on all sides. Grill for about 15-20 minutes until lightly charred, turning every five minutes. Let it cool before cutting off kernels.
2. Cook in Skillet: Heat olive oil in a large skillet over medium-high heat. Cut kernels from cobs and cook them in the skillet for about 8-10 minutes until slightly caramelized.
Step 2: Cook the Pasta
While your corn is cooling:
1. Fill a large pot with water and season generously with salt.
2. Bring it to a boil and add pasta; cook according to package instructions until al dente.
3. Drain pasta and transfer it to a large bowl.
Step 3: Combine Ingredients
Add the now-cooked corn into the same bowl with pasta.
Step 4: Make the Dressing
In a small bowl:
1. Whisk together mayonnaise, sour cream, chili powder, lime juice, lime zest (if using), salt, and pepper.
2. Taste your dressing and adjust seasoning if needed.
Step 5: Assemble the Salad
Drizzle the dressing over your pasta and corn mixture:
1. Toss everything gently until well coated.
2. Add in jalapenos, onion, and cilantro; stir to combine.
3. Garnish with additional chopped cilantro if desired.
4. Taste again for seasoning adjustments before serving.
Enjoy your vibrant Mexican Street Corn Pasta Salad!
How to Serve Mexican Street Corn Pasta Salad Recipe
This vibrant Mexican Street Corn Pasta Salad is not only delightful to eat but also visually stunning. Here are some creative ways to serve this dish that will impress your guests.
As a Side Dish
- Serve alongside grilled meats for a complete meal. The flavors of corn and chili complement barbecue perfectly.
In a Lettuce Wrap
- For a low-carb option, spoon the salad into crisp lettuce leaves. This adds freshness and crunch.
Topped with Avocado
- Add slices of avocado on top before serving. This enhances creaminess and adds healthy fats to the dish.
As a Picnic Favorite
- Pack it in containers for picnics or potlucks. It’s easy to transport and tastes great cold or at room temperature.
With Additional Lime Wedges
- Serve with extra lime wedges on the side. Guests can squeeze more lime juice for an added zesty kick.
How to Perfect Mexican Street Corn Pasta Salad Recipe
To make your Mexican Street Corn Pasta Salad truly unforgettable, consider these helpful tips that elevate its flavor and texture.
- Choose Fresh Corn: Using fresh corn enhances sweetness and crunch. If unavailable, frozen corn is a good alternative.
- Adjust Spice Levels: Modify the number of jalapenos based on your heat preference. For milder flavor, omit the seeds.
- Chill Before Serving: Allow the salad to sit in the fridge for at least 30 minutes before serving. This helps meld all flavors beautifully.
- Use Quality Ingredients: Opt for high-quality mayonnaise and sour cream for creaminess. Authentic cotija cheese adds an authentic touch.
Best Side Dishes for Mexican Street Corn Pasta Salad Recipe
Pairing side dishes with your Mexican Street Corn Pasta Salad can enhance the meal experience. Here are some excellent options:
- Grilled Chicken: Juicy grilled chicken breasts seasoned with taco spices complement the pasta salad well.
- Steak Fajitas: Flavorful steak fajitas served with peppers and onions add a hearty element to your meal.
- Black Bean Tacos: Vegetarian black bean tacos provide protein and pair nicely with the salad’s flavors.
- Guacamole and Chips: Creamy guacamole served with crisp tortilla chips offers a delicious appetizer before the main course.
- Roasted Vegetables: A medley of roasted seasonal vegetables brings color and nutrition to your table.
- Spanish Rice: Fluffy Spanish rice seasoned with herbs makes for a filling side that complements the salad perfectly.
- Chips and Salsa: A classic combination that adds crunch and zest while guests wait for the main dish.
- Corn Tortillas: Warm corn tortillas are perfect for scooping up salad or enjoying as a side with any meat dish.
Common Mistakes to Avoid
To ensure your Mexican Street Corn Pasta Salad turns out perfectly, avoid these common mistakes.
- Skipping the seasoning: Not adding enough salt to the pasta water can lead to bland pasta. Always season your boiling water generously for flavor.
- Overcooking the corn: Cooking the corn too long will make it mushy. Aim for a slight char to enhance its sweetness and texture.
- Neglecting the dressing: Failing to taste and adjust your dressing can result in an unbalanced flavor. Always sample it before adding it to the salad.
- Using stale ingredients: Fresh corn and good-quality cheese make all the difference. Avoid using old or expired products for the best taste.
- Not chilling the salad: Serving immediately can affect the flavors. Allowing the salad to chill enhances its taste as the ingredients meld together.
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 3 days for optimal freshness.
- Ensure it’s cooled completely before refrigerating.
Freezing Mexican Street Corn Pasta Salad Recipe
- This salad is not recommended for freezing due to its creamy dressing and fresh ingredients.
- If you must freeze, store without dressing and consume within 1 month.
Reheating Mexican Street Corn Pasta Salad Recipe
- Oven: Preheat oven to 350°F (175°C). Spread salad on a baking dish and warm for about 10 minutes. Use caution as cream-based dressings may separate.
- Microwave: Transfer a portion into a microwave-safe bowl. Heat in 30-second intervals until warmed through, stirring in between.
- Stovetop: Place in a skillet over medium heat. Stir occasionally until heated through, but avoid overheating.
Frequently Asked Questions
What makes this Mexican Street Corn Pasta Salad unique?
This recipe combines traditional elote flavors with pasta, providing a creamy, tangy dish that’s perfect for summer gatherings.
Can I customize my Mexican Street Corn Pasta Salad?
Yes! Feel free to add ingredients like diced tomatoes, avocado, or swap out jalapenos for milder peppers based on your preferences.
How do I keep my pasta from getting soggy?
Make sure not to overcook your pasta and rinse it lightly with cold water after draining to stop the cooking process.
What is cotija cheese and can I substitute it?
Cotija cheese is a crumbly Mexican cheese that adds salty flavor. You can substitute with feta or queso fresco if needed.
Final Thoughts
This Mexican Street Corn Pasta Salad is vibrant, flavorful, and perfect for any occasion. Its versatility allows you to customize it with various toppings or ingredients based on what you love. Try this recipe today for an easy crowd-pleaser that showcases fresh summer flavors!
Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that perfectly captures the essence of summer. With sweet, fresh corn, zesty jalapenos, and a creamy chili lime dressing, this salad is not only visually appealing but also incredibly easy to prepare in just 30 minutes. Ideal for picnics, potlucks, or barbecues, it combines the beloved flavors of elote with pasta for a refreshing twist. Whether served as a side dish or a light main course, this crowd-pleaser will impress your friends and family at any gathering.
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
Ingredients
- 6 ears of corn (approximately 4.5 to 5 cups kernels)
- 8 oz dry pasta (fusilli or farfalle)
- 2 medium jalapenos
- ½ cup red onion
- ¼ cup fresh cilantro
- ½ cup cotija cheese
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- ½ teaspoon chili powder
- 1 teaspoon lime zest (optional)
- ¼ cup lime juice (freshly squeezed)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable oil or melted butter
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Grill or cook corn until slightly charred; let cool and cut off kernels.
- Boil pasta in salted water until al dente; drain and transfer to a large bowl.
- Combine cooked corn with pasta in the bowl.
- Whisk together dressing ingredients; adjust seasoning if necessary.
- Pour dressing over the pasta and corn mixture; add jalapenos, onion, and cilantro; toss gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling/Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
Keywords: For added creaminess, top with avocado slices before serving. Adjust spice levels by varying the amount of jalapenos used. Chill the salad for at least 30 minutes before serving for enhanced flavors.