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Oh, I can’t wait to share this delightful recipe for Mexican Street Corn Pasta Salad with you! This dish brings back memories of summer days spent at outdoor fairs, where vendors would serve up bright, zesty elotes drizzled with lime and loaded with cheese. This pasta salad is a tribute to that vibrant street food, and believe me, it’s a showstopper at any gathering. Plus, it’s wonderfully easy to whip up!
Why You’ll Love This Recipe
Let’s dive into why this Mexican Street Corn Pasta Salad should hit your table tonight. First off, it’s a burst of color and flavor! The sweetness of the corn, the juiciness of the cherry tomatoes, and the creaminess from cotija cheese and the dressing create a palette of tastes and textures that sing summer. Not to mention, it can be a side or a main—just toss in some grilled chicken or shrimp if you’re feeling fancy.
And here’s a little secret: this salad gets better the longer it sits! So if you’re prepping for a barbecue or get-together, you can make it ahead of time. Just pop it in the fridge and let those flavors meld and develop. You’ll love how it’s hearty yet refreshing, and trust me, anyone who takes a bite will be asking for the recipe.
Gather These Ingredients
Let’s set the stage—it’s time to round up the ingredients! Here’s what you’ll need to make the magic happen:
8 ounces elbow macaroni: That lovely little pasta shape that holds onto the dressing and corn so wonderfully. Feel free to swap it with any shape you adore; small shells work beautifully too!
1 cup corn kernels: You can use fresh corn for that sweet crunch—just grill it briefly to bring out a bit of char—or opt for frozen or canned if that’s what you have on hand. They all work like a charm.
1 cup cherry tomatoes: These little gems add bright pops of color and juicy sweetness, and halving them makes them easy to eat and enhances their flavor.
1/2 cup red onion: Finely chopped for that punchy crunch—if raw onion is a bit much for you, soaking them in cold water for a few minutes tames their sharpness.
1/2 cup cilantro: This herb brings everything together! If you aren’t team cilantro, parsley could be a lovely substitute.
1/2 cup cotija cheese: This crumbly cheese is the star! If you can’t find it, feta is a great alternative, though it’s a bit saltier.
1/4 cup mayonnaise & 1/4 cup sour cream: These creamy bases give the salad its luscious texture, and they balance the flavors beautifully.
2 tablespoons lime juice: Freshly squeezed is the name of the game! It’ll provide that essential tangy kick.
1 teaspoon chili powder: A subtle background heat that ties in with the corn element perfectly. You can adjust this based on how daring you feel!
Salt and pepper: Just a pinch of each to enhance those lovely flavors.
Preparing Mexican Street Corn Pasta Salad
Okay, let’s get cooking! Here’s how this delightful salad comes together.
Cook the pasta: Bring a large pot of salted water to a boil and add your elbow macaroni. Cook until al dente according to package instructions. This is key—don’t overcook it! Drain, and rinse under cold water to stop the cooking process.
Prep the corn: If you’re using fresh corn, grill the ears until they’re lightly charred, then cut the kernels off the cob. Alternatively, if you’re reaching for frozen or canned, just drain and rinse them.
Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. This creamy concoction is pure magic—and if you’re like me, you might need to taste it to get the seasoning just right!
Combine the ingredients: In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese. It’s starting to look gorgeous, isn’t it?
Dress it up: Pour the dressing over this beautiful mixture and toss until everything is well-coated. It should feel like the flavors are all dancing together!
Chill: Cover and let it chill in the refrigerator for at least 30 minutes. Patience rewards you with sumptuous flavors that harmonize brilliantly.
Serve: When you’re ready to wow your guests, serve it chilled with extra lime wedges if you want to keep that fresh zesty vibe alive.
Best Way to Enjoy It
Now, let’s talk about serving. This salad is a fantastic side dish for BBQs, potlucks, or just a casual dinner with friends. Pair it with grilled chicken, steak, or even tacos for a feast. If you’re feeling adventurous, serve it in small cups as an appetizer at your next gathering—everyone will love it!
Keeping Leftovers Fresh
Got leftovers? Lucky you! This pasta salad keeps quite well in the fridge for up to three days. Just make sure you store it in an airtight container to keep it fresh. If you need to, give it a quick stir and add a splash of lime juice before serving to brighten it up again.
Pro Chef Tips
Here are some pro tips to elevate your salad game:
Season your pasta water generously: This is your chance to infuse flavor right from the start.
Use high-quality mayonnaise: The creaminess of the dressing will depend on it, so choose your favorite!
Go extra with toppings: Right before serving, top it with more crumbled cotija or a sprinkle of chili powder for an extra kick.
Creative Twists
Want to switch it up? Here are some ideas:
Add avocado: Creamy avocado slices make a lovely addition—just mix them in gently so they don’t mash up.
Spice it up: Add diced jalapeños for an extra punch of heat, or throw in some diced bell peppers for added crunch.
Change the cheese: Try using smoked gouda for a different flavor profile.
Your Questions Answered
- What’s the prep time? About 20-30 minutes, plus chill time.
- Can I use whole wheat pasta? Absolutely, it’ll give a nice nutty flavor and make it a bit healthier too.
- Is it gluten-free? Use gluten-free pasta and you’re good to go!
- Can I make it vegan? Yes! Use vegan mayo, sour cream, and cheese substitutes.
- How long does it keep? Up to three days in the fridge, though it’s best fresh.
This dish is not just a salad; it’s an experience—vibrant, fun, and packed with flavors that make you feel alive! Give it a go, and don’t hesitate to adjust it to fit your taste. Finally, remember that cooking is all about joy and connection—so share your creations, bring your unique flair, and enjoy every delightful bite!
Mexican Street Corn Pasta Salad
A vibrant pasta salad that pays homage to traditional Mexican street corn, filled with sweet corn, juicy tomatoes, and creamy dressing—a perfect side or main dish for any gathering.
Ingredients
Pasta and Base Ingredients
- 8 ounces elbow macaroni Feel free to swap with small shells or any pasta shape you prefer.
- 1 cup corn kernels Use fresh, frozen, or canned corn.
- 1 cup cherry tomatoes Halve them for easier eating.
- 1/2 cup red onion Finely chopped; soak in cold water for less sharpness if desired.
- 1/2 cup cilantro Substitute with parsley if preferred.
- 1/2 cup cotija cheese Feta cheese can be used as an alternative.
Dressing Ingredients
- 1/4 cup mayonnaise Use high-quality mayonnaise for best results.
- 1/4 cup sour cream Adds creaminess to the dressing.
- 2 tablespoons lime juice Freshly squeezed for best flavor.
- 1 teaspoon chili powder Adjust based on desired heat level.
- to taste pinch salt and pepper Use to enhance flavors.
Instructions
Preparation
- Cook the pasta: Bring a large pot of salted water to a boil, add elbow macaroni, and cook until al dente according to package instructions. Drain and rinse under cold water.
- Prep the corn: If using fresh corn, grill until lightly charred, then cut kernels off the cob. For frozen or canned corn, simply drain and rinse.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until well combined.
Combining Ingredients
- In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese.
- Pour the dressing over the mixture and toss until everything is evenly coated.
Chilling and Serving
- Cover and let the salad chill in the refrigerator for at least 30 minutes before serving.
- Serve chilled with extra lime wedges on the side.
Notes
This salad is a great side for BBQs or potlucks. It keeps well in the fridge for up to three days. Give it a quick stir and add a splash of lime juice before serving leftovers.
