This Easy Mexican Street Corn Pasta Salad is a colorful and tasty dish! It pairs creamy dressing with sweet corn, zesty jalapeños, and fresh cilantro for a burst of flavor.
It’s perfect for picnics or barbecues. I love that it’s super simple to make. Just cook the pasta, mix in the goodies, and serve cold! Your friends will ask for seconds! 🌽🍝
Key Ingredients & Substitutions
Rotini Pasta: This pasta shape is perfect for holding onto the dressing and mix-ins, but you can easily swap it for other short pasta like fusilli or farfalle. Use whole wheat or gluten-free pasta for a healthier or dietary-friendly option.
Corn: Fresh corn is lovely, especially if you can grill it to enhance its sweetness. However, frozen corn works well too—just thaw it before adding. If you’re looking for something different, canned corn can be an alternative; just drain it well.
Mayonnaise: If you’d like a lighter option, you can use Greek yogurt instead of mayonnaise. It keeps the creaminess while adding a tangy flavor. A dairy-free mayo can be an excellent substitute for those avoiding eggs.
Cotija Cheese: This crumbly cheese gives that authentic street corn taste. If you can’t find Cotija, feta cheese can be a good substitute, or even a shredded cheese blend for a different twist.
Jalapeño: For a milder flavor, you can skip this or use a small amount of bell pepper. If you enjoy more heat, try serrano peppers instead.
How Do I Achieve Perfectly Charred Corn?
Charring the corn adds a smoky flavor which really elevates this salad. Here’s how to do it:
- Make sure your skillet is hot before adding the corn. Using medium-high heat helps get the perfect char without overcooking the corn.
- Add the corn to the skillet in a single layer for best results. Stir occasionally to prevent burning.
- Cook until the corn bits are golden brown, typically around 5-7 minutes. This small step makes a big difference!
Let the corn cool before adding it to the salad; this prevents wilting the pasta and greens. Enjoy creating this vibrant dish with these tips!
Easy Mexican Street Corn Pasta Salad
Ingredients You’ll Need:
- 8 oz: rotini pasta (or any short pasta)
- 2 cups: corn kernels (fresh or frozen, thawed)
- 1/4 cup: mayonnaise
- 1/4 cup: sour cream or Mexican crema
- 1/2 cup: Cotija cheese, crumbled (plus extra for topping)
- 1/4 cup: fresh cilantro, chopped
- 2: green onions, thinly sliced
- 1 small: jalapeño, seeded and finely chopped (optional, for mild heat)
- 1 tsp: chili powder, plus extra for garnish
- 1/2 tsp: garlic powder
- Juice of: 1 lime
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This recipe should take about 20 minutes of prep time and an additional 30 minutes for chilling, so you’ll have a delicious salad ready to serve in about 50 minutes!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Cook the rotini pasta according to the package instructions until it’s al dente. When done, drain it and rinse with cold water to cool it down. Set it aside to let it drain completely.
2. Char the Corn:
While the pasta cooks, heat a skillet over medium heat. Add the corn and cook, stirring occasionally, until it’s slightly charred—about 5-7 minutes. Once it gets that lovely golden color, remove it from the heat and let it cool slightly.
3. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, a pinch of salt, and freshly ground black pepper until everything is well combined and creamy.
4. Combine Pasta and Corn:
Now, add the cooled pasta and charred corn to the bowl with the dressing. Toss everything together gently until the pasta and corn are evenly coated with the dressing.
5. Mix in the Extras:
Next, fold in the crumbled Cotija cheese, chopped cilantro, sliced green onions, and the jalapeño if you’re using it. Give everything a gentle toss to combine.
6. Taste and Adjust:
Take a moment to taste the salad. You can adjust the seasoning by adding more salt, pepper, or lime juice according to your preference. It should be zesty and flavorful!
7. Chill and Serve:
Cover the salad and place it in the refrigerator for at least 30 minutes before serving. This chilling time helps the flavors meld beautifully.
8. Garnish and Enjoy:
When you’re ready to serve, sprinkle some extra Cotija cheese, a pinch of chili powder, and fresh cilantro on top as gorgeous garnishes. Scoop into bowls and enjoy this delightful creamy pasta salad!
Enjoy this creamy, tangy pasta salad inspired by Mexican street corn flavors! 🌽🍝
FAQ for Easy Mexican Street Corn Pasta Salad
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta adds a nutty flavor and extra fiber, while gluten-free pasta works great for those avoiding gluten. Just follow the cooking instructions on the label for the best results!
What if I Can’t Find Cotija Cheese?
No worries! Feta cheese is a perfect substitute as it has a similar crumbly texture and tangy flavor. You could also use a mild shredded cheese blend if you prefer a different flavor profile.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier! Just give it a quick stir before serving again.
Can I Make This Salad Ahead of Time?
Yes, you can prepare this pasta salad a day in advance! Just make sure to add the fresh ingredients like green onions and cilantro right before serving for optimal freshness. Chill it in the fridge to allow the flavors to develop.
