Mexican Street Corn Pasta Salad Recipe

This Mexican Street Corn Pasta Salad Recipe is a vibrant dish that combines the sweet crunch of fresh corn with zesty flavors, making it perfect for summer gatherings or picnics. The creamy chili lime dressing adds a delightful twist that elevates this salad to a crowd favorite. Whether you’re serving it as a side dish or the main attraction, this pasta salad is sure to impress.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights or last-minute gatherings.
• Flavor Explosion: Fresh ingredients like corn, jalapenos, and cilantro create a burst of flavor in every bite.
• Versatile Dish: Great as a side for barbecues, potlucks, or even as a light main course.
• Healthy Ingredients: Packed with nutritious veggies and whole ingredients, making it a guilt-free indulgence.
• Customizable: Adjust the spice level by adding more or fewer jalapenos to suit your taste.

Tools and Preparation

Before you start making this delicious Mexican Street Corn Pasta Salad, gather your tools and equipment. Having everything ready will streamline your cooking process.

Essential Tools and Equipment

• Large pot
• Skillet
• Sharp knife
• Large mixing bowl
• Whisk

Importance of Each Tool

• Large pot: Essential for boiling pasta quickly and efficiently.
• Skillet: Perfect for charring corn to enhance its natural sweetness and flavor.
• Sharp knife: Makes cutting through corn cobs and vegetables effortless.
• Whisk: Helps in creating a smooth and creamy dressing without lumps.

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 (husks 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)
• ½ cup red onion (chopped finely)
• 2 medium jalapeno (seeded and sliced/chopped)
• ¼ cup fresh cilantro (chopped – more to use as 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

Choose one of the following methods:
Grill Corn: Preheat your gas grill to 400 degrees F. Peel back the husks of the corn and remove silk. Brush them with oil on all sides. Grill for about 15-20 minutes until lightly charred, turning every 5 minutes. Let cool before cutting off kernels.

OR

• Cook in Skillet: Heat olive oil in a large skillet over medium-high heat. Remove kernels from the cob using a sharp knife. Add kernels to skillet and cook for about 8-10 minutes until slightly caramelized.

Step 2: Cook the Pasta

While the corn cools down:
1. Fill a large pot with water and season generously with salt.
2. Bring it to a boil.
3. Add pasta and cook until al dente according to package instructions.
4. Drain pasta and transfer it to a large mixing bowl.

Step 3: Combine Ingredients

Add cooked corn into the bowl with pasta.

Step 4: Make the Dressing

In a small bowl:
1. Whisk together mayonnaise, sour cream, chili powder, lime juice, lime zest, salt, and pepper.
2. Taste and adjust seasoning if needed.

Step 5: Assemble the Salad

1. Drizzle dressing over corn and pasta mixture; toss gently to coat evenly.
2. Stir in jalapenos, red onion, and cilantro until well combined.
3. Garnish with additional chopped cilantro if desired.
4. Taste again for seasoning adjustments before serving.

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

How to Serve Mexican Street Corn Pasta Salad Recipe

Serving your Mexican Street Corn Pasta Salad can elevate any gathering or meal. This vibrant dish not only looks beautiful but also offers a delightful combination of flavors that everyone will love. Here are some creative serving suggestions to make the most of this delicious salad.

As a Standalone Dish

• This pasta salad can be served on its own as a light meal or a refreshing side dish at summer barbecues and picnics.

Pair with Grilled Meats

• The fresh, zesty flavors of the salad complement grilled chicken, steak, or fish beautifully, enhancing your main course.

In Lettuce Wraps

• For a fun twist, serve this salad in large lettuce leaves for a low-carb option that’s perfect for summer gatherings.

With Tortilla Chips

• Serve alongside crispy tortilla chips for added crunch. Guests can scoop the salad onto chips for a tasty appetizer.

As Part of a Buffet

• Include the salad in a buffet spread along with other sides like beans and rice to create a colorful Mexican feast.

Garnished with Extra Cilantro

• Adding extra cilantro on top not only enhances presentation but also boosts flavor, making it even more appealing to cilantro lovers.

How to Perfect Mexican Street Corn Pasta Salad Recipe

To ensure your Mexican Street Corn Pasta Salad is perfect every time, consider these helpful tips. They will enhance flavors and textures while keeping the dish fresh and appetizing.

• Use Fresh Corn: Freshly grilled corn will add sweetness and texture. If using frozen or canned corn, make sure to drain it well.
• Adjust Spice Levels: Depending on your preference, you can add more or fewer jalapenos. For less heat, remove the seeds before chopping.
• Chill Before Serving: Allowing the pasta salad to chill in the fridge for at least 30 minutes before serving helps meld the flavors together beautifully.
• Choose Quality Ingredients: Opt for high-quality mayonnaise and sour cream for a richer dressing that enhances the overall taste.
• Add More Veggies: Feel free to include diced bell peppers or cherry tomatoes for additional color and nutrition.
• Garnish Right Before Serving: Add cotija cheese and cilantro just before serving to keep them fresh and visually appealing.

Best Side Dishes for Mexican Street Corn Pasta Salad Recipe

This pasta salad pairs wonderfully with various side dishes that complement its vibrant flavors. Here are some great options:

1. Grilled Chicken Tacos: Juicy grilled chicken wrapped in soft tortillas makes a hearty addition alongside this refreshing salad.
2. Black Bean Salad: A protein-packed black bean salad with lime dressing adds another layer of flavor and nutrition.
3. Avocado Salsa: Creamy avocado salsa brings freshness and richness that pairs nicely with the tanginess of the pasta salad.
4. Mexican Rice: Flavorful Mexican rice cooked with spices provides a comforting side that balances the brightness of the pasta salad.
5. Cornbread Muffins: Sweet cornbread muffins offer a delightful contrast to the savory elements of your meal.
6. Fruit Salad: A light fruit salad featuring seasonal fruits adds sweetness and refreshes the palate after enjoying rich dishes.

Common Mistakes to Avoid

When preparing the Mexican Street Corn Pasta Salad Recipe, it’s easy to make a few common errors. Here are some tips to ensure your dish turns out perfect.

• Using canned corn without rinsing: Canned corn can be high in sodium. Always rinse it under cold water to reduce excess salt and improve flavor.
• Overcooking the pasta: Cooking pasta for too long can turn it mushy. Aim for al dente, which means it should be firm to the bite.
• Skipping the seasoning in the dressing: Neglecting to taste and adjust your dressing can lead to bland flavors. Always sample and tweak seasonings as needed.
• Not letting the corn cool properly: Adding hot corn directly to the salad can wilt other ingredients. Allow it to cool before mixing.
• Forgetting about garnishes: Garnishes like cilantro add freshness and color. Don’t skip this step for a more vibrant dish.

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-4 days for best flavor and freshness.

Freezing Mexican Street Corn Pasta Salad Recipe

• Freezing is not recommended due to the creamy dressing and fresh ingredients.
• If necessary, store without dressing, consume within 2-3 months.

Reheating Mexican Street Corn Pasta Salad Recipe

• Oven: Preheat to 350°F (175°C), cover with foil, and heat until warm (about 15 minutes).
• Microwave: Use a microwave-safe container, cover loosely, and heat in 30-second intervals until warm.
• Stovetop: Heat in a skillet over low heat, stirring frequently until warmed through.

Frequently Asked Questions

Can I use frozen corn for this Mexican Street Corn Pasta Salad Recipe?

Yes, frozen corn works well! Just thaw it before adding it to the recipe.

What type of pasta is best for this salad?

Short pasta shapes like fusilli or farfalle are ideal as they hold the dressing well and complement the other ingredients.

How spicy is this Mexican Street Corn Pasta Salad Recipe?

The spice level depends on how many jalapenos you add. You can adjust according to your taste preference.

Can I make this salad ahead of time?

Absolutely! This salad can be made a few hours in advance, just keep it refrigerated until serving.

Final Thoughts

This Mexican Street Corn Pasta Salad Recipe is a delightful mix of flavors and textures that makes it perfect for any occasion. Its creamy chili lime dressing pairs beautifully with sweet summer corn, offering both comfort and freshness. Feel free to customize with your favorite veggies or proteins for added variety! Give this recipe a try at your next gathering; it’s sure to impress!

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Mexican Street Corn Pasta Salad

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• Author: Alexia
• Total Time: 30 minutes
• Yield: Serves approximately 6

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Description

Mexican Street Corn Pasta Salad is a vibrant, refreshing dish that combines the sweetness of fresh corn with zesty flavors, making it an ideal choice for summer gatherings or picnics. This creamy pasta salad features a delightful chili lime dressing that elevates simple ingredients into a crowd-pleasing favorite. Ready in just 30 minutes, it serves as a perfect side dish or a light main course. Packed with nutritious veggies and customizable to your spice preference, this salad is sure to impress guests and family alike.

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Ingredients

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• 6 ears fresh corn (or frozen/canned)
• 8 oz dry pasta (such as fusilli or farfalle)
• ½ cup red onion, finely chopped
• 2 medium jalapeños, seeded and chopped
• ¼ cup fresh cilantro, chopped
• ½ cup cotija cheese, crumbled
• 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

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Instructions

1. Cook the corn by grilling or charring in a skillet until slightly caramelized and then remove the kernels.
2. In a large pot, boil salted water and cook pasta until al dente; drain and cool.
3. Combine cooked corn and pasta in a mixing bowl.
4. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper to create the dressing.
5. Toss the dressing with pasta mixture and fold in jalapeños, red onion, cilantro, and cotija cheese until evenly coated.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling/Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 340
• Sugar: 5g
• Sodium: 630mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 15mg