Looking for a delicious and easy-to-make dish that’s perfect for any occasion? Try this Mexican Street Corn Pasta Salad! Packed with flavors and textures, this recipe is sure to be a hit at your next gathering.
Why You’ll Love This Recipe?
- Bursting with great flavors from the charred corn, tangy lime juice, and creamy mayonnaise.
- Quick and easy to prepare, making it ideal for meal prep or last-minute gatherings.
Ingredient Notes:
- Ditalini pasta (or any shape you prefer)
- Olive oil for sautéing
- Fresh ears of corn for that authentic street corn taste
- Lime juice for a zesty kick
- Mayonnaise and Mexican crema (or sour cream) for creaminess
- Seasonings like salt, garlic powder, cayenne pepper, and cilantro for added flavor
- Cotija cheese and Chile lime seasoning for topping
Step-by-Step Instructions:
- Cook pasta according to package instructions.
- Meanwhile, heat olive oil in a skillet and cook corn until charred.
- In a large bowl, mix lime juice, mayonnaise, crema, salt, garlic powder, and cayenne.
- Add cooked pasta, corn, cilantro, and cotija cheese to the bowl and toss to combine.
- Top with more cilantro, cotija cheese, and Chile lime seasoning before serving.
Helpful Tips:
- For extra smoky flavor, grill the corn instead of sautéing.
- Swap cotija cheese with feta if needed for a similar taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use fresh, sweet corn for the best taste.
- Allow the salad to chill for at least an hour before serving to let the flavors meld.
Serving Suggestions:
Pair this Mexican Street Corn Pasta Salad with grilled meats, a refreshing cucumber salad, and a cold margarita for a complete meal.
Storage and Reheating Tips:
To reheat, microwave the pasta salad for a few minutes or enjoy it cold straight from the fridge. Add a splash of lime juice for a fresh taste.
Frequently Asked Questions:
- Can I use frozen corn instead of fresh? Yes, just thaw and char it before adding to the salad.
- How can I make this recipe vegan? Substitute vegan mayonnaise and sour cream for dairy-free options.
- Can I make this ahead of time? Yes, it tastes even better the next day after the flavors have melded.
- What other toppings can I add? Try chopped avocado, diced red onion, or pickled jalapeños for extra flavor.
Conclusion:
Don’t miss out on this irresistible Mexican Street Corn Pasta Salad! Whether you’re hosting a summer BBQ or looking for a quick and tasty meal, this dish is sure to impress. Try it out and let us know how you like it!
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Mexican Street Corn Pasta Salad
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6–8 servings 1x
- Category: Salads
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Pasta Salad combines the flavors of elote (Mexican street corn) with pasta, creating a creamy and tangy dish. Perfect for a summer BBQ or potluck!
Ingredients
Main Ingredients:
- 16 ounces ditalini pasta
- 2 teaspoons olive oil
- 4 medium ears of corn
Dressing:
- 4 tablespoons lime juice
- 1 cup mayonnaise
- 1 cup Mexican crema or sour cream
- 3/4 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped cilantro
- 1/2 cup crumbled cotija cheese
- Chile lime seasoning
Instructions
- Cook Pasta: Cook pasta according to package instructions. Drain and rinse with cold water.
- Grill Corn: Brush corn with olive oil and grill until charred. Cut kernels off the cob.
- Make Dressing: In a bowl, mix lime juice, mayonnaise, crema, salt, garlic powder, cayenne, cilantro, and cotija cheese.
- Combine: In a large bowl, mix pasta, corn, and dressing. Top with extra cilantro, cotija cheese, and Chile lime seasoning.
Notes
- You can adjust the spice level by adding more or less cayenne pepper.
- For a healthier version, you can use Greek yogurt instead of mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg