Easy Mexican Street Corn Pasta Salad Recipe For Summer
Mexican street corn pasta salad recipe: a vibrant and flavorful dish that combines the creamy, smoky flavors of elote with the satisfying heartiness of pasta.
Equipment
- Large pot
- Colander
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Grill pan or skillet (optional, for charring corn)
Ingredients
- 1 pound gluten-free pasta (rotini or penne recommended)
- 2 cups fresh or frozen corn kernels
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: 1 jalapeo, finely diced (for extra spice)
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Step 2: Cook the Corn: While the pasta is cooking, cook the corn. If using fresh corn, grill, roast, or boil until tender (about 5-7 minutes). If using frozen corn, saut in a pan with a little oil until heated through and slightly charred (about 5 minutes). Allow the corn to cool slightly.
- Step 3: Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, salt, and pepper until smooth. Adjust seasonings to taste.
- Step 4: Assemble the Salad: Add the cooked and cooled pasta and corn to the bowl with the dressing. Toss gently to coat. Stir in the crumbled cotija cheese and chopped cilantro.
- Step 5: Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a gentle stir and garnish with additional cotija cheese and cilantro, if desired. Optional tips: For a smoky flavor, grill the corn until slightly charred. If you don't have cotija cheese, queso fresco or feta cheese can be used as a substitute. Add a diced red bell pepper for extra color and crunch. The pasta salad can be made a day ahead of time; just add a little extra dressing if it seems dry before serving.
Notes
Variations
The versatility of the mexican street corn pasta salad recipe allows for numerous adaptations:
- Ingredient Swaps: Queso fresco or feta cheese serves as a viable substitute for cotija. Greek yogurt can replace sour cream for a tangier, lower-fat option. Bell peppers or black beans are additions that complement the overall flavor profile.
- Regional Twists: A Southwestern iteration incorporates roasted poblano peppers and a drizzle of chipotle crema. An Italian-inspired version features sun-dried tomatoes and fresh basil.
- Dietary Adjustments: Gluten-free pasta ensures the recipe is suitable for individuals with gluten sensitivities. Substituting mayonnaise with a vegan alternative renders the recipe plant-based. Reducing the amount of cheese or utilizing a lower-fat cheese option caters to those mindful of fat intake.
Serving Suggestions
This pasta salad is a versatile dish suited for various occasions. It functions effectively as a side dish at barbecues, picnics, or potlucks. It pairs well with grilled meats, fish, or vegetarian options such as black bean burgers. Alternatively, it serves as a light and refreshing lunch option. Garnishing with extra cotija cheese, cilantro, or a sprinkle of chili powder enhances its visual appeal and flavor profile. The flavors intensify after chilling, making it an excellent make-ahead dish.
Storage Tips
To preserve freshness, the mexican street corn pasta salad recipe should be stored in an airtight container in the refrigerator. It maintains optimal quality for approximately 3-4 days. Over time, the pasta may absorb the dressing, so adding a small amount of extra dressing before serving is recommended. Freezing is not recommended, as the texture of the pasta and dressing may be compromised upon thawing.
Frequently Asked Questions
- Question 1: Can I use canned corn instead of fresh or frozen? Canned corn is an acceptable substitute, though the flavor and texture may differ slightly. Draining and rinsing the canned corn before use is advised.
- Question 2: How can I make this salad spicier? Adding finely diced jalapeos, a pinch of cayenne pepper, or a dash of hot sauce to the dressing will increase the heat level.
- Question 3: Can I make this salad ahead of time? The salad can be prepared up to 24 hours in advance. Storing it in the refrigerator allows the flavors to meld. It may require a small amount of extra dressing before serving.
- Question 4: What if I don’t have cotija cheese? Feta cheese or queso fresco can be used as a substitute. While the flavor will not be identical, these cheeses offer a similar salty and crumbly texture.