Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a delightful fusion of flavors, perfect for picnics, barbecues, or any gathering. Packed with sweet corn, creamy cotija cheese, and a zesty dressing, this salad brings the taste of elote right to your table. Quick and easy to prepare, it requires mostly pantry staples, making it a convenient choice for busy cooks.

Why You’ll Love This Recipe

• Quick Preparation: This dish takes only 20 minutes from start to finish, making it ideal for last-minute gatherings.
• Flavorful Ingredients: The combination of fire-roasted corn and creamy dressing creates a rich flavor that your guests will love.
• Versatile Side Dish: Whether it’s a summer barbecue or a cozy family dinner, this pasta salad fits perfectly with any meal.
• Crowd-Pleaser: With its vibrant colors and bold taste, it’s sure to impress everyone at the table.
• Easy to Customize: Feel free to add your favorite veggies or proteins to make it even more satisfying!

Tools and Preparation

To make your cooking experience seamless, gather the necessary tools before starting. Having the right equipment can make all the difference in efficiency and ease.

Essential Tools and Equipment

• Large pot
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Serving platter

Importance of Each Tool

• Large pot: Essential for cooking pasta evenly and efficiently.
• Mixing bowls: Needed for combining ingredients and dressing without mess.
• Whisk: Perfect for blending sauces smoothly.

Ingredients

This Mexican Street Corn Pasta Salad is loaded with corn, cotija cheese, and a deliciously tangy dressing that is the stuff dreams are made of. It’s quick and easy to throw together and is made up of mostly pantry ingredients that you’ve probably already got in your kitchen!

For the Pasta Salad

• 16 oz. rotini pasta
• 2 teaspoons olive oil
• 4 (10 oz.) bags frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained
• 1 cup crumbled Cotija or queso fresco cheese
• 1/3 cup freshly chopped cilantro + more for garnish

For the Dressing

• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• a couple pinches cayenne pepper
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• Kosher salt
• fresh cracked pepper

How to Make Mexican Street Corn Pasta Salad

Step 1: Cook the Pasta

Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper. Set aside to cool at room temperature or refrigerate to speed up the cooling process.

Step 2: Prepare the Dressing

In a medium bowl, combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice. Add large pinches of salt and pepper. Mix until smooth.

Step 3: Combine Ingredients

Add cooled pasta, corn, Cotija cheese, and chopped cilantro into a large bowl.

Step 4: Dress the Salad

Pour most of the dressing over the pasta mixture. Toss gently until everything is well coated.

Step 5: Serve

Transfer the salad to a serving platter. Drizzle with any remaining dressing on top and garnish with additional fresh cilantro before serving.

How to Serve Mexican Street Corn Pasta Salad

This Mexican Street Corn Pasta Salad is a versatile dish that can be enjoyed in various ways. Whether you’re serving it as a side at a barbecue or as a main dish for lunch, there are many delightful options to choose from.

As a Standalone Dish

• Serve chilled for a refreshing meal on hot days.
• Pair with grilled chicken or shrimp for a protein boost.

At Barbecues and Picnics

• A perfect side dish that complements grilled meats.
• Easy to transport; just pack in a cooler.

For Potlucks

• Make it ahead of time; the flavors meld beautifully overnight.
• Serve it in large bowls for easy sharing.

As Part of a Taco Night

• Use it as a side to your favorite taco fillings.
• Adds a creamy, tangy element to balance spicy tacos.

How to Perfect Mexican Street Corn Pasta Salad

To make your Mexican Street Corn Pasta Salad truly stand out, keep these tips in mind:

• Chill Before Serving: Let the salad sit in the fridge for at least an hour before serving to enhance flavor.
• Use Fresh Ingredients: Fresh cilantro and lime juice will elevate the taste compared to dried versions.
• Adjust Spice Levels: Modify the chili powder and cayenne pepper according to your heat preference.
• Experiment with Cheeses: Try using feta or Monterey Jack cheese if you’re looking for different flavor profiles.
• Add Texture: Include diced bell peppers or jalapeños for an extra crunch and flavor boost.

Best Side Dishes for Mexican Street Corn Pasta Salad

Pairing your Mexican Street Corn Pasta Salad with complementary sides can elevate your meal. Here are some great options:

1. Grilled Chicken: Simple marinated chicken adds protein and pairs well.
2. Black Bean Tacos: Flavorful, vegetarian tacos that add heartiness.
3. Guacamole and Tortilla Chips: A classic combo that’s always a hit.
4. Mexican Quinoa Salad: A nutritious option that balances the creamy pasta salad.
5. Cornbread Muffins: Sweet and savory muffins that complement the dish well.
6. Fruit Salsa: A refreshing fruit salsa can provide a sweet contrast to the salad’s creaminess.

Common Mistakes to Avoid

When making Mexican Street Corn Pasta Salad, a few simple mistakes can affect the final dish. Here are some common errors and how you can avoid them:

• Overcooking the pasta: Cooking the pasta longer than recommended can lead to mushy results. Always follow package instructions for al dente pasta.
• Skipping the cooling step: Not allowing the pasta to cool can make the salad warm and unappetizing. Spread it out on a baking sheet or refrigerate to speed up cooling.
• Using stale ingredients: Using old or expired spices and dairy products can alter the flavor of your salad. Check expiration dates before you start cooking.
• Not seasoning enough: Under-seasoning can leave your dish bland. Taste as you go and adjust with salt, pepper, and lime juice for optimal flavor.
• Forgetting garnishes: Skipping fresh cilantro as a garnish can make your dish look less appealing. Always add fresh herbs right before serving for color and flavor.

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 3 days.
• Consume within this timeframe for best taste and texture.

Freezing Mexican Street Corn Pasta Salad

• Freezing is not recommended due to texture changes in dairy and vegetables.
• If necessary, freeze without dressing for up to 2 months.
• Thaw in the refrigerator overnight when ready to use.

Reheating Mexican Street Corn Pasta Salad

• Oven: Preheat to 350°F (175°C). Place salad in an oven-safe dish, cover with foil, and heat for about 15-20 minutes until warmed through.
• Microwave: Transfer to a microwave-safe bowl, cover loosely, and heat in 30-second increments until warm, stirring in between.
• Stovetop: Warm over low heat in a skillet, stirring gently until heated through. Add a splash of olive oil if needed to keep it moist.

Frequently Asked Questions

Can I make Mexican Street Corn Pasta Salad ahead of time?

Yes, you can prepare it a day in advance. Just store it in the refrigerator without adding garnishes until you’re ready to serve.

What variations can I try with this Mexican Street Corn Pasta Salad?

Feel free to add black beans, diced bell peppers, or jalapeños for extra flavor and texture.

How do I make this recipe gluten-free?

Substitute regular rotini pasta with gluten-free pasta options available at most grocery stores.

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn will add a lovely crunch; just cook it briefly before adding it to the salad.

Final Thoughts

This Mexican Street Corn Pasta Salad is not only delicious but also incredibly versatile. You can customize it with various ingredients based on your preferences or what you have on hand. Whether served at a barbecue, picnic, or family dinner, this salad is sure to impress your guests—give it a try!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Pasta Salad

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• Author: Jennifer
• Total Time: 20 minutes
• Yield: Serves 6

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Description

Mexican Street Corn Pasta Salad is a vibrant and delicious fusion of flavors that captures the essence of elote in a delightful pasta dish. This quick and easy recipe features tender rotini pasta tossed with sweet corn, creamy cotija cheese, and a zesty lime dressing. Perfect for summer picnics, barbecues, or family gatherings, this salad not only satisfies the taste buds but also impresses with its colorful presentation. With minimal prep time and mostly pantry staples, it’s an ideal choice for busy cooks looking to serve something extraordinary without the fuss. Customize it with your favorite vegetables or proteins to make it uniquely yours!

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Ingredients

Scale 1x2x3x

• 16 oz rotini pasta
• 4 bags frozen fire-roasted corn (or canned corn)
• 1 cup crumbled cotija cheese
• 1/3 cup fresh cilantro
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• a couple pinches cayenne pepper
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• Kosher salt
• fresh cracked pepper

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Instructions

1. Cook rotini pasta according to package directions until al dente. Toss with olive oil, salt, and pepper; let cool.
2. In a bowl, mix sour cream, mayonnaise, olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice; season with salt and pepper.
3. In a large bowl, combine cooled pasta, fire-roasted corn, cotija cheese, and chopped cilantro.
4. Pour dressing over pasta mixture; gently toss to coat.
5. Serve chilled or at room temperature; garnish with additional cilantro.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 3g
• Sodium: 490mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 25mg