Introduction
Transform humble pasta into a fiesta of flavor with this vibrant Mexican Street Corn Pasta Salad! This recipe takes all the best parts of street corn – that amazing creamy, tangy, and slightly spicy kick – and throws it into a super easy, family-friendly pasta salad perfect for potlucks, barbecues, or a weeknight dinner. Get ready to impress everyone with this surprisingly simple dish!
Why This Works
This recipe works because it’s a perfect balance of sweet, savory, spicy, and creamy! The cotija cheese adds a salty bite, the lime juice provides a tangy zing, and the chili powder gives it just the right amount of heat. It’s also incredibly easy to make – perfect for busy weeknights – and uses readily available ingredients. Plus, the leftovers are even better the next day!
Key Ingredients
- 🍝 1 pound pasta (elbow macaroni, rotini, or your favorite shape)
- 🌽 4 ears of corn, kernels removed (or 2 cups frozen corn)
- 🌶️ 1 jalapeño pepper, seeded and minced (optional)
- 🧅 ½ red onion, finely chopped
- 🧀 ½ cup crumbled cotija cheese
- 🌿 ½ cup chopped cilantro
- 🥛 ½ cup mayonnaise
- 🍋 ⅓ cup lime juice
- 🧈 2 tablespoons unsalted butter
- 🧂 1 teaspoon chili powder
- 🧂 ½ teaspoon cumin
- 🧂 Salt and pepper to taste
Instructions
1️⃣ Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside.
2️⃣ In a large bowl, combine the cooked pasta, corn kernels, jalapeño (if using), red onion, and cilantro.
3️⃣ In a separate bowl, whisk together the mayonnaise, lime juice, butter, chili powder, cumin, salt, and pepper.
4️⃣ Pour the creamy dressing over the pasta mixture and toss gently to combine.
5️⃣ Stir in the cotija cheese.
6️⃣ Taste and adjust seasonings as needed. Add more lime juice for extra tang, chili powder for more heat, or salt for extra savoriness.
7️⃣ Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Handy Tips
- For extra flavor, grill the corn before removing the kernels. The char adds a smoky depth!
- If you don’t have cotija cheese, you can substitute with feta cheese or Parmesan cheese.
- Feel free to add other vegetables like bell peppers or black beans for extra texture and nutrition.
Heat Control
This recipe isn’t about high heat; it’s all about gentle cooking of the pasta and then blending the flavors in the creamy dressing. The only heat comes from the chili powder, which you can adjust to your spice preference. Start with less and add more as you go!
Crunch Factor
The crunch in this salad comes from the corn kernels and the red onion. If you want an extra crunch, you can add some toasted pepitas (pumpkin seeds) or crushed tortilla chips.
Pro Kitchen Tricks
- For even faster prep, buy pre-cut corn kernels.
- To make the dressing extra creamy, add a dollop of sour cream or Greek yogurt.
- For a smoky flavor, roast the corn before adding to the salad.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day or two!
Gift Packaging Ideas
This pasta salad is perfect for potlucks and picnics! Pack it in a pretty bowl or a reusable container, and decorate it with a sprig of cilantro.
Flavor Variations
🌟 Spicy Mango: Add diced mango and a pinch of cayenne pepper for a sweet and spicy kick.
🌟 Avocado Crema: Instead of mayonnaise, use mashed avocado for a luscious, creamy base.
🌟 Black Bean Boost: Stir in a can of drained and rinsed black beans for extra protein and texture.
🌟 Chipotle Lime: Substitute chipotle powder for the chili powder for a smoky, spicy flavor.
Troubleshooting
- Too dry? Add a little more mayonnaise or lime juice.
- Too spicy? Add a dollop of sour cream or Greek yogurt to cool down the heat.
- Pasta too soggy? Make sure to rinse the cooked pasta well with cold water before adding it to the salad.
FAQ
Q: Can I make this ahead of time? A: Yes! This salad tastes even better the next day, as the flavors have time to meld.
Q: Can I use other types of pasta? A: Absolutely! Use any pasta shape you like.
Q: How can I make it vegetarian/vegan? A: Use vegan mayonnaise. Omit the cotija cheese or use a vegan alternative.
Q: Can I freeze this salad? A: It’s best to not freeze this salad, as the texture might change.
Conclusion
This Mexican Street Corn Pasta Salad is a crowd-pleaser guaranteed to be a hit at your next gathering! It’s easy to make, incredibly flavorful, and adaptable to your taste. So go ahead, give it a try, and share your delicious creations with us! Happy cooking!
Cheesy Mexican Street Corn Pasta Salad
A flavorful and creamy pasta salad inspired by the popular Mexican street corn, featuring a mix of pasta, corn, cheese, and spices.
Ingredients
- 8 ounces rotini pasta
- 2 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mayonnaise
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 avocado, diced
- 1/4 cup diced red onion
Instructions
- In a large pot of salted boiling water, cook the rotini pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add corn and cook until slightly charred, about 5-7 minutes.
- In a small bowl, mix together chili powder, cumin, garlic powder, salt, and black pepper. Sprinkle the spice mixture over the corn and stir to combine.
- In a large mixing bowl, combine cooked pasta, charred corn, mayonnaise, Cotija cheese, cilantro, lime juice, avocado, and red onion. Toss gently until well combined.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional cilantro and Cotija cheese if desired.
Tips
- For added flavor, grill the corn on the cob before cutting the kernels off.
- Feel free to add diced tomatoes or jalapeu00f1os for extra texture and spice.