Mexican Street Corn Pasta Salad is a vibrant dish that brings the flavors of classic street corn into a deliciously creamy pasta experience. The blend of sweet corn, tangy lime, and creamy cheese makes each bite a party for your taste buds. The bright colors of cherry tomatoes and fresh cilantro not only create a dish that’s pleasing to the eye but also elevate any gathering, from summer barbecues to cozy family dinners.
As you take a forkful, the crunch of corn mixed with the creamy sauce and the zing of lime will transport you to the vibrant streets of Mexico. This article covers everything you need to know to create this delightful salad, including fresh ingredients, step-by-step instructions, and tips for serving and storing. Let’s dive into this exciting dish that is sure to impress!
Why You’ll Love This Recipe
- Fresh Ingredients: Loaded with veggies and herbs, making every bite nutritious.
- Ease of Preparation: Simple, one-pan recipe that anyone can whip up in no time.
- Nutrition: Healthy mix of fiber and flavor, perfect for any meal.
- Versatility: Great as a main dish or a side, suitable for any occasion.
- Presentation: Bright colors make it not just tasty but also beautiful on a plate.
You’ll find that this salad is a winner in every way!
Preparation and Cooking Time
- Total time: 30 minutes
- Preparation time: 10 minutes
- Cooking time: 20 minutes
(Note that times may vary.)
Ingredients You’ll Need
Start by selecting 8 ounces elbow macaroni, 1 cup corn kernels (fresh, frozen, or canned), 1 cup cherry tomatoes, halved, 1/2 cup red onion, finely chopped, 1/2 cup cilantro, chopped, 1/2 cup cotija cheese, crumbled, 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, salt and pepper to taste.
Main Protein
You typically use corn kernels, which bring a sweet and slightly smoky flavor.
To prepare, simply cook or thaw as necessary.
If you’re looking for an alternative, try black beans for added protein.
Make sure to rinse canned beans to reduce sodium and remove excess starch.
Starch/Pasta
Elbow macaroni is a classic choice due to its shape that holds the dressing well.
Cook it in salted boiling water until al dente, about 8-10 minutes.
If you need an alternative, whole wheat or gluten-free pasta works great.
Be cautious not to overcook the pasta, as it can become mushy.
Seasoning/Spice Blend
Chili powder adds a warm, spiced note to the dish.
Just mix it in with your other ingredients.
If you’re looking for an alternative, try smoked paprika for a different flavor profile.
Use quality spices for the best results, and store them in a cool, dry place.
Liquids/Dairy
A creamy dressing is essential; you can use a mix of mayonnaise and sour cream.
Just whisk them together with lime juice for added freshness.
Alternatively, Greek yogurt can be used for a lighter version.
Keep in mind, using low-fat options can change the flavor slightly.
Aromatics & Vegetables
Red onion and cilantro provide freshness and crunch.
Chop them finely before adding to the salad.
If you’re looking for an alternative, green onions work well as a milder substitute.
Be cautious with raw onion if you prefer less sharpness—rinse before mixing.
Optional Finishing Ingredients
Cotija cheese adds a creamy, salty touch.
Sprinkle it on top or mix it in.
If you’re looking for an alternative, feta cheese provides a similar taste.
Always opt for fresh cheese for the best flavor.
Step-by-Step Instructions
Creating this pasta salad is truly straightforward and requires just one pan, making cleanup a breeze!
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Test for doneness by tasting a piece. Drain and rinse under cold water to stop the cooking process.
Step 2: Prepare the Mixer
In a large mixing bowl, combine 1 cup of corn kernels, 1 cup of halved cherry tomatoes, and 1/2 cup of finely chopped red onion. Stir to mix the vegetables.
Step 3: Make the Dressing
In a separate bowl, whisk together 1/4 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of lime juice, and 1 teaspoon of chili powder. Season with salt and pepper to taste; this creamy mix is crucial for bringing all flavors together.
Step 4: Combine It All
Add the drained pasta to the vegetable mixture and pour the dressing over the top. Gently fold everything together until fully combined, ensuring the pasta is well coated.
Step 5: Add Fresh Ingredients
Sprinkle in 1/2 cup of chopped cilantro and 1/2 cup of crumbled cotija cheese. Fold gently to avoid breaking the pasta.
Step 6: Chill and Set
Cover the salad and let it chill in the refrigerator for at least 20 minutes. Chilling enhances the flavors and gives the pasta a chance to soak up the creamy dressing.
Step 7: Serve and Enjoy
Once chilled, taste and adjust seasoning if needed. Serve it up in a colorful bowl and enjoy your vibrant Mexican Street Corn Pasta Salad!
How to Serve
- Presentation: Serve the salad in a large, colorful bowl to showcase the vibrant ingredients.
- Accompaniments: Pair with grilled chicken or fish to make it a complete meal.
- Portions: Great for sharing, so feel free to make a double batch for gatherings.
- Beverage Pairing: Serve with iced tea or a light mojito for a refreshing touch.
This salad is perfect for any occasion!
Additional Tips
- To enhance flavor, consider adding a sprinkle of lime zest.
- For customization, try including diced bell peppers or avocado.
- Serve with extra lime wedges on the side for guests’ preference.
Recipe Variations
- Southwestern Twist: Add black beans and corn for extra texture and protein.
- Spicy Kick: Toss in diced jalapeños or a dash of hot sauce for heat.
- Creamy Avocado: Replace part of the sour cream with mashed avocado for a richer taste.
Freezing and Storage
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Freezing: For best quality, avoid freezing as the textures may change. If needed, use within 1 month, but note it may alter the consistency.
Special Equipment
- Large pot for boiling pasta
- Mixing bowls for ingredients and dressing
- Measuring cups and spoons
- Knife and cutting board for chopping
- Airtight container for storage
FAQ’s
Can I use frozen corn instead of fresh?
Yes, frozen corn works great and is just as tasty. Just thaw before adding to the salad.Is this recipe suitable for dietary restrictions?
Yes, this recipe can easily be made vegetarian or gluten-free by choosing appropriate pasta and omitting any non-vegan ingredients.Can I make this salad ahead of time?
Absolutely! It tastes even better if made a few hours in advance to let all the flavors blend.How can I customize the ingredients?
Feel free to add any of your favorite vegetables or proteins to suit your taste preferences, like beans or diced bell peppers.What other cooking methods can be used for this salad?
You can use grilled corn for added smokiness, or roast the cherry tomatoes for deeper flavor.
Conclusion
This Mexican Street Corn Pasta Salad combines fresh ingredients with bold flavors, making it a delightful dish for any occasion. Whether you’re hosting a summer cookout or enjoying a family dinner, this salad is sure to please both your palate and your guests. Give this recipe a try, and enjoy the health benefits and deliciousness it brings to your table!
Mexican Street Corn Pasta Salad
Ingredients
Pasta and Main Ingredients
- 8 ounces elbow macaroni Cook in salted boiling water until al dente.
- 1 cup corn kernels Can be fresh, frozen, or canned.
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped Rinse before mixing if a milder flavor is desired.
- 1/2 cup cilantro, chopped Add fresh for flavor and color.
- 1/2 cup cotija cheese, crumbled Can substitute with feta cheese.
Sauce Ingredients
- 1/4 cup mayonnaise Mix with sour cream and lime juice.
- 1/4 cup sour cream Alternatively, use Greek yogurt.
- 2 tablespoons lime juice Freshly squeezed for best flavor.
- 1 teaspoon chili powder Add more for increased spice.
- salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil and add elbow macaroni.
- Cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
Mixing Ingredients
- In a large mixing bowl, combine corn kernels, halved cherry tomatoes, and finely chopped red onion.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder. Season with salt and pepper.
Combining and Serving
- Add the drained pasta to the vegetable mixture and pour the dressing over the top. Gently fold to combine.
- Sprinkle in chopped cilantro and crumbled cotija cheese. Fold gently.
- Cover the salad and chill in the refrigerator for at least 20 minutes before serving.
