Mexican Street Corn Pasta Salad
Introduction
Mexican Street Corn Pasta Salad is a delightful and flavorful dish that combines the classic taste of Mexican street corn with pasta. This salad is perfect for summer barbecues, picnics, or as a side dish for any meal. Its creamy dressing and vibrant ingredients make it a hit among friends and family.
Why Make This Recipe
You should make this recipe because it’s easy, delicious, and full of flavor. The combination of creamy dressing, roasted corn, and Cotija cheese adds a unique taste that everyone will love. Plus, it’s great for meal prep and can be served as a light lunch or dinner. This pasta salad is sure to impress your guests and keep them coming back for more.
How to Make Mexican Street Corn Pasta Salad
Making Mexican Street Corn Pasta Salad is simple and quick. Just follow the steps below, and you’ll have a tasty dish in no time.
Ingredients
- 1 pound Rotini pasta
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 tablespoons extra virgin olive oil
- 4 tablespoons fresh lime juice
- 1 teaspoon fresh lime zest
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus additional for salted pasta cooking water)
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper
- 2 cups frozen fire roasted corn (thawed (from a 12-ounce bag, Bird’s Eye brand))
- 1 cup crumbled Cotija cheese (plus additional for garnish)
- ¾ cup diced red onion
- ¼ cup fresh cilantro (roughly chopped (plus additional for garnish))
Directions
- In a large pot of boiling salted water, cook the rotini pasta according to package directions to al dente. Drain the pasta and rinse with cold water to stop the cooking process. Add the pasta to a large mixing bowl and set aside.
- While the pasta is cooking, prepare the dressing by whisking together in a medium bowl the mayonnaise, sour cream, extra virgin olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, ground cumin, black pepper, and cayenne pepper until fully combined and smooth. Reserve up to ½ cup of the dressing to stir into the pasta salad, if needed, if you plan on chilling prior to garnishing and serving.
- Stir the dressing into the pasta until evenly coated. Add the roasted corn, Cotija cheese, red onion, and cilantro. Gently toss together until evenly distributed.
- Transfer the pasta salad to a serving bowl, garnish with additional Cotija cheese crumbles and chopped cilantro if desired before serving. If the pasta salad has been chilled, stir in the reserved dressing just before garnishing and serving to refresh the texture of the salad.
How to Serve Mexican Street Corn Pasta Salad
You can serve this pasta salad chilled or at room temperature. It makes a great side dish for grilled meats, tacos, or even as a standalone meal. Just make sure to have some extra Cotija cheese and cilantro on hand for garnishing!
How to Store Mexican Street Corn Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The flavors will continue to meld, making it even tastier the next day. Enjoy the salad within 3 to 4 days for best quality.
Tips to Make Mexican Street Corn Pasta Salad
- Be sure to rinse the pasta with cold water to keep it from getting mushy.
- Adjust the lime juice based on your preference for tanginess.
- Feel free to add diced bell peppers or jalapeños for an extra kick!
Variation
You can easily customize this salad by adding your favorite ingredients such as black beans, avocado, or cherry tomatoes.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep it in the fridge until you are ready to serve.
2. Is this dish suitable for vegetarians?
Yes, Mexican Street Corn Pasta Salad is vegetarian-friendly.
3. Can I use fresh corn instead of frozen?
Absolutely! If using fresh corn, you can grill or roast it to bring out more flavor.
Now you’re ready to enjoy a delightful bowl of Mexican Street Corn Pasta Salad!
