Mexican Corn Pasta Salad

Introduction

Mexican Street Corn Pasta Salad is a vibrant and flavorful dish that combines the creamy richness of street-style elote with the satisfying texture of pasta. This recipe features charred corn, a tangy lime dressing, and a touch of spice, all brought together with creamy mayo and crumbled cheese.

Perfect for summer gatherings, potlucks, or a simple weeknight side, this pasta salad is as versatile as it is delicious. With fresh ingredients and a zesty dressing, it’s sure to become a crowd favorite.

Ingredients of Mexican Corn Pasta Salad

• 8 ounces pasta (elbow or bowtie)
• 2 cups corn kernels (fresh, frozen, or canned)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• Salt and pepper, to taste

Directions

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. If using fresh or frozen corn, lightly char the kernels in a dry skillet over medium-high heat, stirring occasionally, for 3-5 minutes.
3. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and paprika. Season with salt and pepper to taste.
4. Add the cooked pasta, charred corn, cotija cheese, cilantro, and green onions to the dressing. Toss to combine.
5. Chill in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
6. Serve cold or at room temperature, garnished with additional cilantro and cotija cheese if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 320 kcal

Variations 

• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
• Protein Addition: Mix in grilled chicken, shrimp, or black beans for a more filling dish.
• Cheese Substitution: Use feta or Parmesan if cotija cheese is unavailable.

Storage/Reheating of Mexican Corn Pasta Salad

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Best served cold. If desired, bring to room temperature before serving.

10 FAQs

1. Can I use gluten-free pasta?
   Yes, gluten-free pasta works perfectly for this recipe.
2. Can I use canned corn?
   Yes, just drain and rinse it before using. Char it lightly for extra flavor if possible.
3. What can I use instead of cotija cheese?
   Feta cheese or grated Parmesan makes an excellent substitute.
4. How long can I store this salad?
   It keeps well in the refrigerator for up to 3 days.
5. Can I make this salad ahead of time?
   Yes, you can prepare it a day in advance. Add the cilantro and cheese just before serving for the freshest flavor.
6. Is this salad vegetarian?
   Yes, it’s vegetarian, but ensure the cheese used is free of animal rennet if strict vegetarian.
7. Can I skip the mayo?
   You can replace it with Greek yogurt for a healthier alternative.
8. What pairs well with this dish?
   It’s a great side for grilled meats, tacos, or even as a light main dish.
9. Can I make it spicier?
   Yes, add more chili powder, paprika, or diced jalapeños for a spicier version.
10. What type of pasta works best?
    Short pasta like bowtie, rotini, or penne works best to hold the dressing and ingredients.

Conclusion
Mexican Street Corn Pasta Salad is a versatile and flavorful dish that combines creamy, tangy, and spicy notes for an irresistible taste. Perfect for any occasion, this salad is sure to impress with its vibrant flavors and easy preparation. Enjoy it as a side dish or a satisfying main course for your next gathering!