Mexican Street Corn Pasta Salad Recipe

This Mexican Street Corn Pasta Salad Recipe is a vibrant and flavorful dish that combines the beloved tastes of elote with pasta. Perfect for summer gatherings, picnics, or a quick weeknight meal, this salad is not only easy to make but also a crowd-pleaser. With its creamy chili lime dressing and fresh ingredients, it stands out as a unique dish that everyone will love.

Why You’ll Love This Recipe

• Quick Preparation: This salad can be ready in just 30 minutes, making it an ideal choice for busy days.
• Bursting with Flavor: The combination of sweet corn, spicy jalapenos, and zesty lime creates a taste explosion in every bite.
• Versatile Serving Options: Serve it as a side dish at barbecues or as a main dish for light lunches; it’s perfect for any occasion.
• Fresh Ingredients: Using fresh corn and herbs elevates the dish, ensuring each serving is packed with nutrients and flavor.
• Customizable: Feel free to add your favorite ingredients or adjust the spice level to suit your taste.

Tools and Preparation

To prepare this Mexican Street Corn Pasta Salad, you’ll need a few essential tools to make the process smooth and efficient.

Essential Tools and Equipment

• Large pot
• Strainer
• Grill or skillet
• Large bowl
• Whisk

Importance of Each Tool

• Large pot: Essential for boiling pasta evenly without overcrowding.
• Strainer: Helps drain the pasta quickly while keeping it al dente.
• Grill or skillet: Provides options to cook corn, allowing for that delicious charred flavor.
• Whisk: Perfect for blending dressing ingredients smoothly.

Ingredients

For the Pasta Salad Base

• 1 tablespoon vegetable oil or melted butter
• 6 ears corn (husk 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)

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 freshly squeezed lime juice (from 1 ½ to 2 limes)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Mix-ins

• 2 medium jalapenos (seeded and sliced/chopped)
• ½ cup red onion (chopped finely)
• ¼ cup fresh cilantro (chopped – more for garnish)
• ½ cup cotija cheese (crumbled)

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:
– Heat a gas grill to 400 degrees F.
– Peel back the husks and remove silk from corn.
– Brush with oil on all sides and place on the grill.
– Cook for about 15–20 minutes until lightly charred, turning every five minutes. Let cool before cutting off kernels.
2. Cook in a Skillet:
– Heat a tablespoon of olive oil (or butter) in a large skillet over medium-high heat.
– Remove kernels from cobs using a sharp knife and transfer them to the skillet.
– Cook for about 8–10 minutes until slightly caramelized.

Step 2: Cook the Pasta

While the corn cools:
1. Season a large pot of water generously with salt and bring it to a boil.
2. Add pasta and cook until al dente according to package instructions.
3. Drain pasta and set aside in a large 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 seasonings as needed.

Step 5: Assemble the Salad

1. Drizzle dressing over pasta and corn mixture; toss to coat evenly.
2. Add jalapenos, red onion, and cilantro; stir well to combine.
3. Garnish with additional chopped cilantro if desired. Taste for seasoning adjustments before serving.

This delightful Mexican Street Corn Pasta Salad is sure to impress your guests with its bold flavors and refreshing qualities! Enjoy!

How to Serve Mexican Street Corn Pasta Salad Recipe

Mexican Street Corn Pasta Salad is a versatile dish that can be enjoyed in many ways. Whether you’re hosting a barbecue or looking for a quick weeknight meal, serving this pasta salad can elevate any occasion.

As a Side Dish

• Serve alongside grilled meats for a refreshing contrast.
• Perfect with tacos or burritos to complement the flavors.

At Potlucks and Gatherings

• Bring in a large bowl for sharing, making it easy for guests to help themselves.
• Garnish with additional cilantro or lime wedges for an inviting touch.

As a Light Main Course

• Pair with crusty bread or tortilla chips for added texture.
• Ideal for summer picnics when served cold.

For Meal Prep

• Store in airtight containers for easy lunches throughout the week.
• Keeps well in the fridge, allowing flavors to meld together.

How to Perfect Mexican Street Corn Pasta Salad Recipe

To make your Mexican Street Corn Pasta Salad even more delicious, consider these helpful tips.

• Use Fresh Corn: When in season, fresh corn adds sweetness and crunch that frozen or canned cannot replicate.
• Adjust Spice Levels: Feel free to add more jalapenos if you enjoy heat; remove seeds for a milder flavor.
• Chill Before Serving: Letting the salad sit in the fridge for at least 30 minutes enhances the flavors and allows it to cool down.
• Experiment with Cheeses: Try adding feta or queso fresco as alternatives to cotija cheese for different flavor profiles.
• Incorporate Veggies: Add bell peppers or cherry tomatoes for extra color and freshness.

Best Side Dishes for Mexican Street Corn Pasta Salad Recipe

Pairing side dishes can enhance your meal experience. Here are some great options to serve alongside your pasta salad:

1. Grilled Chicken: Marinated chicken breasts provide protein and complement the salad’s flavors perfectly.
2. Fish Tacos: Lightly battered fish tacos add a delightful crunch and flavor contrast.
3. Black Bean Salsa: A zesty black bean salsa offers a refreshing and nutritious addition.
4. Guacamole: Creamy guacamole is always a crowd-pleaser and pairs well with pasta salad.
5. Cornbread: Sweet cornbread brings a comforting element that balances the dish’s zestiness.
6. Chips and Salsa: Crunchy tortilla chips served with fresh salsa make an excellent appetizer choice.

Common Mistakes to Avoid

When making a Mexican Street Corn Pasta Salad, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.

• Using overcooked pasta: Overcooking can lead to mushy pasta that won’t hold up in the salad. Always follow package instructions for al dente cooking.
• Skipping fresh ingredients: Fresh corn, jalapeños, and herbs enhance flavor. Avoid using canned or frozen substitutes when possible.
• Neglecting seasoning: Under-seasoned dishes can taste bland. Taste as you go and adjust salt, pepper, and lime juice according to your preference.
• Not letting the salad chill: Chilling allows flavors to meld. Don’t skip this step; refrigerate for at least 30 minutes before serving.
• Ignoring texture balance: Ensure a mix of creamy and crunchy elements for an enjoyable bite. Balance the creaminess of the dressing with crunchy vegetables like red onion.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep any leftover dressing separate if you plan to store it.

Freezing Mexican Street Corn Pasta Salad Recipe

• Not recommended for freezing as the texture may change after thawing.
• If you have leftovers, it’s best to enjoy them fresh!

Reheating Mexican Street Corn Pasta Salad Recipe

• Oven: Preheat to 350°F and warm in a covered dish for about 15 minutes.
• Microwave: Heat in short intervals (30 seconds), stirring in between until warm.
• Stovetop: Warm gently in a skillet over medium heat, stirring frequently.

Frequently Asked Questions

Here are some common questions about the Mexican Street Corn Pasta Salad Recipe.

Can I use frozen corn instead of fresh?

Yes, frozen corn is a great substitute. Just be sure to thaw and drain it before adding it to the salad.

How spicy is this Mexican Street Corn Pasta Salad Recipe?

The spice level can vary based on your jalapeño choice. For milder flavor, remove the seeds before chopping.

What can I substitute for cotija cheese?

Feta cheese or queso fresco can be used as alternatives if cotija isn’t available.

How long does this salad stay fresh?

The salad will last up to 3 days refrigerated, but it’s best enjoyed within the first two days for optimal freshness.

Final Thoughts

This Mexican Street Corn Pasta Salad is not only delicious but also versatile! You can customize it by adding protein like grilled chicken or shrimp or swap out ingredients based on your preferences. It’s perfect for gatherings or as a refreshing side dish during summer cookouts—give it a try!