This Easy Mexican Street Corn Pasta Salad is colorful and tasty! It combines creamy corn, zesty lime, and fresh herbs, all mixed with pasta to make a fun and lively dish.
You might even catch yourself eating it right out of the bowl! 🥳 I love bringing it to picnics since it’s not just tasty, but also super easy to make ahead of time!
Key Ingredients & Substitutions
Rotini Pasta: This type of pasta is great for holding onto the creaminess of the dressing. You can swap it for any short pasta like fusilli, bow ties, or even macaroni if that’s what you have on hand.
Corn: Fresh corn adds a sweet crunch, but you can use canned corn or frozen corn too. If using frozen, just make sure it’s thawed. If fresh, grilling gives it a nice smoky flavor!
Mayo & Sour Cream: This combination makes the dressing creamy. If you prefer, you can use Greek yogurt instead of sour cream for a healthier twist, or plain yogurt for similar creaminess.
Cotija Cheese: This crumbly cheese adds fantastic flavor. If you can’t find cotija, feta or queso fresco are good substitutes. They provide a similar salty taste and texture.
Cilantro: This herb brightens the salad up. If you’re not a fan of cilantro, fresh parsley works nicely as an alternative.
How Do I Get Great Flavor in My Pasta Salad?
Flavor is key in a pasta salad, and this is all about balancing ingredients. Start with a well-made dressing, because it coats everything evenly. Add lime juice for brightness and chili powder for a bit of warmth.
- Mix the dressing ingredients thoroughly. A whisk works wonders here!
- Make sure to taste and adjust your seasonings—everyone’s palate is different, so don’t hesitate to add more lime juice or spices if it needs a boost.
- Don’t skip the chilling time. Letting the salad sit for at least 30 minutes allows flavors to mix and develop.
These little touches will help your pasta salad stand out with vibrant flavor!
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
- 12 oz rotini pasta (or any short pasta)
- 3 cups fresh or frozen corn kernels (if frozen, thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1 cup crumbled cotija cheese (plus extra for garnish)
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1-2 cloves garlic, minced
- 1 tsp chili powder (plus extra for garnish)
- 1/2 tsp smoked paprika (optional)
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful pasta salad will take about 20 minutes to prepare and then an additional 30 minutes of chilling time before you dig in. So, in total, you’re looking at around 50 minutes from start to finish. Enough time to prep the ingredients and let those delicious flavors blend together while you get ready for your meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s al dente. This will take about 8-10 minutes. Once it’s cooked, drain the pasta in a colander and rinse it with cold water to stop the cooking process and cool it down. Set the pasta aside.
2. Prepare the Corn:
If you’re using fresh corn, place the kernels in a skillet over medium heat or on a grill to cook them until they’re lightly charred. This gives them a lovely smoky flavor. If you’re using frozen corn, simply thaw it and sauté it briefly until warmed through.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream (or crema), minced garlic, lime juice, chili powder, smoked paprika (if using), salt, and pepper. Whisk everything together well until the dressing is smooth and creamy.
4. Combine the Ingredients:
Add the cooked pasta, charred corn, sliced green onions, and half of the chopped cilantro to the dressing. Use a spatula or spoon to mix everything gently so that the pasta and corn are well coated with the dressing.
5. Add the Cotija Cheese:
Carefully stir in 1 cup of crumbled cotija cheese, making sure it gets distributed evenly throughout the pasta salad. Set aside a little cheese for garnishing your dish later!
6. Adjust Seasoning:
Give the pasta salad a taste and adjust the seasoning if needed. You can add a bit more salt, lime juice, or chili powder to suit your preference.
7. Garnish and Chill:
Transfer the pasta salad to a serving bowl. Sprinkle the remaining cotija cheese, chopped cilantro, and a touch of extra chili powder on top for a colorful finish.
8. Serve:
It’s best to chill the pasta salad in the refrigerator for at least 30 minutes to let all those delicious flavors meld together. If you’re in a hurry, it can be served right away, but chilling enhances the taste.
Enjoy your vibrant and creamy Mexican Street Corn Pasta Salad at picnics, barbecues, or as a standout dish for dinner any day of the week!
FAQ for Easy Mexican Street Corn Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini is a great choice for holding onto the dressing, you can use any short pasta like bow ties, penne, or even macaroni if that’s what you have on hand. Just ensure to cook it until al dente for the best texture!
How Can I Make This Salad Gluten-Free?
To make this salad gluten-free, simply swap the regular pasta for gluten-free pasta made from rice, quinoa, or chickpeas. The rest of the ingredients are naturally gluten-free, making it easy to adapt!
Can I Prepare This Salad in Advance?
Yes, you can prepare this pasta salad a day ahead! Just make sure to store it in an airtight container in the refrigerator. The flavors will meld beautifully, but you may want to give it a quick stir and add a splash of lime juice before serving for freshness.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta or queso fresco will work well as substitutes. Both provide a similar creamy texture and salty flavor that complements the salad perfectly.
